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Omelet’s

Frittata

 

 

 

 

Breakfast

 

Recipes on this page :Bread Tartlets, Cheese and Corn Roulade, Egg Surprise,Egg and Samp Surprise , Filled French Toast , French Toast with tuna filling, French Toast ala Eggnogg , Eggs in croustade , Smoked Haddock and Cheese with eggs ,Porridge and eggs , Potato pancakes with bacon

 

For recipes on Omelet’s and Frittata click here

 

Bread Tartlets

12 thin slices of fresh bread, buttered

Preheat oven to 180 degrees C. Cut crusts off brad. Press each slice, buttered side up, into a muffing pan. Bake for approximately 10 minutes until brown, and leave to cool in pan. Fill with egg filling.

Egg Filling
8 eggs, hard-boiled and shelled
100ml mayonnaise, or flavoured cottage cheese
salt and pepper to taste

Mash the eggs. Mix with mayonnaise or cottage cheese and flavour. Spoon into bread tartlets. Garnish with parsley, paprika, olives, gerkins, etc.

Cheese and Corn Roulade

100g butter or margarine
100ml flour
500ml milk
salt and pepper to taste
5 eggs, separated
5ml cream of tartar
150ml Cheddar cheese, grated

Preheat oven to 200 degrees C. Line a 26x39cm swiss-roll tin with greased waxed paper or baking paper. Melt butter or margarine and stir flour in to form a smooth paste. Add milk and continue stirring until sauce thickens. Remove from heat. Season with salt and peper. Stir egg-yolks and cheese. Whip egg whites to soft peak stage, add cream of tartar and whip for another 5 seconds. Fold egg white into egg yolk mixture. Pour mixture into tin. Tilt pan to spread mixture until set and almost light brown. Turn roulade our onto a damp cloth. Remove baking paper immediately. Spread any savoury filling over roulade and roll as a swiss-roll. Serve hot on a heated serving plate

FILLING: 1 bacon rasher, chopped
1 x 310g can creamed corn
5ml cornflour
10ml water
25ml sour cream
12,5ml chives, chopped

Fry bacon until golden brown and crisp, add corn and blended cornflour and water. Stir in sour cream and chives. Spread filling over roulade and roll as a swiss-roll. Serve hot on a heated serving plate

Serves 4 -6

Egg Surprise

Ingredients:
3 slices white bread
8 eggs
500ml milk
1ml mustard powder
125g bacon, cut in small pieces
100g cheddar, finely grated
2ml salt
freshly grounded black pepper
50g grated cheese and paprika for decoration

Method:

·  Break bread in pieces and soak in the milk. Put mixture in microwave oven on HIGH for 4-5 minutes (or let it simmer on stove for 3 minutes).
 

·  Squash bread with a fork and add bacon.
 

·  Whip eggs well and add mustard, salt and pepper.
 

·  Pour egg-mixture into milk-mixture and then add 100 g cheese.
 

·  Scoop mixture in casserole and decorate with cheese and paprika.
 

·  Bake for 30-35 minutes in pre-heated oven at 180ºC.
 

·  Serve warm. Enough for 8-10 people.

 

Another Egg Surprise

6 eggs
2 onions, chopped
2 tomatoes, chopped
3 tablespoons (45ml) butter or cooking oil
3 cups (750ml) chopped morogo, imifino or spinach
3 cups (750ml) chopped cabbage
2 chillies, chopped (optional)
2 Knorrox chilli beef or chicken stock cubes
2½ cups (625ml) boiling water
1 tablespoon (15ml) maizena
½ cup (125ml) maas.

Boil eggs in water for 10 minutes.

Brain, shell and set aside. Using a large pan fry onion and tomato in hot butter, or oil for 5 minutes.

Add chopped greens (and chillies if used). Fry for further 5 minutes, stirring.

Dissolve stock cubers in boiling water, stir into onion mixture.

Cover and simmer for about 1 – 2 minutes, stirring, until gravy has thickened.

Cut hardboiled eggs in half, stir carefully into stew.

 

Serve over putu, pap, samp or maize rice with glassed of maas.

 

Egg And Samp Surprise

4 eggs
1 cup (250ml) milk
2 tablespoons (30ml) Knorrox Chilli Beef Soup powder
8 cups (2 litres) cooked samp
2 tomatoes, sliced or chopped
1 onion, peeled and chopped
2 cups (500ml) grated cheddar cheese
Aromat

Combine eggs, milk and soup powder beat well.

Spread half the samp in the bottom of a greased oven dish, arrange tomato and onion over this.

Sprinkle half the cheese over, then spread remaining samp over.

Pour egg mixture over, then sprinkle remaining cheese on top.

Bake in a preheated 180°C oven for about 45 minutes or until completely firm, and the top is golden

and crisp.

Sprinkle a little Aromat over and serve with slices of butteredwholewheat or special Home-made

Bread and a simple salad or wedges of fresh tomato.

End off the meal with glasses of milk or maas.

TOP TIPS:
1. Add 2 Knorrox Chicken stock cubes to the water when cooking the samp.
2. Fried onion can be used instead of raw onion

Filled French Toast

Here is French Toast with a difference. Try out your own favourite fillings as well

 

Ingredients:

200g tuna

1 small onion (grated)

12 slices bread (buttered)

100ml milk

2 eggs

5ml vinegar

salt and pepper to taste

oil for frying

Method:

 

Flake tuna. Add onion, vinegar, salt and pepper and mix well. 

Spread mixture over 6 slices of bread. Press second slice of bread firmly on top. 

Beat the eggs and milk together and add salt and pepper to taste. 

Soak the "sandwiches" in the egg mixture and fry in hot oil until golden brown on both sides.

Serve warm

French Toast With Tuna Filling

1 x 200g can tuna fish
1 small onion, grated
5ml vinegar
salt and pepper to taste
12 slices buttered brown bread
100ml milk
2 eggs
oil for frying

Flake tuna fish, add onion, vinegar, salt and pepper and mix well. Spread mixture over 6 slices of bread. Press second slice of bread firmly on top. Fry in hot oil for 5 – 6 minutes or until golden brown. Make scrambled egg with eggs and milk. Serve scrambled egg on tap of french toast. Serve hot

Serves 6.

FRENCH TOAST A LA EGGNOG

(Makes 2 servings) 

Ingredients 

 Cooking spray 

 2 eggs 

 1/2 to 3/4 cup prepared reduced-fat eggnog 

 4 slices thick-cut bread (approximately 1 1/2 inches thick) 

 Fresh fruit slices, preserves, or syrup, optional 

Method

Preheat oven to 350° F. 

Evenly coat baking sheet with cooking spray. 

In shallow dish, beat together eggs and eggnog until well blended.

Dip bread in egg mixture, one slice at a time, letting stand 30 to 45 seconds on each side.

Place slices on baking sheet.

Bake for 15 minutes.

Remove from oven and turn slices.

Return to oven and continue baking until lightly browned and no visible liquid egg remains, about 15 minutes.

Serve immediately with choice of topping, if desired

EGGS IN CROUSTADE WITH FETA

Creamy eggs baked in crisp, individual bread cases with feta, wholegrain mustard, watercress and chives make a breakfast or brunch dish that looks and tastes utterly luscious.

Croustade is the French term for a savoury case made from pastry or hollowed bread. Our simple method uses slices of white bread cut into circles and triangles to line small ramekins.

The bread cases and feta can be assembled in advance if desired. Add the filling ingredients just before baking. Serve the eggs in croustade freshly made and piping hot with ham or spears of asparagus to dip into the bright yolks. 

INGREDIENTS: 

CHECKLIST:

8 slices bread

4 small (1 cup) oven proof ramekins

2-3 tablespoons melted butter

cook's knife

16 narrow slices feta

bread board

4 large eggs

basting brush

few small sprigs watercress

small bowl

3 teaspoons finely chopped chives

spoon

3 teaspoons wholegrain mustard

 

125 ml (1/2 cup) thickened cream

 

sea salt and freshly ground black pepper

Serves 4

 STAGE 1
The better the bread you use, the better the result. White toast slice bread from the supermarket is fine but a good crusty loaf from a bakery will lend greater texture and flavour to this dish.

Use a basting brush to coat the bread evenly with butter, making sure you cover the edges.

If you are a perfectionist, when baking the eggs you may wish to cover the tops of the triangles with aluminum foil to keep them perfectly golden brown.  

STAGE 2

Preheat oven to 180°C. 
Cut four rounds of bread to fit the base of each ramekin. Slice remaining bread into triangles (leave crusts on for a crunchier croustade).

Brush bread with melted butter and use to line each ramekin (Grease ramekins too if they're prone to sticking).

Arrange feta slices at intervals around the triangles.

 STAGE 3

Carefully crack one egg into each bread case without breaking the yolk. 
Sprinkle watercress and chives around each egg.

Store eggs in the refrigerator and allow them to come to room temperature before using (cold eggs will take longer to cook).
Use extra-large eggs and preferable free range as they have brighter yolks.

An alternative to chives is finely sliced spring onion tops. For a change of flavour try tarragon (fresh or dried).


STAGE 4

Blend mustard into cream with salt and pepper and spoon over eggs.
Bake for 15 minutes or until light golden brown on top. 

Pecorino (hard, sheep's milk cheese), gruyère, proscuitto (thinly sliced Italian ham) or smoked salmon can be used instead of feta in this dish.

Blanched spinach is a good alternative to watercress and if you have a sorrel plant, use a few sprigs. Both of these should be placed on the bread base before the eggs are added.

For another flavour change add a teaspoon or two of tomatoes that have been chopped and cooked in a dash of olive oil. Spoon onto bread bases then add eggs and cream and sprinkle with dried chilli flakes. 

Smoked Haddock and Cheese with eggs

375g smoked haddock
4 slices bread
250ml Cheddar cheese, grated
1 small red pepper, chopped
2 spring onions, chopped
4 eggs
5ml French mustard
250ml milk
12,5 fresh dill, chopped or
2ml dried dillweed

Place haddock in shallow dish, cover with water, Cook, covered on high for 4 minutes, stand 5 minutes, drain, remove skin and bones, break fish into chunks. Grease 4 individual dishes (250ml capacity). Cut bread into 2,5cm cubes, place a layer of bread cubes in each dish. Top with haddock, cheese, pepper and spring onions, sprinkle with a few more bread cubes. Beat eggs with fork, add mustard, milk and dill, pour into dishes. Cover, refrigerate overnight or at least 2 hours. Next day uncover, Cook on high 3 minutes before serving. Serves 4

Porridge and Eggs

A pot of smooth maize meal 'Special Porridge'made with 2 Knorrox Chicken Cubes added to the water or milk (the porridge or "slap pap" as we call it is made my stirring maize meal into a pot of boiling water to which salt to taste has been added. Use just enough maize meal to reach a smooth flowing consistency, then simmer for 20-30 minutes)

½ cup (125ml) butter Or Cooking oil
3 cups (750ml) shredded or chopped cabbage
2 onions, sliced
1 tablespoon (15ml) Knorrox chillli beef soup powder
6 eggs
3 tablespoon (45ml) butter or cooking oil
2-3 tomatoes, thinly sliced
aromat
1 cup (250ml) grated cheddar cheese

Make a pot of special porridge then pour it into a wet baking tray to form a layer as thick as your finger. Leave to cool and set completely. Using a large cup or large scone cutter, cut out 12 rounds of set porridge. Fry these rounds in ½ cup hot butter or oil until golden brown either side. drain well and keep warm. Fry cabbage, onion and soup powder in butter or oil remaining in pan, stirring, until soft. Fry eggs in 3 tablespoons fresh hot butter or oil, spooning it over yolks a few times. Now assemble burgers. Put a porridge slice on each plate, spread a little cabbage mixture over it. Top this with 1 – 2 slices of tomato, a fried egg (on top of tomato slice) and a sprinkling of Aromat and grated cheese. Finally, top this with another porridge slice. Serve immediately
By the way, do you know what a Free State Hamburger is?? Two pieces of "stywe pap" with "slap pap" in the middle! (I think only South Africans will get this one:-)

Potato Pancakes with Bacon
Serves 4 - 6

Try this scrumptious dish for either
brunch or lunch.

Ingredients
4 large potatoes, peeled
150g rindless streaky bacon cut into 1cm lengths
2 T (30 ml) canola oil + ¼ cup (60 ml) for later
1 egg
2 T (30 ml) flour
2 t (10 ml) Ina Paarman's Lemon & Black Pepper seasoning
 

Method
Leave the peeled potatoes in water (to cover) while frying the bacon. The potatoes must be grated at the last minute to prevent discolouration.

Heat the oil in a large heavy fry pan and stir-fry the bacon blocks until crisp. Transfer them with a slotted spoon onto kitchen paper to drain. Pour all, except about one tablespoon (15 ml) of oil into a cup and reserve.

Grate the potatoes on the coarse side of a grater. Put the grated potatoes on a dinner plate and put another plate, right side up, on top of the potatoes. Squeeze the plates together and tip sideways over the sink to squeeze all the water out. In a mixing bowl mix the potatoes, egg, flour, crispy bacon pieces and seasoning.

Add a little more oil to the pan. When oil is hot spoon heaped tablespoons of the potato mixture into the pan and flatten. Turn when brown and keep warm on a plate in the oven set at 100°C. Add more oil and bacon fat to the pan as needed and keep cooking in batches until all the mixture has been used.


Salmon Topping
200g smoked salmon trout

Sauce
½ cup (125 ml) créme fraiche or fat reduced cream
2 T (30 ml) chopped chives
1 T (15 ml) whole grain mustard
Ina Paarman's Lemon & Black Pepper seasoning to taste

Mix all the sauce ingredients together.

Presentation
Top the potato pancakes with a curl of salmon. Spoon a dollop of sauce on each and serve immediately.

Ina's Tip

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Powdered Vitamin C (ascorbic acid) is available from the chemist. If you add
¼ t (1 ml) to the grated potato and mix it through it will retard discolouration.

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Do not put the pancakes back into the oven once the salmon and sauce have been added.

Variations
Omit the salmon and sauce and serve with fried or scrambled egg and grilled tomato topped with snipped chives