Eggs benedict

Ingredients:

• 2 Tbsp olive oil
• 8 Rashers streaky bacon
• 8 Thick slices sourdough toasted
• 8 Poached eggs
• Hollandaise sauce to serve ( optional )
• 100g Spinach

Method :

•  Heat oil in a large frying pan over medium heat. Cook bacon until golden and crisp. Toast slices of sourdough and arrange on plates. Top with spinach bacon, poached eggs then drizzle with hollandaise sauce.
• For a vegetarian option arrange spinach on toasted sourdough, add a sprinkle of grated cheese then top with pan fried mushrooms, sliced tomato and finish with a poached egg
• Serve with pineapple, paw paw & banana smoothie

Delicious kwetiau with egg

Ingredients:

• 250 g dry kwetiau
• 2 tablespoons margarine
• ½ tsp sesame oil
• 2 cloves garlic, finely chopped
• 2 tablespoons fish sauce
• ½ teaspoon pepper
• 1 teaspoon salt
• 1 leek, sliced
• 5 pieces of leaf lettuce
• 1 egg

How to Make:

•      kwetiau boiled in boiling water until tender. Remove and drain.
•      Melt margarine, add the sesame oil.
•      Saute the garlic until fragrant.
•      Enter the fish sauce, pepper and salt. Stir well.
•      Add vegetables and egg, stirring until egg is cooked.
•      Enter the Shahe, stirring until blended.
•      Remove and serve warm.

Muffin with egg, ham, and cheese

• Lightly oil 6, 1/2 Cup capacity muffin trays and line with a slice of lean ham
• Mix 100gm ricotta, 40gm grated reduced fat cheddar and some chopped parsley in a bowl and dollop into trays.
• Crack an egg into each and bake at 180C until egg just sets ( 15-10 minutes )
• Serve with tomatoes an baby spinach.

omelet recipe

Material:

• 
  
• 1 tablespoon low-fat butter
• 50 g chopped onion
• 25 gr spinach, trimmed, roughly chopped
• 50 g tomatoes, diced small
• 4 chicken eggs
• ½ tsp pepper
• 1 teaspoon salt

Complement:

• fried beef sausage
• grilled tomatoes, sprinkle with grated cheese, bake 5 minutes
• salsa sauce
• lettuce

Directions:

• Heat the butter, saute onion until fragrant. Remove and set aside.
• Mix in a bowl, stir onion, spinach, tomato, egg, pepper, and salt and stir well.
• Prepare a non-stick omelet pan, pour the omelet mixture and cook until cooked omelets, flip.
• Cut a triangular shape omelets, served with a complementary

Quail Egg Salad recipe

Material:

• 800 gr potatoes, peeled, cut into pieces, steamed, mashed
• 3 tablespoons green onion, thinly sliced
• 3 tablespoons onion, chopped
• 200 g carrots, diced, boiled
• 20 quail eggs, boiled, peeled
• 1 / 2 tablespoons butter

Sauce:

• 3 tablespoons low-fat mayonnaise
• 1 teaspoon Dijon mustard
• 1 / 2 tsp lemon juice
• 1 / 2 teaspoon pepper
• 1 / 2 teaspoon salt

Method:

• Saute onion and green onion with butter until fragrant.
• Sauce: Mix and stir well.
• Mix the sauce, potato, stir onion and green onion, stir well.
• Add carrots and boiled quail eggs, mix well.