All posts filed under: Egg dishes

Magnificent Egg Clouds

I dumped meat years ago, though some of my treasured summer moments have involved shashlyki (skewered meat cooked on a grill next to the lake or forest in a company of friends or family).  Nonetheless it was relatively easy breakup for me – for one thing sure, I couldn’t go completely vegan as eggs & dairy, especially cheese, kept me tight. I love eggs too.  For their simplicity and yet limitless possibilities with egg-based dishes. Like this dreamy delicious egg-treat with whole creamy yolks and a cloud of egg whites baked to perfection. If you keep a good relationship with meat – you can also mix in some cooked breakfast sausage or bacon, for the rest of us – sautéed onion & fresh herbs will make an excellent choice. Magnificent Egg Clouds Preparation + cooking time: 15 min / Serves 2 We would need: 2 free-ranged eggs a good pinch of  grated parmesan cheese salt & pepper to taste some freshly chopped chives DIRECTIONS: Preheat oven to Gas mark 8/ 450°F/ 230 °C and line a baking sheet with parchment paper. Separate …

Life simple pleasures: Tomato & Egg

Ah! Such an amazing match: the rich tomato sauce infused with Italian herbs, nurturing the egg-poached goodness and a warm crusty bread. I am absolutely in love <3. It’s super easy&quick to-make and what’s best – you can tailor the dish to your liking by flavouring the tomato sauce with your all time favourites. Preparation time + cooking: 20-25 min / Serves 2 hungry or 4 willing to try We would need: 4 tomatoes Some olive oil 1 red onion, peeled and finely sliced 4 free-range eggs 1 tbsp. of caster sugar Salt & pepper to your taste 1 tsp. of dried Italian herbs (such as basil, oregano, marjoram, thyme and rosemary). Fresh herbs (optional)   DIRECTIONS: Prepare the tomatoes: peel off the skins, clean the stems out, roughly chop and then purée in a blender. In a large skillet, heat the oil. Add onion and cook over moderately high heat, stirring, until softened, for about 2-3 minutes. Lower heat, add the tomato purée and sugar and let simmer until the sauce is thickened, another 5-7 minutes. Season with salt&pepper, and Italian …

Breakfast ideas: avocado & egg

You might say that warm avocado might seem like a bad idea, however, I think, it is worth to try at least once. You might be surprised, but beautiful creamy avocado and baked egg remarkably go well together. It’s fast&easy to make and surely is a good option to start your day with. Preparation + cooking time:  ~15 min/ Serves 2 We would need: 2 medium sized avocados 4 free-range eggs fine sea salt & black pepper   DIRECTIONS: Preheat the oven, Gas mark 4/350 °F/ 180 °C. Halve the avocados and remove the pit, scoop a little extra of the flesh out in order to fit in the egg. Crack an egg into the avocado half and season to your taste. Bake roughly for 15 min, or until the white is opaque and the yolk is done to your liking. Serve with a diced tomatoes, sauces, and a few toasts. Bon app! With love, Marie  

Autumn on a plate: simple fried eggs with a touch of chives

Delicious autumn! When every leaf looks like a flower! These are the last days of summer in the UK,  mellow sunlight makes me want to go out and soak in every single ray. Spending some time in the countryside is a great way of welcoming autumn, enjoying yet still warm weather and celebrating time of the harvest. Autumn is a truly magical season. Fascinating golden leaves and hiding wild mushrooms, curious hare dashing through the meadow and calm clouds of sheep. An idyllic picture. To immerse oneself with nature even more you can try cooking over an open fire. Glowing red flames and smoky ambers invite to get all creative and venture for a whole new cooking challenge. As for me, from the moment I saw it,  I was completely drawn for more refined but yet very homely and appealing way of cooking – on a wood-fire ESSE cooker. It is very elegant and also wise-designed cooking stove, I simply couldn’t miss my chance! With a excitement of a five-year-old, I was throwing logs into the furnace …

Heavenly mushroom and zucchini omelette

Each and every one of us have their own little favourite thing to do, something which we always look forward to. For a number of years, for me such thing is a Sunday morning “royal” breakfast. It is not just a regular meal, it is rather a time-spending when you can slow down and relax, prepare something amazing and share it with your family and friends. And today’s the star of the table is this beautiful mushroom&zucchini omelette. Elegant and easy-to-make, it will make a great entrance for any lavish breakfast table. You would need: 8 eggs 300 g of zucchini, cubed 150 g of button mushrooms, sliced 50 g of parmigiana cheese, grated 150 g of mozzarella or feta cheese, sliced 2 medium onions, chopped Some salt and pepper (to taste) Some olive oil DIRECTIONS: Start off with slicing zucchini into a small cubes, chopping the onions and mushrooms Heat the oil in non stick pan, add the vegetables and cook until they are soft and start turning golden. Season with salt and pepper to your taste.  In a large bowl, …