Celebrate Egg month the eggcelent way
October is Egg Month and tomorrow is World Egg Day, but in Jamaica, eggs are often seen as just the standard breakfast food and are normally enjoyed in the same predictable ways: scrambled, fried or boiled. While those are quick and easy, it can sometimes get a bit boring.
This was the topic of discussion when the Food team recently ran into Andrew Raymore of Chippenham Eggs, who noted that with a little creativity, eggs can make great lunches and savoury dinner dishes with flavour profiles you wouldn't expect.
How do you make eggs more exciting? This was where Chef Alexa Von Strolley of ToolsieKay Catering comes in, to show us how to shake things up.
So forget the norm with some of these easy recipes and spice up your next meal.
On the menu ...
Pizza omelette with mushrooms, marinara and mozzarella.
Microwaved omelette, spring mix with bacon and soft-cooked eggs, baked eggs with cream and herbs, curried salad sandwich and microwave tuna omelette.
Microwave Tuna Omelette
50g/2oz broccoli florets
1tbsp olive oil
50g (2oz) tomatoes, diced
50g/2oz flaked tuna,
Salt and black pepper to taste
1. Place the broccoli florets in a shallow microproof dish with 2 tbsp water. Cover and cook on high for two minutes or until just tender.
2. Stir the oil, tomatoes and tuna into a dish. Beat the Chippenham eggs with 1 tbsp water, add seasoning to taste and pour over the broccoli mixture.
3. Cover the dish with an upturned plate and cook on high for two mins. Leave to stand for four minutes before serving.
2 Chippenham eggs
Pinch of salt and pepper
1tsp cold water
1. Beat the Chippenham eggs, water, salt and pepper.
2. Place 1 tbsp of butter in a shallow microwave proof dish and melt in the microwave on high for 10 seconds. Pour in the egg mixture, stand pie dish on an upturned plate in the microwave and cook on medium high for 40 seconds.
3. Use fork to draw the outside of the cooked egg into the center of the dish and microwave on medium for another minute for 40 seconds. Stand for one minute before serving.
Curried Egg Salad Sandwich
8 Chippenham eggs
1/3 cup mayonnaise
1tsp curry powder
1tbsp chopped fresh chives
4 slices whole wheat bread
4 large leaves bibb lettuce
Kosher salt and pepper
Potato chips, for serving
1. Place the eggs in a saucepan and add enough water to cover. Bring to a boil, cover, remove from heat and let sit for 12 minutes. Rinse the eggs under cold water, peel and chop coarsely.
2. In a medium bowl, combine the mayonnaise and curry powder. Fold in the eggs and chives: season with 1/2 tsp salt and 1/4 teaspoon pepper. Dividing evenly, top each slice of bread with lettuce, then the egg salad. Serve with the chips.
Baked Eggs With
Cream and Herbs
1tbs unsalted butter, softened
8 tbs heavy cream
8 Chippenham Eggs
Kosher salt and black pepper
1tbs chopped fresh herbs (such
as parsley and dill)
Toast, for serving
1. Heat oven to 4258F. Coat four four-ounce ramekins with the butter. In each ramekin, place two tablespoon cream. Crack two eggs into each ramekin? Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
2. Bake for 10 to 12 minutes until the whites are set. Sprinkle with the herbs and serve with toast.
FrisÈe with Bacon and Soft-cooked Eggs
8 Chippenham eggs
4 slices of bacon
3tbs red wine vinegar
1tbs olive oil
3 cups mixed green salad, torn
4 cups radicchio, torn
1. Bring a medium saucepan of water to a boil. Gently add the eggs and cook for six minutes. Rinse under cold water and peel.
2. In a large skillet, cook the bacon over medium heat seven to nine minutes until crisp. Remove, crumble, and set aside. To the bacon drippings, add the vinegar, olive oil and stir to combine.
3. Place the mixed greens and radicchio in a medium bowl. Add the warm dressing and toss to combine. Serve topped with eggs, bacon, and 1/4 teaspoon pepper.
2 Chippenham eggs
85g tomato, diced
25g mushrooms, diced
20g mozzarella, shredded
Pinch of mixed herbs
Salt and pepper, to taste.
1. Break the Chippenham eggs into the jug and beat with a fork.
2. Pour the eggs into a hot frying pan and quickly swirl around the pan. Pull the mixture away from sides, using spatula and tip to let the uncooked eggs slip underneath.
3.When the top is nearly set, add the chopped tomatoes, sliced mushrooms and mozzarella. Add salt and pepper to taste, if desired. Sprinkle with mixed herbs.
4. Place the pan under a hot grill and grill until the cheese bubbles. Serve with green salad and toasted bread.