VEG EGG RECIPES
TODDLER RECIPE: MINI EGG & VEG MUFFINS | BBC GOOD FOOD
These egg and vegetable muffins are packed with courgette, carrot, peas, eggs and feta cheese. Make them for your toddler as a snack, or for lunch
Provided by Caroline Hire – Food writer
Categories Lunch
Total Time 20 minutes
Prep Time 3 minutes
Cook Time 17 minutes
Yield Makes 6
Number Of Ingredients 6
Steps:
- Heat the oven to 200C/180 fan/gas 6. Grease 6 holes of a muffin tin. Put the carrot, courgette and peas (about 190g veg) in a microwaveable dish with 2 tbsp water. Cover with cling film and cook for 2 mins or until tender. Drain the veg.
- Beat the eggs and stir in the veg and feta. Pour into the 6 holes. Bake for 15 minutes until the eggs are set. Leave for a minute or two, then use a knife to carefully remove the muffins.
Nutrition Facts : Calories 87 calories, FatContent 6 grams fat, SaturatedFatContent 2 grams saturated fat, CarbohydrateContent 2 grams carbohydrates, SugarContent 1 grams sugar, FiberContent 1 grams fiber, ProteinContent 8 grams protein, SodiumContent 0.3 milligram of sodium
POACHED EGG RECIPE | JAMIE OLIVER RECIPES
Perfect poached eggs are a real joy, and easier than you think to get right.
Total Time 10 minutes
Yield 2
Number Of Ingredients 1
Steps:
- Half-fill a wide pan with boiling salted water, and bring it to a light simmer over a medium heat.
- Crack one of the eggs into a cup and gently pour it into the water in one fluid movement. Repeat with the rest of the eggs. You’ll see them begin to cook immediately – don’t worry if the edges look a little scruffy. Depending on the pan, a really soft poached egg should take around 2 minutes and a soft to firm one will need 4 minutes (it depends on the size of the eggs and whether you’re using them straight from the fridge).
- To check whether they’re done, remove one carefully from the pan with a slotted spoon and give it a gentle push with a teaspoon. If it feels too soft (use your instincts), put it back and give the eggs a minute or two more in the water to firm up.
- When they’re ready, remove them to some kitchen paper to dry off and serve with buttered toast and a sprinkle of sea salt and black pepper.
Nutrition Facts : Calories 163 calories, FatContent 12.4 g fat, SaturatedFatContent 3.3 g saturated fat, ProteinContent 14.1 g protein, CarbohydrateContent 0.0 g carbohydrate, SugarContent 0.0 g sugar, SodiumContent 1.41 g salt, FiberContent 0.0 g fibre
More about "veg egg recipes"
EASY EGG MUFFINS RECIPE - BBC GOOD FOOD
Make these mini egg muffins for an easy breakfast or lunch with the kids. Add chopped ham, bacon or smoked salmon, if you fancy
From bbcgoodfood.com
Total Time 40 minutes
Category Lunch, Snack
Calories 229 calories per serving
From bbcgoodfood.com
Total Time 40 minutes
Category Lunch, Snack
Calories 229 calories per serving
- Whisk the eggs with the milk, smoked paprika and half the cheese in a bowl. Add the cooked veg. Pour the egg mixture into the muffin holes and top each with the remaining cheese and a few chives, if you like. Bake for 15-17 mins or until golden brown and cooked through.
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MY VEGGIE PASTIES | JAMIE OLIVER VEGETABLE RECIPES
From jamieoliver.com
Total Time 1 hours 45 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 516 calories per serving
Total Time 1 hours 45 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 516 calories per serving
- Tear the mushrooms into a bowl, scatter over 15g of sea salt (most of this will drain away later) and scrunch together, then leave for 30 minutes, scrunching occasionally.
- Tip the flour into a bowl with a pinch of salt, then chop and rub in the butter. Make a well in the middle, slowly pour in 200ml of cold water, then mix, pat and bring it together.
- Wrap in clingfilm and chill in the fridge for 1 hour.
- After 30 minutes the mushrooms should feel quite soggy, so squeeze firmly to remove as much salty liquid as you can (the mushrooms should end up weighing around 400g).
- Peel the swede, potatoes and onion and slice into small pieces, roughly the same size and thickness as a pound coin.
- Mix the veg with the mushrooms, then add the rosemary and a few generous pinches of black pepper.
- Preheat the oven to 180°C/350°F/gas 4.
- Divide the pastry into 8, then roll out into 20cm rounds on a clean flour-dusted surface. Divide up the filling, then scrunch and pile it to one side of the middle, leaving a 2.5cm gap around the edges.
- Lightly brush the exposed pastry with beaten egg, fold over and press the edges down, then twist and crimp with your fingers and thumbs to seal.
- Eggwash, then place on a lined baking sheet and bake for 40 minutes, or until golden. Serve with a watercress and apple salad and a dollop of English mustard.
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TODDLER RECIPE: MINI EGG & VEG MUFFINS | BBC GOOD FOOD
These egg and vegetable muffins are packed with courgette, carrot, peas, eggs and feta cheese. Make them for your toddler as a snack, or for lunch
From bbcgoodfood.com
Total Time 20 minutes
Category Lunch
Calories 87 calories per serving
From bbcgoodfood.com
Total Time 20 minutes
Category Lunch
Calories 87 calories per serving
- Beat the eggs and stir in the veg and feta. Pour into the 6 holes. Bake for 15 minutes until the eggs are set. Leave for a minute or two, then use a knife to carefully remove the muffins.
See details
EASY EGG MUFFINS RECIPE - BBC GOOD FOOD
Make these mini egg muffins for an easy breakfast or lunch with the kids. Add chopped ham, bacon or smoked salmon, if you fancy
From bbcgoodfood.com
Total Time 40 minutes
Category Lunch, Snack
Calories 229 calories per serving
From bbcgoodfood.com
Total Time 40 minutes
Category Lunch, Snack
Calories 229 calories per serving
- Whisk the eggs with the milk, smoked paprika and half the cheese in a bowl. Add the cooked veg. Pour the egg mixture into the muffin holes and top each with the remaining cheese and a few chives, if you like. Bake for 15-17 mins or until golden brown and cooked through.
See details
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