Eggs…So many ways!

An egg must be the ultimate pre packed food and one of the first..So many ways to cook them and so cheap and filling.I often   wonder when man or woman  started realising they could cook an egg. Did they drop and break an  egg on a hot piece of ground and it started cooking? I am sure it must have been before humans  discovered a frying pan !

An egg is also a very good source of protein and unless you are a vegan very suitable for vegetarians.Below are a few recipes that you probably know about but have forgotten , or maybe I might just jog your memory  for meals you have not cooked in a while.

Eggy bread .

Eggy bread is also called French bread and can be savoury or sweet. Kids love this. So quick and easy to with many variations. When I was young my mum used to make this and then dip it sugar and cinnamen .


  • 4 slices white or wholemeal  bread .
  • 2 eggs beaten with a little milk.
  • oil .
  • salt and pepper.


  1. Beat the eggs with a little milk and add seasoning of salt and pepper.
  2. Heat a small coating of oil in a shallow frying pan
  3. dip bread in the egg mixture on both siodes and add to the pan cook on both sides until golden brown.
  4. You can make a sandwich first of ham or cheese and then dip…Yummy.
  5. For a sweet one you could have jam , honey or even fruit.

Really nice inside is crispy bacon , but drain first when cooked before adding to sandwich.You don’t need the fat.

Caramelised onion Frittata

Although the onion takes a little time to caramelise but it can be done in advance , which means the final dish can be done in a jiffy.This is lovely cold and taken as a packed lunch.


Serves two.

  • 1 large onion sliced.
  • 4 tablespoon of olive oil
  • 1 teaspooon caster sugar
  • 4 eggs
  • 3 tablespoon grated parmesan
  • 1 teaspoon thyme
  • 1 tablespoon parsley
  • salt and pepper.


  1. Fry the onions very gently in half the oil until soft and golden brown – about 30 minutes in all so don’t rush it.Sprinkle over the sugar and cook for a further 3 – 5 minutes until caramelised. Leave to cool.
  2. Beat the eggs with the parmesan , thyme , parsley , salt and pepper and stir in the onion. Heat the remaining oil in the frying pan .
  3. Pour in the mixture making sure it gets its share of the onion spread about ..
  4. Reduce the heat to moderate and let it cook until almost set right through.
  5. Lift out onto a plate and then invert the frittata back into the pan , uncooked side down.
  6. Cook for a further 2 minutes or so until the underneath is slightly brown.

Lift out and cut into wedges and serve with a lovely salad.

Baked eggs in spiced pepper and tomato stew

This mixture of fried peppers, tomatoes and eggs , flavoured with cumin we had when we went to Crete , it would be great as a lunch but in Crete we had it for breakfast. This should serve 6 as a starter or 2 hungry people for lunch.


  • 5 tablespoons olive oil
  • 2 onions sliced
  • 2 garlic cloves (if liked)
  • 1 small green pepper 1 small red pepper seeded and cut into strips.
  • 1 heaped teaspoon of ground cumin
  • 500g ripe tomatoes , skinned and roughly chopped.
  • 1 tablespoon tomato puree
  • 1 teaspoon sugar
  • 6 eggs
  • cayenne pepper or paprika
  • salt and pepper


  1. Heat the oil in a heavy based frying pan  over a moderate heat.
  2. add the onions,garlic and peppers and fry stirring often ,until soft (this will take about 10 minutes)
  3. stir in the cumin and fry for another minute.
  4. Next add the tomatoes with any juice that has oozed out of them ,the tomato puree ,salt and pepper, and a touch of sugar if the tomatoes are very sharp.
  5. Allow the mixture to cook to a thick  , but wettish sauce , taste and adjust seasoning.
  6. Make a dip in the mixture with the back of a spoon ,then break an egg into it.Repoeat with the other eggs.When all the eggs are in  ,cover the pan with a lid and keep cooking foe a further 8 – 10 minutes  , until the eggs are set.
  7. Sprinkle the eggs with a little more salt , a light dusting of cumin and cayenne or paprika.


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