Pickled Eggs
Place eggs in a saucepan and cover with cold water. Bring water to the boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel. In a medium saucepan over medium heat, ... [... more]
All Recipes AU |
Easy eggs Benedict
Poach eggs in water or milk (or a blend of both) until just cooked. Remove with a slotted spoon. Toast muffin halves. Top each half with a slice of folded ham. Place egg on ham and top the egg with warm hollandaise. 4 slices ham [... more]
Australian Womens Weekly |
Herby scotch eggs with hot tomato relish
To make the hot tomato relish, heat the oil in a saucepan, add the red capsicum, onion and garlic and cook until soft but not browned. Stir in the diced tomatoes, Worcestershire sauce, tomato sauce, Tabasco sauce, marjoram, mustard and sugar and ... [... more]
All Recipes AU |
Eggs Florentine with Gruyère cheese sauce
To make the cheese sauce, mix the cornflour to a paste with a little milk. Pour the remaining milk into a nonstick saucepan and bring to the boil. Stir the boiling milk into the cornflour mixture, then pour back into the pan. Bring to the boil, ... [... more]
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Creamy scrambled eggs with mushrooms & asparagus
Melt 30g of the butter over low heat in a nonstick frying pan. Add the mushrooms, cover and cook on low heat for 10 minutes, or until they are just softened. Steam the asparagus spears for 5-8 minutes, or until tender. Meanwhile, beat the eggs ... [... more]
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The Peanut Van's Recipes: Curried Eggs With Peanut Rice
Our easy recipe for exotic egg curry in a bed of warm peanut rice - just great for winter! Melt the butter in a saucepan and add the diced onion and apple. Fry them, stirring well, until they're golden brown. Add the curry powder, flour, salt and ... [... more]
Peanut Van |
Easy Eggs Benendict
Poach eggs in approximately 1 1/2 cups water with a little vinegar until just cooked. Remove with a slotted spoon. Top each slice with a little ham and some spinach. Place eggs over spinach and top the eggs with warm hollandaise. Place the egg ... [... more]
Australian Womens Weekly |
Pesto Scrambled Eggs
Heat oil in a small frying pan over medium heat. In a small bowl, combine egg, Cheddar, salt and pepper. Pour into the pan, and cook stirring for 3 to 5 minutes, or until your liking. Remove from heat, and stir in pesto. 1/2 teaspoon any ... [... more]
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Stuffed eggs en salade
First hard-boil the eggs. Place in a large saucepan, cover with tepid water and bring to the boil. Reduce the heat and simmer for 7 minutes. Remove the eggs with a slotted spoon and place in a bowl of cold water to cool. Meanwhile, make the ... [... more]
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Asparagus & eggs on toast with tomatoes & ham
Preheat the grill. Place the asparagus in a saucepan of simmering water; cook until crisp-tender, 3 to 4 minutes. Drain well. Place sliced bread on baking sheet. Grill 10 cm from heat until toasted, about 1 minute each side. Spread 1 tsp mustard ... [... more]
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Scotch Eggs
In a medium bowl, mix together the pork sausage and Worcestershire sauce. Combine the flour, salt and pepper and stir into the sausage mixture Divide the sausage mixture into four equal parts. Mould each part around one of the hard-cooked eggs, ... [... more]
All Recipes AU |
Smoked Salmon Scrambled Eggs
Heat butter in a medium saucepan over medium heat. Beat together egg, milk, salt and pepper and pour into the saucepan. Stirring constantly, cook eggs until light and fluffy.Take them off the heat just before you think they are done because they ... [... more]
All Recipes AU |
