Kimchi omelette sandwich

Stay with me here. Yes, eggs, cheese and kimchi are GREAT together. These sandwiches make for a decent brunch or lunch and you’ll find them quite filling too. This one is from a Waitrose magazine promotional insert and I’ve made some small changes in the recipe. At home, I doubled to serve 2!

More with eggs: Rachel Khoo’s Stewed Spinach Eggs (Ägg med stuvad spenat) | Help yourself brunch for a crowd |Spanish baked eggs

Kimchi omelette sandwich

Serves 1 | Prep 10 mins | Cook 15 mins
Easy | Vegetarian

You’ll need:

  • 30g butter;
  • 1 shallot, chopped;
  • 60g spinach;
  • 2 eggs;
  • 80g (3-4 tbsp) kimchi;
  • 20g cheddar, grated;
  • 2 slices sourdough bread

Heat half the butter in a non-stick frying pan over medium-heat. Fry the shallot for 2-3 minutes until just golden. Add the spinach and leave for a minute or so to wilt, then fry, stirring, for another minute. Tip out of the pan and set aside.

Beat the eggs in a bowl. Drain any excess liquid from the kimchi and roughly chop any larger chunks. Mix into the eggs. Heat the remaining butter in the pan over a medium heat. Add the eggs and cook gently, swirling the uncooked mixture to the edges, for 3-4 minutes until almost set. Add the cheese and then fold over the omelette. Cook for another minute or two, so the cheese melts inside.

Toast the sourdough. Top one slice with the omelette followed by the spinach. Finish with the second slide of sourdough, cut in half and serve straight away!

Recipe from a Waitrose promotional insert from 2020, not available online.

Rachel Khoo’s Stewed Spinach Eggs (Ägg med stuvad spenat)

This is a Swedish recipe in origin and makes a fantastic brunch or lunch dish. It’s a really nice alternative to the more popular eggs in tomato sauce dishes, such as Shakshouka for example. I enjoy a bit of variety, as you know, and found the creamy spinach mix to be a good change. I’m not crazy about spinach and even so, it made for a tasty breakfast! The original recipe uses frozen spinach, but I used fresh spinach instead so you can use whatever you have handy. I particularly enjoyed the tangy herb garnish on the top too!

This is a recipe from Rachel Khoo’s book: The Little Swedish Kitchen.

More with eggs: Turkish eggs with spinach, yogurt & fetaGreen eggsAnna Jones’ Traybake Harissa Shakshuka

Rachel Khoo’s Stewed Spinach Eggs (Ägg med stuvad spenat)

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Serves 4 | Prep 10 mins | Cook 20-30 mins
Easy | Vegetarian | Gluten Free

You’ll need:

  • 500g frozen or fresh spinach;
  • 1 onion, finely chopped;
  • knob of butter;
  • 150ml single cream;
  • 1 tbsp milk;
  • A little nutmeg (fresh or ground);
  • ½ tsp white pepper;
  • 4 eggs.

HERB GARNISH

  • 1 small red chilli, seeded, thinly sliced;
  • 1 small red onion, finely chopped;
  • 1 tbsp white wine vinegar;
  • Pinch of sugar;
  • 1 handful dill, coarsely chopped;
  • 1 handful chives, finely chopped.

For the herb garnish, put the chilli and onion in a small bowl with the vinegar, sugar, 2 tbsp water and a pinch of salt. Stir well.

Place the spinach, onion and butter in a large frying pan over gentle heat and cook, covered, for 5 minutes. Uncover, stir and fry for 5-10 minutes until the liquid has evaporated. Add the cream, milk, a generous pinch of nutmeg and the white pepper and stir well. Cook for 5 minutes, stirring at occasionally. Adjust seasoning to your liking. If the spinach is too wet, you can add a table spoon of flour to the mix to thicken the sauce.

Make 4 wells for the eggs. Crack in the eggs and cook for 5 minutes or until egg whites have set – covering with a lid will help this along.

Just before serving, toss the dill and chives with the chilli and red onion. Sprinkle mixture over the spinach and eggs and serve immediately with some crusty bread on the side.

This is a recipe from Rachel Khoo’s book: The Little Swedish Kitchen.

Pea, avocado and ricotta hot cakes with poached eggs

Up you pancake game with these delicious savoury hot cakes. They make a delicious brunch or a light lunch, served with some salad on the side. Though this isn’t compltely faff free, the airy pancakes are really light and fluffy and very much the little extra effort. We had ours for breakfast with lashings of hot sauce and pickled jalapenos, as you do….

More in pancakes: Bulgarian Crêpe pancakes – PalachinkiSummer Nectarine Buttermilk PancakesLarge, Fluffy Pancakes with Pancetta & Maple

Pea, avocado and ricotta hot cakes with poached eggs

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Serves 4 | Prep 15 mins | Cook 15 mins
A little effort | Vegetarian

You’ll need:

  • 110g frozen peas;
  • 250g ricotta;
  • 1 avocado, ½ roughly chopped and ½ sliced;
  • 100g self-raising flour;
  • 7 eggs, 3 separated;
  • 3 tbsp olive oil;
  • 75g pea shoots, to serve.

Simmer the peas in a large pan of boiling water for 2 minutes, then drain and cool under the cold tap. Drain thoroughly and tip into a small food processor with the ricotta, chopped avocado, flour and 3 egg yolks. Whizz, scraping down the sides, until smooth; season. In a separate bowl, whisk 3 egg whites until stiff, then fold through the mixture – make sure you fold carefully so to not knock the air out.

Heat the oil in a large, non-stick frying pan. Add 2 spoonfuls of the batter for each cake, flattening them slightly, and cook over a low-medium heat for 3-4 minutes on each side, until golden. You might need to do this in batches.

Meanwhile, poach the remaining 4 eggs for 3-4 minutes, until the whites are set. Drain briefly on kitchen paper and serve on the hot cakes with the pea shoots and sliced avocado.

Original recipe from Waitrose magazine, issue May 2017, available online here.


Previously posted  on this date:

== 2018 ==
*Steak & Vietnamese Noodle Salad

 

Turkish eggs with spinach, yogurt & feta

This is a really quick but super tasty breakfast idea for 2, perfect for a lazy Sunday brunch. Runny eggs on a bed of spinach, topped with garlic yogurt, paprika and chilli butter, crumbled feta and my favourite smoked salt/ash (see below) for additional smokiness and crunch. Such a delicious combination!

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I have a secret ingredient when it comes to making a dish extra special. I love using smoked salts which I crunch and sprinkle just before serving. This one in particular from Bread in Common is very subtle but the salt itself lifts the flavours even more, while the smokiness works well with the paprika in this. I use this Bread in Common salt mixed with ash from their wood fried bread bakes and it’s just magic! Hard to find in the UK but if you happen to be in Australia, you are in luck. However, smoked salt is widely available everywhere, so just find one that works for you!

More with eggs: ShakshukaTurkish Style Eggs with Skyr & Chilli Butter |Green eggs

Turkish eggs with spinach, yogurt & feta

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Serves 2 | Prep 10 mins | Cook 10 mins
Easy | Vegetarian | Gluten-Free

You’ll need:

  • 200g low-fat Greek yogurt;
  • ½ garlic clove, crushed;
  • ½ lemon, zest and 1 tsp juice;
  • 2 tbsp olive oil;
  • 260g spinach;
  • 4 eggs;
  • 25g unsalted butter;
  • ½ tsp dried chilli flakes;
  • 1 tsp sweet smoked paprika;
  • 50g feta.

Mix the yogurt, garlic, lemon zest and juice; season and set aside. Heat 1 tbsp oil in a large frying pan and cook the spinach until just wilted. Remove the spinach from the pan, squeeze out the excess water and season.

Warm the remaining 1 tbsp oil in the pan over a medium heat. Return the spinach to the pan, spreading evenly over the base. Make 4 wells in the leaves; crack an egg into each. Cook for 5-6 minutes, until the whites are set and yolks still soft.

Meanwhile, in a small pan, heat the butter until foaming. Swirl in the chilli, paprika and a pinch of salt for a couple of seconds, then take off the heat. Spoon the yogurt over the eggs, crumble the feta over and drizzle over the chilli butter. Crunch a little smoked salt if you have any/if you like. Serve with toast, or better yet, toasted pitta bread.


This is originally a Waitrose recipe issue January 2017 (available online here), which I have slightly adapted by adding feta.

 

 

Help yourself brunch for a crowd

With Christmas holidays looming, you may well find yourself with lots of family and friends around and having to be prepared not only for dinners and lunches, but breakfasts too. Personally, I’m quite happy with any excuse for a brunch! These recipes are perfect for a no-fuss brunch were everyone can just help themselves to breakfast. It can be quite ‘stress-free’ too as you can prepare most of the dishes the evening before and just put in the oven for the final step on the day.

We have three recipes today:

  • Mini Omelette Cups;
  • Breakfast Sliders;
  • Bacon wrapped asparagus.

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As I mentioned, you can prepare everything the night before and leave covered in the fridge. I have highlighted in each recipe where you should do this if you are planning to prepare stuff in advance. Click below for each recipe or do them all for a perfect breakfast menu. The only thing that’s missing as a Bloody Mary…

More menus to try: Christmas Eve, the Bulgarian WayNew Year’s Eve Potluck | Entertaining: Spring Menu for 10 – Poached salmon with Dauphinose potatoes and more

Click through for each recipe below:

[expand title=”Healthy Egg Omelette Cups”]

Healthy Egg Omelette Cups

Makes 12 | Prep 10 mins | Cook 35 mins
Easy | Vegetarian | Gluten & dairy free

You’ll need:

  • sunflower or vegetable oil cooking spray;
  • 1 tablespoon olive oil;
  • 1 red pepper, chopped;
  • 1 green pepper, chopped;
  • 1 onion, chopped;
  • 2 cups baby spinach, chopped;
  • 1 cup mushrooms, chopped;
  • 2 cloves garlic, finely chopped;
  • salt to taste
  • 4 whole eggs
  • 4 egg whites
  • Optional: hot sauce for serving.

Heat oven to 180C | 160C fan |gas mark 4. (If making ahead, preheat oven about 15 mins on the day of cooking).

Grease a standard non stick 12-slot muffin pan with cooking spray and set aside.

Heat the olive oil in a large non stick pan over medium heat. Once hot, add in the chopped peppers and onion and saute for 5-7 minutes, or until peppers are tender. Add in the spinach and mushrooms and cook for an additional 2 minutes. In the last 30 seconds, add in the garlic. Season with salt and remove from heat.

Whisk the eggs and egg whites. Once the veggies have cooled slightly, whisk them in the egg mixture. Pour the egg/veggie mixture evenly into the prepared muffin pan.

At this point you can cover and leave them in the fridge over night, until ready to cook the following day.

Bake for 15-20 minutes, or until the tops are firm to the touch and eggs are cooked. Cool slightly and serve immediately. You can use a knife to help you carefully take the egg cups from the muffin tin.

Tip: Leftovers can be stored in an airtight container in the fridge for about 4 days. These may also be frozen. To reheat, pop them in the microwave until warm.

Original recipe from Show Me The Yummy, available online here.[/expand]

[expand title=”Breakfast Sliders”]

Breakfast Sliders

Makes 12-16 | Prep 10 mins | Cook 20 mins
Easy

You’ll need

  • 12 eggs;
  • 2 tablespoon butter + 1/4 cup butter for the topping;
  • 12-16 slider rolls or mini burger buns
  • 1 packet pre-sliced Gouda or Cheddar cheese (or so) or 12-16 slices of cheese;
  • 12-16 slices deli ham (or so);
  • 1 1/5 tbsp brown sugar;
  • 1 tbsp prepared yellow mustard.

Whisk the eggs with salt and pepper together in a bowl until frothy. Melt the 2 tablespoons butter in a large pan over medium-low heat. Pour eggs into the pan and scramble them: cook and stir with spatula until set, 3 to 6 minutes . Remove from heat.

Cut rolls in half horizontally. Lay bottoms in a single layer in a 9×13-inch baking dish. Add a layer of cheese, then scrambled eggs, then a layer of ham, then provolone cheese, then ham, then provolone cheese again. Cover with roll tops. Cut through ham and provolone cheese layers to make individual sandwiches.

You can cover and put in the fridge at this point for up to 1 day. Proceed with the final steps on the day.

Melt 1/4 cup butter, brown sugar, and mustard together in a small saucepan over medium heat; cook and stir until sugar is dissolved. Spread mixture over roll tops. Cover baking dish with aluminum foil and let stand, about 30 minutes.

Preheat oven to 350 degrees F (175 degrees C). Remove aluminum foil from baking dish.

Bake in preheated oven until tops are golden brown and cheese has melted, 15 to 20 minutes.

Original recipe from All Recipes, available online here. [/expand]

[expand title=”Bacon wrapped asparagus”]

Bacon Wrapped Asparagus

Makes 12-16 | Prep 10 mins + soaking | Cook 10 mins
Easy | Dairy and Gluten free

You’ll need:

  • 1 tbsp olive oil;
  • 150g asparagus;
  • 150g streaky bacon;
  • 1 lemon, cut into wedges.

First prepare the skewers. Soak 4-5 wooden skewers in cold water for 10 minutes. Meanwhile, prepare the asparagus and bacon. Cut the asparagus in two or three pieces, depending on their size, you want them a little bigger than bite size. Take bacon pieces and halve them horizontally. Wrap a slice of bacon around each asparagus bite and set aside.

When the skewers have finished soaking, skewer around 5 bacon wrapped asparagus per skewer. At this point you can cover and leave them to chill in the fridge until needed – up to 1 day.

When ready to cook, heat the olive oil in griddle pan. When hot, carefully place the skewers in the pan. You might have to cut the skewer if they are too large – I usually cut down the unnecessary wooden bits in the bottom if needed. Cook until the bacon and asparagus have cooked through – about 10 minutes, rotating regularly. Serve with the lemon wedges on the side. [/expand]

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Bon Apetit!

~Em