My Favourite Egg Recipes!

I LOVE having eggs for breakfast. It's really important to have a protein packed meal to kick-start your day! Eggs are a perfect choice as they keep you full for longer, so you won't be as tempted to reach for those mid-morning snacks! Try one of these delicious healthy recipes next time you're stuck for breakfast ideas. 

Egg White & Spinach Omelette 

Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
Serves: 1
Dietary preferences: Vegetarian, Gluten-free

Ingredients:

• ½ cup baby spinach
• ¼ cup chopped red onion
• 3 egg whites
• 2 Tbsp parmesan 
• Salt and pepper to taste

Method:

1. Preheat oven to 200C (400F). Spray an ovenproof skillet with cooking spray and sauté your chopped onion for 3-4 minutes until translucent, on a stovetop. Add your spinach and cook until just wilted.
2. Crack 3 egg whites over the top. Season with some salt and pepper, add sliced tomatoes and transfer and bake in the oven for 17 minutes.

Poached Eggs with Spinach & Tomato 

Prep time: 3 mins
Cook time: 7 mins
Total time: 10 mins
Serves: 1
Dietary preferences: Vegetarian, Dairy-free

Ingredients:

• 2 eggs
• 2 tsp white vinegar
• ½ cup tomato
• ½ spinach
• 1 tsp olive oil
• 2 pieces rye bread

Method:

1. Pour water into a large saucepan 8cm deep, add vinegar and bring to boil over a medium-high heat.
2. Reduce heat to low (water should still be simmering). Crack one egg into a shallow bowl. Use a wooden spoon to create a whirlpool in the water, and then tip the egg in. Cook for 3-4 minutes and using a slotted spoon remove from water. Repeat with other egg.
3. Heat oil in a pan and add spinach and tomato, cook until spinach is wilted and tomato is soft.
4. Toast rye bread and top with spinach & tomato mixture, and eggs.

Baked Eggs

Prep time: 5 mins
Cook time: 45 mins
Total time: 50 mins
Serves: 1
Dietary preferences: Vegetarian, Gluten-free

Ingredients:

• 1 cup plum tomatoes halved
• 1 garlic clove minced
• 1 tbs extra virgin olive oil
• salt and pepper
• ½ tsp chopped oregano
• 2 large eggs
• 1 tbs parmesan cheese

Method:

**Steps one and two can be done in advance, eg the night before

1. Preheat oven to 200C (400F). Arrange tomatoes cut side up on a roasting pan and toss with garlic, olive oil and season with salt and pepper. Roast for 15 minutes, turn and roast until soft, a further 20 minutes.
2. Let tomatoes cool then scrape mixture into a blender and puree. Add oregano.
3. Place a shallow ovenproof bowl onto a baking sheet. Strain the pureed sauce into the bowls, crack eggs into bowl and season with salt and pepper.
4. Sprinkle cheese over eggs and bake for about 15 minutes, until the whites are just set. Serve hot.