10-Minute Baked Eggs With Mushroom and Spinach

The little ceramic vessels are perfect for housing eggs, organic meats, farm fresh goats or sheep cheese, and vegetables and then tossing in the oven. What emerges 10 minutes later is a perfectly cooked egg—whites soft but firm, yolk gloriously runny—surrounded by a tasty and filling supporting cast.

INGREDIENTS

1 Tbsp olive oil
1  Small onion, chopped
2  Cups mushrooms, sliced
1⁄2 Bag frozen spinach, thawed
1 Green chilli (low-medium spice)
Salt and black pepper to taste
4 eggs

Toppings: Parsley, Coriander, Dill

METHOD

Preheat the oven to 175°C

Heat the oil in a large skillet set over medium heat.

Add the onion and cook for about 3 minutes, until translucent.

Add the mushrooms and cook for about 5 minutes, until lightly browned.

Stir in the spinach and chilli, and cook for a few minutes, until the spinach is heated through.

If any water from the spinach accumulates in the pan, carefully drain.

Season with salt and pepper.

Divide the mixture among 4 6-ounce oven-safe ramekins that have been lightly greased with butter.

Carefully crack an egg into each, making sure to keep the yolks intact.

Place the ramekins in a baking dish and bake until the whites are just set but the yolks are still runny, about 10 minutes.

Vegetarian Black Bean Omelet

Why shell out your hard-earned dollars for an overpriced gut bomb when you can make something better, healthier, and cheaper at home in 10 minutes flat?

INGREDIENTS

150g Black beans, cooked and drained
Juice of 1 lime
1⁄4 tsp cumin
8 eggs
Chopped tomatoes
Chilli spices
Sliced avocado (optional)

METHOD

Pulse the black beans, lime juice and cumin into a food processor until it has the consistency of refried beans, adding a bit of water to help if necessary.

Coat a small nonstick pan with olive oil and heat over medium heat.

Crack two eggs into a bowl and beat with a bit of salt and pepper.

Add the eggs to the pan, then use a spatula to stir and then lift the cooked egg on the bottom to allow raw egg to slide under.

When the eggs have all but set, spoon a quarter of the black bean mixture down the middle of the omelet.

Use the spatula to fold over a third of the egg to cover the mixture in the centre, then carefully slide the omelet onto a plate, using the spatula flip it over at the last second to form one fully rolled omelet.

Repeat with the remaining ingredients to make four omelettes. Garnish with topping of choice, salad and avocado slices.

Hearty Italian Hash With Eggs

Is there anything more satisfying than a hearty breakfast hash?

 INGREDIENTS

2 Tbsp olive oil
1 small red or sweet potatoes, cut into thin slices
1 1/2 cups sliced mushrooms
1/2 cup chopped fresh peppers
1/2 cup chopped onions
1 tsp Italian seasoning
2 cups thinly sliced kale
4 eggs
Salt and black pepper to taste

METHOD

In a large pan, heat oil over medium heat. Add potatoes; cover and cook for 10 minutes, stirring once, until potatoes are nearly tender.

Add mushrooms, peppers, onion, and Italian seasoning; cook 3 minutes. Add kale; cook for 3 to 5 minutes, or until kale has wilted and all vegetables are tender.

Meanwhile, add oil into a nonstick pan. Heat over medium heat. Break eggs into pan. Reduce heat to low; cook eggs for 3 to 4 minutes, or until whites are completely set and yolks start to thicken.

Serve fried eggs over hash. Season with salt and pepper.

Flavourful Red and Green Breakfast Salad

Who says you can’t have salad for breakfast? With this red and green breakfast salad recipe, you can enjoy a crunchy bowl of veggies any time of day.

INGREDIENTS

1 Bunch of asparagus, trimmed and cut into 2-inch pieces
1 cup of cherry tomatoes
6 cloves garlic, quartered
1 Tbsp plus 2 tsp extra-virgin olive oil
2 slices sourdough bread, cubed
3 cups chopped stemmed kale
3 cups baby spinach
1 1/2 cups cooked quinoa, chilled
4 cups water
1 Tbsp apple cider vinegar
8 eggs
Salt and black pepper to taste

METHOD

Preheat oven to 200°C. Place asparagus, tomatoes, and garlic in a single layer on a 15 x 10 x 1-inch baking pan. Drizzle with 2 tsp oil. Roast for 10 to 12 minutes, or until asparagus is tender. Place sourdough bread cubes on a rimmed baking sheet and bake for 5 minutes or until crisp and browned.

Portion kale and spinach into four serving bowls. Top with quinoa, roasted vegetables, and croutons.

Meanwhile, add the water and vinegar to a large skillet. Bring vinegar mixture to boiling; reduce heat to simmering. Break an egg into a cup and slip egg into the simmering water. Repeat with three more eggs. Simmer eggs for 3 to 5 minutes, or until whites are completely set and yolks begin to thicken but are not hard. Remove from water with a slotted spoon. Repeat with remaining four eggs. Serve atop salad.

Drizzle with 1 Tbsp oil and salt and pepper, if desired.

Easy Frittata With Arugula and Red Peppers

A win-win! A great breakfast item, this frittata is an absolutely perfect start to your day

INGREDIENTS

1⁄2 Tbsp olive oil
1⁄4 cup roasted red peppers, chopped
1 clove garlic, minced 
4 cups baby spinach
8 eggs, beaten
Salt and black pepper to taste
1⁄2 cup crumbled organic goat cheese (optional)

METHOD

Preheat the oven. Heat the olive oil in a nonstick, 12″ oven-safe skillet over medium-low heat.

Add the roasted pepper and garlic and cook for about 1 minute, until the garlic is fragrant

Stir in the arugula and cook for another 2 minutes or so, until lightly wilted.

Then pour the eggs over the top.

Season the eggs with a good amount of salt and pepper, then dot with the crumbled goat cheese, if desired.

Cook on the stovetop for 5 to 6 minutes, until most of the egg has set.

Place the pan 6″ under the oven and cook for about 3 minutes, until the rest of the egg has fully set and the top of the frittata has begun to brown.

Cool slightly, remove from the pan, and cut into wedges.