Huevos rancheros, also known as “rancher’s eggs” is a popular breakfast dish comprising eggs served Mexican-style, i.e. fried eggs are served on lightly fried corn tortillas topped with a meat sauce, refried beans and slices of avocado or gaucamole. It is a great dish to prepare with leftovers the morning after a Mexican fiesta !
mei
Frittata is an egg-based Italian dish similar to an omelette or crustless quiche, enriched with additional ingredients such as meats, cheeses, vegetables or pasta. The word frittata is Italian and roughly translates to “fried”, i.e. egg fried in a pan. It was apparently Delia Smith who described a frittata as “Italy’s version of an open-face omelette” for the first time. All you need is a few eggs and a small quantity of almost any raw or cooked, fresh or leftover ingredients from the refrigerator.
Frittata
6 large eggs
salt and freshly ground black pepper to taste
30 g butter
± 500 ml variable ingredients
Variable ingredients:
± 100 ml finely diced red pepper or mixed peppers
± 200 ml finely shredded young green cabbage
± 100 ml chopped mixed herbs
± 100 ml chopped spring onion or chives
± 125 ml cooked or smoked ham, cut into strips
± 125 ml smoked salmon or trout, cut into strips + capers, rinsed
± 125 ml Danish or Greek Feta or grated Cheddar cheese
100 to 200g Haloumi cheese, cut into strips or diced (optional)
To serve
Green salad (optional)
3 generous or 6 moderate servings.
This is a quick and easy recipe and a fantastic way to get all the goodness of egg without flour.
10 g butter
2 extra large eggs, beaten
5 to 10 ml sugar (optional)
To serve
Nutella or melted dark chocolate (optional)
fresh berries
creme fraiche
1 serving
Notes
This recipe can be doubled or tripled according to need.
Variation
For a savoury version of this recipe, stir-fry 50 ml thinly sliced spring onion in a little butter and sprinkle it inside the pancake before you fold it. Serve it with creamed cottage cheese or creme fraiche, halved cherry tomatoes and snipped chives on the side.
Although Hollandaise sauce is probably most known as an accompaniment with Eggs Benedict, it can also be served with asparagus or artichokes, or with any kind of grilled or poached fish.
4 English muffins, halved
8 slices smoked ham or salmon
butter (for spreading on the muffins)
100 ml white wine vingear
4 large eggs
salt
Hollandaise Sauce
2 large egg yolks
15 ml lemon juice
15 ml white wine vinegar
110 g butter
salt and pepper to taste
Garnish
30 ml parsley, finely chopped
Variations
Notes
– Serve leftover sauce cold, as reheating will cause the sauce to separate.
– If the hollandaise sauce separates, do one of the following:
4 servings.
Photo by www.simplyrecipes.com.
This popular French recipe can be served for breakfast, brunch or a light dinner.
450 g broccoli, cut into florets
25 g butter, melted
30 g cake flour
150 ml milk
3 large eggs
50 g parmesan cheese, grated
2 large egg whites
pinch cream of tartar
butter, melted
salt & freshly ground black pepper
4 servings.
Photo by www.eatingwell.com.
This popular Italian dish can be served for breakfast, brunch or a light dinner.
6 large eggs
4 sage leaves, finely chopped
50 ml chives, finely chopped
10 g butter
10 cherry tomatoes, halved
125 g goat’s cheese, crumbled
salt and freshly ground black pepper to taste
To serve
Green salad (optional)
4 servings.
Photo by www.cookstr.com.
Apple and bread turned into a beautiful baked breakfast or brunch dish, popular with young and old and good enough to serve as a dessert with cream.
2 large or 3 smaller apples such as Granny Smith or Bramley
60 ml water
few drops lemon juice (optional)
30 ml sugar
8 large eggs
500 ml milk
few drops vanilla essence
15 ml melted butter or margarine to grease dish and coat top
12 thin slices white bread, crusts removed
Cinnamon Sugar
50 ml sugar
5 ml cinnamon (add more cinnamon to taste)
To serve
syrup to drizzle (any favourite)
yoghurt , Mascarpone cheese or whipped cream (optional)
grilled bacon (optional but good!)
6 servings.
Recipe and photo by Carolié de Koster.
The humble boiled egg is elevated to an irresistible treat with this delicious sauce. The sauce can also be served with cooked chicken or vegetables.
8 large eggs
Quick Creamy Curried Sauce
375 ml milk
30 ml cornflour (Maizena)
25 ml medium curry powder
10 ml sugar
15 ml white wine vinegar
2 ml salt
To serve
White, brown or wholewheat bread, toasted
Avocado slided thinly
chives, snipped
Cooking times for eggs
– 2 to 3 minutes for runny, soft-boiled eggs
– 4 to 5 minutes for set, soft-boiled eggs
– 10 minutes for hard-boiled eggs
Variation for Quick Creamy Curried Sauce
– Add about 50 ml fried chopped onion or spring onion and 15 ml chutney.
Oopsie bread or Oopsies is all the rage these days due to the fact that it is low in carbs. Nothing more than an improved version of the Atkins Revolution Roll, Oopsie bread provides a gluten-free alternative to bread and even to some types of cakes! The texture is similar to choux pastry and the taste is neutral, not eggy at all as one would expect. It can therefor be served with either sweet or savoury dishes. I prefer to bake Oopsies in a muffin pan (or a swiss roll tin for roulade). I have successfully used Philadelphia cream cheese, creamed cottage cheese and cream cheese. By simply adding sweet or savoury ingredients Oopsies can easily be turned into classic sweet or savory recipes. See my recipes for Low Carb Tuna Roulade and Low Carb Raspberry & Cream Roulade.
6 large eggs, separated
pinch of salt
250 g creamed cottage cheese or cream cheese
2.5 ml baking powder
30 ml gelatine powder (optional)
30 ml psyllium husks (optional)
Makes 12 Oopsie muffins.
Variations:
Add one of the following to the mixture before you spoon it in the muffin pan:
– 5 ml vanilla extract, 15 ml poppy seeds and 250 g fresh or dried berries
– 15 ml finely chopped lemon rind
– 15 ml basil pesto or olive tapenade
– 125 ml raw or cooked chopped vegetables (add the vegetables after you spooned the batter into the tin)
– 50 g grated cheese
If you want to cut down on carbs, why don’t you opt for cauliflower rice instead of the usual starch options? Just add your favourite stir-fry ingredients!
600 g cauliflower florets, steamed
15 g butter
2 large eggs
pinch of salt
15 ml coconut oil
10 ml crushed garlic
125 ml spring onion, finely sliced
125 ml celery stalks, finely sliced
125 ml red sweet pepper, finely diced
250 ml frozen peas and/or carrots and/or corn
30 ml lemon rind, finely chopped
125 g cooked bacon or boneless chicken
15 ml soy sauce (optional)
30 ml fresh parsley or coriander, finely chopped
4 to 6 servings
This recipe is made by using the basic recipe for Low Carb Oopsies. It is a great low carb substitute for the traditional roulade base which is usually made from a thick white sauce containing butter, flour, eggs and flavourings.
6 large eggs, separated
pinch of salt
250 g creamed cottage cheese or cream cheese
2.5 ml baking powder
15 ml gelatine powder (optional)
10 ml psyllium husks (optional)
Filling
2 x 170 g tins of tuna in brine, drained
250 ml cucumber, diced
250 ml sweet red pepper, diced
250 g creme fraiche or creamed cottage cheese
30 ml lemon rind, finely chopped
salt and pepper to taste
6 servings
This recipe is a sweet variation based on the basic recipe for Low Carb Oopsies and is a great substitute for the traditional sponge cake base used when making a sweet roulade.
6 large eggs, separated
pinch of salt
250 g creamed cottage cheese or cream cheese
2.5 ml baking powder
15 ml gelatine powder (optional)
10 ml psyllium husks (optional)
Filling
250 ml cream, whipped
60 ml raw honey
250 g fresh raspberries (set a few good looking ones aside to decorate the cake)
6 servings
