Taste USA: Eggs

Monday, July 4, 2016

bacon and leek tortilla

How to make bacon and leek tortilla recipe - Calories per serving 483

Serves 4

Preparation time 10 minutes, Cooking time 25–30 minutes

Ingredients:
4 tablespoons olive oil
2 leeks, trimmed, cleaned and thickly sliced
350 g (11½ oz) new potatoes, sliced
4 back bacon rashers, chopped
6 large eggs
75 g (3 oz) mature Cheddar cheese, grated
salt and pepper

Method:
Heat the oil in a large flameproof frying pan, add the leeks and potatoes and sauté for 8–10 minutes, stirring frequently, until golden and tender. Add the bacon and fry for a further 4–5 minutes until cooked through.

Meanwhile, beat the eggs in a large bowl and add the cheese. Season well.

Stir the potato mixture into the beaten eggs, then return to the pan and cook over a low heat for 8–10 minutes, making sure the bottom does not overcook.

Place the pan under a preheated hot grill and cook for a further 3–4 minutes until the tortilla is cooked through and golden. Serve cut into wedges.

For leek, butternut & bacon soup, heat 2 tablespoons olive oil in a saucepan, add 3 trimmed, cleaned and diced leeks and 400 g (13 oz) peeled, deseeded and diced butternut squash and cook for 3 minutes.

Pour in 900 ml (1½ pints) hot gluten-free vegetable stock and bring to the boil, then reduce the heat and simmer for 4–5 minutes until the vegetables are soft. Meanwhile, cook 4 back bacon rashers under a preheated hot grill until crisp, then roughly chop.

Stir 300 ml (½ pint) soya milk into the soup, then, using a hand-hand blender, blend the soup until smooth and season to taste. Ladle into 4 bowls and serve sprinkled with the bacon. Calories per serving 249

bacon and leek tortilla

potato drop scones

How to make potato drop scones recipe - Calories per serving 399

Serves 4

Preparation time 10 minutes, Cooking time 20–25 minutes

Ingredients:
550 g (1 lb 3 oz) potatoes, peeled and chopped
1½ teaspoons gluten-free baking powder
2 eggs
4–5 tablespoons skimmed milk
1 tablespoon sunflower oil
salt and pepper

To serve
4 eggs
8 bacon rashers

Method:
Cook the potatoes in a saucepan of boiling water for 12–15 minutes until tender. Drain, then return to the pan and mash until smooth. Beat in the baking powder, eggs and enough of the milk to form a smooth mixture the consistency of thick cream. Season well.

Heat the oil in a frying pan and drop in heaped dessertspoons of the mixture. Cook for 3–4 minutes, turning once, until golden brown. Remove from the pan and keep warm. Repeat with the remaining mixture.

Meanwhile, bring a saucepan of water to a gentle simmer and stir with a large spoon to create a swirl. Break 2 eggs into the water and cook for 3–4 minutes. Remove with a slotted spoon and keep warm. Repeat with the remaining eggs.

Cook the bacon under a preheated hot grill for 5–6 minutes, or until crisp.

Serve the drop scones with the bacon and poached eggs.

potato drop scones

Friday, July 1, 2016

smoked salmon scrambled eggs

How to make smoked salmon scrambled eggs recipe - Calories per serving 233 (not including toast)

Serves 4

Preparation time 5 minutes, Cooking time 5 minutes

Ingredients:
8 eggs
2 tablespoons fromage frais
1 tablespoon chopped chives
125 g (4 oz) smoked salmon, cut into strips
salt and pepper

Method:
Whisk together the eggs, fromage frais and salt and pepper in a bowl.

Heat a saucepan over a medium heat, pour in the egg mixture and cook for 1 minute, then using a spatula, gently push the egg around to ensure it cooks evenly.

When the egg looks like creamy curds, stir in the chives and smoked salmon and
serve immediately on buttered gluten-free toast, if liked.

For smoked salmon frittata, thickly slice 500 g (1 lb) new potatoes and cook in a pan of boiling water for 8–10 minutes. Drain. Lightly beat 8 large eggs, then stir in 200 g (7 oz) strips of smoked salmon, 2 tablespoons chopped dill, 100 g (3½ oz) petits pois and the potatoes. Season.

Heat 2 tablespoons olive oil in a frying pan with an ovenproof handle. Pour in the egg mixture and cook for 10–15 minutes over a low heat until the egg is starting to set.

Place under a preheated medium grill and cook for 3–4 minutes, or until the egg is set and the top is golden. Turn out on to a board and cut into wedges to serve. Calories per serving 393

smoked salmon scrambled eggs

Saturday, June 25, 2016

egg white, spinach, and salmon omelet

How to make egg white, spinach, and salmon omelet recipe - Packed with protein and low in fat, these quick and easy egg white omelets are a healthy breakfast choice.

SERVES 1

PREP TIME 10 mins, COOK TIME 4–7 mins

Ingredients:
3 egg whites
1 tbsp unsalted butter
1 3⁄4oz (50g) baby spinach, roughly chopped
small grating of nutmeg, or a pinch of dried nutmeg
freshly ground black pepper
1oz (30g) smoked salmon, roughly torn

Method:
1 Put the egg whites in a large bowl and whisk with a balloon whisk or an electric hand whisk until light and frothy (see the technique below). In a large, heavy-based frying pan or omelet pan, melt the butter over medium heat. Add the spinach, season with a little grated nutmeg and pepper, and cook for 2–3 minutes, stirring frequently, until it has wilted and any moisture has evaporated.

2 Distribute the spinach evenly around the pan and pour in the whisked egg whites. Using a heatproof spatula, move them around slightly to incorporate the spinach into the egg whites. Allow the omelet to cook over low heat for 1–2 minutes, until the edges are set and the underside is brown. Don’t worry if the top still looks frothy.

3 Arrange the smoked salmon over half of the omelet. Using a spatula, gently fold the omelet in half, so that the salmon is covered. Cook the omelet for another minute on each side, pressing down gently with the spatula, until the center is light and fluffy, but just set.

Whisking Egg Whites:
1 Place the egg whites in a large, clean, dry mixing bowl and start whisking them slowly, using a small range of motion.
2 Continue whisking, using larger strokes, until the whites have lost their translucency and start to foam.
3 Incorporate as much air as possible, increasing your speed and range of motion until the whites turn light and frothy. Read More

eggs benedict with smoked salmon

How to make eggs benedict with smoked salmon recipe - The combination of salty protein and rich, creamy sauce is irresistible in this classic breakfast dish.

MAKES 4

PREP TIME 15 mins, COOK TIME 10 mins

Ingredients
4 eggs
2–4 English muffins
51⁄2oz (150g) smoked salmon

For the sauce:
7 tbsp unsalted butter
1 large egg yolk
1⁄2 tbsp lemon juice
salt and freshly ground black pepper

Method:
1 To make the hollandaise sauce, melt the butter over gentle heat, taking care it does not split. Put the egg yolk, lemon juice, and seasoning into a blender and process briefly. With the motor running, pour in the melted butter drop by drop, accelerating to a thin stream, until it has emulsified to a thick sauce.

2 Boil a large saucepan of salted water, then reduce the heat to a low simmer. Crack an egg into a cup and gently slip the egg out of the cup and into the bubbling water. Repeat for all the eggs. Poach for 3 minutes, until the white is set but the yolk is still
runny. Remove with a slotted spoon.

3 At the same time, toast the muffins. If you like thick muffins use 4, cutting a thin slice off each one to add the egg, otherwise split 2 muffins horizontally to make 4 halves. When they are toasted, divide the salmon between them and top each with a poached egg and a little hollandaise sauce.

WHAT’S THE STORY?
The origins of the familiar bacon version of this dish are far from clear. Two different cookbooks, both published in the 1890s, feature recipes for poached eggs and ham on a toasted muffin, smothered in hollandaise sauce. Other sources claim either the famous New York eatery Delmonico’s or the Waldorf Hotel as the birth place of the dish.

eggs benedict with smoked salmon

Thursday, June 16, 2016

Stuffed Eggs

How to Make Stuffed Eggs Recipe - Each egg half provides 53 calories, 3 g protein, 4 g fat (1 g saturated fat), 1 g carbohydrate (<1 g sugars), <1 g fiber, 149 mg sodium

MAKES 12

PREPARATION: 10 MINUTES, COOKING: 10 MINUTES

Ingredients:
6 hard-boiled eggs
2 tablespoons (30 ml) whole-egg mayonnaise
1 teaspoon (5 ml) Dijon mustard
1/4 cup (50 g) pimento-stuffed green olives, finely chopped
1 small gherkin, finely chopped
1 tablespoon (15 ml) finely chopped fresh flat-leaf parsley
freshly ground black pepper

Method:
1 Peel each hard-boiled egg and cut in half lengthwise. Use a teaspoon to carefully remove the egg yolks from the whites. Place the yolks in a small bowl and mash with a fork.

2 Add the mayonnaise, mustard, olives, gherkin and parsley to the bowl with the egg yolks and season to taste with pepper. Mix to a creamy consistency, adding a little more mayonnaise if necessary so the mixture is moist and light.

3 Pipe or gently spoon the egg yolk mixture into each egg-white half, mounding it slightly. Refrigerate until ready to serve.

Stuffed Eggs

Thursday, June 2, 2016

Party Eggs Benedict

How to Make Party Eggs Benedict Recipe - preparation 20 minutes cooking time 5 minutes

Makes 16

Ingredients:
oil to grease
16 quail’s eggs
4 slices white bread
3 tbsp ready-made hollandaise sauce
4 thin slices ham
16 small sprigs of dill

Method:
1 Half-fill a pan with water and bring to a simmer. Break the quail’s eggs into the simmering water, a few at a time, and poach for 2–3 minutes until the whites are set and the yolks are still runny.

2 Remove them carefully, one at a time, with a slotted spoon and kitchen paper to absorb the water.

3 Meanwhile, lightly toast the bread on both sides. Cut out 16 circles of toast with a round cutter. Spread each one with a little hollandaise sauce. Cut out 16 ham circles and place on top of the hollandaise.

4 Use the cutter to stamp neatly around the yolks and lift them with a palette knife onto the toasts.

5 Serve warm garnished with sprigs of dill.

Sunday, May 29, 2016

Homemade Smoked Haddock Kedgeree

How to Make Homemade Smoked Haddock Kedgeree Recipe - preparation 10 minutes cooking time 20 minutes Serves 4

Ingredients:
175g/6oz/¾ cup long-grain rice
450g/1lb smoked haddock fillets
2 medium (US large) eggs, hard-boiled and shelled
50g/2oz/4 tbsp butter
salt and cayenne pepper
chopped fresh parsley to garnish

Method:
1 Cook the rice according to the pack instructions.

2 Meanwhile, put the haddock in a large frying pan with just enough water to cover. Simmer very gently for about 10–15 minutes until tender. Drain, skin and flake the fish, discarding any bones.

3 Chop one egg and slice the other. Melt the butter in a pan, add the cooked rice, haddock, chopped egg and seasoning to taste. Stir over a low heat for 5 minutes.

4 Serve garnished with parsley and the sliced egg.

Homemade Smoked Haddock Kedgeree

Saturday, May 28, 2016

Egg Fu Yung

How to Make Egg Fu Yung Recipe - preparation 10 minutes cooking time 5 minutes Serves 4

Ingredients:
3 tbsp groundnut oil
8 spring onions (scallions), finely sliced, plus extra to garnish
125g/4oz shiitake or oyster mushrooms, sliced
1 red (bell) pepper, seeded and finely chopped
125g/4oz/1 cup frozen peas
75g/3oz smoked bacon, diced
6 medium (US large) eggs, beaten
a good pinch of chilli powder
dash of light soy sauce
salt and ground black pepper

Method:
1 Heat the oil in a wok or deep frying pan over a high heat. Add the spring onions, mushrooms, red pepper, peas and bacon and stir-fry for 2–3 minutes.

2 Season the beaten eggs with salt and chilli powder. Pour the eggs into the pan and cook, stirring all the time, until the egg mixture sets. Add a grinding of pepper.

3 Sprinkle the soy sauce over and stir well. Serve immediately, garnished with spring onions.

Friday, May 27, 2016

Classic Omelette

How to Make Classic Omelette Recipe - preparation 5 minutes cooking time 5 minutes Serves 1

Ingredients:
2 medium (US large) eggs
1 tbsp milk or water
25g/1oz/2 tbsp unsalted butter
salt and ground black pepper

Method:
1 Lightly whisk the eggs in a bowl and season with salt and pepper. Whisk in the milk or water.

2 Heat the butter in a non-stick omelette pan or 18cm/7in non-stick frying pan until it is foaming but not coloured. Add the eggs and stir gently with a wooden spoon, drawing the mixture in from the sides to the centre as it sets.

3 When set, stop stirring and cook for 30 seconds or until set and golden brown underneath and still creamy on top.

4 Fold over one-third of the omelette to the centre, then fold over the opposite third.

5 Slide out of the pan on to a warmed plate and serve.

Read More

Tuesday, May 24, 2016

Spiced Egg Pilau

How to make Spiced Egg Pilau Recipe - preparation 5 minutes cooking time 20 minutes Serves 4

Ingredients:
225g/8oz/1 cup basmati rice
125g/4oz/1 cup frozen peas
1 tbsp coconut oil
1 onion, chopped
150g/5oz mushrooms, sliced
4 medium (US large) eggs
200ml/7fl oz coconut cream
1 tsp curry paste
a few sprigs of fresh coriander (cilantro), chopped
mango chutney to serve

Method:
1 Cook the rice according to the instructions on the pack. Add the peas for the last 5 minutes of cooking time.

2 Put the eggs in a large pan of boiling water and simmer for 6 minutes, then drain and shell when cool.

3 Meanwhile, heat the coconut oil in a pan and cook the onion and mushrooms over a low heat for 10 minutes or until tender and golden. Stir in the coconut cream and curry paste and heat through gently.

4 Drain the rice and stir into the curry mixture with the chopped coriander.

5 Divide the rice among four bowls. Cut the eggs in half and arrange on top. Serve hot with mango chutney. Read More

Sunday, May 22, 2016

Omelette Arnold Bennett

How to Make Omelette Arnold Bennett Recipe - preparation 15 minutes cooking time 20 minutes Serves 2

Ingredients:
200g/7oz smoked haddock
4 medium (US large) eggs, separated
125ml/4fl oz/½ cup single (light)cream
3 tbsp chopped fresh parsley
25g/1oz/2 tbsp butter
50g/2oz/½ cup grated Parmesan
salt and ground black pepper

Method:
1 Put the haddock in a pan and cover with water. Bring to the boil, then reduce the heat and simmer gently for 10 minutes. Drain and flake the fish, discarding the skin and bones.

2 Beat the egg yolks in a bowl with most of the cream and some salt and pepper. Stir in the haddock and parsley.

3 Whisk the egg whites in a clean bowl until they form stiff peaks. Gently fold them into the beaten yolk and haddock mixture, using a metal spoon in a figure-of-eight movement.

4 Melt the butter in an omelette pan. Add the egg mixture and cook over a low heat until set underneath.

5 Preheat the grill (broiler). Mix the Parmesan and remaining cream and spread it lightly over the top of the omelette.

6 Cook under the hot grill until brown and bubbling. Cut in half and serve immediately. Read More

Spanish Omelette

How to Make Spanish Omelette Recipe - preparation 15 minutes cooking time 30–45 minutes Serves 4

Ingredients:
6 tbsp olive oil
1 large onion, thinly sliced
675g/1½lb waxy potatoes, peeled and thickly sliced
6 medium (US large) eggs
3 tbsp chopped fresh parsley
4 streaky bacon rashers (slices)salt and ground black pepper

Method:
1 Heat the oil in a non-stick frying pan. Add the onion and potatoes, partially cover the pan and cook gently over a low heat for 25 minutes, stirring occasionally, until the onions are really tender and the potatoes are cooked and golden.

2 Beat the eggs in a bowl and season with salt and pepper. Pour the beaten eggs into the pan over the potatoes and onion and cook over a very low heat for about 10 minutes until the omelette is set and golden brown underneath. Use a spatula to shape the omelette as it cooks.

3 Meanwhile, grill (broil) the bacon until golden brown and crisp, then break into pieces.

4 Pop the omelette under the hot grill (broiler) for 2–3 minutes until the top is just set and golden brown.

5 Sprinkle over the bacon and parsley and set aside for about 10 minutes to cool a little before cutting into wedges to serve. This Spanish omelette can be eaten warm or cold.

Spanish Omelette

Wednesday, May 18, 2016

Eggs Mayonnaise

How to make Eggs Mayonnaise Recipe - preparation 10 minutes cooking time 10 minutes Serves 2

Ingredients:
4 medium (US large) eggs, hard-boiled
a few lettuce leaves
150ml/¼ pint/scant ⅔ cup mayonnaise
chopped fresh parsley and cayenne pepper to garnish
baby plum tomatoes to serve

Method:
1 Shell the eggs and cut them in half lengthways.

2 Wash and drain the lettuce and arrange on a plate.

3 Place the eggs on the lettuce, cut-side down, and coat with the mayonnaise. Sprinkle with parsley, dust lightly with a little cayenne and serve with baby plum tomatoes. Read More

Eggs Benedict

How to make Eggs Benedict Recipe - preparation 15 minutes cooking time 10 minutes Serves 4

Ingredients:
2 muffins
4 medium (US large) eggs
1 tsp vinegar
150ml/¼ pint/scant ⅔ cup hollandaise sauce
4 thin slices lean ham or crisp cooked bacon
fresh parsley sprigs to garnish

Method:
1 Split the muffins in half and toast lightly on both sides.

2 Poach the eggs by lowering them carefully into a pan of simmering water to which you have added a spoonful of vinegar. Cook gently until the whites are set but the yolks are still runny. Remove them carefully with a slotted spoon on to a sheet of kitchen paper to drain.

3 Gently warm the hollandaise sauce in a small pan.

4 Top each muffin half with a folded slice of ham or bacon, then with a poached egg. Spoon the hollandaise sauce over the top.

5 Garnish each egg with a sprig of parsley and serve. Read More

Friday, January 15, 2016

ranch style eggs

How to make ranch style eggs recipe

Serves 4

Total cooking time 30 minutes

Ingredients:
2 tablespoons olive oil
1 onion, finely sliced
1 red chilli, deseeded and finely chopped
1 garlic clove, crushed
1 teaspoon ground cumin
1 teaspoon dried oregano
400 g (13 oz) can cherry tomatoes
200 g (7 oz) roasted red and yellow peppers in oil from a jar, drained and roughly
chopped
4 eggs
salt and pepper
4 tablespoons finely chopped fresh coriander, to garnish

Method:
Heat the oil in a large frying pan and add the onion, chilli, garlic, cumin and oregano.

Fry gently for about 5 minutes or until soft, then add the tomatoes and peppers and cook for a further 5 minutes. If the sauce looks dry, add a splash of water. Season well.

Make 4 hollows in the mixture, break an egg into each and cover the pan. Cook for 5 minutes or until the eggs are just set.

Serve immediately, garnished with chopped coriander.

For spicy Mexican-style scrambled eggs, heat 1 tablespoon each olive oil and butter in a large frying pan. Whisk together 8 eggs with 1 crushed garlic clove, 1 finely chopped red chilli, 1 teaspoon dried oregano and 1 teaspoon ground cumin.

Season, pour into the frying pan and cook over a medium-low heat, stirring often or until the eggs are scrambled and cooked to your liking. Serve with warm tortillas and garnish with chopped fresh coriander. Total cooking time 10 minutes.

ranch style eggs

Thursday, January 14, 2016

chickpea and spinach omelette

How to make chickpea and spinach omelette recipe

Serves 4

Total cooking time 20 minutes

Ingredients:
2 tablespoons olive oil
1 large onion, sliced
1 red pepper, cored, deseeded and sliced
½ teaspoon hot smoked or sweet paprika
400 g (13 oz) can chickpeas, drained and rinsed
100 g (3½ oz) spinach leaves, rinsed and roughly sliced
5 eggs, lightly beaten
75 g (3 oz) pitted green olives, roughly chopped
150 g (5 oz) Cheddar cheese, grated
salt and pepper

Method:
Heat the olive oil in a large nonstick frying pan. Add the onion and pepper and cook gently for 7–8 minutes, until soft and golden. Stir in the paprika and chickpeas, and cook for 1 minute, stirring frequently. Add the spinach leaves and cook until just wilted.

Pour the beaten eggs into the pan and stir to combine. Cook gently, without stirring, for 4–5 minutes, until almost set.

Sprinkle with the olives and grated Cheddar, then slide under a hot grill, keeping the handle away from the heat. Grill for 4–5 minutes, until golden and set. Slice into wedges and serve immediately.

For chickpea & spinach salad with poached eggs, heat 2 tablespoons olive oil in a large frying pan. Add 1 sliced onion and 1 deseeded and sliced red pepper, and cook gently for 7–8 minutes. Stir in ½ teaspoon hot smoked or sweet paprika and 400 g (13 oz) can chickpeas, drained and rinsed, and cook for 1 minute, stirring frequently.

Meanwhile, poach 4 eggs in a large pan of gently simmering water. Toss the chickpea mixture briefly with 200 g (7 oz) baby spinach leaves and heap on to 4 serving plates. Top each salad with a poached egg and serve immediately. Total cooking time 10 minutes.

chickpea and spinach omelette

asparagus with poached eggs

How to make asparagus with poached eggs recipe

Serves 4

Total cooking time 10 minutes

Ingredients:
700 g (1 lb 6 oz) asparagus spears
1 tablespoon olive oil
4 eggs
40 g (1¾ oz) Parmesan cheese

Method:
Snap the woody ends off the asparagus spears and discard. Heat a griddle pan until very hot and sprinkle it with the oil.

Meanwhile, bring a frying pan of water to the boil for the eggs.

Place the asparagus on the griddle and cook, turning regularly, until slightly charred at the ends.

Stir the boiling water vigorously then, one at a time, drop the cracked eggs into the centre – the swirling water will help the egg white collect around the yolk and maintain the shape of the egg.

Cook for 4–5 minutes then remove with a slotted spoon.

Serve the asparagus on 4 warmed plates, and top with the poached eggs. Using a vegetable peeler, make curly shavings of Parmesan and sprinkle on top of the asparagus.

For asparagus omelette, heat 1 tablespoon oil in a frying pan, add 6 chopped asparagus spears, 2 sliced spring onions and 3–4 sliced chestnut mushrooms and cook for 5–6 minutes.

Whisk together 5 eggs and 4 tablespoons milk and pour into the pan, tipping the pan and moving the egg with a spatula to ensure it all cooks.

Sprinkle with 25 g (1 oz) grated Parmesan, then place under a preheated hot grill for 1–2 minutes, until golden. Cut into quarters and serve with a green salad and new potatoes. Total cooking time 20 minutes.

asparagus with poached eggs

eggs florentine

How to make eggs florentine recipe

Serves 4

Total cooking time 10 minutes

Ingredients:
15 g (½ oz) butter, plus extra for buttering the muffins
200 g (7 oz) spinach leaves
4 muffins, split in half
4 eggs
3 tablespoons chopped parsley
200 ml (7 fl oz) ready-made hollandaise sauce
salt and pepper

Method:
Half-fill a small saucepan with water and bring to the boil. Meanwhile, melt the butter in a large saucepan, add the spinach and cook over a medium heat, stirring, for 1–2 minutes until wilted.

Season with salt and pepper.

Toast the muffins, cut-side up, under a preheated medium grill until lightly browned.

Meanwhile, poach the eggs, 2 at a time, in the boiling water and cook for 1–2 minutes until the whites are firm and the yolks soft.

Butter the warm muffins, then divide the spinach between them and top with an egg. Mix the parsley into the hollandaise and spoon over the eggs. Top with ground black pepper and serve immediately.

For eggs Florentine with leek & cheese sauce, melt 25 g (1 oz) butter in a saucepan and cook 2 finely sliced leeks over a medium heat, stirring, for 3–4 minutes until soft and beginning to brown.

Stir in 25 g (1 oz) plain flour, then remove from the heat and add 400 ml (14 fl oz) milk, a little at a time, blending well between each addition.

Add 1 teaspoon prepared English mustard and stir well, then return to the heat and bring to the boil, stirring constantly, until thickened. Stir in 2 tablespoons freshly grated Parmesan cheese.

Cook and prepare the spinach, eggs and muffins as for Eggs florentine, then assemble with the leek and cheese sauce instead of the parsley hollandaise, serving with extra grated Parmesan, if liked. Total cooking time 20 minutes.

eggs florentine

Tuesday, January 12, 2016

pan cooked eggs

How to make pan cooked eggs recipe

Serves 2

Total cooking time 10 minutes

Ingredients:
25 g (1 oz) butter
1 leek, thinly sliced
¼ teaspoon dried chilli flakes
300 g (10 oz) baby spinach leaves
2 eggs
3 tablespoons natural yogurt
pinch of ground paprika
salt and pepper

Method:
Heat the butter in a frying pan, add the leek and chilli flakes and cook over a medium-high heat for 4–5 minutes until softened. Add the spinach and season well, then toss and cook for 2 minutes until wilted.

Make 2 wells in the vegetables and break an egg into each well. Cook over a low heat for 2–3 minutes until the eggs are set. Spoon the yogurt on top and sprinkle with the paprika.

For leek & spinach omelette, heat 1 tablespoon olive oil in a large frying pan, add 1 small leek, very thinly sliced, and cook over a medium heat for 3–4 minutes, then add 175 g (6 oz) baby spinach leaves and cook for 2 minutes, stirring, until wilted. In a jug, beat together 4 eggs and season well, then pour over the spinach mixture.

Cook over a low heat for 2–3 minutes until the base is set, then place a baking sheet over the top of the pan and cook for a further 1 minute until the top is set.

Gently flip one side of the omelette over on to the other, then cut the omelette in half. Lightly toast 2 pieces of walnut bread and spread each with 1 tablespoon tomato chutney, then place an omelette half over each. Total cooking time 20 minutes.

pan cooked eggs