ADD A EGG BREAKFAST RECIPES
BREAKFAST EGG WRAPS RECIPE - BBC GOOD FOOD
Enjoy these protein-rich egg wraps filled with mushrooms and tomatoes for a quick, filling and healthy breakfast. It provides iron, folate and fibre.
Provided by Sara Buenfeld
Categories Breakfast, Brunch
Total Time 12 minutes
Prep Time 5 minutes
Cook Time 7 minutes
Yield 4
Number Of Ingredients 7
Steps:
- Thickly slice half the pack of mushrooms. Heat 2 tsp rapeseed oil in a non-stick pan. Add the mushrooms, stir briefly then fry with the lid on the pan for 6-8 mins. Stir in half the tomatoes then cook 1-2 mins more with the lid off until softened.
- Beat together the eggs really well with the parsley and oats. Heat a drop of oil in a large non-stick frying pan. Pour in a ¼ of the egg mix and fry for 1 min until almost set, flip over as if making a pancake. Tip from the pan, spread with a quarter of the mustard, spoon a ¼ the filling down the centre and roll up. Now make a second wrap using another ¼ of the egg mix and filling. If you're following our Healthy Diet Plan, save the rest for the following day.
Nutrition Facts : Calories 429 calories, FatContent 20 grams fat, SaturatedFatContent 4 grams saturated fat, CarbohydrateContent 31 grams carbohydrates, SugarContent 4 grams sugar, FiberContent 6 grams fiber, ProteinContent 28 grams protein, SodiumContent 0.55 milligram of sodium
BREAKFAST EGG WRAPS RECIPE - BBC GOOD FOOD
Enjoy these protein-rich egg wraps filled with mushrooms and tomatoes for a quick, filling and healthy breakfast. It provides iron, folate and fibre.
Provided by Sara Buenfeld
Categories Breakfast, Brunch
Total Time 12 minutes
Prep Time 5 minutes
Cook Time 7 minutes
Yield 4
Number Of Ingredients 7
Steps:
- Thickly slice half the pack of mushrooms. Heat 2 tsp rapeseed oil in a non-stick pan. Add the mushrooms, stir briefly then fry with the lid on the pan for 6-8 mins. Stir in half the tomatoes then cook 1-2 mins more with the lid off until softened.
- Beat together the eggs really well with the parsley and oats. Heat a drop of oil in a large non-stick frying pan. Pour in a ¼ of the egg mix and fry for 1 min until almost set, flip over as if making a pancake. Tip from the pan, spread with a quarter of the mustard, spoon a ¼ the filling down the centre and roll up. Now make a second wrap using another ¼ of the egg mix and filling. If you're following our Healthy Diet Plan, save the rest for the following day.
Nutrition Facts : Calories 429 calories, FatContent 20 grams fat, SaturatedFatContent 4 grams saturated fat, CarbohydrateContent 31 grams carbohydrates, SugarContent 4 grams sugar, FiberContent 6 grams fiber, ProteinContent 28 grams protein, SodiumContent 0.55 milligram of sodium
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HUEVOS RANCHEROS RECIPE | JAMIE OLIVER EGG RECIPES
The Mexican name for this dish is ‘huevos rancheros’ – eggs with chillies, tomatoes and peppers in burritos. It’s absolutely great if you've got a few mates round, and even better if you've got a hangover you’re trying to shake off!
From jamieoliver.com
Total Time 40 minutes
Cuisine https://schema.org/VegetarianDiet, https://schema.org/GlutenFreeDiet
Calories 218 calories per serving
From jamieoliver.com
Total Time 40 minutes
Cuisine https://schema.org/VegetarianDiet, https://schema.org/GlutenFreeDiet
Calories 218 calories per serving
- Peel and finely slice the onions and garlic. Deseed and finely slice the peppers and chillies.
- Get a large frying pan (make sure you’ve got a lid to go with it) on a high heat and add several good lugs of olive oil.
- Add the onion, garlic, peppers, fresh and dried chillies, bay leaves and a good pinch of sea salt and black pepper, and cook for 15 minutes, or until to softened and caramelised, stirring regularly.
- Pour in the tomatoes, using a spoon or potato masher to break them up. Bring to the boil, then turn down to a medium heat and cook for a further 5 minutes to reduce the sauce.
- When you’ve got a nice thick tomato stew consistency, have a taste and adjust the seasoning, if needed.
- Slice the fresh tomatoes and lay them over the top of the mixture.
- Use a spoon to make small wells in the tomato stew, then crack in the eggs so they poach in the thick, delicious juices – try to crack them in as quickly as you can so they all get to cook for roughly the same amount of time.
- Season from a height, put the lid on and let the eggs cook for around 3 to 4 minutes, or until cooked to your liking.
- Warm the tortillas while this is happening. You can pop them into the oven at 180°C/350°F/gas 4 for a few minutes, microwave them for a few seconds or even lay them over the lid of the pan so they heat up as the eggs cook.
- Take the lid off and check your eggs by giving them a poke with your finger. When they’re done to your liking, turn the heat off and take the pan to the table with the warmed tortillas, the Cheddar and a grater so everyone can get involved and make their own. Personally, I like to grate a bit of cheese right on to a warm tortilla, spoon an egg and some of the wonderful tomato stew on top, wrap it up, and eat it right away. What a beautiful way to wake up!
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