Don’t you just love eggs?
I do! I have recently acquired an addiction to preparing them in every conceivable way, presenting them to see how many different combinations there could be! I love the challenge of creating something tasty and beautiful looking, aiming for something slightly different each time.
Hard boiled, soft boiled, scrambled, poached, in an omelette, in a shape or excitingly in a cloud, it’s great fun to create different egg recipes for breakfast or brunch.
Inspired by Emily Scott at ‘WhatIateforbreakfast’ on Instagram, my experiments include her wonderful ‘cloud eggs’ which are impressive and so easy to create. Pictured here on the left, why not give these a go?
Cloud Eggs
Method
Preheat your oven to 180c
Crack your eggs, and separate the white from the yolk
Whisk the egg whites until fluffy, (a little like you are making meringues).
Spoon the fluffy egg whites onto a baking tray lined in baking parchment, and create a little dip in the middle (where the yolk will go later).
Bake in the oven for 5 minutes.
Remove from the oven and carefully place the yolk in the dip you created earlier.
Bake for a further 3 minutes, remove from the oven and serve.
These beauties can be placed on top of ‘stacked’ bagels, crumpets or muffins and provide quite a show-stopper when you need to impress.
Bagels
I’ve enjoyed using New York Bakery Company bagels in my breakfasts, and usually buy their wholemeal versions to add fibre and texture to our diet. Widely available at all good supermarkets, these are also great to freeze. I slice them in half before freezing so they are ready to pop straight into the toaster. (toast straight from frozen using the frozen bread setting on your toaster). Top them with all sorts of lovely eggs, bacon, avocado, smoked salmon, cream cheese…..there is no end to their versatility!
Lower Carb breakfasts, protein rich
If you’re looking for ideas where you are trying to reduce carbohydrates (perhaps you are following the #Leanin15 regime, or you might be aiming for #nocarbsbeforeMarbs !), then I have also been experimenting with breakfasts with this in mind.
Still using eggs as the main ingredient, I like to pre-cook broccoli and sprouting broccoli and keep this in the fridge. I then add this to a hot frying pan for a couple of minutes whist I am preparing my eggs. Served with crispy bacon, avocado and a sprinkling of hazelnuts or a combination of these, you will have yourself a nutritious and healthy breakfast.
See more of the breakfasts I have created on my Instagram page
https://www.instagram.com/chutneybetty/