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.