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Toasted Croissant topped with Spinach Leaves

Toasted Croissant topped with Spinach Leaves
Serves 4
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Cook Time
15 min
Cook Time
15 min
Ingredients
  1. 180 g butter
  2. 4 egg yolks
  3. 5 ml lemon juice
  4. 4 extra large eggs
  5. 15 ml vinegar
  6. 4 croissants, sliced in halve and lightly toasted
  7. 6 spinach leaves, blanched
To make hollandaise
  1. Melt the butter.
  2. Place the egg yolks, lemon juice and melted butter (the heat from the melted butter cooks the yolks) in a food processor.
  3. Process until thick and creamy.
  4. Set aside.
To poach an egg
  1. Half fill a pan with water, bring to the boil and add 15 ml vinegar. (Vinegar is not vital but helps with the egg's appearance -vinegar coagulates the egg white turning it into a perfectly poached egg. The fresher the eggs, the better they poach. An egg straight from the chicken will poach without any need for vinegar.)
  2. Break the eggs, one by one on a plate or in a bowl.
  3. Use a spoon and spin the boiling water to slightly cool.
  4. Slide the egg into the centre of the whirlpool.
  5. Cook for 3-4 minutes until set.
  6. Remove with a slotted spoon.
  7. Work quickly to transfer each egg onto a plate, letting excess water drip back into the saucepan.
  8. Poached eggs should be served as soon as they are removed from the water as they get cold quickly.
  9. Top the toasted croissant with blanched spinach, a poached egg and spoon hollandaise over.
  10. Sprinkle with black pepper and serve immediately.
Hint
  1. Top with Parmesan shavings for a piquant taste.
Heidel Eggs - Mpumalanga's leading egg producer https://www.heideleggs.co.za/

The Perfect Boiled Egg

The Perfect Boiled Egg
Serves 1
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Cook Time
3 min
Cook Time
3 min
Ingredients
  1. Egg as required
Instructions
  1. Choose a saucepan, big enough, to suit the number of eggs you are boiling (there should be enough room to move eggs around)
  2. Add enough cold water to cover the eggs, stir constantly with wooden spoon over high heat until water boils: this will centralise each yolk.
  3. Boil, uncovered until yolks are as soft or as firm as you like.
Guide
  1. 3 minutes will give you a set egg white and soft yolk
  2. 5 minutes the yolk will set
  3. 7-8 minutes the yolk will be set and firm
  4. Place saucepan of eggs under cold running water for about half a minute or until eggs are cool enough to handle.
To peel eggs
  1. Crack shell gently and leave eggs immersed in cold water for at least 5 minutes or until cold.
  2. This will stop a dark ring forming around each yolk.
  3. Remove shells, starting from broad end.
  4. Pat the eggs dry before serving.
Heidel Eggs - Mpumalanga's leading egg producer https://www.heideleggs.co.za/

Potato and Salami Bake with Fried Eggs

Potato and Salami Bake with Fried Eggs
Serves 1
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Cook Time
30 min
Cook Time
30 min
Per serving
  1. 2 medium-sized warm, cooked potatoes
  2. 30 ml full cream milk or cream
  3. 4 thin salami slices
  4. 30 g cheddar cheese, grated
  5. 10 g butter
  6. 2 eggs
  7. Salt and pepper to taste
Instructions
  1. Preheat the grilling element of the oven.
  2. Slice the potato and place in a small oven proof bowl.
  3. Pour cream or milk over. Season with salt and pepper.
  4. Top with salami slices and grated cheese.
  5. Place under grilling element of the oven until cheese had melted and the mixture is cooked through.
To fry an egg
  1. Melt the butter over medium-heat in frying pan. When the butter is melted and bubbly, break the eggs, one at a time in the pan.
  2. Fry the eggs until the egg white had set and the yolk is still slightly runny but firm.
  3. A lid can be placed over the pan for the eggs to set quicker and more evenly.
  4. Remove the potato dish from the oven and spoon onto a serving plate.
  5. Top with the two fried eggs. Season to taste and serve.
Hint
  1. Delicious, tasty and economical.
  2. A good choice for sporty young men.
Heidel Eggs - Mpumalanga's leading egg producer https://www.heideleggs.co.za/

Vegetable Patty with Poached Egg & Baked Beans

Vegetable Patty with Poached Egg & Baked Beans
Serves 4
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Cook Time
1 hr
Cook Time
1 hr
Ingredients
  1. 1 medium-sized brown onion, finely chopped
  2. 2 medium-sized potatoes, shredded (skins removed - optional)
  3. 500 g pack frozen vegetable mix - peas, carrots corn, defrosted
  4. 30 ml (2 T) fresh flat leaf parsley, finely chopped
  5. 30 ml (2 T) plain four
  6. 2 eggs, beaten lightly
  7. 15 ml (1 T) olive oil
  8. 4 extra large eggs
  9. 1 x 410 g can baked beans in tomato sauce, heated, to serve
Instructions
  1. Combine onion, potato, vegetable mix, parsley, flour and beaten eggs in a large bowel; mix well.
  2. Divide the mixture into 4 portions; flatten to form patties.
  3. Heat oil in large heavy-base frying pan; cook patties, uncovered, until brown both sides and potato is tender.
  4. Poach eggs as desired.
  5. Serve vegetable patty topped with poached egg with baked beans.
  6. Season to taste.
Hint
  1. Vegetable patties can also be served with a meat roast
Heidel Eggs - Mpumalanga's leading egg producer https://www.heideleggs.co.za/

“Uitsmyter”

“Uitsmyter”
Serves 1
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Cook Time
5 min
Cook Time
5 min
Ingredients
  1. 1 slice brown toast
  2. Mayonnaise or butter for spreading the toast
  3. 1 large lettuce leaf
  4. 1 slice Kasseler or ham of your choice
  5. 1 slice cheese
  6. 1 fried egg
  7. Salt and pepper, to taste
  8. Baby tomatoes, to serve (optional)
Instructions
  1. Stack ingredients on toast as per picture.
  2. Serve immediately.
Hint
  1. A delicious complete lunch or supper meal
Heidel Eggs - Mpumalanga's leading egg producer https://www.heideleggs.co.za/

Scramble Eggs with Corn served with Potato Cakes

Scramble Eggs with Corn served with Potato Cakes
Serves 4
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Cook Time
30 min
Cook Time
30 min
Potato cakes
  1. 5 large potatoes, peeled, cooked and mashed
  2. 4 eggs, slightly beaten
  3. 250 ml (1 cup) cheese, grated
  4. 60 ml (4 T) parsley, chopped
  5. salt and pepper, to taste
  6. 3 tomatoes, halved and baked (optional)
Scramble Eggs with Corn
  1. 6 – 8 large eggs, beaten
  2. 2 T whole kernel corn
Instructions
  1. Preheat oven to 200ºC.
  2. Mix all ingredients together in a mixing bowl.
  3. Grease a muffin pan.
  4. Divide the mixture and fill 6 – 8 cavities about ¾ full.
  5. Bake for 15 minutes or until the mixture is well set.
In the meantime
  1. Mix the whole kernel corn with the beaten eggs and scramble.
  2. Remove the potato cakes carefully from the muffin pan and serve topped with a baked tomato halve and corn scrambled egg.
Heidel Eggs - Mpumalanga's leading egg producer https://www.heideleggs.co.za/

Scramble Egg Wrap

Scramble Egg Wrap
Serves 1
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Cook Time
10 min
Cook Time
10 min
Ingredients
  1. 1 tortilla wrap
  2. Fresh lettuce leaves
  3. ½ avocado, peeled and sliced
  4. 2 eggs combined with ½ cup milk, softly scrambled.
  5. Salt and pepper, to taste
Instructions
  1. Line the tortilla with lettuce leaves and top with avocado slices and scrambled egg.
  2. Season with salt and pepper.
  3. Wrap the tortillas securely and serve.
Hint
  1. A fun, healthy dish for young children and teenagers.
Heidel Eggs - Mpumalanga's leading egg producer https://www.heideleggs.co.za/

Rice, Apple & Egg Salad

Rice, Apple & Egg Salad
Serves 4
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Cook Time
30 min
Cook Time
30 min
Ingredients
  1. 3 cups cooked rice
  2. Juice of half a lemon
  3. 2 apples, peeled and cubed
  4. 6 eggs, hard boiled, peeled and cubed
  5. 200 ml mayonnaise
  6. 100 ml plain yoghurt or cream
  7. 10 ml mild curry powder
  8. Lemon zest and chopped, fresh, bright green herbs for extra flavouring
Instructions
  1. Place the cold cooked rice in a mixing bowl.
  2. Drizzle apple cubes with lemon juice to prevent discolouration.
  3. Mix the apple cubes in with the rice. Gently mix in the egg cubes.
  4. Mix the mayonnaise, yogurt and curry powder together and moisten the rice mixture with the sauce.
  5. Garnish the salad with lemon zest and fresh herbs.
Hint
  1. Enjoy as a complete meal or as a side dish at a braai.
Heidel Eggs - Mpumalanga's leading egg producer https://www.heideleggs.co.za/

Pasta with Ham & Macaroni

Pasta with Ham & Macaroni
Serves 4
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Cook Time
30 min
Cook Time
30 min
Ingredients
  1. 250 g cooked pasta of your choice (cook according to instructions on the packet)
  2. 4 – 6 large eggs
  3. 250 ml (1 cup) milk
  4. salt and pepper, to taste
  5. 150 g cooked ham, chopped
  6. 12 baby tomatoes (optional)
Instructions
  1. Drain the water of the cooked pasta but keep in the cooking pot.
  2. Beat the eggs and milk together and season to taste.
  3. Add the egg and milk mixture to the warm pasta, mix through and cook together for one minute.
  4. Add the ham and the baby tomatoes.
  5. Stir well through.
  6. Serve as a complete meal.
Hint
  1. Baby tomatoes can be cooked in a warm, oiled pan before adding to pasta.
Heidel Eggs - Mpumalanga's leading egg producer https://www.heideleggs.co.za/

Pan with Mince, Tomato and Eggs

Pan with Mince, Tomato and Eggs
Serves 4
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Cook Time
40 min
Cook Time
40 min
Ingredients
  1. 30 ml oil
  2. 500 g beef mince
  3. 2 x 410 g cans tomato-and-onion mix
  4. Salt and pepper, to taste
  5. 4-6 eggs
  6. Fresh parsley, chopped
Instructions
  1. Heat the oil in a frying pan and stir-fry the mince until browned.
  2. Add the tomato-and-onion mix and flavour with salt and pepper.
  3. Place lid on the pan and leave to simmer for 30 minutes. Stir occasionally.
  4. Remove the lid and make 4-6 hollows (depending on how many eggs you use) in the mince mixture using a spoon.
  5. Pour a little oil and break an egg in each hollow.
  6. Cover the pan and cook until the eggs set.
  7. Sprinkle with chopped parsley and serve straight from the pan on rice, cous cous, pasta or pap.
Hint
  1. The addition of eggs makes this a very economical meal
Heidel Eggs - Mpumalanga's leading egg producer https://www.heideleggs.co.za/