Italian Scrambled Eggs on Toast

Next week is British Egg Week (5-11 October), and to mark the occasion I've recreated a classic egg dish, with a twist. Scrambled egg is one of the first things I learnt to cook growing up, and as this was before we had a microwave, it was cooked in a saucepan on the hob. Cooking scrambled eggs on the hob is still my preferred way of cooking it, but as this is also the husband's 'speciality' it's usually cooked in a jug, in the microwave, with little stirring (he says the kids prefer it that way!)

I've jazzed my eggs up with a little Italian touch and served them on a toasted ciabatta roll, instead of the usual sliced white. This recipe can serve 1-2, depending on how hungry you're feeling.

Italian Scrambled Eggs on Toast - serves 1

olive oil

4 cherry tomatoes

small knob of butter
3 medium free range eggs

salt & pepper

splash of milk

fresh basil

ciabatta roll, lightly toasted

parmesan

• heat the olive oil in a small saucepan
• add the tomatoes and cook for a few of minutes over a med/high heat until they soften
• remove the tomatoes from the pan & set aside
• add a little butter to the pan and heat until melted
• beat the eggs, salt & pepper & torn basil leaves together
• add to the pan and cook over a medium heat, stirring & scraping the bottom of the pan (I like to use a wooden spatula for this), until the eggs are cooked
• serve with the tomatoes on the ciabatta roll & top with freshly grated parmesan

 

To keep up to date with new recipes next week, follow #BritishEggWeek on twitter.

This recipe has been created for a #shortcuteggsperts challenge. I have been provided with shopping vouchers to cover the cost of my ingredients. More egg recipes can be found here.

One Pan Egg Ratatouille

This year I'm continuing to work with British Lion Eggs as a 'Shortcut Eggspert', where I'll be sharing my own family recipes using eggs. We eat a lot of eggs as a family, and I'm particularly partial to one or two for breakfast, and if the husband is in charge of dinner (which doesn't happen very often) you can guarantee that it will include eggs as they're quick and easy to cook.

The brief for the first challenge of 2015 was to cook something 'quick and healthy' with eggs as a main ingredient. As I'm trying to shed a few pounds at the moment this challenge was an easy one for me, and I chose to make something that is great as a lunch for one, or served to the whole family (just increase the quantities accordingly).

One Pan Egg Ratatouille - serves 1

olive oil
1/2 small red onion, sliced
1/3 courgette, sliced
1/4 red pepper, sliced
1/4 green pepper, sliced
1/4 aubergine, sliced
1 clove of garlic, crushed
tsp dried thyme
4 mushrooms, sliced
cherry tomatoes
tbsp tomato puree
tbsp hot water
1 egg

• Heat a little olive oil in an ovenproof frying pan
• Add the onion & fry for 2-3 minutes
• Add the courgette, pepper, aubergine, garlic & thyme
• Fry for approx 5 minutes, stirring regularly
• Add the mushrooms & tomatoes & cook for a couple of minutes longer
• Mix together the tomato puree & water & stir into the pan
• Make a well in the middle of the vegetables & crack the egg into it
• Place the pan in a preheated 180C oven and cook for approx 10 minutes, or until the egg is cooked to your liking
• Serve in the pan to save on washing up!

Here are my previous #shortcuteggsperts recipes :

Chicken & Egg Fried Rice


Omelette Fajitas


Roast Dinner Tart

I was provided with vouchers to cover the cost of ingredients used

#shortcuteggsperts - Chicken & Egg Fried Rice

As part of the #shortcuteggsperts project with British Lion Eggs and Britmums,  myself and other #shortcuteggsperts will be coming up with a series of recipe using eggs.

For this month the topic is 'Mains', and the challenge is to come up with a main meal for the family in around 20 minutes. This is one of our favourite quick meals and I usually use leftover cooked roast chicken but this time I used chicken breasts that I had previously cooked in my sous vide thermo circulator, which produced extremely juicy chicken, making it perfect in this dish. It's best to use rice that is cooked and cooled, otherwise it can stick together and if you really want to simplify the dish then packets of pre-cooked microwave rice is ideal. I find that frozen cooked chicken breast strips work well too, just make sure that they are fully defrosted before adding to the pan.

Chicken & Egg Fried Rice - serves 4

 2 tbsp dark soy sauce

1 garlic clove, crushed

1/2 tsp ginger paste

400g cooked chicken, cut into bite size pieces

1 tsp sesame oil

4 eggs, lightly beaten & seasoned with salt & pepper

1 tbsp sesame oil

1 onion, finely chopped

100g frozen peas

100g frozen or tinned sweetcorn

800g cooked & cooled basmati rice

2-4 tbsp dark soy sauce

1 spring onion, finely sliced

Mix the soy sauce, garlic & ginger paste together in a bowl
Add the chicken and mix until all the chicken has been coated
Heat 1 tsp of sesame oil in a large non stick frying pan or wok
Add the beaten eggs & cook through without stirring to end up with a thin omelette
Remove the omelette from the pan, roll up & keep warm
Heat 1 tbsp of sesame oil in the pan and fry the onion for approx 1 minute
Ad the peas and corn & fry for a minute or 2 to defrost
Add the rice, chicken and soy sauce (to taste) and heat through fully
Cut the rolled omelette up into thin slices and add to the pan before serving
Serve topped with spring onion