Time to ditch diet drinks for good.
And it’s all thanks to our period.
This egg frittata is perfect for breakfast, brunch, or let’s face it – any time of the day! Make sure you’re using a variety of red and orange cherry tomatoes since they are absolutely packed with flavour. Serve with freshly squeezed orange juice for breakfast, or a cheeky mimosa with brunch.
100g cherry tomatoes
4 slices of ham (or prosciutto)
100g ricotta cheese
Salt and pepper
- Preheat the oven to 200ºC (400ºF).
- In a bowl, whisk the eggs until smooth. Add salt and pepper to season.
- Line a pan with baking paper (or canola spray), then empty the mixture into the pan. Chop the cherry tomatoes and place them over the top, then sprinkle with ricotta cheese and ham slices. Cook for 15-20 minutes or until golden brown.
Image via Canelle Vanille
Who can resist a perfectly poached egg, especially when it’s served with smashed avocado, hollandaise sauce and a side of freshly squeezed orange juice?
Make your own at home (and they’ll probably taste better than at a café), with a few secret techniques which will always look amazing.
Technique 1: Water
- Bring your water to a gentle simmer (no bubbles), then crack your egg into a small cup or mug and drop it into the pan.
- Simmer with the lid on for 3 minutes and on a low heat. Then just remove and serve!
Technique 2: Vinegar
- Heat one skillet with water, and bring it to a slow boil.
- Add some distilled white vinegar into the boiling water. Turn the water slowly with the help of a wooden spoon.
- Crack your egg again into a small bowl, then transfer it directly into the skillet. Cook for 3 minutes before serving.
Technique 3: Microwave
- Empty 1/2 cup of cold water into a small bowl, then crack the egg.
- Cook in the microwave for 50 seconds, then drain the water and serve.
Technique 4: Cling Wrap
- Cut small pieces of cling wrap and line the base of a small bowl. Drop one teaspoon of oil and a pinch of salt into the base as well.
- Crack the egg into the base, then wrap the egg by twisting the cling wrap ensuring that no air is inside.
- Drop the egg into a pot of boiling water and cook for exactly 4 minutes.
Image via Kitchn, B3ta, Williams Sonoma, Growing A Greener World, Betty Crocker
I love how creative you can be with baking, much more so than cooking. The possibilities are endless, especially when it comes to holiday-themed baking. Since Easter is only a few weeks away, anything egg or bunny shaped suits the occasion, but the following recipe is especially clever as it is not what it seems.
These delicious filled chocolate Easter eggs look like your boiled brekkie egg has been coated in chocolate, but thankfully taste much better as the egg white is creamy cheesecake filling and the yolk is fruity jam goodness. The best part about it is, it’s super easy to make!
Here’s what you need:
6-8 hollow chocolate easter eggs
150g cream cheese, softened
30g (about 1/4 cup) icing sugar, sifted
1/2 tsp lemon juice
1/2 tsp pure vanilla extract
125ml (about 1/2 cup) thickened/heavy whipping cream
1 tbsp apricot jam
1 tbsp unsalted butter
2 tsp orange or mango juice
- Carefully cut off the top third of the chocolate eggs with a sharp knife. It doesn’t have to be perfect and actually looks more “real” with uneven edges. Put hollow eggs in the fridge.
- Combine cream cheese, icing sugar, lemon juice, and vanilla extract and beat until smooth. Whip cream in a separate bowl and then carefully mix with cream cheese mixture.
- Put the chilled eggs in egg cups and spoon or pipe cream cheese mixture into chocolate egg shells. Chill eggs for at least 30 minutes.
- Slowly melt butter, apricot jam, and juice on low heat and stir until smooth. Chill in fridge until slightly thickened.
- With a small spoon, carefully scoop out a hole in each egg filling and fill hole with the fruity sauce. Keep chilled until serving. Enjoy!
Recipe and image via raspberricupcakes.com
Start you day with a wholesome meal of baked eggs – with a twist! Add a bunch of cooked kale and sprinkled feta over the top of your eggs for some added protein and antioxidants which will keep you feeling fuller for longer.
Disguise the taste of kale with some sweet cherry tomatoes, and don’t forget to serve with a warm piece of bread! This recipe is easy for even a beginner, and will be ready in under half an hour.
1 cup cherry tomatoes
3 kale leaves
1/4 cup sour cream
1 teaspoon butter
Salt and pepper to season
- Preheat your oven to 175ºC, and line a tray with baking paper.
- Cut your cherry tomatoes in half, and sprinkle a generous amount of salt and pepper over the top. Saute over medium heat for just under a minute, before adding the chopped kale and butter.
- Remove from the heat, and add some feta over the top for extra taste. Crack 4 eggs over the mixture, then pour some sour cream around the eggs. Bake for 20 minutes or until it’s completely cooked through. Sprinkle with some salt and pepper for taste.
Image and Recipe via What Should I Eat For Breakfast Today
We’ve all experienced it before, right? A delicious poached egg made by a friend or from your local café is one thing, but creating your own is more like a disaster. The egg is too runny, over-cooked, or simply doesn’t resemble a poached egg at all! Below are just a few tips to create the perfect poached egg without losing your sanity!
Method 1: Vinegar
- Use a large, deep saucepan, the bigger the better – and combine a generous serving of vinegar with 2 litres of water.
- Bring the water to a boil by cooking it on a high, then reduce back down to a medium as the pot is boiling hot.
- Crack one egg into a tiny cup or bowl making sure to remove any remnants of the shell with a spoon or fork (be careful not to burst the yolk!). Then carefully transfer the egg into the simmering water, try and get as close to the water as possible.
- Then, all you need to do is let the egg simmer for about 3 minutes before removing with a ladel.
Method 2: Without vinegar
- Bring a saucepan of water to a boil, this could take anywhere between 5-10 minutes.
- Pierce a hole into the egg with a pin or safety pin, then completely submerge into the boiling water for 10 seconds. Remove the egg with a spoon, then set aside.
- Reduce the heat to a gentle simmer, and crack the egg into the water. Remove any cracked shells with a spoon!
- Leave egg to cook for 2-3 minutes and remove with a ladle and remove excess water with a paper towel.
Method 3: Microwave
- Fill a small cup with a splash of water, then crack into the water a raw egg. It should sit on top of the water.
- Pierce the yolk slowing with a fork, this will prevent the egg from opening and exploding.
- Microwave for 30-60 seconds depending on the power of your microwave. Put a thin paper towel or a saucer over the top of the cup to keep it all together.
- When you’re done, just simply flip the saucer over!
Image via The Coveteur
Want a creative way to get the kids to eat a healthy and substantial breakfast? Breakfast burritos are great for changing-up your usual breakfast routine. They’re also easy to make, full of nutritional goodness, and delicious. This vegetarian option includes super foods like beans and spinach, but if you’re really lusting for some meat, it also works well with bacon.
4 eggs, scrambled (For larger servings, it is often best to calculate 1-2 eggs per burrito depending on the size of the tortilla and your appetite)
10 ounces baked beans
1 tomato, diced
1 packet baby spinach leaves
1 cup tasty cheese, grated
(The portions on this recipe are just a suggestion. You are welcome to vary the amount of each ingredient, based on your preferences)
- Heat a greased skillet on medium heat.
- Crack eggs into bowl, whisk lightly with fork, pour into heated skillet and scramble.
- Prepare beans – if you are using normal baked beans, heat them according to given instructions. However, I strongly recommend trying these easy homemade baked beans.
- Heat tortilla either on a skillet or in the microwave (best to follow any directions provided on the packaging).
- Place a spoonful of eggs, beans, a few slices of avocado, and sprinkle the diced tomatoes, spinach leaves and grated cheese down the middle of the tortilla.
- Fold the edges of your tortilla inward to make a burrito.
Image via yummly.com
Eggs are a wonderfully versatile food that can be eaten at any time of the day. Put them in a salad with lunch, a stir fry at dinner, or in a cake for dessert. They are used in different types of cuisines all over the world, and can be served with meats, vegetables, breads or noodles. Not only are there a million ways to eat them, they are also incredibly nutritious. Eggs are full of protein, omega 3 fatty acids, and vitamin A. They are also great to eat during pregnancy. However, in the western world eggs are most often eaten at breakfast. Here, we have just a few options for you to try out this week.
1. Poached Eggs benedict is a favorite way of eating poached eggs. Traditionally, eggs benedict describes poached eggs with wilted spinach and ham on an english muffin, covered in hollandaise sauce. To poach an egg, bring a pot of water to the boil, adding a tablespoon of vinegar. Carefully crack an egg into the water, gently stirring to make sure it doesn’t break apart too much, and forms a smooth, rounded shape. Leave for no longer than 3 minutes for a delicious, runny yolk.
2. Baked Shakshuka is a popular middle eastern version of baked eggs in a spicy tomato sauce. For a less exotic, but equally tasty and simple recipe, try these baked eggs in ham cups. Missing a skillet? Nevermind, you can also bake eggs in avocado!
3. Omelet Cooking an omelet is a difficult skill to perfect. The folding or flipping phase can often turn our omelet into something resembling a scramble. For the best results, cook your omelet on a low heat, in a small, well-greased or non-stick pan. As you can see it it cooking through, use a spatula to carefully lift one side and gently fold it over. You don’t want the middle to be too runny or dry, so make sure the omelet is moist before folding, but without any excess that will splash or spill over when folding. Also, don’t pack your omelet with toppings. It is best to dice or finely chop any fillings, and use only a pinch of each.
4. Scrambled I would argue that scrambled eggs are the easiest eggs to cook. You don’t need to worry about runny yolks, or delicate flipping techniques. Just whip your eggs in a bowl with some milk, cream or butter, throw them in a pan and fold as they cook. I know – there are chefs rolling their eyes at me right now! But take it from Tetsuya, and try his ricotta and creamed corn scramble.
5. Fried The hardest part about frying eggs is definitely cracking them open! The number of times I have cursed myself for breaking a yolk or making a mess of the shell. There will always be arguments as to whether the corner of a bowl, or a flat surface is the best for cracking eggs – but personally, I prefer the flat surface. Cook to your liking – Runny? Sunny side up? – and serve with bacon in a bread roll, or with baked beans and toast.
Breakfast is an important part of your day because you’re refuelling your body after an overnight fast. If you don’t eat breakfast you’re essentially running on empty and you’re more likely to be overweight, reaching for those high sugar snacks mid-morning.
Eggs are one of the most nutritious foods on the planet – they are packet full of nutrients that have been shown to reduce your risk of cardiovascular disease, help with brain function and help to reduce the risk of macular degeneration, so why not add them to your breakfast.
Try this simple and healthy recipe that will leave you feeling full for longer and ensure that you’re getting a boost of vitamins and minerals first thing in the morning.
175g bacon, rind off and diced
1/3 cup cottage cheese
¼ cup milk
¼ cup grated parmesan
¼ cup chives, chopped finely
3 Lebanese or mountain breads
5 cherry tomatoes, halved
- Preheat oven to 200 degrees Celsius and lightly grease 9 holes of a muffin pan.
- Cook bacon in a small frying pan until brown then set aside.
- Cut 3 x 11cm rounds from each bread to make 9 rounds in total then ease into greased muffin pan holes.
- Whisk together eggs, cottage cheese, milk and parmesan.
- Sprinkle bacon on the base of each bread in the muffin pan then top with egg mixture and a tomato half.
- Bake for fifteen minutes or until filling is set.
- Sprinkle with chives to serve.
Image via taste.com.au
Create this delicious breakfast salad if you want a nutritious meal to start the day, or even have as a brunch or light supper meal. Customise your salad by adding seasonal fruits such as strawberries, apricots and peaches to make your salad sweet.
2 tbsp water
1 tbsp olive oil
2.5 tsp freshly squeezed lemon juice
2 tsp red wine vinegar
2 tsp capers (rinsed and chopped)
Salt and freshly ground black pepper
- Whisk all the dressing ingredients and set aside in a small bowl.
- Poach eggs the way you like them done, then toss the greens with salad dressing, roast the bread and toss it into the rest of the mixture.
- Sprinkle with salt and pepper then garnish with sprouts.
Recipe and Images via Yummly
Want to grow longer hair naturally without resorting to supplements and hair extensions? Good food will make your hair grow faster – so make sure to constantly stock-up on fruits, vegetables, lean meat and even fish. Hair is made of protein, so changing your diet is a good start in order to promote keratin production.
A strong source of protein, vitamin D and essential omega-3 fatty acids which work together to promote a healthy scalp and avoid dryness or rough patches. If you simply don’t like the taste of salmon, there are always vitamins which are quick and easy to take as well.
Not only are eggs packed with wonderful omega-3 fatty acids which we earlier mentioned, but also contain something called biotin (vitamin B-7). This is an essential nutrient which can benefit hair, skin and even nails. Many people often choose to take biotin in supplement form which promotes rapid hair growth. Other foods which contain biotin include cauliflower, cucumber and brewer’s yeast.
Packed with vitamin A and beta carotene which has been proven to maintain a healthy scalp and also promote hair growth. There are simple ways to incorporate sweet potato into your diet, some of which include soups, chips, and even in your Sunday roast.
Another healthy snack which has high levels of biotin are almonds, which will also clear your skin, improve the appearance of your hair and comprise nearly 1/3 of your daily requirement. Enjoy just a handful of almonds a day, then sit back and watch your hair grow!
Avocados have been used for years as a classic treatment which leaves hair looking and feeling soft and healthy. Combine equal parts of avocado and sour cream, then apply to hair scalp and hair to stimulate collagen and elastin.
Image via Wonderly
Why not treat yourself and the kids to a fun breakfast of baked eggs in ham cups? Not only is this recipe extremely easy to prepare, but it is sure to be a hit with the entire family. Get a little creative and prepare a fun fruit juice as a side for this delicious breakfast meal.
Ingredients (no set guidelines with this recipe)
Scallions – or whatever you like to enjoy with your eggs
- Preheat your oven to 400ºF (200ºC), and grease your muffin or cupcake pan. This is the best way to cook your meal since it will hold the eggs in place.
- Spray the pan with cooking spray, or for a healthier alternative use coconut oil.
- Place 1-2 slices of ham into the bottom of each muffin cup. Make sure it is enough to cover the entire tray.
- If you enjoy your eggs whole, crack the egg straight into the cup. Otherwise if you prefer them scrambled, crack into a separate cup and beat before pouring into the tray.
- Pop some scallions or seasoning over the top of your eggs before baking for 15 minutes.
Recipe and Images via Oh Snap! Lets Eat, Lady Gouda
Start the day with a nutritious breakfast which is packed with protein, fibre and vitamins which are essential to good health. This yummy poached egg recipe will keep you fuller for longer, and can be personalised to suit your tastes and dietary requirements.
3 tablespoons olive oil
1/2 onion, diced
3 chillies, stemmed, seeded and diced
3 garlic cloves, minced
1 can crushed tomatoes
1 tablespoon tomato paste
3/4 cooked wheat berries
3 tablespoons capers, drained
1/2 teaspoon ground cumin
1 teaspoon paprika
1 tablespoon grated lemon zest
1 teaspoon salt
1/2 bunch kale, stemmed and chopped
1/4 cup crumbled feta cheese
Red pepper flakes
- Pour some oil into a pan and warm over the stove until it shimmers (take care not the burn the oil for too long). Now add the chopped onion and sauté until soft, before adding the chillies and garlic.
- Include the crushed tomatoes, tomato paste, cooked wheat berries, capers, cumin, paprika, lemon zest and salt before stirring well. Simmer the entire mixture on a low-heat, until the sauce begins to thicken.
- Add the kale, then simmer for a few minutes until the leaves start to soften to your liking. Crack the eggs around the perimeters of the pan, and cooking on a low heat until the yellow of the egg is runny, (this will take about 6-8 minutes).
- Drizzle with olive oil and crumbled feta to taste.
Recipe and image via Not Without Salt
Cooking Time: 5-10 mins
125g thinly sliced leg ham
4 crusty pieces of hot buttered toast
1 tbsp of butter
1 tsp of curry powder
1 small onion, finely sliced
? tsp of salt
? cup of orange juice
1 tbsp cream
1tbsp parsley, chopped
Freshly ground black pepper
- Arrange leg ham slices on toast and keep warm.
- Melt butter in a fry pan and add curry powder and onion, cooking until onion is tender.
- Beat eggs with salt and pepper, orange juice, cream and chopped parsley. Pour into fry pan and cook, stirring frequently until softly scrambled.
- Spoon onto ham.
Bread (freeze a loaf)
Tuna and Pesto Pasta
Bring a large pot of water to the boil and add a 100 g of pasta (Penne). Now add a tin of Sienna tuna to a hot frying pan and fry in its own oil for 2-3 minutes. Drain pasta, stir in tuna, add 2tsp pesto and a chopped tomato. Scatter grated Parmesan over the top and serve. Divine!
Take 2 slices of bread and top with grated cheese. Melt under a hot grill. Then take two rashers of bacon and fry until crisp. Place bacon on melted cheese and top with fresh rocket or any salad leaves. Serve with chilli jam. This is to die for.