Ingredients:(Canadian Bacon & Cheese Omelet)
2 eggs, whisked
1 tablespoon sour cream
1 tablespoon butter
2 slices Canadian bacon, diced
1/8 cup shredded cheddar cheese
salt and pepper
Directions:(Canadian Bacon & Cheese Omelet)
Whisk eggs and cream together. Melt butter in a large skillet. Pour in eggs hot, lifting edges into center allowing uncooked egg to reach pan. When egg is set add the ham and cheese to one half of the omelet. Fold over other half cook for 15-25 seconds and invert onto a plate
Ingredients: (HADDOCK SCOTCH EGGS)
1 pack of smoked haddock
2 tbsp plain flour
1 egg, beaten
100 g fine golden breadcrumbs
Directions: (HADDOCK SCOTCH EGGS)
Boil the eggs for 3-4 minutes until just cooked and firm enough to peel.
Place the smoked haddock in a food processor and pulse until fine, season with black pepper to taste.Form a flat layer of smoked haddock on the palm of your hand and place the boiled egg in the centre, gently wrap the mixture around the egg, to seal it. Leave in the fridge for 30 minutes to firm up.
Dip the formed ball into plain flour, then egg and finally into the bread crumbs, coating evenly, you can repeat the egg and breadcrumb stages for a crispier coating if you like.
Deep fry the eggs at 180C for approximately 5 minutes until golden and crispy. Cut open to reveal the yolky centre and serve.
Ingredients: (CHEESY AVOCADO OMELETS)
1 Tbsp. water
1 Garlic MiniCube, crumbled
2 tsp. olive oil
1 cup shredded Monterey Jack cheese
1/2 medium avocado, peeled and diced
2 Tbsp. chopped fresh cilantro
1 Tbsp. finely chopped red onion
Directions: (CHEESY AVOCADO OMELETS)
Lightly beat eggs, water and Garlic MiniCube in a medium bowl; set aside.
Heat olive oil in a large nonstick skillet over medium heat and add egg mixture. Cook, lifting set edges of omelet with a spatula and tilting pan to allow uncooked mixture to flow to bottom. When omelet is set and slightly moist, add cheese, avocado, cilantro and onion. Fold omelet and cook about 30 seconds until cheese is melted.
Ingredients: (Summer soufflé omelette)
1 tbsp grated parmesan (or vegetarian alternative)
small handful basil leaves, finely shredded
1 tbsp olive oil
50g goat’s cheese, broken into chunks
4 cherry tomatoes, halved
Directions: (Summer soufflé omelette)
Heat grill to high. Crack the eggs, then separate the yolks from the whites into 2 bowls. Tip the Parmesan and most of the basil in with the yolks and season. Whisk the whites vigorously for about a min until light and fluffy, then, using the same whisk, beat the yolks with the Parmesan and basil. Finally, whisk the yolk mix into the whites.
Heat the oil in a small frying pan and tip in the egg mix. Leave to cook for a min, then drop over the goat’s cheese and tomatoes. Place the pan under the grill for 5 mins until puffed up, golden, and set with only the slightest wobble. Scatter over the remaining basil leaves, then serve the soufflé omelette straight from the pan with salad.
Ingredients: (Bacon, Tomato and Cheddar Breakfast Bake with Eggs)
1 pound bakery white bread, cut into 1-inch cubes (16 cups)
1/4 cup extra-virgin olive oil
1 pound sliced applewood-smoked bacon, cut into 1/2-inch pieces
1 large onion, halved and thinly sliced
One 28-ounce can whole Italian tomatoes—drained, chopped and patted dry
1/2 teaspoon crushed red pepper
1/2 pound extra-sharp cheddar, shredded (about 2 cups)
1/2 pound Monterey Jack cheese, shredded (about 2 cups)
2 tablespoons snipped chives
1 3/4 cups low-sodium chicken broth
8 large eggs
Hot sauce, for serving
Directions: (Bacon, Tomato and Cheddar Breakfast Bake with Eggs)
- Preheat the oven to 350°. Lightly oil a 9-by-13-inch glass baking dish. In a large bowl, toss the bread with the olive oil and spread on a large rimmed baking sheet. Bake for about 20 minutes, tossing once or twice, until the bread is golden and lightly crisp.
- Meanwhile, in a large skillet, cook the bacon over moderately high heat, stirring occasionally, until crisp, about 8 minutes. Transfer the bacon to paper towels to drain; reserve 2 tablespoons of the fat in the skillet.
- Add the onion to the skillet and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Add the tomatoes and crushed red pepper and cook until any liquid is evaporated, about 3 minutes.
- Return the toasted bread cubes to the bowl. Add the contents of the skillet, along with the bacon, shredded cheeses, chives and broth. Stir until the bread is evenly moistened. Season with salt. Spread the mixture in the baking dish and cover with lightly oiled foil.
- Bake the bread mixture in the center of the oven for 30 minutes. Remove the foil and bake until the top is crispy, about 15 minutes longer. Carefully remove the baking dish from the oven and, using a ladle, press 8 indentations into the bread mixture. Crack an egg into each indentation. Return the dish to the oven and bake for about 15 minutes, until the egg whites are set but the yolks are still runny. Serve the breakfast bake right away with hot sauce.
Ingredients:(Chinese Egg Rolls)
12 egg roll wraps
1/2-1 lb ground pork (or chicken or beef)
2 teaspoons chopped fresh ginger
2 garlic cloves, minced
1 teaspoon salt
1 teaspoon sugar
1/4 cup soy sauce
1 teaspoon sesame oil
1 (16 ounce) bag shredded cabbage and carrot coleslaw mix (not quite the whole bag)
4 green onions, sliced
1 egg, beaten with
1 teaspoon water
oil (for frying)
Directions:(Chinese Egg Rolls)
Brown pork with ginger and garlic in pan; drain any grease.
Mix salt, sugar, soy sauce and sesame oil. Add to pork and mix well.
In large bowl combine cabbage mix and green onions.
Pour hot meat over vegetables and stir well. Let cool slightly.
Lay wrap in front of you so that it looks like a diamond.
Place 3 tablespoons pork filling in center of egg roll wrapper.
Fold bottom point up over filling and roll once.
Fold in right and left points.
Brush beaten egg on top point.
Set aside and repeat with remaining filling.
Heat 2-3 inches oil in large frying pan to very hot (350ºF).
Fry a few egg rolls in pan at a time, 2-3 minutes per side.
Drain on paper towels.
Serve with sweet and sour sauce, plum sauce, hoisin sauce or jalapeño pepper jelly.
Ingredients:(Eggs with Gowurdak (Gowurdakly Yumurtga))
2 tablespoons gowurdak (mutton/beef preserved in tallow)
Directions:(Eggs with Gowurdak (Gowurdakly Yumurtga))
Heat the gowurdak in a pan over medium heat. When the fat has melted, crack the eggs into the pan and add salt to taste. Put a lid on the pan and fry until the whites have set but the yolks are still soft.
Ingredients:(Cheezy Egg Wich)
1 slice(s) bacon, Canadian-style
1 whole egg(s)
2 egg white(s)
pepper, black, to taste
1 English muffin, 100% whole-Wheat
1 slice(s) Tomato(es)
1 slice(s) cheese, cheddar, reduced-fat
ketchup, or salsa (optional)
Directions:(Cheezy Egg Wich)
Coat a small skillet with oil spray and preheat over medium heat. Add the Canadian bacon to the skillet and cook until warmed through, about 1 minute per side.
Transfer the Canadian bacon to a plate and return the skillet to the burner.
In a small bowl, whip together the whole egg and egg whites, and season with black pepper to taste. Add the eggs to the skillet and scramble.
Toast the English muffin and layer the bottom half with the Canadian bacon, tomato slice, scrambled eggs, and cheese.
Top with a squirt of optional ketchup or a dollop of salsa (if using). Top the sandwich with the second half of the English muffin.
Ingredients:(Chinese Egg Custard Tarts)
2 cups flour
1/3 cup Butter
4 tbsp hot Water
1 1/2 cups Milk
4 oz caster Sugar
yellow food coloring (optional)
Directions:(Chinese Egg Custard Tarts)
Sift the flour into a large bowl.
Work the butter into the flour with the tips of your fingers, until the mixture has the appearance of coarse breadcrumbs.
Continue kneading, adding the hot water. Roll the dough into a large ball, cover with wax paper and refrigerate while preparing the custard filling.
Lightly beat the eggs, taking care not to produce any air bubbles. Stir in the milk and the sugar.
Add the yellow food color if using. On a large, lightly floured surface, roll out the dough until it is thin.
Use a pastry cutter to cut out circles. Fit the circles into the tart shells. Pour the filling into the shells.
Bake until the custard is cooked and a knife inserted in the middle comes out clean, about 35 minutes. Cool.
Ingredients:(Canadian Bacon and Potato Omelet)
2 large eggs
2 large egg whites
1/2 cup chopped Canadian bacon (or bacon bits or sausage crumbles)
1 tablespoon cilantro, chopped
1/4 teaspoon salt
1 dash pepper
2 tablespoons canola oil
1/4 cup chopped green onion
1 jalapeno pepper, seeded and chopped
1/2 cup diced potato (like frozen Southern style)
1 teaspoon butter
1/4 cup shredded cheddar cheese
pico de gallo
Directions:(Canadian Bacon and Potato Omelet)
Whisk together eggs, egg whites, canadian bacon, cilantro, salt and pepper. Set aside.
In non-stick skillet, add oil and saute onion for 1 minute then add potatoes and cook over medium heat until browned, about 5 minutes. Remove potatoes to a plate and set aside.
Melt butter in the skillet and pour in egg mixture. The eggs should begin to set around the edges almost immediately. Lift edges and tilt skillet to allow uncooked egg to roll under cooked eggs. Continue until eggs are set.
Sprinkle eggs with cheese and add potatoes to top of omelet then fold eggs over to enclose cheese and potatoes. Remove to a plate.
At this point, I cut the omelet in half and place on two plates. I sprinkle a bit more cheese over top of omelet, add a dollop of sour cream and a sprinkling of pico de gallo.
NOTE I recently read a tip to cut the heat in jalapinos without sacrificing the flavor — After seeding the peppers place in abowl of hot tap water for 10-20 minutes to soak out pepper oils which hold the heat of the peppers.