SUMMER EGG RECIPES
Eggs are the perfect summer time ingredient. They are light, quick to cook, versatile and super healthy too. Think beyond scrambled and poached eggs (both still delicious options) and try some of these incredible summer time egg dishes.
breakfast quesdaillas
Meet your
new favorite breakfast recipe - breakfast quesdaillas made with fluffy scrambled eggs mixed with red onions, black beans, tomatoes, cilantro and topped with avocado. No gluten or dairy needed in this
recipe. Crispy browned tortillas on the outside and soft egg and veggie mix on the inside. Perfect for Cinco de Mayo celebrations. Almost 20 g of protein per serving.
Course: Breakfast
Cuisine: gluten free,
Healthy, Mexican
Servings: 2
Calories: 406 kcal
Author: Vicky
Berman
Ingredients
- 3-4 vegan gluten-free large corn tortillas
- 4 eggs
- 1/4 cup canned black beans rinsed and drained
- 1 to mato chopped
- 2 tablespoon chopped red onion
- 2-4 tablespoon coconut milk
- 2 tablespoons chopped cilantro
- 1-2 tablespoons extra virgin olive oil
- salt/pepper to taste
- 1/2 avocado thinly sliced
- drizzle of lime juice
Instructions
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In a bowl combine eggs, coconut milk and salt/pepper. Beat until smooth. To the same bowl add red onions, tomatoes, cilantro and balck beans. Mix.
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Heat 1 tablespoon oil over medium heat. Add scrambled egg mixture and cook for a few minutes, stirring, until cooked through. Remove from pan.
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Divide scrambled egg mixture between the tortillas, layering only on one half of the tortilla.
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Top with avocado slices, and a drizzle of lime juice. Fold the tortilla in half.
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Heat remaining oil over medium heat and add the folded in half tortilla. Cook on both sides until browned. Repeat with remaining tortillas.
Meringue
- 4 large free range Ellingham egg whites , at room temperature
- 115g caster sugar
- 115g icing sugar
- Preheat the oven to fan 100C/ conventional 110C/gas 1⁄4. Line 2 baking sheets with Bake-O-Glide non-stick liner or parchment paper (meringue can stick on greaseproof paper and foil).
- Tip the egg whites into a large clean mixing bowl (not plastic). Beat them on medium speed with an electric hand whisk until the mixture resembles a fluffy cloud and stands up in stiff peaks when the blades are lifted.
- Now turn the speed up and start to add the caster sugar, a dessertspoonful at a time. Continue beating for 3-4 seconds between each addition. It's important to add the sugar slowly at this stage as it helps prevent the meringue from weeping later. However, don't over-beat. When ready, the mixture should be thick and glossy.
- Sift a third of the icing sugar over the mixture, then gently fold it in with a big metal spoon or rubber spatula. Continue to sift and fold in the icing sugar a third at a time. Again, don't over-mix. The mixture should now look smooth and billowy, almost like a snow drift.
- Scoop up a heaped dessertspoonful of the mixture. Using another dessertspoon, ease it on to the baking sheet to make an oval shape (pic 3). Or just drop them in rough rounds, if you prefer. Bake for 1 1⁄2-1 3⁄4 hours in a fan oven, 1 1⁄4 hours in a conventional or gas oven, until the meringues sound crisp when tapped underneath and are a pale coffee colour. Leave to cool on the trays or a cooling rack. (The meringues will now keep in an airtight tin for up to 2 weeks, or frozen for a month.) Serve two meringues sandwiched together with a generous dollop of softly whipped double cream.
Asparagus with a poached egg in Hollandaise sauce
Hollandaise sauce
Ingredients
3 tbsp white wine vinegar
6 peppercorns
1 dried bay leaf
2 eggs, yolks only
125g/4oz butter
lemon juice, salt and pepper to taste
Preparation method
1. Put the vinegar in a small pan with the peppercorns and bay leaf.
Reduce the vinegar over a high heat until there is only 1 tbsp left.
Strain the peppercorns and the bay leaf from this reduction.
2. Put the egg yolks in a food processor with the vinegar reduction.
3. Gently melt the butter so that the butter solids fall to the bottom of the
saucepan.
4. Turn the food processor on and slowly pour the butter on to the egg
yolks with the motor still running. The sauce will start to thicken.
When only the butter solids are left, stop.
5. If the sauce is too thick, add a little hot water.
6. Season to taste with salt and pepper and a little lemon juice.
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Ingredients
3 tbsp white wine vinegar
6 peppercorns
1 dried bay leaf
2 eggs, yolks only
125g/4oz butter
lemon juice, salt and pepper to taste
Preparation method
1. Put the vinegar in a small pan with the peppercorns and bay leaf.
Reduce the vinegar over a high heat until there is only 1 tbsp left.
Strain the peppercorns and the bay leaf from this reduction.
2. Put the egg yolks in a food processor with the vinegar reduction.
3. Gently melt the butter so that the butter solids fall to the bottom of the
saucepan.
4. Turn the food processor on and slowly pour the butter on to the egg
yolks with the motor still running. The sauce will start to thicken.
When only the butter solids are left, stop.
5. If the sauce is too thick, add a little hot water.
6. Season to taste with salt and pepper and a little lemon juice.
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