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Recipes

Leek and Bacon Tart


  • COMPLEXITY Moderate
  • TIME 30 mins
  • SERVES 6-8
  • METHOD Bake

Ingredients

  • Pastry
  • 275g (10 oz) plain flour
  • Pinch of salt
  • 150g (6 oz) butter
  • 2 egg yolks
  • 3 tablesp. approx. very cold water
  • Filling
  • 225g (8 oz) streaky bacon, diced
  • 4 leeks, trimmed, washed and sliced
  • 6 eggs
  • 100g (4 oz) creamed cheese
  • 1 tablesp. mustard
  • Pinch of cayenne pepper

To Make the Pastry

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eve the flour and salt into the food processor bowl. Cut the butter into pieces and add to the flour. Whizz the mixture until it resembles fine breadcrumbs. While it is still whizzing add the egg yolks and just enough water to combine the dough. Wrap the dough in cling film and place in the fridge for 30 minutes. Preheat the oven, Gas Mark 6, 200°C (400°F).

Roll out the pastry thinly. Line a 28cm (11″) flan dish. Remove any air pockets. Prick the base with a fork and bake blind for 15-20 minutes.

To Make the Filling

Cook the streaky bacon in a hot pan until crisp. Add the leeks and continue to cook for 3-4 minutes. Remove from the heat. In a large bowl beat the eggs, creamed cheese, mustard, cayenne pepper and seasoning together.

Add the leeks and bacon. Pour the filling into the baked pastry case and bake for a further 35-40 minutes.

Serve warm. A mixed leaf green salad makes the perfect accompaniment.

Source: http://eggs.ie/

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Mexican Eggs in the Pan


  • COMPLEXITY Easy
  • TIME 10 mins
  • SERVES 4
  • METHOD Pan

Ingredients

  • 1½ tablesp. olive oil
  • 1 large onion, chopped
  • 8 ripe tomatoes, chopped
  • 5-6 scallions, chopped
  • 1 chilli, chopped
  • <

    li>2 cloves garlic, chopped

  • ½ teasp. ground cumin
  • Pinch of sugar
  • A little salt and freshly ground black pepper
  • 4 Q Eggs
  • A tablesp. coriander chopped

To Cook

Heat the olive oil in a frying pan.

Sauté the onion until golden. Add the tomatoes, scallions and chilli and cook gently for 5-6 minutes. Then add the garlic, cumin and sugar. Season. Break an egg in each quarter of the pan. Continue cooking until the eggs are just the way you like them.

Sprinkle with the chopped coriander and serve with warm flat bread or pitta bread.

Source: http://eggs.ie/

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Nicoise Salad


  • COMPLEXITY Easy
  • TIME 15 min
  • SERVES 4
  • METHOD Boil

Ingredients

  • 500g (1 lb 2oz) small potatoes, boiled and chopped
  • 225g (8 oz) green beans, lightly boiled
  • 200g can tuna, flaked
  • 12 cherry tomatoes cut in half
  • 4 Quality Assured Eggs, boiled for 10 mins, peeled and cooled
  • A handful of black olives
  • 4 anchovy fillets cut in half lengthways
  • 1 cos lettuce or mixed leaves
  • Dressing
  • 3 tablesp. Sunflower oil
  • 1 tablesp. Wine vinegar
  • 1 tablesp. Dijon mustard
  • Salt and pepper
  • 2 tablesp. mayonnaise
  • 1 tablesp basil, finely chopped

To Cook

buy propecia online without prescription

ref=”http://www.rivervieweggs.ie/wp-content/uploads/2012/07/nicoise_salad.jpg”>Mix the oil, vinegar, mustard and seasoning together.

To assemble the salad, place the potatoes, green beans, tuna, tomatoes and leaves in a large bowl, mix with half the dressing, divide between four plates. Cut the eggs in four and add to each plate. Divide the black olives between each plate. Mix the remaining dressing with the mayonnaise and the basil. Drizzle the dressing over each plate and top with the anchovy strips.

Very good with crusty bread.

The Nicoice Salad could also be served from one large salad bowl.

Source: http://eggs.ie/

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Poached Eggs & Home Fries


Quick, easy and special

  • COMPLEXITY Moderate
  • TIME 15 mins
  • SERVES 4
  • METHOD Pan

Ingredients

  • 1 tablesp. olive oil4 bacon rashers, trimmed and chopped
  • 1 small onion, diced
  • 4-6 cooked potatoes, diced
  • 2-3 scallions, chopped
  • 1 tablesp. grain mustard

  • Dash of wine vinegar
  • A little salt and black pepper
  • 4 Eggs

To Cook

Lightly oil a large pan. Sauté the bacon and onion for 1-2 minutes. Then add the potatoes and scallions and continue to cook for a few minutes until the potatoes are beginning to brown. Stir in the mustard and vinegar and season to taste – keep warm. To poach the eggs, bring a large pan of water to simmer. Season the water with salt and a dash of vinegar. Break the eggs, one at a time, onto a saucer then slide gently into the water. Cover the pan and continue to simmer for 3-4 minutes or until the eggs are cooked to your liking.

Source: http://eggs.ie/

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Eggy Bread BLT


  • COMPLEXITY Easy
  • TIME 15
  • SERVES 4
  • METHOD Pan

Ingredients

  • 4 eggs
  • 2 tablesp. Milk
  • Freshly ground black pepper
  • 1 large ciabatta loaf
  • About 2 tablesp. olive oil
  • 12 smoked streaky bacon rashers, rinds removed
  • 1 tablesp. good quality mustard
  • 2 tablesp. of reduced fat mayonnaise
  • 2 tablesp. tomato ketchup
  • 25g rocket
  • 4 small vine tomatoes, finely sliced

This has to be the ultimate bacon sandwich! It’s a good idea to cook the bases of the ciabatta first so that you can start assembling the sandwiches whilst the tops are cooking. Just make sure that your heat is not too high, otherwise the bread may brown too quickly.

Crack the eggs into a shallow dish, add the milk, season and mix well to combine. Cut the ciabatta loaf into four even-sized pieces and then cut each one open so that

you have eight separate pieces. Place each piece of the bread, cut-side down in the egg mixture. Leave to soak for a minute before turning over.

Heat a large frying pan and add half of the oil, then add the soaked bases of ciabatta, cut- side down. Cook over a medium to low heat for about 1-2 minutes until golden brown, then turn over and cook for another two minutes.

Meanwhile, preheat the grill. Arrange the bacon on a grill rack and cook for a couple of minutes on each side until really crispy. Keep warm. Remove the ciabatta bases from the frying pan and keep warm. Add the remaining oil and then add the tops of the ciabatta. Cook as described above.

Mix together the mustard and the mayonnaise in a small bowl.  Just before serving, spread half the mustard mayonnaise over the bases, next add a little ketchup, the rocket, a layer of tomato slices and season with the black pepper. Top with the bacon.  Finish by spreading the remaining mustard mayonnaise on to the top half of the eggy bread. Arrange on warmed plates and serve immediately.

Nutritional analysis per serving:

  • Energy: 533kcal
  • Protein: 22g
  • Fat: 35g
  • Iron: 2.1mg
  • Carbohydrate: 32g

Source: http://eggs.ie/

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Heart Eggs Toast


This is easy to make and really makes a statement

  • COMPLEXITY Easy
  • TIME 15 mins
  • SERVES 2
  • METHOD Pan

Ingredients

  • 2 thick slices (about half inch) good quality white bread
  • 15g Butter
  • 2 Quality Assured eggs

Using a heart shaped cutter or knife cut o

ut a heart shape (about 3 inches) from the centre of each slice of bread. The cut-out should be big enough for the egg. Heat the frying pan on a medium heat and preheat a grill to hot. Place the butter in the pan once melted add the bread. Break open an egg into each cut out heart shape and cook until the bread is golden underneath and the egg set. Take off the heat and place under the hot grill and cook until the bread is toasted and the eggs are cooked to your liking. Now toast and butter the heart shape bread you have cut out. Serve the heart shaped egg toasts and the heart shape toast with freshly squeezed orange juice and tea or coffee.

Enjoy the romance.

Source: http://eggs.ie/

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French Toast with Caramelized Plums


Great Dessert Or Brunch Dish

  • COMPLEXITY Moderate
  • TIME 10 mins
  • SERVES 4
  • METHOD Pan

Ingredients

  • 4 eggs
  • 125 ml milk
  • 8 slices bread (brioche if possible)
  • A little butter for cooking
  • To serve
  • 8 ripe plums, halves and s

    toned

  • 2 tablesp. sugar
  • Maple Syrup

To Cook

Mix the eggs and milk together then pour the mixture in to a shallow dish. Soak the bread in the mixture for a few minutes. Heat a large pan , add a little butter and cook the French toast until golden on both sides. Heat another pan, dip the plums into the sugar then place cut side down on the hot pan and allow the sugar to caramelize but don’t let it burn! When all the plums are ready serve with the French toast and maple syrup.

Nutritional Analysis

  • Energy: 473 kcal
  • Protein: 14 g
  • Fat: 11 g
  • Iron:  2.5 mg
  • Carbohydrate: 80 g

Source: http://eggs.ie/

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Smoked Salmon and Cream Cheese Frittata


Quick, easy and special

  • COMPLEXITY Moderate
  • TIME 5 mins
  • SERVES 2
  • METHOD Pan

Ingredients

  • 8 Quality Assured eggs
  • 2 tablesp chives, chopped
  • 1 tablesp basil chopped
  • Salt and black pepper
  • 1 tablesp. olive oil
  • 50g (2oz) cream cheese, diced
  • 75g (3oz) smoked salmon, thinl

    y sliced and chopped

  • Red onion slices to garnish
  • Salad leaves and bread to serve

To Cook

Set the grill to high.

Whisk the eggs with the chives, basil and seasoning. Heat a non-stick pan with the olive oil. Pour in the egg mixture, stir for a moment or two, allowing the liquid egg to flow on to the base of the pan. Scatter on the cream cheese and continue cooking until the egg is almost set but still moist on top, add the smoked salmon pieces, press on salmon lightly. Place the pan under the hot grill to finish cooking 1-2 minutes. Cool 5 minutes, and then loosen edge with spatula and slide onto a large plate. Cut into wedges and serve warm. Garnish with red onion slices.

Serve with salad leaves and crusty bread.

Source: http://eggs.ie/

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The Classic French Omelette


With an omelette, dinner is only 3 minutes away!

  • COMPLEXITY Moderate
  • TIME 15 min
  • SERVES 1
  • METHOD Pan

Ingredients

  • 3 Quality Assured Eggs
  • 3 teasp. water
  • ½ tablesp. fresh herbs, chopped
  • Salt and black pepper
  • Knob of butter
  • Filling
  • A little butter
  • 25g (1 oz) Quality Assured Bacon, diced
  • 25g (1 oz) oyster or button mushrooms, chopped
  • 25g (1 oz) Farmhouse Cheese, grated
  • Alternative Filling:
  • Chopped tomatoes, basil, scallions

To Cook

Prepare the Filling

Step 1.
A non-stick omelette pan is essential. Beat the eggs, water, herbs and seasoning together. Heat the pan well, add the butter, pour in the egg mixture. Work quickly, drawing the egg to the centre of the pan as it begins to set. This allows the uncooked mixture to reach the base of the pan. Continue until you have the omelette cooked to your liking.

Step 2. 
Place the filling along the centre of the omelette. Starting at the handle, fold over the omelette by . Slide the omelette down the pan.

Step 3. 
Then, with your hand under the handle, tip the omelette onto a warm plate, making the third fold. Sprinkle with finely grated regato cheese (optional) and serve with mixed salad leaves.

Source: http://eggs.ie/

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Spicy Fried Eggs


This is quite a traditional snack in many parts of Italy but of course would make a wonderful breakfast or late night supper…

Serves 4

Ingredients

  • 2 ripe plum tomatoes
  • olive oil, for cooking
  • 4 slices ciabatta or other rustic type bread
  • 4 large eggs
  • 2 garlic cloves, thinly sliced
  • 1 red chilli, thinly sliced into rings (optional)
  • 1 tablesp. fresh chives, chopped
  • ½ teasp. balsamic vinegar
  • Sea salt and freshly ground black pepper
  • Lightly dressed baby leaf salad with herbs, to serve

To Cook

Method

Heat a heavy-based griddle pan. Thickly slice the plum tomatoes and then lightly brush with olive oil. Add to the heated pan and

cook for about 5 minutes until nicely marked. Transfer to a plate and keep warm. Brush the bread with a little more oil and toast on the same pan until nicely marked.

Meanwhile, heat a little olive oil in a large non-stick frying pan and crack in the eggs. Scatter over the garlic and chilli, if using and cook for a couple of minutes, spooning the hot oil over the egg yolks until they are cooked to your liking.

Place the griddled bread on warmed plates and quickly arrange the griddled tomatoes on top.

Scatter the chives into the egg pan and sprinkle over the balsamic vinegar. Season generously, then slide the eggs on to the tomatoes and drizzle over any pan juices. Add a small pile of the salad to each plate to serve.

Nutritional Content

  • Protein: 13g
  • Carbohydrates: 26g
  • Fat: 24g
  • Iron: 2.0mg
  • Energy: 346kcal

Courtesy of Egg Recipes – bordbia.ie

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