Scrambled Egg, Spinach and Mozzarella Toasty Cups

I wanted to make something light but tasty for breakfast so I decided to make these Scrambled Egg Toasty Cups.  I added spinach and some mozzarella and they were delicious.  Enjoy! 

Recipe and Pictures by Amanzi-Fundu

Ingredients:

1 x Slice of Bread

1 x Tablespoon butter

2 x Eggs, scrambled

¼ x Cup Spinach

2 x Tablespoons Mozzarella

Thyme leaves to garnish

Salt and Pepper to taste

Method:

Roll the bread out flat using a rolling pin.

Cut it into a circle.

Put it into a ramekin and drizzle with cooking oil.

Bake in a preheated oven for 5 – 10 mins or until toasted.

Remove from oven and set aside.

Wilt the spinach in a pan and set aside.

Meanwhile put the butter into a pan and allow to melt gently.

Add the egg and allow to set slightly.  Stir and repeat.

Add half of the cheese and the spinach.

Remove from heat and add to the toasted cup.

Sprinkle with remaining cheese and Thyme.

An Omlette Farewell

Well, as you probably know from my previous posts, my stove was on it's last legs so I have spent the last 3 or so weeks with the use of only one plate and a very tempramental grill.  Cooking hasn't been easy but with a little help from my friends, Kelly and Darren, I now have a shiny new stove.  I will miss my old stove as I had it for 6 years.  This cheese omlette is the last thing I cooked on my old stove.  It's time for me to get cooking - I am now 17 recipes behind schedule.  Eeeks!  But it's time to get cooking - I'm now 17 recipes behind schedule.  Eeeks!

Pancake Day

Today is Pancake Day (Shrove Tuesday).

Pancakes are associated with the day preceding Lent because they were a way to use up rich foodstuffs such as eggs, milk, and sugar, before the fasting season of the 40 days of Lent.

My daughter and I made a stack of pancakes when I got home from work... she loves pancakes... as does my son and my dog.

Pancakes with lightly whipped cream and Raspberry Jam



Pancakes with Banana and Chocolate Sauce

Pancakes with cinnimon and lemon

I decided to practice my pancake making skills in preparation for Shrove Tuesday (Pancake Day) which is at the end of March.  I made savoury pancakes that I filled with scrambled egg and served with Bacon and fried tomato.  They were very nice and I was really pleased with the end result.

Ingredients:

100g Plain Flour
250ml Milk
1 Egg
Pinch of Salt
Butter

Method:

Sift the flour and salt.
Make a well in the flour and add the egg.
Gradually add the milk while continuing to stir.
Pour into a jug for easier pouring.
Add a teaspoon of butter to a non stick pan.
Allow to melt and spread all over the pan.
Pour about 2 Tablespoons (or enough to thinly cover the bottom of the pan) into the pan.
Cook until golden brown and then flip (or use an egg flip) and cook the other side.

Lindare Omlettes

These omelettes bring back some memories!  I named them after "Lindare House" which is the name of the Hostel of the Boarding School that I used to go to many years ago.  I always remember, we (the boarders) used to get these omelettes while the teachers got cheese ones.  We always wanted the cheese ones.  Now, I make these for my children, who also love them, and every time I make / eat one I can't help but smile. 

I know that people make their omlettes differently but this is the way I make them.  I think a good non stick pan is essential when making omlettes.  Enjoy 

Original Recipe from Lindare House, PEMPS.  Adapted Recipe and Pictures by Amanzi-Fundu

FOR THE FILLING

Ingredients:

1/4 cup Oil

1/4 Onion, diced

1 x Tablespoon Herbs, dried

1 x Teaspoon Garlic, diced

2 x Rashers Bacon, sliced

1 x Large Potato, peeled and cubed

Method:

Heat the oil in a pan.

Add the potatoes and cook for about 8 - 10 mins.

Add the onion, garlic and herbs and cook for a further 2 - 3 mins.

Add the bacon and cook until done.

Remove from heat and drain the oil.



The filling

 FOR THE OMLETTE

Ingredients:

3 x Eggs

Method:

Whisk the eggs.
Heat some of the oil you drained from the filling (about 2 x Tablespoons) into a non stick pan.
Add the whisked eggs.
Leave for about 2 minutes so that the egg starts to cook.
Gently swirl the pan around so that the middle bit of egg moves around the pan.
When the egg is done spoon the filling onto one side.
Fold over, transfer to a plate and serve.

I added bacon to this particular omlette although we never used to have bacon in them back in the day.  It was always just onion and potato.

Toasted Bacon & Egg Cups

I found this recipe on one of the blogs that I follow.  It’s really simple to make and it makes a nice change to your standard bacon, egg and toast!  I added the chilli because I love chilli’s but if you don’t please feel free to leave it out.  The recipe below will make one Toasted Bacon and Egg cup.  If you want to make more, increase your ingredient quantities accordingly. Ideal as a light dinner or quick snack! 

Original Recipe by For the Love of Cooking.  Adaptation and pictures by Amanzi-Fundu.

Ingredients:

1 x Slice of Bread

1 x Egg

1 x Rasher of Bacon

1 x Birds eye green chilli, cut (Optional)

Pepper

Method:

Using a rolling pin, flatten the slice of bread.

Using the bowl you are going to cook it in, cut the bread into a circle.

Spray and cook the bowl to prevent the bread from sticking.

Place the slice of bread in the bowl and gently press down.

Add the rasher of bacon.

Add the egg.

Season with pepper and the sliced chilli (optional)

Cook in a preheated oven for 5 – 10 mins or until egg is done.

Maltabella Porridge

The SAFFA stall on the market has some special's on at the moment and Maltabella Porridge is one of them so I just had to buy a box.  We used to eat it at boarding school and boy did it bring back some memories! 

Ham & Cheese Omelettes

Omelettes can be eaten for breakfast or for dinner and can be filled with a variety of things.


Ingredients:
3 x medium eggs
Level teaspoon of dried mixed herbs or a heaped tablespoon of fresh chopped mixed herbs
50 g grated strong cheddar cheese
1 tablespoon olive oil or a teaspoon of butter
Salt and pepper to taste


Method:
Put the eggs, herbs and salt and pepper into a bowl and mix with a fork.
The idea is to get the egg whites and yolks just mixed together and no more. Don't whisk the eggs or mix for more than about 30 seconds otherwise you will incorporate too much air into the mix and the result will be a soufflé rather than an omelette.
Heat the oil or butter to a medium / high temperature in the frying pan. Pour in the egg mixture and after 30 seconds or so mix the firming egg mixture in the pan. This will allow uncooked liquid to get to the base of the pan and cook the mix quickly. After another 30 seconds, when the mix is half-cooked (see picture), sprinkle the cheese (or other ingredients) evenly over one half of the omelette.
Cook the omelette until the top has started to firm up and cheese is beginning to melt. This should take around a minute
Using an egg flip, flip the omelette over in half (the half without cheese to go over the half with cheese) as in the picture. Cook each side for a further 15 to 30 seconds or so until each side is very light golden brown.
When cooked, gently slide the omelette out of the frying pan and onto the pre-heated plate - this will avoid any chance of the omelette breaking.

Lemon & Cinnamon Pancakes

Don’t wait for Shrove Tuesday to make your pancakes! These pancakes are my favorite.


Ingredients:
100g (4oz) plain flour
1 egg
300ml (1/2 pint) milk
Cinnamon and lemon juice to serve
oil for frying

Method:
To make the pancake batter, add the milk, egg and then the flour and blend using an electric blender or food processor.
Add the egg and beat well.
Then add the milk gradually and beat to make a smooth batter.
Heat a little oil in a large frying pan until hot and then pour enough batter to thinly coat the base of the pan. Cook for a couple of minutes each side.
Serve sprinkled with cinnamon and lemon juice.

Breakfast

We tend to have a cooked breakfast over the week - end - bacon, egg, tomato, beans, sausages, fried banana (it's delicious - try it!) and toast.  Yum!