Daily Archives: April 13, 2009

Food Monday ~ Egg Dishes

Eggs can make a really simple, tasty & healthy meal for your breakfast, lunch or supper.

For a tasty summer salad include salad leaves, new potatoes, green beans, red onion, olives, boiled egg and some tuna. Add a dressing of your choice and fresh crusty bread and have yourself a filling salad.

Poached egg and baked beans served on thick sliced toast makes a great brunch – you could serve it with grilled tomatoes or mushrooms.

Scrambled Eggs

2 large eggs
Pinch of salt and pepper
2 tablespoons milk for a softer result.
Low Calorie Cooking Spray

Gently beat the eggs together with salt and pepper & add milk.Spray some cooking spray in a non-stick pan over a medium heat. When sizzling, add the egg mixture and stir with a wooden spoon. Continue to stir the eggs for 1-2 minutes, scraping the egg off the base of the pan as it sets. When most of the egg has set, remove the pan from the heat and continue to stir for 30 seconds until fully scrambled.

Scrambled eggs on thick slices of wheaten bread toasted add some spring onions or mushrooms & chopped grilled bacon and serve with grilled tomatoes.

For a little luxury add 2oz of chopped smoked salmon and replace 1tablespoon of milk with cream.


2 large eggs
Pinch salt and pepper
1 tablespoon cold water
Low Calorie Cooking Spray

Gently mix the eggs together with a fork to break the yolks; the secret of a light omelette is not to over beat the eggs.Add salt, pepper and a teaspoon of cold water.

Warm a medium frying pan over a high heat and spray with a thin coating of cooking spray.Pour the egg mixture into the centre of the pan and cook over a high heat for 1-2 minutes.As the egg begins to set, use a spatula to push the set egg towards the omelette centre.Continue this action until the entire egg mixture is set.Cook the set omelette for another minute, then loosen the edges with a spatula and fold the omelette in half. Tilt the pan and slide the omelette onto a warm plate and serve immediately on its own or with a crisp green salad.

Bacon & Egg Bread And Butter Pudding
Preheat the oven to 220C

3 slices white bread with fibre
softened butter to spread
4 rashers streaky bacon, chopped
50g mushrooms, sliced
2 spring onions chopped
75g cherry tomatoes, quartered
4 large eggs
150ml milk
salt and freshly ground black pepper

Spread the slices of bread with butter then cut each in half. Lay the slices in a shallow ovenproof dish. Scatter over the bacon, mushrooms, salad onions and tomatoes. Beat the eggs with the milk and seasoning. Pour the egg over the bread then pop in the oven to bake for 10 minutes. Serve warm.

Chorizo, Eggs, Leeks & Mash

1 kg potatoes, cut into even-sized chunks
4 large eggs
1 tablespoon olive oil
1 garlic clove, crushed
3 leeks, sliced
75g chorizo sausage, sliced
5-7 tablespoons milk
salt and freshly ground black pepper
Flat-leaf parsley, to garnish

Cook the potatoes in a large pan of boiling water for 12-15 minutes or until soft. Drain and mash with some milk and some seasoning. Keep warm.

Meanwhile put the eggs in a small pan, cover with cold water and bring to the boil. Boil for 7 minutes and then drain and rinse in cold water, tapping the shells all over. When cold enough to handle, peel and chop.

Heat the oil in a small frying pan and cook the garlic and leeks for 5-6 minutes, stirring regularly, until tender and lightly browned. Grill the chorizo under a hot grill for 1-2 minutes until crisp.

Spoon mashed potato onto four warmed plates. Top with the sautéed leeks, chopped hard-boiled egg and crisp chorizo. Garnish with flat-leaf parsley.