Eggs are a very versatile ingredient and have many uses from breakfast to dinner party desserts. They are great value and can be a very cheap and quick nutritious meal solution.
What’s Cooking with the Bridge House Hotel Award Winning chef Paddy Kennedy
They are a good source of nutrients that our bodies need for growth and repair. They can be served as simple as a boiled egg with a little butter and salt and pepper or as a lovely lunch dish such as the below. When purchasing eggs always try to support local small producers whose quality you will always find much better.
Rocket, goat’s cheese and cherry tomato frittata
Ingredients for Four Portions
6 Large free range eggs
12 Basil leaves
100g Rocket leaves
1 Shallot finely sliced
16 Cherry vine tomatoes
100g Goat’s cheese trimmed of rind
Olive oil for cooking
Crack eggs into a bowl, season and beat with a fork.
Add basil, rocket, goat’s cheese and cherry tomatoes.
Heat a large pan until very hot add olive oil and shallot, cook for about 20 seconds and add egg mixture
Cook for about a further 20 seconds and place under hot grill for a further 20 seconds
Remove from pan onto warm plate, cut in four and serve.
Puffy Cheese omelette
Ingredients for Four portions
100g Cheddar cheese grated
3 Egg whites
3 Egg yolks
12 Cherry Tomatoes
1 Bunch basil stalks removed and shredded
3 tbsp. Water
Salt and milled pepper
Beat the egg whites in a bowl with a whisk until frothy.
Add some salt and pepper and the tomato and basil.
Continue to whisk until firm
In a separate bowl beat the egg yolks
Fold the egg yolks into the egg white mixture
Heat a heavy based pan and add the butter
Add the egg mixture and cook on gentle heat until base is lightly browned
Do not stir
Sprinkle cheese on top and place in hot oven for a further five minutes
Loosen from sides of pan with an egg slice and transfer to serving plate
Cut in sections and serve
Serve with dressed rocket salad on the side.