Looking for an Easy breakfast ideas Nutritious ? Cereal and Milk is your first choice health

These are 3 amazing egg recipes that will definitely blow your mind and these are the best egg recipes that will fill you till lunch.

 

1- Sweet potato, feta and caramelised onion quiche

Revamp the retro quiche with this show-stopping yet easy recipe. Trust us, it doesn't get much better.

INGREDIENTS

·         2 tbs extra virgin olive oil

·         1 onion, thinly sliced

·         2 sprigs rosemary, leaves picked from 1

·         150g feta, crumbled

·         7 eggs, lightly beaten

·         1/3 cup (80ml) milk

·         1 tsp smoked paprika (pimenton)

·         1/3 small (about 50g) sweet potato, thinly sliced (use a vegetable peeler)

·         1 tbs maple syrup

THYME AND SPELT PASTRY

·         1 2/3 cups (250g) white spelt flour

·         100g cold unsalted butter, chopped

·         1 egg yolk

·         2 tbs thyme leaves

·         1 tbs apple cider vinegar

METHOD

·            1.For the pastry, place flour and a pinch of salt in a bowl. Using your fingers, rub in butter until it resembles coarse crumbs. Add egg yolk and thyme. Combine vinegar and 1/4 cup (60ml) water in a jug with 4 ice cubes. Drain, then fold into flour mixture until it forms a shaggy dough. Enclose in plastic wrap and chill for 2 hours.

·         2. Preheat oven to 200°C.

·         3. Roll out pastry on a lightly floured work surface to 3mm thick and use to line a 24cm fluted ceramic dish, trimming excess. Line with baking paper and fill with pastry weights. Bake for 25 minutes or until light golden. Remove weights and paper, and bake for a further 20 minutes or until base is cooked.

·         4.Reduce oven to 160°C.

·         5. Heat oil in a frypan over low heat. Add onion and 1/2 tsp salt. Cook, stirring, for 12 minutes or until caramelised. Cool. Add to pastry case with half rosemary leaves and 100g feta.

·         6. Whisk egg, milk and paprika in a bowl. Season and pour into pastry case. Coat sweet potato with maple and arrange over filling. Scatter with remaining 50g feta and rosemary.

·         7. Bake for 1 hour or until just set. Cool slightly, then serve.

2- Hanoi-style eggs

A light, easy dish that will add punch to your midweek meals.

INGREDIENTS

·         1/3 cup (80ml) sunflower oil, plus extra

·         4 eschalots, peeled and thinly sliced

·         2 garlic cloves, chopped

·         1 tbs finely grated ginger

·         1 birdseye chilli, chopped

·         1 lemongrass stalk, white part, chopped

·         4 truss tomatoes, chopped

·         400g can whole tomatoes

·         1 tbs fish sauce

·         200g firm tofu, cut in 2cm pieces

·         ¼ cup (50g) rice flour

·         4 eggs

·         150g snake beans, cut in batons, blanched

·         Mint leaves, crusty bread to serve

VIETNAMESE DUKKAH

·         1 tbs sesame seeds, toasted

·         ¼ cup (35g) peanuts, toasted, chopped

·         1 tsp coriander seeds, crushed

·         2 tsp chilli flakes

METHOD

·      1.For the dukkah, combine everything in a small container and set aside.

·      2.Heat 2 tbs oil in a frypan over medium heat. Add eschalot and cook 2-3 mintues until softened. Add garlic, ginger, chilli and lemongrass. Cook 1 minute until fragrant. Add tomatoes and canned tomatoes, and bring to a boil. Add fish sauce. Simmer 15 minutes until thickened.

·      3. Heat 2cm oil in a saucepan over mediumhigh heat. Dust tofu in rice flour, then shallow fry in batches until golden and crisp. Drain on paper towel and season.

·      4.In a frypan, heat remaining 2 tbs oil over medium heat and fry eggs 2 minutes or until cooked to your liking.

·      5. Divide tomato mixture and snake beans among plates. Top with egg, tofu, dukkah and mint. Serve with crusty bread.

3- Asian omelette

A vibrant, fresh meal made in a flash.

INGREDIENTS

·         12 eggs

·         270ml can coconut milk

·         1 tsp ground turmeric

·         2 spring onions, thinly sliced

·         1 cup (80g) bean sprouts, rinsed

·         ½ cup (50g) mung bean sprouts or mixed sprouts

·         100g mixed leaves

·         ½ bunch each mint and coriander, leaves picked

·         ¼ bunch each Vietnamese mint and Thai basil, leaves picked

·         1 red chilli, thinly sliced (optional)

·         2 tbs coconut oil

·         20 large cooked prawns, peeled, deveined

DRESSING

·         1 tbs each fish sauce and sugar

·         1½ tbs lime juice

·         1 red chilli, deseeded, thinly sliced

·         ½ garlic clove, crushed

METHOD

·         1.For the dressing, place all ingredients in a small bowl. Whisk until sugar has dissolved. Set aside.

·         2.In a large bowl, combine eggs, coconut milk and turmeric. Season. Set aside.

·         3.In another bowl, combine spring onion, bean sprouts, mung bean sprouts, leaves, herbs and chilli.

·         4.Heat ½ tbs oil in a 20cm non-stick frypan over high heat. Pour in a quarter of the egg mixture, then tilt and rotate the pan to evenly spread. Using a heatproof rubber spatula draw mixture into centre, tilting the pan so uncooked egg runs underneath. Cook for 1 minute or until egg is set but still soft.

·         5.Take off heat, scatter with a quarter of the salad mixture and 5 prawns down the centre of the omelette, and spoon over 1 tbs dressing.

·      6. Gently fold one side of the omelette over the filling. Slide onto a serving plate.

·      7. Repeat to make 4 omelettes. Serve with extra dressing if desired.

Have a wonderful breakfast that delights you and fill you with amazing meal that rejoices the soul. Try out these amazing egg recipes.

Check out this “Okra and egg curry with rice and fragrant herbs.

Try out this “Spanish Egg Recipe the best most delicious egg recipe ever”.

Have a wonderful breakfast!