Eggs Florentine

Serves: 1

Ingredients

Water: 1 L

White vinegar: 1 tbsp

Baby spinach a handful

Eggs: 2

Salmon, smoked: 2 slices

English muffin, toasted: 1

Olive oil: 1 tbsp

Salt and pepper to taste

Hollandaise sauce: 3 tbsp

For the hollandaise sauce:

Water

Egg yolk: 1

Tarragon vinegar: 15 ml

Butter, clarified, hot : 200 gm

Salt and pepper to taste

Lemon juice to taste

Method

For the sauce: Bring the water to a rapid boil in a small saucepot.

In a small stainless steel mixing bowl, add the egg yolk and vinegar.

Whisk vigorously while holding the bowl above the boiling water.

Continue to whisk until the egg yolk is thick and pale in colour.

Remove from the heat and slowly whisk in the clarified butter, a little at a time. (If the mix becomes too thick, add a tsp of warm water to thin it out.)

Season with salt, pepper and fresh lemon juice.

To prepare the eggs: In medium sized saucepot, bring water to a gentle simmer (approx. 98ºC) and add the white vinegar.

Gently crack the eggs into the water. Poach for 7-8 minutes, then remove with a slotted spoon and drain on absorbent paper.

In a separate heavy bottomed pan, heat the olive oil to a medium-high heat.

Saute the spinach quickly; season with salt and pepper.

On a warm plate, lay down the toasted muffin splits, then the smoked salmon and sautéed spinach.

Neatly arrange the egg on top of the spinach. Finish by covering the eggs in hollandaise sauce.

Baked beans, baked eggs, beef bacon

Serves: 1

Ingredients

Baked beans, home-made: 1 cup

Eggs: 2

Beef bacon, grilled or baked: 2 rashers

Salt and pepper to taste

Parmesan cheese, grated: 10 gm

Method

In a small ovenproof dish, heat the baked beans to a simmer. Using a spoon, make a well in the centre of the baked beans and place the bacon in it.

Gently crack the two eggs on top of the bacon in the well. Season with salt and pepper; sprinkle the Parmesan cheese on top. Place the dish in the oven and bake at 180ºC until the egg white sets.

Remove from the oven and serve with a warm crusty bread roll.

Herbed Scrambled Egg on a Toasted Croissant

Serves: 1

Ingredients

Eggs: 2

Cream : 30 ml

Butter : 5 gm

Salt and pepper to taste

Croissant: 1

Chives, finely chopped: 4 sprigs

Flat-leaf parsley, finely chopped: 2 sprigs

Basil, thinly sliced: 2 leaves

Method

In a small non-stick fry pan, heat the butter to a medium-high heat.

Whisk the eggs with the cream in a small mixing bowl; season with salt and pepper.

Add the eggs to the pan; using a wooden spoon or rubber spatula, continuously stir the eggs as they cook.

Add the herbs and mix.

Heat the croissant in a hot oven and cut it open.

Arrange the scrambled eggs in the croissant and serve.

Boiled Egg,Truffle Toast Soldiers

Serves: 1

Ingredients

Water

Vinegar: 1 tsp

Egg, room temperature: 1 pc

White loaf, 1.5 cm: 2 slices

Butter, room temperature: 20 gm

Truffle paste: 5 gm

Salt and pepper to taste

Parmesan cheese, microplaned: 3 gm

Method

Bring a small saucepan full of water to boil with a tsp of vinegar.

Gently place the egg in the boiling water and set a timer for 6 minutes.

In a small mixing bowl, mix the butter and truffle paste together.

Season with salt and pepper.

Spread the truffle butter on the slices of white loaf and cut into 2 cm wide strips.

Microplane the Parmesan cheese and toss with the bread fingers.

Toast in a hot oven at 180°C until golden brown.

Place the hot egg in an egg cup and crack the top off. The yolk should be still runny but the egg white should be cooked.

Season the top of the egg with a little salt and pepper and serve with the toast soldiers for dipping.

Tofu, Ginger and Spring Onion Omelette

Serves: 1

Ingredients

Eggs: 3

Cream : 30 ml

Olive oil: 15 ml

Ginger, finely chopped: 2 gm

Shallot, finely chopped: 8 gm

Tofu, firm, cubed into 1cm pc: 45 gm

Spring onion, finely sliced: 8 gm

Sourdough, toasted: 1 slice

Method

In a small mixing bowl, mix the eggs and cream together, and season with salt and pepper.

In small non-stick fry pan, heat the olive oil to a medium-high heat. Add the shallot and ginger to the pan and sauté to rel-ease the flavour. Add the tofu and egg mix.

Using a rubber spatula, bring in the cooked egg from the outer edges of the pan to the centre. Once the omelette starts to form, add the sliced spring onion.

Place under a grill for a minute to help set the egg on top.

Fold the omelette in half and serve it on top of the toasted sourdough.

Served best with a relish on the side like tomato, chilli and a few sprigs of coriander.

Soft Fried Eggs on Thyme Hash Browns


Serves: 1

Ingredients

Potato, large, peeled 1

Eggs: 2

Thyme, finely chopped: 1 gm

Salt and pepper to taste

Olive oil: 30 ml

Method

Grate the potato and mix with the thyme, salt and pepper. In a non-stick pan, heat the olive oil to a medium heat.

Using your hands, squash the potato mix into round cakes approx. 1 cm thick and 5 cm diameter.

Place into the hot oil and fry approx 10 mins until golden brown on each side and cooked in the centre.