LIVE LIFE | EAT WELL | TRAVEL FAR
It may sound simple, but boiling the humble egg can sometimes be a little tricky and it really depends on how YOU like your boiled eggs. Do you like it runny? Do you like jammy? Are you a soft person? Or does it need to be hard?
Well it shouldn’t be too hard to pull off if you follow a couple of simple steps (and keep your stopwatch handy)
The key is all in the timing.
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Learning the art of the classic Spanish Tortilla de Patatas with Miguel Maestre aka The Crazy Bull - the only thing is, this classic has a bit of a twist!
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Eggs for breakfast? But looking for something a little different that can still feed the masses! Try my bulked out Shakshuka recipe this weekend!
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Forget the fancy tapas bars, this is the ultimate beer snack! My Spanish Nachos with soggy bravas sauce! A simple recipe that will be a fun fan favourite for your next session on the beers!
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I love this type of breakfast. Mexican inspired, packed full of flavour and guaranteed to fill you up with the protein packed eggs and Riverina Dairy High Protein Fetta.
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This is my Thai Holy Basil Chicken (ผัดกระเพราไก่ / Pad Kra Pao Gai) recipe and it is devilishly SPICY!!
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RECIPE DEVELOPED FOR LEGGO’S
Twist up your classic breakfast scrambled eggs with this Greek inspired Strapatsada.
It is quick, easy and adds a nice kick to the morning routine.
Serves 1-2
Cook 15mins
1 tbs butter
1/2 jar Leggo's Gourmet Tomato & Adelaide Hills Chardonnay Pasta Sauce 390g
5 whole eggs, whisked
Extra virgin olive oil, to dress
Parsley, finely chopped, to garnish
Dill, finely chopped, to garnish
Wedge of lemon, to serve
Feta, crumbled, to serve
Fresh bread or crusty toast, to serve
Step 1. Place a medium fry pan or skillet over a medium high heat. Add butter and then the Leggo’s Gourmet Tomato & Adelaide Hills Chardonnay Pasta sauce. Now you want to cook this for 5-10mins to reduce nicely, thicken slightly and really enhance those flavours.
Step 2. Reduce the heat slightly and add the eggs, stir through the sauce until fully incorporated and keep stirring until eggs have just set.
Step 3. To serve, dish out on plates, top a drizzle of olive oil, add herbs and cheese to your liking and eat with fresh or crusty bread!
RECIPE DEVELOPED FOR VEGEMITE
Prep 00:15
Cook 01:00*
Makes 12
Super Easy
2 large brown onions, halved and sliced.
1 tbs olive oil
2 tsp sea salt
1 sheet (approx. 27 x 36cm) all butter puff pastry
2 tbs VEGEMITE
3 eggs
150ml thickened cream
1/2 cup grated tasty cheese
Step 1. Make caramelised onion by cooking your onion in the oil with a seasoning of salt over a low medium heat. This process takes time and should be done gently to maximise flavour. Once the onions are jammy and a deep brown colour, remove from heat and set aside.
Step 2. Preheat your oven to 200C. Prepare a muffin tin with a quick spray of cooking oil. Using a 10cm circular pastry cutter cut 12 discs of pastry. Place each disk into the muffin tin pressing to the edges and up the sides. Grab a fork and prick the base of the pastry to prevent it from rising. Place into the oven and cook for 10mins or until the pastry just begins to puff and change colour.
Step 3. While the pastry is still hot, use a pastry brush to brush the insides of the quiche shells with vegemite. Next add in a teaspoon of caramelised onion. Whisk together the eggs and cream until really well combined, using a small pouring jug, pour in the egg mixture, top with cheese and place back in the oven for a further 20mins or until the pastry and cheese is golden and the egg is cooked.
Note:
*cooking time on this is slightly extended due to the caramelised onions, this can be significantly reduced if you purchase a store bought jarred caramelised onion mix.
RECIPE DEVELOPED FOR VEGEMITE & OONI
A great way to use your pizza oven at breakfast time. This is a play on the favourite smashed avo on toast; perfect for weekends with family or friends.
Prep 00:30 plus proofing time
Cook 00:10
Makes 1 pizza
Capable Cooks
Ingredients List
Dough
250g strong flour
4g instant yeast
1 tsp fine salt
160ml lukewarm water
2 tsp olive oil
Toppings
5 eggs
2 tsp butter
1 tbsp olive oil
2 tbsp Vegemite
1 cup shredded pizza cheese
2 ripe avocados
1/4 Lemon
1/2 cup cherry tomatoes, halved
Pea shoots to garnish
Hot sauce, optional
Method
Step 1. To make the pizza dough, place the flour, yeast, salt and olive oil in the bowl of an electric mixer fitted with a dough hook. Start the mixer on low speed and slowly pour in the water, reserving a little behind. Mix until it forms a shaggy dough. If it is too dry, add the rest of the water. Otherwise, continue to mix on medium speed for 5-10 minutes or until smooth and elastic.
Step 2. Transfer the dough to a clean surface and knead it to form a ball. Place in a large bowl and cover. Allow it to rise on the bench until doubled in size.
Step 3. When the dough has doubled, transfer the dough onto a clean surface, knocking out some of the gas and roll into a smooth ball once again. Place on a floured tray, cover again and allow it to double once more.
Step 4. To prepare the pizza toppings, fry the eggs in butter and olive oil, season with salt and pepper and set aside.
Step 5. Place the avocado flesh in a bowl and mash roughly with a fork. Season with lemon juice, salt and pepper.
Step 6. Preheat the Ooni Volt pizza oven to 450℃.
Step 7. Roll out or stretch the dough over a lightly floured surface and place onto a pizza peel. Spread the Vegemite thinly over the base and sprinkle the pizza cheese over the top. Slide the pizza onto the base of the pizza oven and bake for approximately 90 seconds.
Step 8. Top with the avocado, fried eggs, cherry tomatoes and pea shoots. To finish, drizzle your favourite hot sauce over the top.
Fresh, easy and balanced; this salad is perfect on its own or as an addition to your summer lunch.
Prep 00:20
Cook N/A
Serves 4 (great as a side salad)
Easy
1 cup (140g) pearl couscous
150g each green beans and 150g sugar snap peas, trimmed
1/4 bunch each coriander, parsley, mint and dill plus extra to garnish
4 Tbsp olive oil
2 Tbsp red wine vinegar
16 cooked prawns, peeled
4 eggs, soft-boiled and halved
1/3 cup (50g) hazelnuts, toasted, chopped
2 Tbsp baby capers
Method
Step 1. Bring a saucepan of salted water to the boil, add couscous and cook according to packet instructions. Pour into a sieve and cool under cold running water. Place in a bowl.
Step 2. Bring another saucepan of salted water to the boil and blanch the green beans for 2 minutes, then add sugar snaps and cook for a further minute or until al dente. Drain and plunge into iced water to cool completely, then drain.
Step 4. To serve, add the herbs, olive oil and red wine vinegar to the couscous and stir through. Toss through the beans and sugar snap peas. Season with salt and pepper. Place on a large platter, top with the prawns and eggs and scatter with hazelnuts and capers. Drizzle some more olive oil over the top. Garnish with extra herbs and black pepper.
A winner dish when you are pressed for time, need to feed some hungry mouths or have a heap of random leftovers in the fridge - this Summer Frittata is my go to for a great breakfast.
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This Smokey Sausage and Egg Breakfast Muffin has everything you want in a breakfast sandwich (except maybe bacon - add that if you want!). Rip in this weekend for a cracker Sunday brunch.
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Breakfast, lunch or dinner this handheld Egg Sabich Sandwich is packet full of crispy and fresh veg along with some tasty pickles and a good slathering of hummus!
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RECIPE DEVELOPED FOR UNCLE TOBYS
Serves: 2
Prep time: 5 minutes
Cooking time: 10 minutes
Ingredients
4 rashers streaky bacon
2 x large free-range eggs
2 teaspoons chilli oil
2 leaves curly kale, stem removes and leaves roughly torn
1 cup Uncle Tobys Traditional Rolled Oats
500ml chicken stock
20g salted butter
2 spring onions, finely sliced
1 tablespoons salted, roasted peanuts, roughly chopped
Sea salt
Freshly ground black pepper
Method
1. Heat a large frying pan over medium heat and add bacon, slowly increasing heat as fat begins to render. Cook for 3-4 minutes on each side until crispy. Push bacon to the side of the pan and then crack in the eggs. Spoon the chilli oil around the edges of the eggs and cook for 3-5 minutes until eggs are crispy on the edges, the whites have set but the yolks are still soft. Scatter the kale around the pan and allow to crisp up on the edges in the last minute of the eggs cooking. Set the pan aside for serving.
2. Add oats, stock and butter to a medium saucepan over low-medium heat. Cook, stirring for 5 minutes, or until the oats are tender, but still have a little texture. Add additional water if needed to keep the oats quite loose and not gluggy.
3. Divide the oats between two serving bowls. Top with the fried bacon, egg and kale, spring onions and the roasted peanuts. Serve with a drizzle of chili oil and a seasoning of sea salt flakes and pepper.
8 eggs
¾ cup (180ml) pure cream (or water)
1 cup mixed herbs, chopped (we used chives and parsley), plus extra to serve
1½ tbs ghee
3 spring onions, finely chopped, plus extra thinly sliced to serve
2 zucchini, cut into rounds
1 garlic, crushed
¾ cup frozen peas
2 cups leafy greens, such as baby spinach or chopped silverbeet
12 medium cooked wild prawns, peeled and cleaned
1 avocado, cut into wedges
Thinly sliced green chilli & lime wedges, to serve
Set an oven grill to medium-high. Lightly whisk eggs, cream (or water) and herbs together in a bowl and season.
Heat ghee in a 22cm ovenproof frying pan over medium heat. Add spring onion and zucchini and cook, tossing regularly, for 2 minutes. Add garlic and peas, stir to combine and cook for a further minute, then add spinach and cook for a minute more until just wilted.
Pour in egg mixture. As it begins to set at the edges, use a spatula to draw the cooked egg towards the centre (without breaking it up), allowing the uncooked egg to run towards the edges. Cook for 2-3 minutes until base and sides are starting to firm up, then place under the preheated grill and cook for a further 3-4 minutes until puffed and firm
Top omelette with prawns, avocado, chilli and extra herbs and spring onion and serve with lime wedges.
1 cup (140g) pearl couscous
100g each green beans, butter (yellow) beans and sugar snap peas, trimmed
¼ bunch each mint and parsley
16 cooked prawns, heads removed, tails intact
4 eggs, soft-boiled and halved
1/3 cup (50g) hazelnuts, toasted, chopped
Green herb oil
1/3 bunch each mint and parsley, leaves picked, plus extra leaves to serve
2 sprigs dill, leaves picked
1/3 cup (80ml) olive oil
1 tbs capers
Finely grated zest of 1 lemon, juice of ½
1. Bring a saucepan of salted water to the boil, add couscous and cook according to packet instructions. Pour into a sieve and cool under cold running water. Place in a bowl.
2. Bring another saucepan of salted water to the boil and blanch green and yellow beans for 2 minutes, then add sugar snaps and cook for a further minute or until al dente. Drain and plunge into iced water to cool completely, then drain. Cut beans and sugar snaps into bite-sized pieces and add to couscous.
3. For the herb oil, place all the ingredients in a blender, season and blitz until smooth.
4. To serve, add herb oil and herbs to couscous mixture, season and toss to coat. Place on a large platter, top with prawns and eggs and scatter with hazelnuts.
2 tbs olive oil
1 red onion, thinly sliced
2cm piece (10g) ginger, finely grated
2 green chillies, seeds removed, finely chopped, plus extra to serve
2 sprigs curry leaves, leaves picked, plus extra fried leaves to serve
3 garlic cloves, crushed
2 tbs garam masala
2 x 400g cans crushed tomatoes
250g okra, trimmed
8 eggs
Steamed basmati rice, naan bread, yoghurt, coriander to serve
1. Heat oil in a large non-stick pan over medium heat. Add onion, ginger, chilli, curry leaves and garlic. Cook for 5 minutes or until soft. Add garam masala and cook for a further 1 minute or until fragrant. Add tomatoes plus ¾ cup (180ml) water, and stir to combine.
2. Bring to the boil, then lower heat to a simmer, and cook, stirring occasionally, for 5 minutes or until sauce has thickened. Add okra, stir to coat, and simmer for 7 minutes. Season.
3. Meanwhile, in a large saucepan, soft-boil eggs in boiling water for 7 minutes. Drain, remove shells, and halve.
4. Serve curry with rice and naan bread and top with eggs, yoghurt, coriander, extra chilli and fried curry leaves.
RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS
1 cup basil leaves
1 cup flat-leaf parsley leaves
2 cups baby spinach
6 eggs
500g ricotta
¼ cup (20g) parmesan
2 tbs extra virgin olive oil, plus extra to serve
1 onion, sliced
2 garlic cloves, crushed
1½ cups baby kale, plus extra leaves to serve
1 zucchini, shaved in strips using a vegetable peeler
4 stalks asparagus, shaved into strips with a vegetable peeler
Lemon juice, to serve
Preheat oven to 180°C.
Place the herbs and spinach in a food processor and whiz until finely chopped. Add the eggs, ricotta, parmesan and season, then whiz until smooth.
Heat oil in a frypan over medium heat. Add the onion and cook for 2-3 minutes until softened, then add the garlic and cook for a further 1 minute until fragrant. Add the baby kale and zucchini strips. Remove from the heat.
Add the egg mixture and stir to combine and distribute the ingredients in the pan.
Place in the oven and cook 20-25 minutes until puffed and golden on top. Remove from the oven and set aside to cool for 5 minutes, then slide out of the pan.
Serve topped with asparagus, extra kale leaves and drizzle with lemon juice and olive oil.
2 tbs leftover curry sauce from the night before (we cooked an epic vegetarian curry and ate all the veg but had some sauce left so saved it..)
5 whole eggs
1 tbs coconut oil
1/4 cup coriander, roughly chopped
1 green birds eye chili, finely sliced
3 pieces of sourdough toast, buttered
Mango chutney, to serve
1. In a medium sized bowl, quickly whisk together the curry sauce and eggs until they just come together.
2. Over a medium high heat in a non-stick pan melt coconut oil, pour in eggs and scramble. Cook until they are just not quite set (still a little runny) and remove from heat.
3. Serve on toast, garnished with coriander and chili, with a dollop of chutney on the side.
This is one of my favourite breakfast meals and something I cook regularly in the morning to kick start my day. I recently shared this dish with the amazing team (family) from Buena Vista Farm on the South Coast of NSW, Australia
WHAT'S IN IT?
1 tbs olive oil
1 small red onion, finely sliced
1 clove of garlic, crushed
1 medium zucchini, cut in half and finely sliced
3 of the best eggs you can get
1/3 cup milk, cream or riccotta (I love ricotta best!!!)
1/2 cup fresh basil, roughly chopped
Salt
1 lemon, juiced
Olive oil, to serve
Parmesan cheese, grated
Pepper, to taste
PUTTING IT ALL TOGETHER:
Heat a heavy based skillet / fry pan (I am obsessed with good cast iron) over a medium heat, adding oil, onion and garlic. Cook for 1-2mins to soften. Once soften, increase the heat and add the zucchini and stir.
While the zucchini is cooking bring together the egg mix by combining eggs and your choice of dairy (either milk, cream or ricotta; what ever you have in the fridge) with a pinch of salt. You can also leave this out if you wish, you just wont get those amazingly super fluffy and creamy eggs.
Pour egg mix over zucchini along with chopped basil (or if you have fresh pesto, even better). Gently stir the eggs until they set and become light and fluffy.
Spoon out onto plates and serve by adding a drizzle of lemon juice, olive oil and a generous grating of parmesan and pepper to taste.
