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Ingredients:
3 large potatoes, cut into ¼-inch cubes
1 bay leaf
3 tablespoons butter
2 tablespoons olive oil
1 sweet onion, diced
1 garlic clove, minced
salt and pepper – to taste
Method:
Place the cubed potatoes in a medium pot and cover with water by 1 inch. Add the bay leaf and bring to a boil over medium-high heat.Cook until the potatoes are about halfway cooked (a fork can pierce the surface, but not easily slide through), 4 to 5 minutes.Drain the potatoes well in a colander, then spread the cubes to dry for 1 to 2 minutes. While the potatoes are drying, heat 1 tablespoon butter and the olive oil in a large skillet over medium heat. Add the onion and sauté until translucent, 4 to 5 minutes. Add the garlic and cook until fragrant, about 1 minute more.Melt the remaining 2 tablespoons butter in the pan. Add the potatoes in an even layer and cook, undisturbed, for 3 to 4 minutes.Gently toss the potatoes (they should be golden brown on the first side). Continue cooking for another 6 to 8 minutes, tossing or stirring occasionally until the potatoes are golden brown on all sides and cooked through.
Season with salt and pepper, and serve warm.
Roasted tomatoes and avacado on toast
Ingredients:
Baby tomatoes 4 – halved
wholegrain bread – 4 thin slices
avocado – 1 small, peeled and stoned
lemon – ½, juiced
pepper – a pinch
baby rocket leaves = a handful to serve
Method:
Roast the tomatoes for 10 – 20 minutes until soft. Toast the bread. Mash the avocado, mix with lemon juice and pepper. Now spread this mashed mixture over the toasted bread. Top with the tomatoes and serve with a sprinkling of some baby rocket leaves.
Salted oatmeal with cheese and fried egg
Ingredients:
oats – 1/4 cup
water – 3/4 cup
salt and pepper – to taste
shredded white cheddar cheese – 2 tablespoons
diced red pepper – 1/4 cup
finely chopped onions – 2 tablespoon
egg – 1 large
Method:
Bring water to boil, add the oats, let it cook on low heat for about 3 minutes, until all the water is absorbed. Turn off the gas and stir in cheese, a small pinch of salt, and pepper. Heat a nonstick pan with 1/2 teaspoon of oil, add the onions and the red peppers and cook for 2 to 3 minutes, until they soften. Spoon vegetables over cooked oats. Reduce heat to medium. Now fry the egg and serve over the cooked salted oats.
Also check out our compilation of other pure egg recipes!
Kedgeree
Ingredients:
uncooked basmati rice – 2 cups
eggs _ 2
bay leaf – 1
milk – 1 cup
butter – 1 tablespoon
curry powder – 1 teaspoon
oinions – 4
green peas – 1/4/ cup
yogurt – 1/2 cup
salt and pepper – to taste
Method:
Cook rice according to package directions. Drain and set aside to cool. Place the eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop. Set aside. Place the haddock in a small skillet with the bay leaf. Pour in enough milk just to cover the fish. Bring to a simmer over medium heat, and cook gently until fish flakes. Remove fish from the pan, flake with a fork, and set aside. Discard milk and bay leaf. Melt butter in a skillet over medium-high heat. Stir in curry powder, then add the peas and onions. Fry for a couple of minutes, then add the cooked rice, eggs, and fish. Stir gently, and season with salt and pepper.
Heat through, and serve with yogurt.
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