Category Archives: Eggs


Leftover Seafood Salad Brunch

Seafood-Salad-webThere are times when we have been entertaining and the fridge is stocked with leftovers. This recipe uses cold seafood leftover and can also include cold chicken (smoked is great) and turkey meat. 

You can use salad greens of choice for the base and also wilted asian greens for a difference. 

This recipe is per serve 



1/4 cup virgin olive oil
2 tbsp sherry vinegar
1 tbsp lemon juice
1 tsp Dijon mustard
1 tsp Worcestershire sauce
1 tsp blue cheese
1 clove garlic, minced
1 teaspoon fine sea salt, to taste
1/4 tsp freshly ground black pepper, to taste 


1 head fancy lettuce, chopped or asian greens that have been wilted (steamed for 1-2 minutes)
1 small bunch watercress, some of the stems trimmed, chopped
200g (6 oz) cooked lobster or prawn meat, chopped (mix of both is good)

100g (3 oz) smoked chicken, shreaded
100g (3 oz) blue cheese, crumbled
2 medium tomatoes, seeded, and diced
1 avocado, peeled, pitted, and cut into 6 slices
Fine sea salt and freshly ground black pepper, to taste 

Optional additions – Sliced hard boiled eggs, cooked bacon (crumbed)


Make the dressing by combining the olive oil, vinegar, lemon juice, Dijon mustard, Worcestershire sauce, blue cheese, garlic, salt and pepper in a blender. This can also be done with a whisk, blending until creamy. Store in an airtight container in the refrigerator until ready to use. This can be done a few days in advance, and the flavours do improve with time. Be sure to whisk before using. 

Toss the lettuce or wilted asian greens and watercress in a large bowl. 

In another bowl combine the cold meats with the dressing. 

In a serving bowl arrange a layer of the greens and then place a severing of the seafood mix. Arrange the sliced tomatoes and avocado around the edge. Season with a little salt and pepper and serve immediately.

Asparagus Frittata


4-6 asparagus spears

3 free range eggs

3 tbsp grated parmesan

Olive or coconut oil

freshly ground black pepper and fine sea  salt. 


Clean the asparagus, cutting the lowest end of the stalks. Bring to a boil a little salted water (just enough to cover them) and let the asparagus cook for 3 to 5 minutes. Drain well and cut into 1 and 1/2 cm (slightly bigger than 1/2in) long pieces. 

Whisk the eggs with a little salt and black pepper (I like lots), add the parmesan and then the cut asparagus. 

Pour a couple of tablespoons of oil in a medium-small frying pan and make it hot before adding the egg and asparagus mixture. Lower the temperature and cook until the eggs start to solidify. Flip over and quickly brown also the other side. Serve warm or cold with a seasonal side salad.

Runny Egg with Asparagus Solders

Asparagus-egg-webI love this when asparagus is in season and I have some yummy free range eggs in the pantry. For me asparagus and eggs are a match made in heaven. 


1 jumbo free-range egg per person

75g fresh asparagus, stalks trimmed or snapped

Some melted butter

Fine sea salt and fresh ground black pepper to season 


2 thin slices Parma ham (or any other cured ham of your choice) per serve 


Trim the asparagus spears or snap them to remove the woody end. To snap, work with one asparagus spear at a time. Hold an asparagus spear on either end and start to bend it by pulling both ends towards you, each spear will snap off in its own place above the spot where the asparagus turns woody. 

Boil the egg(s) to your liking, I like mine very runny. Drain and dry the egg(s) and place each in a egg cup on a serving plate.  

Poach-steam the asparagus for a couple of minutesmto soften them so they are just cooked and are still a little firm. 

Drain and toss in some melted butter and season to taste. 

Lay the ham in a single layer on a board and place the asparagus onto the ham. Roll up loosely and place next to the egg cup. You can also slice the ham into strips and roll around each asparagus spear. 

Serve and use the asparagus spears to dip in the runny egg as if they are bread soldiers.

Whats in the Pantry Frittata

fancy-frittata-webFrittatas are a great “go to” when you want an easy brunch, lunch or evening meal. There are so many things that can go in them and they are ideal for using up leftovers from the fridge and pantry. 

If you are catering for a crowd you can make several in batches and heat them up later as required. 

What Are Frittatas? 

A frittata is an Italian twist on the humble omelet. Since there’s no tricky flip to perform, they’re actually easier to make. Fantastico! 

Frittatas combine eggs and various combinations of vegetables, meat, cheese and even cooked pasta. The end result looks a bit like a quiche, without the crust. 

How to Serve Them 

Frittatas can be served in wedges for breakfast, lunch or dinner, either hot or cold. I like to fill the rest of the plate with salad. If you make frittata for dinner, you’ve got a lunchbox-friendly lifesaver for the next day. They work as a quick weeknight dinner, or as a main dish for brunch with friends. They are also great to take on a picnic or to a shared meal. 

Invent Your Own Frittata 

Once you’ve made one frittata, you can make them all – adjust the fillings and flavors based on what’s in the fridge. Frittatas can give new life to leftovers, and they are a great way to get several food groups into a meal. If you’ve got company coming, go for fancier ingredients like olives, asparagus and aged cheese. 

Frittata  How to Cook

 Frittatas are usually cooked in a fry pan on the stove first, and then finished in the oven. This means you need to use an oven-safe fry pan. Your pan might be labeled as oven safe on the bottom; if not, try looking for information on the manufacturer’s website. 

No guessing is allowed- either your pan is oven-save or it is not! Just remember that the handle will be very hot when you take it out of the oven. 

Fritattas can be cooked only on the stovetop, but this means they have to be flipped—not easy. Some frittatas can be cooked entirely in the oven. 

Pantry Frittata 

The more you make frittatas the more you will know what ingredients work together. They can be very cost effective and you can use up so many leftovers. 


10 eggs
3 tbsp milk or cream
6 leaves of silverbeet (swiss chard) tough stems removed and chopped into small bite-sized pieces or 2 cups spinach leaves or rocket

1 cup grated cheese of choice. I use up the little pieces of cheese that seem to collect in my fridge.

½ cup sliced spring onions
2-3 small sweet potatoes, sliced thinly into rounds. Leftover are fine, they just don’t need cooking
1-2 roma (Italian) tomatoes, sliced thinly into rounds
2 cloves garlic, minced

1 cup cold meat chopped, pulled or sliced depending what it is (optional)

1 tsp fresh thyme or parsley

Salt and pepper to season 


In a skillet, cook sweet potato slices over medium heat until they are fork tender.  Remove and set aside. If you are using leftovers there is no need to cook. 

Heat the oven grill (broiler) on high.

In a medium sized bowl, beat together the eggs and milk or cream and season with salt and pepper.  Mix in the chopped greens, onion, cheese, meat and garlic and pour this mixture into a cast iron skillet.   

Arrange potatoes and tomatoes on top and sprinkle the thyme over.  Place skillet over medium-low heat on the stove and cook for a few minutes, just until the egg starts to set.   

Then transfer the skillet to an oven set to grill (broil).  Grill the frittata until the top is golden and starts to puff.  Slice into wedges and serve by themselves or with a yummy seasonal fresh salad. 

Easy Leftovers Frittata

frittata-webThis frittata is quick and easy to make and is a great way to use leftover cooked potato and carrots. Other ingredients that can be used are peas, green beans, cooked bacon, asparagus, pulled pork or chicken. 

I have also used leftover roasted vegetables. 


400g (1lb) potatoes or sweet potatoes, diced

200g (1/2lb) carrots, diced

5 eggs

100g (3oz) grated parmesan

olive or coconut oil

salt and pepper to season 


Heat your oven at 180 C (390 F) 

In a bowl beat the eggs with the salt, pepper and Parmesan. Add the diced vegetables and combine. 

Put the mixture into a buttered or oiled baking dish or 20cm (8in) cast iron skillet and bake at 180 for 25 minutes. 

Remove from the oven once cooked and all the egg mixture has set and serve. Easy brunch and nice eaten with a seasonal fresh salad.


Sausage Bacon and Caramelized Onion Frittata

frittataThis is a quick and easy dish to put together. I quite often make this when I have leftover sausages from the night before. Great Sunday brunch. 

If you have some onion marmalade replace the caramelized onions with two tablespoons of the onion marmalade. 

Serves 2-4 

6 eggs, beaten
1/2 cup of milk
¾ cup of grated, grass fed cows cheese of your choice, taste
¼ cup grated parmesan cheese
1 half onion (large), sliced and caramelized
1-1/2 cups of sausage
4 slices of cooked chemical free bacon, diced
2 tbsp chopped Italian (flat-leaf) parsley
¾ cup diced button mushrooms or peas
salt and pepper to taste 

Preheat your oven to 165C (360 F). 

Combine eggs and milk, beat well, add parsley, season with salt and pepper then fold in grated cheese. Pour into a 20cm by 20cmm (8×8 inch) baking dish or cast-iron skillet. 

Add in sausage, bacon, mushrooms or peas and caramelized onions. Top with the parmesan cheese. Bake in a 165C  (360 F) oven for about 30 minutes, or until the center is set but not hard. 

Serve hot or chilled.

Lamb Pattie Lettuce Wrap

Lettuce-wrap-webHunting through my fridge and this is what I made. Mix and match ingredients you have to suit your taste. 

Serves 4 


8 Gluten free lamb sausages, flavour of your choice. Pork or beef are fine.

1/4 onion, sliced

1 roasted bell pepper, sliced

4 tbsp feta cheese, divided

1 avocado, sliced

4 tsp chipotle sauce, (optional)

4 large iceburg lettuce leaves (or cabbage leaves)

1/4 cucumber, sliced (optional) 


Remove the skins from the sausages and combine the sausage meat into a ball. Dive the ball into 4 and press into pattie shapes. 

Grill or cook burger patties until done. Place one lettuce leaf on plate. Top with one pattie, 1 tbsp feta cheese, a fourth of the bell pepper, onion, avocado and cucumber. 

Turn the lettuce leaf over the top and serve. 

You can also add a fried egg, sliced mushrooms, sliced tomato, the list is endless.

Bunless Lamb Burger or Open Sandwich

Bunless-burgerThere are so many variations for the fillings in this burger. I love my lamb patties but you can also use pork, beef or a mixture in the patties. 

Get the kids making their own patties gives them ownership of what they are eating. If someone does not like mushrooms sliced, grilled egg plant is another great option for the top and bottom.

You can also leave the top mushroom off to make an open, no bread sandwich.  I also add some fried bacon as a filling option when I feel like it.


Lamb Patties 

400g (1lb) grass fed (ground) lamb, beef or pork mince
½ brown onion chopped finely
1 egg, lightly beaten
1/2 Gluten Free cup bread crumbs
1 tbsp fresh chopped parsley

1 tbsp fresh chopped rosemary
2 tbsp grated carrot
1 tbsp fresh chopped basil
Sea salt and freshly ground black pepper to taste
2 -3 tbsp olive oil
100g (4oz) taste cheese, grated finely (optional, leave out for DF)
Gluten Free flour to coat for cooking
2 tbsps finely chopped smoky bacon 

Filling ingredients 

4 tomatoes, slices

Sliced beetroot

Cheese slices of choice (optional, leave out for DF)

Salad greens (leaves) of choice

Free range eggs to fry

Grated carrot (optional)

Large flat mushrooms. Enough for a top and bottom for the numer of burgers that you are making. (stem removed)
2-3 tbsp balsamic vinegar

Patties Method 

These can be made ahead and stored covered in the fridge. 

In a large bowl, combine all ingredients except the oil. Using your hands, mix throughout, but gently.  I use my thumb when I am mixing as it allows me to push the ingredients into the mix to make sure its all distributed evenly. 

Lightly oil the palms of your hands, and shape the mixture into one large ball. Turn out onto a chopping board and cut the ball in half. Mould the two halves into balls and halve each again. Keep rolling each one into a ball and halving them till you have 8 medium or 16 small balls depending on the size that you want. 

Put half a cup of flour in a bowl and coat the balls evenly. Using the palm of your hand flatten each one out so they are even in shape and about 1cm (1/2inch) thick. 

Tip. I use an egg ring for shaping the rissoles to get an even depth and round shape.

Bring it all together 

Brush the mushrooms on both side with balsamic vinegar.  

Remove the patties from the fridge and place on a pre-heated BBQ (grill) over a medium high heat. You can also grill (broil) them in the oven. Cook for 5-6 minutes each side. 

At the same time place the mushrooms on the BBQ or under the grill at the same time. Cook for 3-4 minutes on each side and when cooked and still firmish set aside and keep warm. 

While they are grilling heat a fry pan or skillet with some olive oil and cook the desired number of eggs and keep warm in the oven with the mushrooms. 

Once the patties, mushrooms and eggs are all dome assemble burgers with your desired fillings and serve with a skewer through the top to keep it all together.

Egg Foo Yung

egg-foo-yungMaking Egg Foo Yung is a great way to use up your vegetable leftovers too – just mince them so they all cook at the same rate.  You are the only limited to your imagination when choosing fillings.  


2/3 cup small curd cottage cheese

6 eggs, beaten

1 cup chopped bean sprouts

3/4 cup minced celery

1/4 cup grated Parmesan

2 tbsp. minced spring onions (scallions)

Salt and Black Pepper

Coconut oil or ghee for frying 


Mash cottage cheese in a bowl and then stir in the eggs, bean sprouts, celery, Parmesan and spring onions.  Season with salt and pepper to taste. 

Heat a skillet over a medium-low heat, brush with oil or ghee and then scoop 2 tbsp of the  batter onto the skillet and cook until light brown, 2-3 minutes each side, repeat with remaining batter.  Garnish pancakes with spring onions.

Egg Omelet Avocado Brunch For One

Avo-egg-webAt this time of the year easy brunches are in order when family and friends are staying. This dish is for one serve and is easy to scale to the number of serves required. 


2 free range eggs

1 spring onion, diced

1 tsp fresh chopped thyme

1 tsp fresh chopped oregano

1 tsp fresh chopped Italian parsley

Salt and fresh ground black pepper to taste

1 tbsp olive or coconut oil

2 tbsp firm cheese of choice

half an avocado, sliced 


In a small bowl whisk the two eggs together with the herbs, salt, and pepper using a fork. 

Heat the oil in a small frying pan on high. When the oil is hot turn the heat down to medium. 

Pour the eggs into the pan and let the bottom cook for a few minutes then flip the eggs over in one piece and cook for a few more minutes. 

When the eggs are cooked through add some cheese on one side and fold the other side on top of it. Remove from the pan and rest on a warm plate, covered with some foil for a couple of minutes to let the cheese melt.

Remove the foil, add the sliced avocado and serve.