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.

14 thoughts on “Food Monday ~ Egg Dishes

  1. Mr Toys

    Ah yes, you can’t beat the auld eggs for flexibility! What about the old classic, fried eggs and waffles 🙂 That’s one of my favourites!.

  2. steph

    No chocolate eggs? 😉

    My favourite light meal is two poached eggs served on top of freshly steamed runner beans with lashings of black pepper.

    Thanks for your tips, GM!

  3. Grannymar Post author

    @Steph – When I eat poached eggs I immediately crave chocolate, I wonder why.

    @Brighid – You will have to tell us more about the smoothie.

  4. Baino

    Wilted spinach with a poached egg and loads of pepper, eggs benedict are my favourite with a little smoked salmon and I am the omelette fiend! Yep. Love eggs.

  5. Magpie11

    Sorry, but I have to say that my recipe for scrambled eggs is to die for…and probably after too!

    At least three eggs per person, lots of black pepper a pinch of salt. and Double Cream!(note I leave it to you to be sensible or other wise with the cream)

    crack eggs in to bowl, gently and don’t forget what your thumb is for! Fold the eggs together, again gently don’t whisk them. Add the pepper and the pinch of salt…

    Heat a good knob of butter in a saucepan until it is melted and just sizzling ….pour in the eggs and cook… folding gently until the eggs reach a softly congealed state and then pour in the double cream stir gently and heat through stirring the while.

    The trick now is to decide just when to serve on to the hot buttered toast or whatever….the eggs continue to cook in their own heat.

    I always use this recipe when teaching children how to write instructional texts and head it The Very Best Scrambled Eggs in the World, as enjoyed by the late President John F Kennedy on Air Force One…that sparks a history lesson and a geography lesson as well as English.

    I was taught how to make these eggs by Jerry, one time Chef at the George Hotel, Battle, Sussex and heard years later that this was how Kennedy liked his eggs served. One of the hardest yet best holiday jobs I ever had, working in that kitchen in 1962…

    Jerry BTW was the person who, when I asked what the difference was between cooking and Good Cooking , paused , looked me in the eye and said, “Well young David. It’s like this: Any bugger can boil an egg but only a Good Cook can boil an egg with a piece of parsley sticking out of the top.”

    Please excuse the expletive…it doesn’t work otherwise.

    Serving tip for scrambled eggs (or any other light meal)…place a posy vase of seasonal flowers on the table or tray on which you are serving the food…even if you’re making it for yourself and no-one else…. works wonders….

    Sorry to go on at length….it’s late

  6. Grannymar Post author


    My mother would have loved this recipe. She loved her butter and cream. Alas I will have to pass on it 🙁 Great back story.

    Next time I place a posy on my table…. I’ll think of you!

  7. wisewebwoman

    Great recipes.
    I make the best scrambled eggs in individual small glass bowls in the microwave (criminal I know but marvellous!).
    2 eggs person, gently stirred to break the yokes, mixed with 2 tbls of cream and cooked for 1 minute on high, taken out, stirred gently again and put back for 45 seconds.
    I serve them in the little bowls to people. For variety I add tomatoes in season, chives, cheese and/or finely chopped mushrooms.
    Rave reviews and so simple.

  8. Grannymar Post author


    Your way makes for easy clean-up. I always hated washing the eggie saucepan.

    (solution on Wednesday!)

  9. Grannymar Post author

    Elly – Patience might be a girls name, but it is also a virtue! You will have to wait until tomorrow! 😉

  10. Grannymar Post author

    Sorry Baino, it happened again – you were wallowing in spam. I find eggs very versatile and quick. Three a week are my limit though.


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