Dean Edwards’ English Breakfast Tortilla

They say breakfast is the best meal of the day, so why not have a go at something a little different such as a filling and delicious breakfast tortilla! Starting off your day with a tortilla is definitely a good way to kick things off because it tastes amazing and will go a long way to keeping you full and feeling good until lunchtime.

Breakfast Tortilla Featuring classic English breakfast ingredients such as eggs, sausages, tomatoes and mushroom, this simple recipe has been put together by none other than TV Chef Dean Edwards, Masterchef 2006 runner-up and a regular guest on shows such as Lorraine and This Morning.

Trust us, this tastes amazing! Put away the toast and enjoy a proper breakfast with the best breakfast tortilla in town.

How do you get a teenager to eat breakfast?

How do you get a teenager to eat breakfast?

We all know that breakfast is the most important meal of the day, but as the kids get older it seems to get harder and harder to get them to sit down and eat a proper meal in the morning.

When Joe was younger he would happily eat an egg-based breakfast such as an omelette. Now, he wants to grab something on the way to school or when he gets there (leaving me with visions of him drinking energy drinks or eating chocolate for breakfast). The worst thing is that the others follow his lead: If Joe doesn’t eat breakfast, John doesn’t want any and then neither does Frances – before you know it we are all grabbing something at school or work and we have lost an important family meal (and it is important for family time as well as for sustenance).

So how do you get a teenager to eat breakfast? I think I’ve cracked it! But the answer is to indulge them…..

It was Frances’s birthday on Tuesday and she wanted pancakes for her birthday breakfast. Normally, I have to shout (and shout and SHOUT) to get them all out of bed. But when I called to tell them that the pancakes were nearly ready, they all miraculously appeared at the table. Less shouting, less stress and they all went to school having eaten a healthy breakfast of pancakes made from eggs. I decided to make them for the rest of the week and it is still working – they get up with no arguments and they eat!

However, I am not so indulgent that they have a choice of yummy toppings (I will save those for Shrove Tuesday :) )– I am keeping it to sugar and lemon, or jam. And I am giving them a healthy version, adding oat bran to the mix, which helps them stay fuller for longer. Click here for more delicious pancake recipe ideas.

Pancakes with Oat Bran
Recipe
2/3 mug plain flour
1/3 mug oat bran
1 mug milk
2 British Lion eggs
½ tablespoon butter (melted)
pinch of salt for seasoning

Method

  1. Measure out the flour and oat bran in a mug and put it in a mixing bowl or large jug. I use approximately two thirds flour and one third oat bran, but this can be adjusted to taste. I also intend to experiment with wholemeal flour.
  2. Use the same mug to measure and add the milk, crack the eggs into the mixture and add the melted butter before beating together (I use an electric hand whisk). The mixture will have a texture that is like runny porridge.
  3. Put a frying pan on a medium high heat, use a little butter or oil for frying and add a good ladle full of the batter mixture tilting the frying pan to allow the mixture to cover the base (I use a large mixing jug to prepare the mixture and just pour it into the frying pan). Cook until lightly browned, then flip and cook the other side.

Croque Monsieur Wars – Part 1

Croque Monsieur Wars – Part 1

I came across this recipe for croque monsieur – one of my fave holiday quick meals – while flicking through the ‘Take a Box of Eggs’ book.  As egg recipes go, I would say that this is in my top 10 (that’s an idea for a future blog post – I will do that for my very last post!).  This recipe ticks my three all important boxes; quick, easy, and tasty. I followed the easy egg recipe here in ‘Take a Box of Eggs’ using Emmental cheese in the filling rather than Gruyere – and it’s so great I’ve made it three times this week.

However, after making it for the other half for breakfast today his comment was “It was lovely, but lacking a certain je ne sais quoi“….or something along those lines anyway!  So next week I will share his version with you and you can decide which is best (or even better, send me your own ultimate croque recipe).

Ingredients

4 slices multigrain bread

butter for spreading

75g cheese grated (I used slices of Emmental)

4 thin slices of cooked ham, trimmed of fat

2 beaten eggs

1oz of butter and 1tbsp oil for frying

Method

  1. Lightly spread the slices of bread with butter.  Scatter two slices with the grated cheese, followed by the ham.  Pop the other slices on top to make a sandwich.
  2. Press down to stick them together (trim the crust if preferred). Cut each Croque Monsieur into either two halves or four squares according to your preference.
  3. Lightly beat the eggs together and pour into a shallow dish.  Dip both sides of the sandwiches into the egg mixture (I season the egg mixture with salt and pepper first).
  4. Heat the butter and oil together in a non stick frying pan.  Add the sandwiches and cook on a medium heat for about three minutes on each side, until golden and crisp and the cheese is starting to ooze from the sides.  Serve at once (with salad for lunch).

 

Baked egg in beef tomato

This fabulously easy egg recipe came from Babs Hennessey who I worked with at the Council.  It is perfect with toast for breakfast or lunch. It would also make a great starter.  The recipe here is exactly what Babs recommended:

  1. Slice the top off a beef tomato.
  2. Scoop out the inside – pips, etc.
  3. Crack a British Lion egg into the tomato shell and add seasoning.
  4. Bake in the oven for approx 7 mins on gas mark 5/190 degrees C, or until the egg has set.

Baked egg in beef tomato is wonderful as it is, but I plan to experiment with some added extras – I’m thinking onion, mushrooms and cheese.  You might have your own suggestions though.

P.S I’m sorry about the absence of any pictures for the last few posts – I’ve lost the battery charger for my camera somewhere.  When I’ve sorted it out I will cook everything again and put some pics up.

 

Smoked mackerel with poached egg and fried potatoes

Smoked mackerel with poached egg and fried potatoes

I love mackerel and it goes brilliantly with eggs.  This is a great easy egg recipe that my better half invented for breakfast to use up some leftover new potatoes (although it is another ‘poached egg on top’ recipe – c’mon I can’t give him too much credit – at least he knows how to poach an egg! :) ).  This made a generous breakfast that would work well for any quick meal and is really simple to make.  He used new potatoes, but any boiled potatoes would do.  Sorry that I can’t be accurate with quantities, but it was just what we had left over, and to be honest, I was reading the paper!

Ingredients (serves 2)

4 British Lion eggs

Handful of boiled and sliced potato

Pack of smoked mackerel (cut into small chunks)

Oil for frying

Method

1.  Fry the potatoes in oil until browned.

2. While the potatoes are frying, poach 4 British Lion eggs

3. Once the potatoes are browned to your liking add the mackerel and heat through.

4. To serve, divide onto two plates and top with the poached eggs.

 

 

 

 

Crêpes – une petite taste de France!

Crêpes – une petite taste de France!

We are going on our holidays to France tomorrow :) :) :) .

One of our treats when we go to France is to have crêpes with chocolate sauce and ice cream – the kids love them as obvious from this picture taken a good few years ago now.  So when Joe asked for crêpes for pudding tonight to get us in the holiday mood, how could I resist?

This is an easy egg recipe for basic crêpes, and you can add your favourite toppings (ours include Nutella and squirty cream, lemon and sugar and ice-cream).  Using a large frying pan, this amount should make 8 crêpes.  This isn’t enough for my greedy family so I usually double up the quantities.

Ingredients

4 British Lion eggs

1 cup of plain flour

1 cup of milk

pinch salt

butter (melted and mixed into batter and for frying)

Method

I like to make the mixture in a large measuring jug and use my hand blender, as it saves washing and it is easy to pour the correct amount of prepared batter into the frying pan.  Crack the British Lion eggs into the jug first, so that it is easy to remove any stray bits of shell easily.  Next add the flour and milk.  You don’t have to be precise with your measurements  – you can use a mug to measure them out (about half a pint).  Add a pinch of salt and blend.

Melt a small knob of butter in the microwave and add it to the blended mixture.  This will help to stop the crêpes from sticking to the frying pan.

If you have time, allowing the mixture to rest for 20 minutes will improve the texture.  However, I don’t think we have ever been able to wait!!!

Heat your frying pan (I use a setting of 5 or 6 out of 9) and melt a little butter, when it is foaming add about an eighth of the mixture (adjust according to preference as some people like very thin crêpes and others thick ones).  Tip the pan to allow the mixture to spread evenly and fry until it sets and is golden the flip over and do the other side.

They do tend to cook really quickly, but they get eaten just as fast!

Let me know if your kids love them as much as mine.

 

 

Quick and easy kedgeree

This is a brilliant easy egg breakfast or brunch dish that you can whip up with a dozen eggs and some store cupboard essentials.

We were at the caravan at the weekend and as I hadn’t done any shopping I was struggling to think of something to make for breakfast when I remembered this Quick Kedgeree recipe from the egg recipes website, so I thought I would give it a whirl.

 

 

 

Eating eggs for breakfast could help you lose weight

I read an interesting article in the Telegraph about research from the U.S.A that found that people who ate eggs for breakfast felt fuller for longer and ate less at lunch, than those who had cereal for breakfast.  The scientists from Louisiana State University also carried out blood tests and found that those who had eggs for breakfast had lower levels of the hormones that stimulate appetite and higher levels of hormones that make you feel full.

This research follows on from some earlier work that the same research team did, which found that dieters who had eggs for breakfast lost more weight.

As my diet is not going too well (at least I haven’t put any weight on!), this week I am giving eggs for breakfast a go.  I know some people worry that making eggs for breakfast takes too long; but omelettes and poached eggs are as quick as toast while boiled eggs practically cook themselves.  I make things easier for myself by using pre-prepared ingredients – packs of sliced onions and mushrooms, and a jar of cubed feta cheese.  Here is my breakfast menu for the week.

 

Monday: 2 egg omelettes with feta cheese

Tuesday: 2 boiled  eggs

Wednesday: 2 egg omelettes with mushroom and onion

Thursday: 2 poached eggs on wilted spinach

Friday: 2 scrambled eggs

 

I’m writing this on Wednesday night and it has gone really well so far.  I definitely haven’t eaten as much during the day.  But my problem is that by the evening I feel that I need to reward myself with a little treat!  Also, I am only doing this on weekdays, as I don’t do diets at weekends and do enjoy a full English breakfast on a Saturday.  But I do intend to keep up my good work with the healthy baked version that I blogged about in my first post.

 

 

Welcome to my blog

Welcome to my blog

You are probably wondering what gives me the eggsperience (groan!) to tell you about cooking with eggs?

I enjoy food – particularly eating it.  And while I wouldn’t describe myself as a foody I do like to cook tasty, healthy meals for my family.  I prefer recipes that are quick and easy; and that don’t use a huge list of ingredients that I will buy, use once and then leave to fester at the back of the cupboard never to see daylight again.

So far so good – although that probably describes most people!

Four years ago I entered “The Eggs Factor” cookery competition run by British eggs.  This involved Master Chef style competitive cooking comprising regional heats and a national final.  I had never done anything like it before, but thought it would be fun and love cooking with eggs because they are so versatile and relatively cheap. To win I had to cook the perfect poached egg, an eggceptional omelette and my signature dish, which was Smoked Salmon Carbonarish.  To my great surprise I won!!!

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How to boil an egg

How to boil an egg

Eggs are really versatile once you’ve mastered the basics.

A recent survey showed 17% of people struggle to boil an egg, so I thought I’d show you just  how to cook the perfect boiled egg.

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