Creamy Scrambled Eggs with Ham, Tomatoes and Roasted Peppers

Be careful not to let the butter burn as it will ruin the flavour of these creamy scrambled eggs

Serves 4

Cooking time:

Ingredients

  • 6 large eggs
  • 2 tablesp. cream or milk
  • Salt and freshly ground black pepper
  • A knob of butter
  • 4 slices of bread, toasted and lightly buttered
  • 4 slices of ham or crispy bacon
  • 2 tomatoes, sliced
  • 2 red peppers, grilled until blackened, then skinned and sliced
  • Handful of basil leaves
  • 1 tablesp. chives, chopped

To Cook

Whisk the eggs in a bowl with the cream or milk, salt and pepper.  Heat a medium sized pan and add the butter.  As soon as the butter has melted pour in the egg mixture. Allow it to sit for about 30 seconds before stirring it very gently with a wooden spoon.  When the eggs are softly set and still a little runny, remove from the heat and leave for a couple of seconds to finish cooking.

To assemble, put a slice of toast on each of four plates.  Add the ham or bacon, then the tomatoes and peppers, a few basil leaves and finally the scrambled eggs.  Sprinkle over some chives.  Serve with a green salad.

Serving Suggestions

Green Salad

Nutritional Analysis per Serving

Protein: 20g 

Carbohydrates: 16g 

Fat: 25g 

Iron: 3.0mg 

Energy: 369kcal 

 

Five Minute Scrambled Eggs with Spinach and Chilli Flakes

Five Minute Scrambled Eggs with Spinach and Chilli Flakes

Serves 1

Cooking time: 5 minutes

Ingredients

  • 2 eggs
  • Salt and freshly ground black pepper
  • A little olive oil
  • 3 handfuls (approx. 50g) baby spinach leaves
  • 1 tablesp. mature cheddar cheese
  • Crushed chilli flakes

To Serve:

  • Wholemeal toast

To Cook

Break the eggs into a small bowl, season with salt and black pepper and whisk to combine.  Heat the oil in a non-stick frying pan.  Add the spinach and stir until it wilts.  This will take about 2 minutes.

Add the eggs to the pan and stir to combine with the spinach and to allow the eggs to reach the bottom of the pan.  Allow to cook for a minute or two, stirring occasionally.  When they are just about set remove the pan from the heat.  Stir through the cheese and sprinkle over some chilli flakes.

Serve with wholemeal toast.

Nutritional Analysis per Serving

Protein: 24g 

Carbohydrates: 16g 

Fat: 29g 

Iron: 4.4mg 

Energy: 410kcal 

 http://www.bordbia.ie/consumer/recipes/eggs/Pages/FiveMinuteScrambledEggswithSpinachandChilliFlakes.aspx

Five Minute Scrambled Eggs with Spinach and Chilli Flakes

five-minute-scrambled-eggs-with-spinach-and-chilli-flakes

Eggs, the original super food.  Perfect dish for brunch, lunch or after the gym

Serves 1

Cooking time: 5 minutes

Ingredients

  • 2 eggs
  • Salt and freshly ground black pepper
  • A little olive oil
  • 3 handfuls (approx. 50g) baby spinach leaves
  • 1 tablesp. mature cheddar cheese
  • Crushed chilli flakes

To Serve:

  • Wholemeal toast

To Cook

Break the eggs into a small bowl, season with salt and black pepper and whisk to combine.  Heat the oil in a non-stick frying pan.  Add the spinach and stir until it wilts.  This will take about 2 minutes.

Add the eggs to the pan and stir to combine with the spinach and to allow the eggs to reach the bottom of the pan.  Allow to cook for a minute or two, stirring occasionally.  When they are just about set remove the pan from the heat.  Stir through the cheese and sprinkle over some chilli flakes.

Serve with wholemeal toast.

Nutritional Analysis per Serving

Protein: 24g 

Carbohydrates: 16g 

Fat: 29g 

Iron: 4.4mg 

Energy: 410kcal 

http://www.bordbia.ie/consumer/recipes/eggs/pages/fiveminutescrambledeggswithspinachandchilliflakes.aspx

Five Minute Scrambled Eggs with Spinach and Chilli Flakes

Five Minute Scrambled Eggs with Spinach and Chilli Flakes

Serves 1

Cooking time: 5 minutes

Ingredients

  • 2 eggs
  • Salt and freshly ground black pepper
  • A little olive oil
  • 3 handfuls (approx. 50g) baby spinach leaves
  • 1 tablesp. mature cheddar cheese
  • Crushed chilli flakes

To Serve:

  • Wholemeal toast

To Cook

Break the eggs into a small bowl, season with salt and black pepper and whisk to combine.  Heat the oil in a non-stick frying pan.  Add the spinach and stir until it wilts.  This will take about 2 minutes.

Add the eggs to the pan and stir to combine with the spinach and to allow the eggs to reach the bottom of the pan.  Allow to cook for a minute or two, stirring occasionally.  When they are just about set remove the pan from the heat.  Stir through the cheese and sprinkle over some chilli flakes.

Serve with wholemeal toast.

Nutritional Analysis per Serving

Protein: 24g 

Carbohydrates: 16g 

Fat: 29g 

Iron: 4.4mg 

Energy: 410kcal 

 http://www.bordbia.ie/consumer/recipes/eggs/Pages/FiveMinuteScrambledEggswithSpinachandChilliFlakes.aspx

Scrambled Eggs with Bacon and Red Pepper Hash and Tomato and Cumin Salad

Scrambled-Eggs-with-Bacon-and-Red-Pepper-Hash

Serves 4

Cooking time: 30 minutes

Ingredients

Bacon and Red Pepper Hash

  • 150g steaky rashers, diced or bacon lardons
  • 1 tablesp. olive oil
  • 1 small onion, diced
  • 2 large potatoes, cooked, peeled and diced
  • 1 small red pepper, deseeded and diced
  • 2 garlic cloves, peeled and chopped
  • Salt and freshly ground black pepper

Scrambled Eggs

  • 6 large eggs
  • 2 tablesp. cream or milk
  • 2 tablesp. parsley, chopped
  • A knob of butter

Tomato and Cumin Salad

  • 6 tomatoes, deseeded and chopped
  • ½ red onion, chopped
  • 2 tablesp. flat-leaf parsley, chopped
  • 2 tablesp. mint, chopped
  • 1 teasp. cumin powder
  • 1 lemon, juice only
  • 2 tablesp. extra virgin olive oil

To Cook

To make the hash: Heat a little oil ina large frying pan. Sauté the bacon and onion for 3-4 minutes. Then add the potatoes, red pepper and garlic and continue to cook for another 4-5 minutes until the potatoes are warmed through and are beginning to brown. Taste and season with a little salt and black pepper.

To scramble the eggs: Whisk the eggs in a bowl with the cream or milk, half the parsley, salt and pepper. Heat a medium sized pan and add the butter. As soon as the butter has melted pour in the egg mixture. Allow it to sit for about 30 seconds before stirring it very gently with a wooden spoon. When the eggs are softly set and still a little runny, remove from the heat and leave for a couple of seconds to finish cooking.

Prepare the salad: Mix together the tomatoes, red onion, parsley, mint, cumin, lemon juice, olive oil and seasoning.

Divide the hash and scrambled eggs between four plates. Sprinkle with the remaining parsley. Serve with the Tomato and Cumin Salad.

Nutritional Analysis per Serving

Protein: 20g 

Carbohydrates: 20g 

Fat: 34g 

Iron: 2.7mg 

Energy: 481kcal 

 http://www.bordbia.ie/consumer/recipes/eggs/Pages/ScrambledEggswithBaconandRedPepperHashandTomat

Scrambled Eggs on Puffy Potato Cakes

Egg-Fest

Ingredients

Puffy potato cakes

  • 1 large Quality Assured egg
  • 2 large floury potatoes, cooked and cooled
  • 1 regular teacup self-raising flour – approx 4 oz.
  • ¼ teasp. salt
  • 1 heaped teasp. baking powder
  • 3 oz. real butter

Creamy eggs with caramelised onions

  • 8 large Quality Assured Eggs
  • 2 medium onions
  • 2 oz real butter

To Cook

To make the Potato Cakes:
Peel potatoes. Place them in a large bowl and mash.
Sieve the flour, salt & baking powder together into the bowl of mashed potatoes.
Using the finger tips, gently mix the dry ingredients together until sand-like in appearance.
Melt half the butter in a cup in the microwave.
Beat the egg in another cup.
Make a well in the centre of the dry ingredients.
Pour the melted butter and beaten egg into the well and mix the lot together lightly with a wooden spoon until bound into a dough.
Place some flour on a board and gently knead the dough there.
Flatten into a circle approx. ½” deep, handling as little as possible.
Cut into triangles.
Melt the remaining butter on a hot, non-stick pan. When sizzling, place triangles on it. After 3 minutes, turn and reduce heat. Turn again – including onto sides – as necessary until golden brown and puffy.
Remove from pan and serve (or keep warm in the oven for a few minutes.)

To make the Scrambled Eggs:
Cut the onions into slices.
Melt 1 oz. of butter in a saucepan, and place over a medium heat.
Add the onions once the butter has melted and stir together.
Place a lid on the saucepan and leave for 10 – 15 mins. until soft and sweet, stirring occasionally.
Whisk the eggs in a bowl or jug.
Put the remaining 1 oz. of butter in a medium-sized, non-stick saucepan, and place over a low heat until butter has melted (N.B. not sizzling.)
Pour in the beaten eggs and stir regularly with a wooden spoon until the eggs have a creamy consistency.
Fold in the caramelised onions and season to taste.

The secret of keeping these potato cakes light and puffy is to handle the mixture gently, with the tips of the fingers all the time, and to keep handling to an absolute minimum.If there are small children in the house, add to the fun by having them pick out their own favourite kiddie’s cutters and make their own puffy potato cakes in the shapes of their choice!

Avoid the temptation of stretching the eggs by adding milk or water to them. What you gain in additional quantity, you lose in flavour and texture.

To achieve the eggs’ creamy consistency, it is important to stir it regularly – approx. 10 minutes – and not to overheat. Don’t rush it!

Serving Suggestions

Serve immediately with the puffy potato cakes, real orange juice and freshly-brewed tea.
Bon Appetit!

http://www.bordbia.ie/consumer/recipes/WinningRecipes/Pages/EggFest.aspx