Today is World Egg Day and to celebrate, here are three egg-ceptional recipes to try out
How do you like your eggs? To celebrate World Egg Day, we have below three super tasty recipes. From baked eggs to a delicious mixed ingredient fritatta, your weekend brunch menu is sorted. These dishes are egg-actly what you need to start your day on the sunny side up.
1. Baked Eggs with Feta and Harissa
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Ingredients:
- 4 medium eggs
- 2 tablesp rapeseed or olive oil
- 1 red onion, cut in half and thinly sliced
- 2 garlic cloves, peeled and chopped
- 1 teasp turmeric
- 1 teasp ground coriander
- 1 teasp ground cumin
- ½ teasp ground cinnamon
- 1 tablesp harissa paste -Harissa is a smokey, hot chili paste that originated in Tunisia, North Africa.
- 500g tomatoes, roughly chopped
- Salt and freshly ground black pepper
- A handful of coriander leaves, roughly chopped
- 100g feta cheese
To serve:
- Extra coriander leaves for garnish
- Potato Wedges and salad
Method:
- Preheat the oven to Gas Mark 4, 180°C.
- Add the onion and garlic to a pan and cook over a medium heat for about 3-4 minutes until they begin to soften. Add the turmeric, ground coriander, cumin and cinnamon and stir well before adding the harissa paste. Then add the tomatoes, season with a little salt and pepper and give everything a good stir. Cover the pan and allow the sauce to cook for 5-6 minutes, stirring occasionally to prevent sticking.
- Mix the coriander through the sauce. Then add chunks of feta. Make 4 dips in the surface with the back of a spoon and crack the eggs into the dips. Season the eggs with a little salt and black pepper. Bake for 8-10 minutes until the whites of the eggs are firm and the yolks are still runny.
- Remove from the oven, sprinkle over the coriander leaves and serve with potato wedges and salad.
2. Mushroom, Leek and Egg Tart
Ingredients:
- 5 medium eggs
- 1 x 375g puff pastry sheet
- 1 tablesp rapeseed or olive oil
- 25g butter
- 1 large leek
- 4 large flat mushrooms, peeled and sliced
- 1 teasp thyme leaves, chopped
- Salt and freshly ground black pepper
- 60g crème fraîche or mascarpone
- 1 tablesp Dijon mustard
- Zest of ½ lemon
- 60g mature cheddar cheese, grated
- Chopped chives, for garnish
Method:
- Preheat the oven to 190ᵒC.
- Beat one egg in a small bowl for the egg wash.
- Lay the puff pastry out on a large baking sheet. Cut a 2 cm strip from the perimeter of the puff pastry from each of the four sides. Brush the remaining pastry with the egg wash then prick all over with a fork to prevent puffing. Place the pastry strips along the edge of all four sides to form a border that is raised, gently pressing to seal. Trim the excess and brush the border with the remaining egg wash. Chill in the fridge for 5 minutes.
- Transfer the baking sheet to the oven and bake until the pastry is puffed and golden. This will take approximately 10 minutes.
- While the pastry is baking, heat half the oil and butter in a frying pan until gently foaming. Cut the leek in half lengthways then thinly slice and add to the frying pan. Cook over a medium high heat, stirring and shaking the pan occasionally, until the leeks soften and turn pale golden at the edges. Transfer to a bowl.
- Add the remaining oil and butter to the frying pan. Then add the mushrooms and cook for 4-5 minutes until they soften. Add back in the leeks and the thyme and season.
- Mix the crème fraîche, mustard and lemon zest in a small bowl and season with salt and pepper. Working within the border, spread this mixture over the pastry.
- Spoon the leek and mushroom mixture over the surface of the pastry.
- Make 4 dips for the eggs then crack the eggs into them. Sprinkle over the cheese. Bake until the egg whites are firm and the yolks are still runny. This will take about 15-17 minutes.
- To serve: Sprinkle over some chives. Cut the tart into quarters and serve immediately with a green salad.
3. Potato, Red Pepper, Cumin and Mustard Seed Frittata
Ingredients:
- 8 eggs
- 4 tablesp rapeseed or olive oil
- 600g potatoes, peeled and diced into 2cm cube
- 1 large onion, peeled and finely chopped
- 2 red peppers, deseeded and diced into 2cm cubes
- 2 teasp mustard seeds
- 2 teasp cumin seeds
- 1 teasp red chilli flakes
- Salt and freshly ground black pepper
- 2 tablesp fresh coriander, chopped
- ½ teasp garam masala
Tomato and Coriander Salad
- 2 scallions, sliced
- 400g cherry tomatoes, quartered
- 1 tablespoon fresh coriander leaves, roughly chopped
- 1 teasp red chilli flakes
- 1 garlic clove, peeled and crushed
- 2 tablesp olive oil
- Juice ½ lime
- ½ teasp garam masala
- Salt and freshly ground black pepper
- 1 teasp nigella seeds, optional
Method:
- Heat the oil in a 25cm heavy based, non-stick frying pan. Add the potatoes, onion and peppers. Then stir through the mustard seeds, cumin and chilli flakes and season with salt and freshly ground black pepper. Cover and cook over a low heat for 10 to 15 minutes until the potatoes are soft but not brown. Stir occasionally to prevent anything from sticking.
- Meanwhile whisk the eggs in a large bowl. When the potato mixture is cooked, using a slotted spoon, add it to the eggs along with the coriander and garam masala. Mix well and add a little more seasoning.
- Preheat the grill to medium.
- To cook the frittata: You can use the same frying pan to cook the frittata. Heat it over a medium heat. If there is a little oil left from cooking the potato mixture you can use that, otherwise add a little more oil. Pour the egg mixture into the pan. Move the pan around to let the egg mixture run in under the potatoes and get to the bottom of the pan.
- Cook for about 10 minutes until nearly set. Place under the preheated grill and cook for about another 10 minutes until the top is set and golden.
- To make the salad: Combine the scallions, tomatoes, coriander, chilli, garlic, oil, lime juice, garam masala and season with salt and freshly ground black pepper. Mix well then and over nigella seeds, if using.
- To serve: Cut the frittata into four wedges and serve along with the Tomato and Coriander Salad and some crusty bread.
For more recipes like these, visit bordbia.ie
