For many people, eggs are strictly a morning affair, but they shouldn’t be. Simple to cook, inexpensive, nutritious, and tasty to boot, they’re basically the perfect food. But despite their incredible versatility, it’s easy to forget that they’re a great place to start when you’re stumped for dinner options.

Let’s Cook!

For many people, eggs are strictly a morning affair, but they shouldn’t be. Simple to cook, inexpensive, nutritious, and tasty to boot, they’re basically the perfect food. But despite their incredible versatility, it’s easy to forget that they’re a great place to start when you’re stumped for dinner options.

Perfect Poached Eggs

Classic French Toast

Roasted Bell Pepper and Egg Breakfast Pastries

INGREDIENTS

Glen Arum Farms produces a large amount of fresh eggs and vegetables every day and brings fresh ingredients to your table for delicious meal preparation. Here is one of our favourite recipes, all fresh ingredients and all available fresh from our farm.

Ingredients:

  • 2 large red and/or orange bell peppers, cut into 1/2 inch strips
  • 2 purple onions, halved and cut into 1/2 inch wedges
  • fresh sprigs of thyme, leaves removed and saved
  • 1 tsp. cumin
  • 1 tsp. coriander
  • 6 Tbsp. olive oil
  • handful fresh parsley, chopped
  • handful cilantro, chopped
  • 1 sheet puff pastry, THAWED
  • 1 egg, beaten, for brushing the pastry
  • 4 Tbsp. sour cream
  • 4 large eggs
  • salt and freshly cracked pepper

Directions

  • Preheat oven to 400 degrees.
  • Mix together the pepper, onions, thyme, and spices in a bowl.  Add the olive oil and toss well so that everything is coated with the oil and spices.
  • Spread on a baking sheet and roast for 30 minutes, stirring and rearranging the veggies a few times so they don’t burn.
  • While veggies are roasting, chop parsley and cilantro leaves.
  • After you take the veggies out of the oven, sprinkle them with half the fresh herbs and set aside.
  • Turn the oven up to 425 degrees.
  • Roll out the pastry on a FLOURED (IMPORTANT!) piece of parchment paper with a piece of FLOURED parchment paper on top of pastry so the paper doesn’t stick to the dough.  Roll until it reaches a 12×12 inch square (if it’s not quite 12×12 don’t worry about it).  Cut off uneven edges.
  • Cut into four 6 inch squares.
  • Transfer each piece to a parchment or silpat lined baking sheet, spreading them out a little bit so they have room to bake and expand.
  • Take a dull knife and score a little 1/4 inch frame around each square of pastry.  Don’t cut all the way through.
  • Prick the inside of the squares all over with the tines of a fork.  Place pan of pastries in the refrigerator for 30 minutes.
  • Remove the pastry from the refrigerator and spread the INSIDE of each square with 1 Tbsp. of sour cream.
  • Brush the outside edges of the squares with the beaten egg.
  • Top each square with some of the veggie mixture, spreading it out evenly, leaving the borders free, and the center of the square empty for the egg which will go in later.  DON’T PUT THE EGG IN YET.
  • Bake for about 10 minutes until rising and just starting to brown.
  • Remove pan from oven, and carefully crack an egg into the center of each pastry. You may not need to use all of the egg white if egg starts to overflow.  Put back into the oven for about 10 minutes until the egg is set.  Egg will be soft set and slightly runny at this point.
  • Sprinkle with salt, pepper, and remaining herbs.  Best if eaten immediately.
  • Refrigerate any leftovers.

Crustless Spinach Quiche

INGREDIENTS

Glen Arum Farms produces a large amount of fresh eggs and vegetables every day and brings fresh ingredients to your table for delicious meal preparation. Here is one of our favourite recipes, all fresh ingredients and all available fresh from our farm.

Ingredients:

  • 1 tablespoon vegetable oil
  • 1 onion, chopped
  • 1 (10 ounce) package frozen chopped spinach, thawed and drained
  • 5 eggs, beaten
  • 3 cups shredded Muenster cheese
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper

 

Directions

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch pie pan.
  • Heat oil in a large skillet over medium-high heat. Add onions and cook, stirring occasionally, until onions are soft. Stir in spinach and continue cooking until excess moisture has evaporated.
  • In a large bowl, combine eggs, cheese, salt and pepper. Add spinach mixture and stir to blend. Scoop into prepared pie pan.
  • Bake in preheated oven until eggs have set, about 30 minutes. Let cool for 10 minutes before serving.

Bobotie – South African Spiced Meat Pie

INGREDIENTS

Bobotie is a popular dish in South Africa. It consists of curried ground beef and dried fruit (& sometimes nuts) topped with a thick & creamy egg based topping.

Ingredients

1 large onion, finely chopped
2 large cloves of garlic, crushed
2 tablespoons safflower oil
1 tablespoon Madras curry powder
6 ounces white pearl onions, blanched and peeled
1 large slice day old bread, crust removed
1/2 cup whole milk
3 eggs (1 for filling, 2 for custard topping)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground turmeric
1 large lemon, juiced
3 tablespoons mango chutney, mild or hot
4 tablespoons pine nuts (unsalted)
1/2 cup seedless raisins
4 strips of lemon rind, about 1/2” wide
2 pounds lean, coarsely ground lamb (or beef, chicken or pork)
1-2 dashes Sriracha chili sauce (optional)
2 bay leaves for garnish (optional) 

INSTRUCTIONS

1. Preheat the oven to 350 degrees. Lightly brown the minced onion and crushed garlic in the oil. Add the curry powder and whole white pearl onions and cook over a low heat for about 2 minutes to release the spices. Remove from the heat.
2. Soak the bread in the milk and then squeeze dry, saving the milk. In a large mixing bowl combine the cooked onion mixture, the bread, 1 egg, and all the other ingredients, reserving 2 eggs and milk for the custard topping. Mix filling ingredients well.
3. Place the filling into a buttered 10 x 10 inch ovenproof baking pan. Bake at 350 degrees for 1 hour. Remove from the oven. The baked filling will slightly pulled away from the sides of the baking dish. Skim off any fat, but leave the other juices in place.
4. Beat the remaining 2 eggs and reserved milk together and pour over the top of the pie. Garnish with 2 bay leaves. Bake an additional 30 minutes, or until the custard is set and the top is golden brown. Allow to rest for about 15 minutes before serving. Can be baked ahead, covered and refrigerated and then reheated covered in a low oven until hot.

 

Easy Cheesy Breakfast Pizza With Sausage And Eggs

INGREDIENTS

1 pre-cooked pizza base

Salsa for covering base

½ cup chopped green onions

1 cup cooked sausage of your choice

Salt and pepper to taste

4 large eggs

1 cup grated mozzarella chees

 

INSTRUCTIONS

 It all starts with a pizza crust from the bakery section of your supermarket. We recommend a 12-inch par-cooked or pre-cooked crust, but get whatever size fits your pizza pan.

 Then add the salsa, minced green onions, cooked sausage and cheese on top. The final step before baking is making divots and cracking in four eggs with some salt and pepper. After all it wouldn’t be breakfast without some eggs, right? 

And then you bake for 12 minutes just like with regular pizza. The cheese should be golden and bubbly and the eggs solid by then. Garnish with some avocado chunks for a splash of color. Yum!

Vegetable Egg-Fried Rice

INGREDIENTS

4 large eggs, divided

2 tablespoons olive oil or canola

1 cup diced red onion (about 1 small onion)

1 1/3 cups frozen mixed vegetables, thawed

3 stalks of scallions, sliced

4 cups cooked brown jasmine rice (day-old rice is even better if you have some)

2 tablespoons soy sauce (use tamari if gluten free)

1 teaspoon toasted sesame oil (optional)

 

INSTRUCTIONS

  1. Crack 3 eggs into a small bowl and beat them together. Beat the last egg in a separate bowl.
  2. Heat a large sauté pan or a wok with 1/2 tablespoon of the olive oil over medium-high heat. Once the pan is hot, add the 3 beaten eggs and scramble them for about a minute. Transfer the eggs to a dish and turn off the heat. Wipe off the pan or wok with a kitchen towel.
  3. Drizzle the remaining 1 1/2 tablespoons of oil in the pan or wok over medium-high heat. Add the onions and cook them for about 2 minutes, stirring constantly. Add the mixed vegetables and scallions and cook for another minute. I like to save some of the scallions (the dark green part) for garnish.
  4. Add the cooked rice into the pan or wok and cook for a few minutes, until the rice is heated through. If you have large clumps of rice, break them apart with the back of your spatula. Pour the single beaten egg over the rice and stir to coat the rice with the egg. Cook for another minute.
  5. Add the soy sauce and sesame oil (if using) and stir to distribute the sauces. Add the 3 scrambled eggs and stir to mix again. Serve immediately.

Lemon Meringue

  • IngredientsBASE:
    • 200 g tennis biscuits
    • 30 ml melted butter
    • FILLING:
    • 1 can condensed milk
    • 125 ml lemon juice
    • Zest of one lemon
    • 3 eggs, separated

     

    MERINGUE:

    • 150 ml caster sugar
    • Pinch of salt
    • Pinch of cream of tartar

     

    Method

    Preheat the oven to 180°C.

    Base:
    Using a food processor, pulse the tennis biscuits until they are crumbs.  Add in the melted butter and pulse again until everything is combined.  Push the biscuit base into a 23cm pie dish and use the back of a spoon to even it out.  Place in the fridge to firm up.

    Lemon filling:
    Mix the condensed milk, lemon juice, zest and the 3 egg yolks.  Set aside the whites for the meringue.  Pour the lemon mixture into the biscuit base and set aside.

    Meringue:
    In a clean, dry glass bowl whisk the egg whites until they reach firm peaks.  Gradually add in the caster sugar one tablespoon at a time whisking between additions.  The mixture should be stiff and glossy.  Don’t overbeat.  Spoon or pipe the meringue onto the filing.

    Bake for 10 – 15 minutes or until the filling is set and the meringue is browning slightly.  Serve cool.

Gordon’s Eggs Benedict

  • Bring a deep saucepan of water to the boil (at least 2 litres) and add the vinegar. Break the eggs into 4 separate coffee cups or ramekins. Split the muffins, toast them and warm some plates.
  • Swirl the vinegared water briskly to form a vortex and slide in an egg. It will curl round and set to a neat round shape. Cook for 2-3 mins, then remove with a slotted spoon.
  • Repeat with the other eggs, one at a time, re-swirling the water as you slide in the eggs. Spread some sauce on each muffin, scrunch a slice of ham on top, then top with an egg. Spoon over the remaining hollandaise and serve at once.

Fresh Egg Pasta Dough

Making fresh pasta may seem daunting, but it is a simple luxury that you can enjoy every day. Follow our five-step guide, and learn how to transform basic ingredients into fresh pasta with only your hands and a rolling pin – just like nonna!

Our recipe is for a basic egg pasta, the most common form of fresh pasta in Italy. After perfecting this dough, experiment with different shapes and variations.*

 

How To Make Fresh Egg Pasta Dough

This recipe yields six servings of pasta; consider one egg and 3/4 cup flour per portion.

4 cups unbleached all-purpose flour
6 large eggs
½ teaspoon salt
½ teaspoon extra virgin olive oil

1. Form a ball. On a marble or wooden work surface, pile the flour into a mound. Make a well in the center of the mound. In a small bowl, beat the eggs, salt, and olive oil together with a fork until blended, and then pour them in the well. Continue beating the egg mixture with the fork, gradually drawing in flour from the sides of the well until the egg has been absorbed by the flour. If needed, drizzle a small amount of warm water, and continue mixing. Once the dough has formed, clean your hands and the work surface.

2. Knead and knead (and knead). Flour the work surface again. Knead the dough: press the heel of one hand deep into the ball, keeping your fingers high, then press down on the dough while pushing it firmly away from you. The dough will stretch and roll under your hand like a large shell. Turn the dough over, then press into the dough, first the knuckles of one hand, than with the other; do this about ten times with the knuckles of each hand. Then repeat the stretching and knuckling process, using more flour if needed to prevent sticking, until the dough is smooth and silky, for about 10 to 20 minutes. Roll the dough into a smooth ball.

3. Rest. Place the dough in a small bowl and cover with plastic wrap. Let the dough rest for at least 1 hour at room temperature or up to 1 day in the refrigerator, before rolling and shaping the pasta. If the dough has been refrigerated, let it stand at room temperature for at least 1 hour before rolling and shaping.

4. Roll. Shape the dough into a rough circle. Lightly flour the clean work surface. With a rolling pin, begin rolling the dough as you would a pastry crust, starting in the center and rolling away from you to the outer edge. Turn the dough a quarter-turn, and repeat, working your way around, until the sheet of dough is 1/8 inch thin or less. Scatter a small amount of flour on the dough whenever it starts to stick to the surface or the rolling pin. Italian tradition dictates that the sheet of dough be transparent enough to read text beneath.

5. Shape. From orecchiette to lumache, there are hundreds of shapes of fresh pasta. For a simple hand-cut tagliatelle, gently roll the sheet of dough around the rolling pin, and slip it off onto a clean, lightly-floured work surface. Cut the roll of dough into strips the desired width, then gently lift them in the air and drop on a dishtowel, separated. Repeat with the remaining sheets of dough.

6. Cook. Fresh egg pasta cooks in a flash (think: 10 to 15 seconds). As soon as it rises to the surface of the heavily-salted cooking water, it is likely ready. A taste test will show if it is al dente enough.

7. Serve. Every pasta variety and shape pairs uniquely with various sauces. Tagliatelle’s ribbons are delicious with a heavier sauce featuring meat or seasonal vegetables.

 

HOW TO MIX UP YOUR DOUGH 

There are so many ways to get creative with fresh pasta! Below are just a couple examples, but you can make it your own.

Green Spinach Pasta: Use about ¼ pound of fresh spinach per egg/portion. Cook the spinach in boiling water until it is wilted (only a minute or two). Squeeze the spinach dry, then chop as finely as possible. Add it to the flour well with the eggs in step 1, and proceed. Serve with meat sauces.

Black Squid Ink Pasta: Use about 1 tablespoon of squid ink per egg/portion. Add the squid ink to the flour well with the eggs in step 1, and proceed. Serve with seafood sauces.

MICROWAVE MEXICAN COFFEE CUP SCRAMBLE

Eggs are the most versatile product to use in the kitchen and what better, quicker way to make scrambled eggs than in a cup. Mexican-inspired ingredients, like black bean and corn salsa, make this individual microwave egg scramble even more flavorful.

INGREDIENTS

This recipe yields six servings of pasta; consider one egg and 3/4 cup flour per portion.

1/2 cup frozen shredded hash browns
1 EGG
1 tbsp. water
2 tbsp. black bean & corn salsa                                                                                                                                        2 tbsp. shredded Mexican cheese blend

DIRECTIONS

COAT 12-oz. microwave-safe coffee mug with cooking spray.  ADD hash browns.  MICROWAVE on HIGH 1 minute.  Add egg and water; beat until blended.  MICROWAVE on HIGH 30 seconds; stir.  MICROWAVE until egg is almost set, 15 to 30 seconds longer. TOP with salsa and cheese. SERVE immediately.face. 

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