Baked eggs in bread
Ingredients
4 buns
4 large eggs
4 tsp chives
4 tsp heavy cream
4 tsp parmesan cheese
Salt and pepper
Method:
Slice off top of each bun and gently scrape out some bread to make a hole large enough to put an egg in. Keep the tops aside.
Arrange the buns on a baking sheet. Crack an egg into each bun. Top each egg with some herbs, some cream, sprinkle with parmesan cheese and season with salt and pepper.
Bake for about 20-25 minutes in an oven at 170 °C until eggs are set and bread is toasted. Take the eggs out and let it sit for 5 minutes.
Toast the bread tops for 20 minutes separately. Place tops on and serve warm.
Middle-eastern egg salad
Ingredients
4 tbsp tahini
4 tbsp fresh lemon juice
4 garlic cloves, crushed
¼ cup fresh parsley, finely chopped
6 hard-boiled eggs, mashed
2 tbsp water
½ tsp paprika
Salt and pepper, to taste
Method:
Blend tahini and lemon juice in a blender, then transfer to a bowl.
Add garlic, parsley, salt, pepper, mashed eggs, and some water and stir gently until well mixed.
Place on a platter and sprinkle with paprika. Serve it as a standalone dish or as a dip with some crispy toast.
Egg and cheese soufflé
Ingredients
6 eggs
½ cup milk
Fresh ground black pepper
Mozzarella cheese, shredded
Garlic powder
Salt to taste
Olive oil to brush
Method:
Mix eggs, milk, garlic powder, salt and pepper in a medium bowl and set aside.
Brush 3 ramekins with some olive oil and fill half of it with cheese. If you don’t have ramekins, use your regular coffee mugs instead. Pour the egg mixture in and fill it up to the brim. Place the ramekins on a cookie sheet and bake at 180 °C for 30 minutes until high and fluffy. Serve hot.
Recipe and image courtesy: Pinterest