A Dish and A Bev

Image:  THE SOUTH AFRICAN POULTRY ASSOCIATION

I love to treat myself to a soft life experience as much as I can.

What’s a soft life experience you’re asking? Simply put, it is enjoying something for the experience and joy of it, without stress.

That for me is a hassle-free breakfast. I’m also all about self-care. So I want that breakfast to be nutritious as well.

Enter, eggs! What is more perfect than eggs?

Not only are eggs a more affordable form of animal protein, they also contain choline. Protein is essential for helping bones maintain their structure and flexibility. Choline, a micronutrient, plays a role in the natural rebuilding process of bones.

They’re one of the few natural food sources of vitamin D. This vitamin is essential for helping your body use calcium to build bones. They also contain phosphorus, which works with calcium. These elements give bones strength and structure, making them less susceptible to fractures. One egg supplies about 5% of your daily vitamin D needs. Lutein and zeaxanthin and two lesser-known antioxidants found in egg yolk that may help counteract bone loss.

So when you’re chomping down on those egg dishes you’re also boosting your bone health! You don’t have to spend a lot of time making eggs as well. I treasure my weekends and I don’t want to start them off with two hours cooking breakfast on the stove.

Eggs are also friendly to the pocket. They often become the ‘finishing touch’ ingredient to light meals. That you make these meals using what you already have in the house. You can have a fancy breakfast for under R100. It could even be under R50, depending on what you already have. You can also let your creativity shine by making the egg dish look any way you want it too.

Here are some recipes from the South African Poultry Association. They will have you feeling bougie even if you’re on a budget!

Tomato and Cheese Fold Over Omelette Wrap

Preparation time: 15 minutes

Cooking time: 10 minutes

Serves 1

Ingredients:

· Olive oil, for frying

· 3 thin onion slices

· 3 slices tomato

· 3 eggs

· Small handful parsley, chopped

· Salt and pepper

· 1 medium wrap

· 80 ml (⅓ cup) cheddar, grated

Method:

1. Heat a splash of oil in a 20 cm frying pan on medium high. Add the onion and tomato slices to the one side of the pan.
2. Beat together the eggs and parsley, pour into the pan. Season with salt and pepper. Top with the wrap. Cover and cook for 3-5 minutes or until the base is set.
3. Flip the omelette wrap over and sprinkle over the cheese. Cover and cook for about 2 minutes or until the cheese has melted. Fold over to enclose the filling.

Variation:

Add leftover shredded chicken or chopped braaied meat when adding the cheddar.

BLT Egg Sliders

Makes 8

Preparation time: 20 minutes

Cooking time: 10 minutes

Serves 4

Ingredients:

· 8 eggs

· Salt and pepper

· 30 ml (2 tbsp) mayonnaise

· 8 small baby gem lettuce leaves

· 8 slices roma tomato

· 8 strips crispy streaky bacon, cut in half

· Ground cumin, to sprinkle

Method:

1. Bring a medium saucepan of water to a boil. Reduce heat to low and gently lower the eggs into the water. Bring to a simmer, close with a lid and time 8 minutes.
2. Remove the eggs from the water and place into ice water for 3 minutes. Crack the eggs all around and peel the shells under running water. Cut the eggs in half lengthwise.
3. Season the cut sides of the eggs with salt and pepper. Slice a thin layer off 8 of the egg halves so they don’t move around on a plate. Top each with a small dollop of mayonnaise, lettuce (trim to size of egg), tomato and 2 bacon halves.
4. Close with the remaining eggs to create a sandwich. Secure with skewers. Sprinkle with cumin, salt and pepper.

Savoury Breakfast Muffins with Whole Eggs

Makes 5

Preparation time: 30 minutes

Cooking time: 30 minutes

Serves 5

Ingredients:

6 eggs, at room temperature
310 ml (1¼ cups) self-raising flour
2.5 ml (½ tsp) salt + extra
250 ml (1 cup) lukewarm buttermilk
45 ml (3 tbsp) sunflower oil
375 ml (1½ cups) cheddar, grated
2 spring onions, thinly sliced
125 ml (½ cup) leftover boerewors, chopped

Method:

Bring a small saucepan ¾ full of water to a simmer over medium high. Reduce heat to low, gently lower 5 of the eggs into the water and cook for 4 minutes. Remove the eggs and immediately place in a bowl of ice water until cold.
Carefully peel the eggs (they should be very soft and quite tricky to peel). Place in the freezer while you make the muffin batter.
Preheat oven to 200°C. Grease 5 cups of a jumbo muffin tray with cooking spray.
Combine the flour and salt. Make a well in the center. Whisk together the remaining egg, buttermilk and oil. Stir the wet ingredients into the dry ingredients until just mixed.
Mix 250 ml (1 cup) of the cheddar, onions and boerewors through the batter. Spoon 30 ml (2 tbsp) of the batter into each of the prepared cups and make an indent in the center of each to hold the egg. Place an egg into each cup. Season with extra salt.
Spoon in the rest of the batter, around and completely covering the eggs. Bake for about 18 minutes or until the muffins are golden and just cooked. Sprinkle the remaining 125 ml (½ cup) cheddar over and bake for about 3 minutes or until the cheese has melted.
Cool in the pan for 15 minutes before removing. Serve warm.

Optional:

Make onion curls to garnish by thinly slicing the green ends of a spring onion into long strips. Place in a bowl of ice water for a few minutes until they start to curl up. Drain.