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.
ater boils again, boil the eggs for approximately 3 1/2 minutes
For the cinnamon toast croutons, cut
hrough. Meanwhile:.
Soft-boil your eggs. Start the eggs in a pot
he potatoes in their jacket for about 20 to 30 minutes
ise in a warm place for 2 hours.
When it
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.
he eggs from the moment the water first boils.
Soft-boiled (soft whites, soft
aucepan and saute the shallot for 2 mins. Add the curry
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.
side in a warm place for 45 mins, or until batter
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.
Peel the hard-boiled eggs, allow to cool and place them in a large clean jar.
Heat remaining ingredients in a saucepan until the liquid begins to boil (caution: it's a sinus-clearer).
Reduce heat; simmer for 10 minutes.
Remove from the heat; allow to cool to about room temperature.
Strain the liquid and pour over the eggs, covering them completely.
Seal and store in refrigerator for about ten days prior to consuming.
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.
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.
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!