A decoration and breakfast treat in one - please hungry kids with these baked eggs and homemade bread men, they'll enjoy making them too!
- 400g strong white flour
- ½ tsp salt
- pinch of sugar
- 7g sachet fast-action dried yeast
- 2 tbsp olive oil
- 4 large eggs, at room temperature
MethodPour in 250ml water and the oil and mix to a soft dough. Add a little extra water if necessary.
- 2 3 ounce packages Oriental-flavor ramen Noodles, broken
- 8 Eggs, lightly beaten
- 1/2 cup canned Coconut Milk
- 1/2 cup chopped green onions
- 2 tablespoons vegetable oil
- 3/4 cup chopped red sweet pepper
- 2 tablespoons seasoned Rice vinegar
- 1 teaspoon grated fresh ginger
- 1/8 teaspoon salt
- Pinch black pepper
- 1 1/2 cups chopped Napa Cabbage
- 2 tablespoons snipped fresh cilantro
- Chopped peanuts and/or lime wedges (optional)
- Preheat oven to 425 degrees F. Set noodle seasoning packets aside. Bring a large saucepan of water to boiling. Cook noodles in boiling water about 2 minutes or until just tender. Meanwhile, in a bowl combine eggs, coconut milk, seasoning packets, and half of the chopped green onions. Drain noodles; stir into to egg mixture.
- Heat 1 tablespoon of the oil in a large oven-safe nonstick skillet. Add red pepper; cook and stir over medium heat about 3 minutes or until crisp-tender. Stir in egg mixture.
- As egg mixture begins to set, run a spatula around edge of skillet, lifting noodle mixture so uncooked portion flows underneath. Cook 4 to 5 minutes or until almost set (surface will be moist). Place skillet in oven. Bake 5 to 6 minutes or until set. Remove skillet from oven and cover; set aside for 10 minutes. Run a spatula around the edge of frittata to loosen and invert onto a baking sheet; invert again onto a serving platter.
- Meanwhile, in a bowl whisk together the remaining oil, vinegar, ginger, salt, and pepper. Add cabbage, cilantro, and the remaining green onions. Toss to coat. Serve on frittata. If desired, sprinkle with chopped peanuts and/or serve with lime wedges.
- 6 Eggs
- 1 sheet frozen Puff Pastry dough (1/2 of a 17.3-ounce package), thawed
- All-purpose flour
- 4 tablespoons Olive Oil
- 1 pound fresh asparagus spears, trimmed and bias-cut into 1/4-inch-thick slices (about 2 cups)
- 2 cloves garlic, minced
- Ground black pepper
- 1/3 cup crumbled goat cheese (chevre) or Feta Cheese
- 3 tablespoons snipped fresh chives
- 3 - 4 slices prosciutto (about 1 1/2 ounces total), torn
- 1 tablespoon cider vinegar
- 1 teaspoon dijon-style mustard
- 1 teaspoon honey
- 6 cups torn lettuce leaves, such as butterhead (Boston or Bibb) lettuce or red leaf lettuce
- 1 small bulb fennel, cored and thinly sliced*
- 1/2 cup thinly sliced red radishes
- Allow eggs to stand at room temperature for 30 minutes. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper; set aside.
- Unfold the pastry onto a lightly floured work surface; roll out into a 14x11-inch rectangle, trimming to even the edges. Using a sharp knife, score a 1/2-inch border around the edges. Transfer pastry to the prepared baking sheet; prick pastry several times with a fork. Bake about 10 minutes or until golden brown. Remove from oven.
- In a large skillet heat 2 tablespoons of the oil over medium-high heat. Add asparagus and garlic; cook and stir for 2 minutes. Sprinkle with salt and pepper. Arrange asparagus mixture over baked pastry, keeping within the edges.
- Break eggs, one at a time, into a small dish;** carefully pour eggs onto the tart, spacing them evenly. Sprinkle with salt and pepper. Bake for 12 to 14 minutes or just until egg whites are completely set and yolks begin to thicken. Remove tart from oven. Sprinkle with goat cheese, chives, and prosciutto.
- Meanwhile, for dressing, in a large bowl combine the remaining 2 tablespoons oil, the cider vinegar, mustard, honey, 1/8 teaspoon salt, and 1/8 teaspoon pepper. Whisk until combined. Add lettuce, fennel, and radishes to dressing in bowl. Toss to combine. Serve lettuce mixture with tart.
- 1/2 pound green, white, and/or purple asparagus, trimmed
- 1 avocado, halved, seeded, peeled, and chopped
- 1 teaspoon lime juice
- 2 tablespoons butter
- 4 Eggs
- 8 slice white, wheat, or brioche bread
- 8 slice crisp-cooked bacon
- Salt and pepper to taste
- Place asparagus in a single layer in a shallow baking pan. Cover with about 2 cups of boiling water. Let stand for 10 to 12 minutes, until bright green and crisp-tender. Drain. Finely chop three of the asparagus spears; set aside.
- In a small bowl mash avocado with lime juice. Stir in chopped asparagus; set aside.
- In a large skillet melt butter over medium heat. Break eggs into skillet. Lightly sprinkle with salt and pepper. Reduce heat to medium-low. Cook eggs for 6 minutes, until whites are completely set and yolks begin to thicken. If desired, turn eggs, to fully cook the yolks.
- Meanwhile, toast the bread. Spread avocado-asparagus on four slices. Lightly sprinkle with salt. Layer bacon, egg, asparagus, and remaining bread.