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Tampilkan postingan dengan label Eggs. Tampilkan semua postingan
Tampilkan postingan dengan label Eggs. Tampilkan semua postingan

 

Spanish omelette Simply and Yummy

ingredients

  • 2 large potatoes, quartered
  • 6 eggs
  • 2 tablespoons olive oil
  • 1 Spanish onion, chopped
  • salt and freshly ground black pepper

Serve 4

  • Boil the potatoes in a saucepan of salted water for 15–20 minutes until just tender. Drain and leave until cool enough to handle, then cut the potatoes into slices.
  • Beat the eggs in a bowl with salt and pepper to taste. 
  • Heat the oil in a deep non-stick frying pan over a low heat, add the onion and diced potatoes, and sauté for 10–15 minutes, stirring frequently, until soft and golden. Preheat the grill to hot.
  • Add the eggs to the frying pan, and cook undisturbed for 5 minutes or until the eggs are just beginning to set in the centre. Slide the frying pan under the hot grill, and cook for a few minutes until the top is golden brown. Serve the omelette hot or cold, cut into wedges.

Spanish omelette Simply and Yummy

Quail’s egg & tomato salad
Quail’s egg & tomato salad


ingredients


  1. 50g/2oz pine nuts
  2. 125ml/4fl oz olive oil
  3. 24 cherry tomatoes
  4. 24 quail’s eggs, hard-boiled and
  5. chopped
  6. 1⁄2 teaspoon salt
  7. 1⁄2 teaspoon granulated sugar
  8. 2 tablespoons red wine vinegar

serves 4

  • In a frying pan over a medium heat, fry the pine nuts in a teaspoon of the oil until golden brown, taking care not to scorch.
  • Put the tomatoes and quail’s eggs in a serving bowl. Sprinkle the pine nuts over the top.
  • Blend the remaining olive oil, salt, sugar and red wine vinegar together in a screwtop glass jar until thoroughly mixed.
  • Pour the dressing over the eggs. Let stand for 10 minutes to allow the flavours to infuse before serving.

Quail’s egg & tomato salad


Deviled eggs this pretty are eye-catching and a bit out of the ordinary with the full flavor of blue cheese and roasted pecans. Traditional mayonnaise is replaced with Greek yogurt, meaning fewer calories with just as much flavor as conventional deviled eggs. But remember to start on these ahead of time the eggs need 8 hours of immersion to become blushed and beautiful.

Blushing Beet And Blue Cheese Deviled Eggs With Toasted Pecans


The British asparagus season lasts only a couple of months, beginning in early May, and that’s the time to treat yourself to this wonderful vegetable. If you store your eggs in the fridge, remember to take them out an hour or more before making this to help prevent the shells from cracking when you lower them into the hot water.

Soft-boiled Eggs with Asparagus Soldiers