Blanch asparagus in boiling salted water for 2-4 mins, until bright green. Drain. Season with fresh ground black pepper. Serve with soft-boiled eggs and whole grain toast.
Place eggs in a medium saucepan in a single layer. Cover with water, about 1 inch above eggs. Place pan on largest burner and bring to a simmer as quickly as possible. This should take about 12 mins.
For soft-boiled eggs, remove eggs when water comes to a boil. For medium-boiled eggs, simmer for 1 min. For hard-boiled eggs, simmer for 4 mins.
Immediately run eggs under cold water to cool. Mix together salt, dukkah and pepper. Serve with cooled eggs.
Cook pasta in boiling, salted water until al dente. Drain then return to pan.
Add mozzarella, chicken and pesto to pasta. Stir over low heat until heated through and cheese begins to melt. Season to taste. Remove from heat and toss with baby arugula and prosciutto.
Distribute between serving bowls and top with soft-boiled eggs. Serve immediately.
oil and carefully lower the eggs into the water. Once water
ix well to form a soft dough.
Maintaining a low
ntil blended.
For the soft boiled eggs, boil a saucepan of water
rom oven and garnish with soft-boiled eggs and arugula.
Peel the hard boiled eggs and cut them lengthwise in four.
In a bowl mix the olive oil with the vinegar and the mustard to make the sauce.
Add the pieces of the eggs and sprinkle with salt and pepper.
her and crack.
Timing boiled eggs depends on the size
inaigrette over escarole. Sprinkle with eggs, goat cheese, and bacon.
epeat this with the remaining eggs and sausage.
Shape the
Place 2 eggs in a small saucepan and cover with cold water. Bring to a boil. Boil for 3 1/2 mins then drain. When cool enough to handle, peel eggs.
To serve, sprinkle eggs with almond dukkah.
Heat 2 tbsp of oil in a frying pan and saute the onions. Add the ginger and leeks and cook briefly. Pour in 1/4 cup water, cover and simmer for 5-8 mins over low heat, stirring occasionally, until the leek has softened.
Cook the eggs in boiling water for 5-6 mins. Heat the remaining oil and cook the bacon for 3-4 mins until crispy. Remove from the pan and drain on paper towels. Divide the leeks, eggs and bacon between 4 serving bowls and serve immediately with a side of French bread, if desired.
or 3 mins. Cook the eggs in boiling water for 4
Place eggs in a saucepan of cold water. Bring to a boil, reduce heat and simmer for 3 mins.
Meanwhile, combine butter and herbs. Spread over toast then cut into sticks. Cut tops off eggs. Serve with toast for dipping.
Saute onion and celery in small amount of butter.
Add to cornbread and white bread which have been crumbled together.
Add seasonings and mix thoroughly.
Add boiled eggs and turkey broth and stir well.
Add salt and pepper to taste.
Bake in 325F oven for one hour or until light brown.
Place trout in a food processor with butter and lemon juice and process to a smooth paste. Season well with pepper.
Toast bread, spread with trout butter and cut into 1 inch-wide fingers. Sprinkle with chives and set aside.
Half fill a small saucepan with water, adding a good pinch of salt. Bring to simmering point on medium heat and carefully lower in eggs. Boil for 3 mins then lift out and place in egg cups. Serve immediately with smoked trout toast fingers.
Cook broccolini until tender. Drain.
Meanwhile, melt butter in large frying pan. Cook bacon until crispy. Add bread and garlic. Cook, stirring, until bread is golden brown. Add capers and parsley and toss to combine.
Divide broccolini between serving plates. Top with bacon mixture and eggs.
Place eggs in a pot and cover with water.
Bring to a boil.
Cover pot.
Turn off heat for 6 minutes.
Done!
Bring 1/2 inch of water to boil in a pot with steamer basket. ( I use my electric kettle to heat the water super fast.).
Using tongs, put both eggs in the steamer basket and cover. Set timer for 6 1/2 minutes.
When time is up, immediately run cold water on them.
Peel, add salt pepper and butter, or use over pasta or an Aussie style burger!