Featured... Belazu Harrissa with avocado and bistro salad.
I could seriously write a whole book just on eggs… not overly ‘preppy’ or #mealprep unless you do a hard boil or omelette – but if you’re eating and cooking fresh here’s a couple of ideas to enhance them.
Miso
Crack eggs into a bowl, no need to add any seasoning.
In another small bowl, add ¼ tsp. of white miso per egg and a little water and thin into a paste. Add ½ tsp honey per egg. Add the water mix to the egg mix and whisk a little more to homogenise and combine.
In a non-stick pan over a medium low heat, melt coconut or sesame oil until runny and liquid, or use low Cal spray, then the eggs.
Stir in the centre of the pan slowly and mix until soft ‘cottage cheese’ like consistency, take them off of the heat when you think they’re ‘nearly done’ and allow to warm through to finishing in the pan.
To serve, top with any/or fresh Kimchi, spring onion, chives or rendered shitake mushrooms.
Harissa
Crack eggs into a bowl and whisk with a fork with a small pinch of salt.
In a non-stick pan over a medium low heat, melt coconut oil, olive oil, rendered beef fat or butter until liquid, or use low Cal spray, then add the eggs.
Stir in the centre of the pan slowly and mix until soft ‘cottage cheese’ like consistency, take them off of the heat when you think they’re ‘nearly done’ and allow to warm through to finishing in the pan.
Take ½ a tsp. per egg of harissa or harissa pesto and dollop over the eggs.
Parmesan
Crack eggs into a bowl and whisk with a fork with a small pinch of salt, pepper, tsp. of fresh parsley and tsp. per egg of grated Parmesan.
In a non-stick pan over a medium low heat, melt coconut oil, olive oil, rendered beef fat or butter until liquid, or use low Cal spray, then add the eggs.
Stir in the centre of the pan slowly and mix until soft ‘cottage cheese’ like consistency, take them off of the heat when you think they’re ‘nearly done’ and allow to warm through to finishing in the pan.
Serve with freshly topped chives and more parsley and avocado.
Nduja + Feta
Crack eggs into a bowl, no need to add any seasoning.
In a non-stick pan over a medium low heat, melt Nduja until the fat renders out, then the eggs.
Stir in the centre of the pan slowly and mix until soft ‘cottage cheese’ like consistency, take them off of the heat when you think they’re ‘nearly done’ and allow to warm through to finishing in the pan.
To serve, top with crumbles of feta, rocket and chopped spring onion.
Add Sourdough – or Bacon
Obviously toasted sourdough is a carb option but a slice of grilled or toasted Sourdough is a good crunchy layer to rich eggs.
Streaky or back bacon can also raise the protein, fat and calorie amount of the dish but also the salty richness. Super crispy and crumbly streaky is a great topping.
Set bacon on a wire rack in the oven at 175C for 6-8 minutes or until rendered how you want it. Allow to cool or eat hot.