Morning eggcellence

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In the lead-up to Easter, we’re often pre-occupied with eggs of the chocolate variety. CW food writer Libby Kimber is all about the other kind of eggs this week, sharing two eggcellent and easy breakfasts.

egg and bacon omelette in a pan

Bacon, tomato and spinach omelette

Serves: 4

Ingredients

  • 1 Tbsp melted coconut oil or good-quality animal fat, plus extra for greasing
  • 1/2 onion, finely chopped
  • 2 rindless bacon rashers, chopped
  • 6 eggs
  • Sea salt and freshly ground black pepper
  • 1/2 bunch of English spinach (about 100g), stems removed and leaves roughly chopped
  • 6 cherry tomatoes, halved
  • 1 handful of rocket leaves

Method

  1. Preheat the oven to 220°C (200°C fan-forced).
  2. Heat the coconut oil or fat in a frying pan over medium–high heat. Add the onion and cook, stirring occasionally, for 5 minutes, or until translucent. Add the bacon and cook for a further 5 minutes, or until lightly golden. Remove from the heat and allow to cool.
  3. Whisk the eggs with a pinch of salt and pepper in a bowl.
  4. Grease an ovenproof frying pan with a little coconut oil or fat. Scatter over the spinach and cooked onion mixture in a single layer. Pour over the egg mixture, then arrange the cherry tomatoes on top and press down lightly. Cook the omelette over medium heat for 1 minute, then transfer to the oven for 8-10 minutes until the egg is lightly golden on top and cooked through. Allow the omelette to rest for a minute in the pan, then top with the rocket and serve.

Baked eggs in avocado boats

Ingredients

  • 1 large Shepard avocado
  • 2 eggs
  • 2 rashers of bacon
  • Drizzle of pesto
  • Pinch of Himalayan salt
  • Pepper

Method

  1. Preheat the oven to 180°C.
  2. Remove the avocado seed and scoop out enough avocado to create a hole big enough for the egg.
  3. Crack eggs into a bowl and scoop 1 yolk into each avocado. Then scoop the egg white from the bowl and fill the remainder of the holes. Season well.
  4. Place avocados into a baking dish. Use baking paper as a ‘nest’ for the avocados to ensure they don’t spill or fall over. Bake for 15-20 minutes.
  5. While the eggs are baking in the oven, fry up 2 rashers of bacon until crisp and dice into small squares.
  6. When the yolks are no longer runny, remove the baking dish from the oven. Sprinkle the crispy bacon on top of the eggs and drizzle with pesto. Sprinkle with more salt and pepper to taste.

Recipe by Sam Wood for Australian Avocados | australianavocados.com.au

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