Our Quality Kitchen Newsletter is full of tasty recipes and great prizes! @Bordbia

18 Dec 2018

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Boiled Eggs with Hummus, @bordbia

 Another great nutritious egg recipe from Daniel Davey, Sports Nutritionist

Ingredients

  • 400g chickpeas
  • 3 tablesp. olive oil
  • 2 cloves of garlic
  • Salt and freshly ground black pepper
  • 5 eggs
  • Paprika

To Cook

For the hummus
1. Place the chickpeas in a blender with olive oil, garlic, salt and pepper and blend until smooth.
2. Remove from the blender and place in a bowl.

For the eggs
3. Boil the eggs till hard, roughly 8 minutes from when the water begins to boil.
4. Let the eggs cool then remove the shell, cut in half and scoop out the egg yolk into a bowl.
5. Fill egg white halves with hummus mixture and place on a platter then sprinkle with black pepper or paprika. Cover and refrigerate until ready to serve.

 

 http://www.bordbia.ie/consumer/recipes/eggs/pages/boiledeggswithhummus.aspx

Boiled Eggs with Hummus

 Another great nutritious egg recipe from Daniel Davey, Sports Nutritionist

ngredients

  • 400g chickpeas
  • 3 tablesp. olive oil
  • 2 cloves of garlic
  • Salt and freshly ground black pepper
  • 5 eggs
  • Paprika

To Cook

For the hummus
1. Place the chickpeas in a blender with olive oil, garlic, salt and pepper and blend until smooth.
2. Remove from the blender and place in a bowl.

For the eggs
3. Boil the eggs till hard, roughly 8 minutes from when the water begins to boil.
4. Let the eggs cool then remove the shell, cut in half and scoop out the egg yolk into a bowl.
5. Fill egg white halves with hummus mixture and place on a platter then sprinkle with black pepper or paprika. Cover and refrigerate until ready to serve.

 http://www.bordbia.ie/consumer/recipes/eggs/pages/boiledeggswithhummus.aspx

Bord Bia Boiled Eggs with Hummus

 Another great nutritious egg recipe from Daniel Davey, Sports Nutritionist

ngredients

  • 400g chickpeas
  • 3 tablesp. olive oil
  • 2 cloves of garlic
  • Salt and freshly ground black pepper
  • 5 eggs
  • Paprika

To Cook

For the hummus
1. Place the chickpeas in a blender with olive oil, garlic, salt and pepper and blend until smooth.
2. Remove from the blender and place in a bowl.

For the eggs
3. Boil the eggs till hard, roughly 8 minutes from when the water begins to boil.
4. Let the eggs cool then remove the shell, cut in half and scoop out the egg yolk into a bowl.
5. Fill egg white halves with hummus mixture and place on a platter then sprinkle with black pepper or paprika. Cover and refrigerate until ready to serve.

 http://www.bordbia.ie/consumer/recipes/eggs/pages/boiledeggswithhummus.aspx

Bord Bia Mushroom Omelette

Mushroom Omelette

 Mushroom Omelette

 Omelettes are really quick to make. Don’t be tempted to over-beat the eggs, as it will spoil the texture.

Serves 1

Ingredients

  • 2 teasp. olive oil
  • Knob of butter
  • 100g mushrooms, sliced
  • 3 large eggs
  • 1 teasp. fresh chives, chopped
  • A little salt and freshly ground black pepper
  • Lightly-dressed rocket salad and crusty bread, to serve

To Cook

Heat a non-stick frying pan, with a base is about 20cm in diameter. Add half of the oil and a little butter. Once the butter is foaming, tip in the mushrooms. Season and then sauté for 2-3 minutes. Tip into a bowl and set aside.

Wipe out the frying pan and return to the hob. Break the eggs into a bowl and add the chives; then season and lightly beat. When the pan is hot, add the remaining oil and then a little more butter, swirling it around so that the base and sides get coated.

While the butter is still foaming, pour in the egg mixture, tilting the pan from side to side. Stir gently with a fork or wooden spatula, drawing the mixture from the sides to the centre as it sets. When the eggs have almost set, scatter over the reserved mushrooms. Tilt the pan away from you slightly and use a palette knife to fold over the omelette.

Serving Suggestions

Slide on to a warmed plate and serve at once with the rocket salad and some crusty bread.

Other suggested fillings are roasted peppers, crispy bacon, scallions or tomatoes, depending on what’s in the fridge.

http://www.bordbia.ie/consumer/recipes/eggs/pages/mushroomomelette.aspx

Bord Bia Mushroom Omelette

Mushroom Omelette

 Mushroom Omelette

 Omelettes are really quick to make. Don’t be tempted to over-beat the eggs, as it will spoil the texture.

Serves 1

Ingredients

  • 2 teasp. olive oil
  • Knob of butter
  • 100g mushrooms, sliced
  • 3 large eggs
  • 1 teasp. fresh chives, chopped
  • A little salt and freshly ground black pepper
  • Lightly-dressed rocket salad and crusty bread, to serve

To Cook

Heat a non-stick frying pan, with a base is about 20cm in diameter. Add half of the oil and a little butter. Once the butter is foaming, tip in the mushrooms. Season and then sauté for 2-3 minutes. Tip into a bowl and set aside.

Wipe out the frying pan and return to the hob. Break the eggs into a bowl and add the chives; then season and lightly beat. When the pan is hot, add the remaining oil and then a little more butter, swirling it around so that the base and sides get coated.

While the butter is still foaming, pour in the egg mixture, tilting the pan from side to side. Stir gently with a fork or wooden spatula, drawing the mixture from the sides to the centre as it sets. When the eggs have almost set, scatter over the reserved mushrooms. Tilt the pan away from you slightly and use a palette knife to fold over the omelette.

Serving Suggestions

Slide on to a warmed plate and serve at once with the rocket salad and some crusty bread.

Other suggested fillings are roasted peppers, crispy bacon, scallions or tomatoes, depending on what’s in the fridge.

http://www.bordbia.ie/consumer/recipes/eggs/pages/mushroomomelette.aspx