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POSTS TAGGED ‘EGG’

TWO WAYS WITH ASPARAGUS

Perfect for spring

Spring is finally here. The sun is out, school holidays are underway and I am anticipating most of the foodie magazines will be featuring asparagus so thought I would get in quick to share two of my favourites recipes. The first one stems from lazy mornings, pre kids tucking in to eggs Benedict (eggs drowning in hollandaise sauce) and the second one is a dish our dad prepares when ever he gets his hands on asparagus or spinach. One is very healthy, you can eat it till the cows come home, the other however probably requires a week omitting butter out of your diet to cancel the effects!
Whatever your poison, give them ago. They look great, don’t take up much time and are really easy.

If you love hollandaise in a cafe, best you don’t find out whats in it, it’s seriously decadent!

I have to admit, I had never made hollandaise sauce before. I have eaten enough of it but always dismissed it as being to time consuming and with the potential to not work. Writing this blog has definitely taken us out of our comfort zone and made us try new things out. This sauce is super easy. I found it in a book called “Brunch, the perfect treat” by Jennifer Donovan.
Usually Ingrid and I adapt, change and make up the recipes but for something like hollandaise, I wasn’t about to even try. I have however added more lemon than the recipe suggested, as I like mine with more zest. (you could even use limes)

The only thing you really need to make this is a food processor or you could try your blender, that should work as well.
Asparagus Spears with Hollandaise Sauce 
What you need
2 bunches of asparagus
3 egg yolks
200grams butter (YES this is not a TYPO)
White pepper (ground not cracked)
Juice form one l lemon (more or less, just taste)
How to make
Add the 3 egg yolks to the food processor or blender with the pepper and blend for a few seconds
Melt the butter in a small pan until its bubbling (be careful not to burn it!)
Gradually and in a steady stream whilst the machine is on pour in all of the butter.
Lastly add the juice of the lemon.
The recipe actually says add some warm water if its too thick, mine was just perfect so I didn’t need to.
Serve warm over lightly steamed/microwaved asparagus. I microwave mine (1-2 bunches of thin stalks for about 3 minutes)

Warning – this is addictive, whilst doing this photo shoot my finger was in the bowl many times!     

The next dish is the total opposite, refreshing and lite on the calories. It looks great, is always eaten up at a BBQ.
Fresh and healthy – always gets eaten at a BBQ!

Zesty Asparagus and Egg Salad
What you need

2 bunches of asparagus
2 lemons
2 generous splashed of olive oil
2 boiled eggs
Salt and pepper to taste
How to make
Hard boil the eggs
Blanch, steam or microwave the asparagus
Cool under cold water
Arrange on a plate – tips facing the same way
Squeeze the lemon juice over the asparagus followed by the oil
Cut the boiled eggs into quarters and arrange
Season with salt and pepper.
Chill before serving
Tip – this recipe can be used with steamed spinach or silver beet. Just make sure you squeeze out any excess water from the cooking process before you dress it.Vanessa
Posted on: September 8th, 2014 by Vanessa and Ingrid 1 Comment

BLOGGER vs BLOGGER: MOTHERS DAY BRUNCH

Ingredients-6139-copy Frittata with Spring Onion, Chard & Chevre – This is my type of meal. I am definitely a savory girl when it comes to breakfast and chevre (goats cheese) is totally divine. (It sounds like I am in good company with Heidi from Foodie Crush and her cheese obsession!) Its quite pricy here in NZ and you really don’t get much for your money however being mothers day today, its time we were spoilt! The recipe comes from the blog Camille Styles (actually her real name!) and features posts about entertaining, food, beauty and style and life – what more do we need? Vanessa 

 

Strawberry-Bruschetta-Grilled-Cheese-FoodieCrush.com-009

I’m a big fan of Heidi’s food photography and her cheese obsession. I think this Strawberry bruschetta grilled cheese would make a really interesting brunch for mum, yet it still ticks the rustic and comforting box (which is what I feel like with the rainy weather we have been experiencing in Auckland of late). Don’t worry if strawberries aren’t in season, you can always get them at Nosh (free flowing frozen ones) or at most gourmet supermarkets. This makes my heart melt right now. Ingrid

 

Posted on: May 12th, 2013 by Ingrid Opera No Comments

BLOGGER vs BLOGGER: BUDGET MEALS

Chicken And Egg Rice Bow

Maybe not as budget as Ingrids find but this chicken, egg and rice dish from blog sea salt with food really rocks my boat. Using eggs means you need less chicken and most of the ingredients are already in my pantry. I am sure you could use regular mushrooms and omit the Chinese wine if you don’t have any hiding in the back of your pantry. Vanessa

Stuffed Sweet Potato

I’m always using Beth’s blog Budget Bytes for ideas and inspiration for economical dinners for the family. She takes the guesswork out of shopping and hands all the information to you on a plate. She really needs a book deal! Her loaded sweet potatoes are $1.80 (US) per serving but they look like they would feed a king. Ingrid

 

Posted on: April 21st, 2013 by Ingrid Opera 1 Comment

EGG DISHES FROM AROUND THE WORLD

 

1. Huevos rancheros (Spain)

Traditionally these are lightly fried corn tortillas topped with fried eggs and served with a tomato and chilli sauce.
Add some black beans and breakfast will look as good as Annie’s eggs.

2. Fritatta (Italy)

A mixture of raw beaten eggs and any cooked meats or vegetables, fried in a pan on a low heat then placed under the grill in the oven. Served in wedges.
Find the secret to creating the perfect frittata from blog Stone soup, their Chickpea & rosemary baked frittata is full of rustic appeal.

3. Scotch eggs (United Kingdom)

Hard boiled egg wrapped in sausage meat then rolled in breadcrumbs and fried.
This has to be my bloke’s favourite food of all time (the key to a good one is in using good quality sausage meat and a thin layer of breadcrumbs). Try this interesting take on the traditional British dish Salted cod scotch eggs with smoked paprika and fennel

 

egg dishes

 

4. Bacon and egg pie (New Zealand)

A kiwi classic of puff pastry laid out in a pie dish, filled with chunky bacon pieces, raw eggs, with the yolks broken and a pastry lid, then baked until crunchy brown.
My family is totally feasting on my egg and bacon weekend pies right now.

5. Deviled eggs (Romania)

Hard boiled eggs, shelled and cut in half. The egg yolk is then mixed with ingredients such as mayonaise, mustard, and something spicy like paprika. Served cold as an appetiser. I remember the filling piped with the star nozzle to get a pretty shape. These little devils are from Toni’s blog Boulder Locavore, Perfect for any Easter party and if you can find an equally exciting platter to serve them on, bonus!

6. Croque madame (France)

Made the same way as a croque-monsieur (Grilled ham and cheese sandwich) but served with a fried egg or poached egg on top.
An excellent way to elevate a snack to a weekday throw together meal. Make it for dinner tonight from House of Lavande’s recipe.

egg dishes world

7. Hangtown fry (USA) 

A type of omelette made famous during the California Gold Rush in the 1850s. The most common version includes bacon and oysters combined with eggs, and fried together. Priscilla’s version from her blog Red Shallot actually makes me want to eat oysters.

8. Egg drop soup (China)

A soup made of boiled chicken broth. Beaten eggs are slowly added to the broth strained through a fork. This soup looks full of juicy bits to devour but only costs $3.77 (US) $4.50 (NZD) to make, serving 6 people. Check out Beth’s number crunching recipe on her blog Budget bytes.

9. Shakshuka (Israel)

Poached eggs cooked in a spicy hot tomato based sauce. Other spices are often chilli and cumin. A different take on this traditional jewish dish is Shulie’s poached eggs in a curry sauce.

Check out some of FoodOpera’s history.

We have made Zesty Asparagus and Egg Salad , Kedgeree with a perfect poached egg and Baked eggs on spinach

Posted on: March 27th, 2013 by Ingrid Opera No Comments