Tag Archives: eggs

Egg and Bacon Muffins

The combination of egg and bacon is very delicious and these muffins are so handy to have in the fridge. This version uses a whole egg surrounded by bacon and seasoned with just pink rock salt and black pepper. They can be the feature of your meal or a great snack option as they are delicious eaten hot or cold.

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Completely delicious!

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A simple set of steps to achieve a tasty muffin.

A really simple dish to make and a favourite with children. Grease your pan very well with coconut oil, place slices of bacon (ideally nitrate free) around the edges and break an egg (free range or organic) into each hole. Sprinkle your salt and pepper on top then bake in a 180 degree oven until the white is firm and the yolk is just cooked. If you have greased your pan well the muffins should just slip out.

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Place on a cool rack and use within a couple of days.

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Fritatta with chicken and greens

Eggs are a great way to start the day, and this fritatta adds green vegetables with chicken breast to create a wonderful, filling and nutritious breakfast. 

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A wonderful breakfast

If you are rushed for time in the morning you could prepare this dish the night before and cook it in the morning as a way to save time. This will serve up to 4 people or you can have it several days in a row.

Ingredients:

6 free range eggs

1/2 cup home made chicken stock

Pink rock salt and black pepper (season to taste)

1 large leaf of silverbeet and spinach (or whatever you have)

A handful of fresh flat leaf parsley

1/2 a cooked chicken breast

1 piece of spring onion green tops chopped finely

1 handful of activated pumpkin seeds

Coconut oil to grease the dish

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Grease your dish well with coconut oil, then add the eggs, chicken stock and seasoning.

Whisk together the egg and stock mix and then add the rest of the ingredients, with the pumpkin seeds going on the top of the whole dish.

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Sprinkle the pumpkin seeds over the top.

Bake in a 200 degree oven until golden. Remove from the oven and cut around the edges with a knife. Cut a piece and lift it out with an egg lifter. Serve with your favourite salad or just have it plain.

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I served the egg bake with avocado and tomato.

You can vary the dish by adding different vegetables and meats. The options are endless.

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This is another fritatta l made which is meat free but has the addition of tomatoes both for colour and flavour.

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Mini quiche: A meal or a snack!

Bake a batch of mini quiche and discover how delicious they are! Fantastic for the whole family.

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A small quiche can be part of a meal or a great snack.

The basic ingredient of the mini quiche is eggs (preferably free range or organic). What you add to the mix is entirely up to your preferences. This could include seeds, nuts, vegetables, cheese and seasonings as examples.

Broccoli quiche:

Mix in a bowl eggs, grated carrot, spring onion green tops, parsley, a meat such as tuna (optional), pink rock salt and black pepper. Grease the pan very well or use patty pans. Pour the mixture into each hole in the pan and place a piece of raw broccoli in the centre of each. Cook in a 200 degree celsius oven until firm and golden.

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These muffins are poured directly into the pan. Ensure you grease it well.

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Nice and golden,. Use a knife to cut around the edges and gently pull out.

Egg and bacon quiche are delicious straight out of the oven.

Place a strip of bacon into the greased tray and crack an egg into each hole. Season with pink rock salt and black pepper.

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These simple egg and bacon snacks are so easy to make and the bacon makes them easy to lift out of the pan.

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Cook until the eggs are just cooked

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Fantastic served with vegetables

Mini quiche are also a great snack and lunch box filler. Have the leftovers the next day with a salad for lunch or grab one for morning tea. Alternatively enjoy the quiche the next night by gently reheating in the oven and serving with a delicious salad or roast vegetables.

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Small broccoli quiche with a beetroot spiral salad, sweet potato chips and bacon. Quite a combination.

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The omelette: A meal you can always count on

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Quick to cook, healthy and simple.

The omelette has become the meal l use when l need to make something quick for lunch, or we have arrived home late from sports training and l haven’t organised dinner. It is so easy to individualise an omelette as they can be filled with ingredients which each family member likes, or you can have it plain just as my young son does. I buy some nice free range eggs and keep them in the fridge. We go through a lot of eggs in our home so l don’t need to check the use by dates, but l always rotate the boxes of eggs in the fridge so l am using my oldest ones first. I like to fill my omelettes with lots of fresh ingredients such as spinach, snow peas, grated carrot, tomato and a meat of some kind which is usually free range chicken, tuna or salmon. I often add some pumpkin or chia seeds for added crunch and when cooked will sprinkle some Kapai Puku seed mix over the top.

When l make my omelettes l place some extra virgin olive oil into a hot pan and pour the beaten eggs into it. I like to use a small pan so that the omelette is as big as the pan as this gives a nice shape. If l use a big pan l give the pan a bit of a lift as the egg spreads to try and get a nice shape. As the egg is cooking l add the ingredients to half of the egg with foods such as spinach added last as l don’t want it to cook very much. When the egg looks cooked and firm l use a spatula to lift the plain side of the egg over the filling and press the top with the spatula. I let it cook for about another minute and then carefully lift with the spatula and place on a plate. I can quickly cook the five omelettes required to feed my family if l have all of the ingredients prepared before l start cooking. Omelettes can be eaten at any time of the day and can be added to with a nice salad or steamed vegetables. I don’t eat dairy but if you do, cheese can also be added to the omelette. It can be seasoned with some nice sea salt and ground black pepper. Enjoy!

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