Your best simple egg recipe

modalcommand

I'm a bit fan of eggs both for the flavour, ease of cooking and the protein for the sporting side. Heres my best simple egg recipe.

Scrambled Eggs

4eggs(freerange) with 2-3 yolks depending on requirments.
about 50ml of milk
butter
white cheddar
1 vine tomaotoe
salt, pepper and dried parsely.

Beat eggs.
add milk
add salt.
Butter on pan
add diced tomatoes
2 mins later add eggs
keep them moving on the pan
1 min later add cheese gratings

Get some proper farmhouse bread. Stick eggs over the top and sprinkle with pepper and parsely. Perfect.

Ronan H

Get two ramekin dishes, butter the insides of them. Break an egg in to each of them, add salt and pepper and a small knob of butter. Place in a baking dish (2 inches deep approx), fill baking dish with boiling water half way up the ramekins. Cook in a pre-heated oven at 150C for 15 - 17 minutes depending on how soft / hard you like your egg.

Very versatile recipe, use whatever seasoning you like, use pesto, use parsley, drop in mushrooms etc... Have fun!

Eggs En Concotte - DONE

Ramsay Head

mike65

Two large eggs, splash of full fat milk, half a tonne (well nice heap of shredded) cheese with half-tomato, diced throw in with mixed herbs and make a loverly omlete.

Mike.

olaola

Ohh - we call it a 'mexican breakfast' - great for a hangover.

Make up a mexican style chorizo based salsa (hot) with peppers & onions.
Heat tortilla up and grate cheese into the centre.
Plop a large dollop of the salsa on the cheese. Fold up into a square
and put a fried/poached egg on top.

Serve with sour cream

che81

This recipe may seem long, but it's only because of the tomato sauce. i usually make way too much tomato sauce, and then use if for this recipe. it's yum.

2 tbsp Olive Oil
1 large leeks (or 2 small ones), green leaves cut off
1 clove garlic, chopped finely
1 red pepper, diced
100g uncooked chorizo, diced (or Kabanos, a Polish spicy sausage)
250g frozen petit pois
2 tins chopped tomatoes
4 medium eggs
Salt and Pepper
Optional: Small glass white wine
Chopped parsley to garnish


Wash the leek and cut it in half lengthways. Chop this into fine slices. In a large frying pan heat the olive oil on a medium heat. Add the leeks, stir once and add the garlic. Fry these for a couple of minutes, stirring to make sure they don’t burn, until the leeks are wilted. Now add the pepper to the pan and cook for about 4 minutes, stirring the pan from time to time. At this stage you can put in the chorizo and increase the heat slightly so that the oils from the chorizo come out and colour the leeks. The peas can go in now along with a couple of tablespoons of water and sautéed for 8-10 minutes until they are nearly cooked through. Next add the tins of tomato and season with salt and pepper and the white wine if you happen to have some open. At this stage you can turn the oven on to about 180°C/350°C/gas 4. While the oven is heating up, cook out the sauce for 10 minutes on a high heat.

Now get an open proof dish that will be big enough to put the eggs separately at each corner, preferably a square one. Pour the sauce in and cover the bottom of the dish. Make little indentations with the back of a spoon and into each of these carefully break the eggs. Scoop a little of the sauce over the whites of the eggs and put it on the middle shelf in the oven. Bake for about 10 minutes or a little longer if you like your yolks set. Sprinkle over the parsley and serve on warmed plates with lots of bread. Mmmm!

DemocAnarchis

Plain old scrambled eggs, none of your fancy stuff.