I’m a big fan of eggs. I love them almost as much as I love avocado, which is a lot! They’re cheap, reasonably good for you and can be added to a surprisingly amount of dishes for an extra wow factor. Here are three of my favourites:
Ratatouille with baked egg, cheddar, chilli flakes and coriander.
1/2 a courgette
1/2 a tin of chopped tomatoes
6 small mushrooms
1 tbsp tomato sauce
1/2 tbsp smoked paprika
Handful of cheddar, cut into cubes
Coriander, to finish
Slice the courgette and fry with the mushrooms and onion on each slide until they begin to brown.
Add the chopped tomatoes, tomato sauce and smoked paprika, heating for a few minutes.
Place in a oven dish and bake for 10-15 minutes at 180C.
Remove from the oven, crack an egg into the centre of the dish and space out the cubes of cheddar.
Bake for a further 6-8 minute or until the egg is cooked.
Remove and garnish with chilli flakes and coriander.
Mushroom risotto stuffed pepper with egg, chilli flakes and parsley
1 portion of brown rice (enough for one person)
Gluten free vegetable stock cube
1 red pepper
1/2 onion, finely chopped
5 small mushrooms, finely chopped
Cook the brown rice as per packet instructions with a the stock cube absorbed within the water.
While the rice cooks, cut the top off the pepper and cut out the seeds inside. Bake in an oven for 15-20 minutes at 180 C.
In the meantime, fry the mushrooms and onion, adding the rice once it’s cooked until it becomes sticky. If you need to add more dry stock cube, then do so. (I often make more risotto then is needed as you don’t need all that much for the pepper. I’ll then eat this when the rest is baking as a little snack or save it for lunch the next day.)
Remove the pepper from the oven, stuff with the risotto, then careful crack an egg into the top.
Place back in the oven and cook for roughly 6-8 minutes, or until the egg is baked.
Remove from the oven and garnish with chilli flakes and parsley.
Mashed avocado with lemon juice, black pepper and chilli flakes with a poached egg
1/2 gluten free pitta bread
1 small avocado
1 tbsp lemon juice
Mash the avocado with a fork and add the lemon juice, black pepper and chilli flakes.
Poach the egg by boiling a saucepan of water. Crack the egg into a small egg cup, then gently lower into the water. Cook on a low heat for 3 minutes.
While the egg poaches, toast the pitta and cut in half.
Layer with the mashed avocado and add the poached egg on top, seasoning with chilli flakes.
I added chilli sauce afterwards for an extra kick.