Eggs are a versatile staple and can be used at both breakfast and lunch time
As we look towards the new school year, here are some easy recipes for the children's breakfast, lunch or after-school meals. Keep reading these pages for our fabulous egg feature during Egg Month later this year.
Jerked eggs on toast or with bammies
3 eggs
2 tablespoons vegetable oil
1 tablespoon milk
1 heaped teaspoon jerk seasoning
1 tablespoon sweet peppers, chopped (red,
green, yellow)
Method
1. Heat oil in frying pan
2. Break eggs into a bowl and add remaining
ingredients
3. Whisk well until frothy
4. Pour into hot oil and scramble for three
seconds
Serve hot on toast or mini bammies.
Serves 3
Hearty egg salad
4 hard boiled eggs
2 1/2 cups macaroni, boiled and drained
1 tbs each sweet pepper (green and ripe)
1 tbs onion chopped
1/2 tbs scallion chopped
1 tbs garlic chopped
1/4 cup mayonnaise
1 tbs vegetable oil
1-2 tbs herbs and spices as desired
Garnish: Lettuce leaves, carrot, parsley and
tomato
Method
Preparation time: 25 minutes
1. In a saucepan heat oil, add sweet pepper,
onion scallion and garlic. Sauté/cook for
about a minute and set aside.
2. Slice or dice eggs and set aside.
3. In a large bowl combine macaroni, sautéed
vegetables, eggs and mayonnaise. Mix gently.
4. Top with a dash of herbs and spices.
Garnish as desired.
Egg fried rice
6 eggs
3 cups white rice boiled and cooled (not
sticky)
1 tbs each - onion, scallion and sweet pepper
chopped
2-3 cloves garlic chopped
1 tbs vegetable oil
1/2 cup mixed vegetables or green peas
1/4-1/2 cup soy sauce
Salt and pepper to taste
Method
Preparation time 30-35 minutes
1. Heat saucepan on medium heat and add oil,
garlic and mixed chopped seasoning. Allow to
cook for one minute.
2. Add eggs and mix until cooked.
3. Add rice and mixed vegetables. Allow to
cook for three minutes.
4. Add soy sauce, salt and pepper to taste. Stir
until blended.
5. Garnish with scallion rosettes.
Serves 4
Carrot eggnog
1 cup carrot juice
1 egg beaten
1/4 cup cow's milk
Sugar to taste
1/4 cup rum (optional)
1/2 teaspoon nutmeg
Dash of Angostura bitters (optional)
Method
Combine carrot juice, egg, milk, sugar and rum. Mix well in a blender. Add nutmeg and bitters. Serve over cracked ice.
- Recipes courtesy of Dr Heather Little-White