- Fran and Adam
How to make summat outta nowt#7 Eggstra Easy!
Have you noticed the titles are getting cheesier as we go along! Anyway, its not cheese today, its another cupboard (or fridge) staple-eggs! We go through loads in our house, poached, boiled,scrambled or fried for breakfast, omelettes, frittatas, or egg mayo butties for lunch, here are some of our favourite easy eggy dinners for you to try at home.
Quick egg curry
2 tablespoons vegetable oil
1 onion, chopped small
1 teaspoon garlic paste
1/2 teaspoon ginger paste
1 tablespoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/2 teaspoon chilli powder
1/4 teaspoon ground black pepper
4 tablespoons tomato puree
200 ml water
1 tablespoon vinegar
salt to taste
4 hard-boiled eggs, halved
** Tip if you don't have all the spices just use a couple of tsp of curry powder instead
Heat the oil in a pan over a medium heat. Add the onion; cook and stir for about 5 minutes until browned.
Stir in the garlic and ginger paste. Mix in the spices and stir for about a minute.
Add the tomato puree; cook for about 4 minutes until curry thickens
Pour the water into the pot; bring sauce to the boil. Stir in vinegar and salt. Slip eggs into the pot; cook until flavours combine- about 5 minutes
Crispy baked eggs
butter, to taste
4 large eggs
4 tablespoons double cream
salt and pepper, to taste
4 tablespoons grated Cheddar cheese
25g salted crisps, crushed
Preheat the oven to 180 C / Gas 4. Grease 4 small ramekin dishes and leave a knob of butter in each.
Break one egg into each of the four ramekin dishes followed by a tablespoon of double cream. Season with salt and pepper.
In a small bowl, combine the grated Cheddar cheese and crushed crisps and sprinkle over each of the egg ramekins.
Place the ramekins into a deep baking tray and pour boiling water up to half the depth of the ramekins.
Bake in the preheated oven for 10 minutes, or until the eggs are cooked to taste.
Remove the ramekins from the oven and serve immediately.
Super filling baked eggs
1 tin of kidney beans or other pulses
1 tin of tomatoes
any leftover veg you fancy (chopped small)carrots/mushrooms/peppers/spinach etc
garlic/spices to taste
1. drain your pulses and put into a dry frying pan, heat until they start to burst
2. add any garlic/herbs/spices you fancy and stir
3. Add in any chopped veg and the tomatoes and heat through.
4. Make 4 dips in the tomato mixture and crack and egg in each. Put a lid on your pan and cook for 8-10 minutes or until your veg and eggs are cooked. season with salt and pepper to taste and serve