Savoury Recipes

Croque Madames

Ingredients

  • 3 tbsp.  unsalted butter, divided 2 tablespoons all-purpose flour
  • 1 1/4 c. whole milk
  • 1 tbsp. Dijon mustard
  • 1/4 tsp. freshly grated nutmeg
  • Kosher salt and freshly ground black pepper
  • 8 slices sourdough bread
  • 8 slices deli ham
  • 4 oz. Gruyere, grated (about 1 cup)
  • 4 large Eggbert eggs
  • Chopped flat-leaf parsley, for serving
    View Recipe

    Method

    1. Preheat oven to 218°C. Melt 2 tablespoons butter in a saucepan over medium heat until foamy. Add flour and cook, stirring, until pale and begins to foam, 1 to 2 minutes. Gradually whisk in milk. Cook, stirring often, until mixture is a pudding-like thickness, 14 to 16 minutes. Remove from heat and whisk in mustard and nutmeg. Season with salt. 
    2. Place 4 slices bread on a rimmed baking sheet. Top with half of the béchamel, dividing evenly. Top with ham and half of cheese. Top with remaining bread, béchamel, and cheese, dividing evenly. Bake until cheese is golden brown and bread is crisp on bottom, 12 to 15 minutes.
    3. Melt remaining 1 tablespoon butter in a nonstick skillet over medium heat. Crack eggs into skillet, making sure to keep them separate. Cook until whites are set but yolks are still runny, 3 to 5 minutes. Season with salt and pepper. Top sandwiches with eggs and sprinkle with parsley.
    Croque Madames

    Egg Sandwich

    A sandwich can be made without meat and still be filling. Those sliced eggs will look like happy rounds of sunshine peeking out between the slices of bread.

     

    Ingredients

    • 4 Slices Whole Grain Bread
    • 2 Eggs
    • 1-2 Tablespoons Light Mayonnaise
    • 2 Ripe Tomatoes
    • 1 Small Head Gem Lettuce
    View Recipe

    Instructions

    1. Boil the eggs: Bring a small pot of water to a boil. Once it has reached a rolling boil, pull pot off heat, cover with a lid, and leave eggs in hot water an additional 12-14 minutes for a firm yoke. Remove eggs from pot and place in a bowl of ice water to stop the cooking process. After a few minutes, peel shells off carefully and slice eggs in half lengthwise. Set aside.
    2. Prep the ingredients: Meanwhile, thinly slice lettuce and tomatoes.
    3. Assemble the sandwich: Spread mayonnaise on each slice of bread and sprinkle with salt and pepper to taste. Add egg, tomato slices, and lettuce.

      Homemade Pasta

      Prep Time: 1 hour
      Cook Time: 5 Minutes
      Total Time: 1 hour 5 minutes
      Serves: 6 servings

       

      Ingredients

      • 2 Eggbert eggs, beaten
      • 2 cups flour
      • 1 teaspoon salt
      • 1/4 cup water
      • 1/2 tablespoon olive oil
      View Recipe

      Instructions

      1. In a medium-sized bowl, combine the flour and salt. Make a well in the flour, add the slightly beaten egg and oil, and mix with your hands. The mixture should form a stiff dough. If needed, stir in 1-2 tablespoons of water.
      2. On a lightly floured surface, knead the dough for 3 to 4 minutes. Add more flour to your table surface if the dough starts to stick. Let the dough rest at room temperature for 30 minutes. 
      3. With a pasta machine or by hand, roll out the dough until it is at your desired thickness. If you’re using a pasta machine, you’ll want to start off with the widest roller setting, and roll through your dough. You can gradually reduce the width, running the dough through the roller with each setting. Use the machine or a knife to cut the pasta into strips of around 1cm wide, or according to your preferences.
      4. Let dry or cook immediately. If cooking fresh pasta, reduce the cooking time and check frequently to ensure that it does not become overcooked. Serve with a homemade pasta sauce. 

        Tomato & Avocado Egg Salad

        Prep Time: 25 min
        Cook Time: 15 min
        Total Time: 35 min
        Serves: 6 servings

        Ingredients

        • 6 large hard-boiled EGGS, sliced
        • 2 avocados, chopped
        • 1 cup tomato, chopped
        • 1/2 cup red onion, chopped
        • 1/4 cup fresh parsley or cilantro, chopped
        • 6 cups spinach leaves
        • OPTIONAL: Cooked chicken breast

        Dressing

        • 2 Tbsp. mayonnaise
        • 2 Tbsp. sour cream
        • 1 Tbsp. fresh lemon juice
        • Pinch salt
        • 1/3 tsp. hot pepper sauce
        View Recipe

        Instructions

        1. Mix dressing ingredients in small bowl.
        2. Reserve and refrigerate 6 centre slices from eggs for garnish.
        3. Chop remaining eggs.
        4. Combine chopped eggs, avocados, tomato, onion and parsley in large bowl; toss gently to mix.
        5. Add dressing and stir gently just until ingredients are evenly coated with dressing.
        6. Refrigerate at least 1 hour to blend flavors.
        7. SERVE on spinach leaves, topped with reserved egg slices.
        8. OPTIONAL: Serve with cooked chicken breast.


        Insider info:
        To hard-boil eggs:

        • Place eggs in saucepan large enough to hold them in single layer.
        • Add cold water to cover eggs by 1 inch.
        • Heat over high heat just to boiling.
        • Remove from burner.
        • Cover pan.
        • Let eggs stand in hot water about 15 minutes for large eggs (12 minutes for medium eggs; 18 minutes for extra-large eggs).
        • Drain immediately. Cool completely under cold running water or in bowl of ice water, then Refrigerate.
        • Hard-boiled eggs are easiest to peel right after cooling.
        • Cooling causes the egg to contract slightly in the shell.

        Egg Salad

        Prep Time: 10 minutes
        Cook Time: 5-10 Minutes
        Total Time: 20 minutes
        Serves: 4 servings

         

        Ingredients

        • 4 Eggbert eggs
        • 1 Pack of mixed greens, washed
        • 4 Radishes
        • 1 Red onion
        • 200g Rosa tomatoes, washed
        • 1 Avocado
        • 2 Tablespoons Dijon mustard
        • 2 Tablespoons white wine vinegar
        • ¼ Cup olive oil
        • Salt and pepper
        View Recipe

        Instructions

        1. Hard boil the eggs. Let cool.
        2. Thinly slice the red onion and radishes. Halve the rosa tomatoes and slice the avocado.
        3. Make the vinaigrette: in a jar with a lid, combine the olive oil, vinegar, and mustard with a pinch of salt and pepper. Close the jar and shake for a minute or two.
        4. Peel and slice the boiled eggs in half.
        5. In a salad bowl, add your mixed greens, tomatoes, avocado, onion and radishes. Drizzle your vinaigrette over and toss together until just combined. Top the salad with your boiled eggs. 

          Homemade Pasta

          Prep Time: 1 hour
          Cook Time: 5 Minutes
          Total Time: 1 hour 5 minutes
          Serves: 6 servings

           

          Ingredients

          • 2 Eggbert eggs, beaten
          • 2 cups flour
          • 1 teaspoon salt
          • 1/4 cup water
          • 1/2 tablespoon olive oil
          View Recipe

          Instructions

          1. In a medium-sized bowl, combine the flour and salt. Make a well in the flour, add the slightly beaten egg and oil, and mix with your hands. The mixture should form a stiff dough. If needed, stir in 1-2 tablespoons of water.
          2. On a lightly floured surface, knead the dough for 3 to 4 minutes. Add more flour to your table surface if the dough starts to stick. Let the dough rest at room temperature for 30 minutes. 
          3. With a pasta machine or by hand, roll out the dough until it is at your desired thickness. If you’re using a pasta machine, you’ll want to start off with the widest roller setting, and roll through your dough. You can gradually reduce the width, running the dough through the roller with each setting. Use the machine or a knife to cut the pasta into strips of around 1cm wide, or according to your preferences.
          4. Let dry or cook immediately. If cooking fresh pasta, reduce the cooking time and check frequently to ensure that it does not become overcooked. Serve with a homemade pasta sauce. 

            Tomato & Avocado Egg Salad

            Prep Time: 25 min
            Cook Time: 15 min
            Total Time: 35 min
            Serves: 6 servings

            Ingredients

            • 6 large hard-boiled EGGS, sliced
            • 2 avocados, chopped
            • 1 cup tomato, chopped
            • 1/2 cup red onion, chopped
            • 1/4 cup fresh parsley or cilantro, chopped
            • 6 cups spinach leaves
            • OPTIONAL: Cooked chicken breast

            Dressing

            • 2 Tbsp. mayonnaise
            • 2 Tbsp. sour cream
            • 1 Tbsp. fresh lemon juice
            • Pinch salt
            • 1/3 tsp. hot pepper sauce
            View Recipe

            Instructions

            1. Mix dressing ingredients in small bowl.
            2. Reserve and refrigerate 6 centre slices from eggs for garnish.
            3. Chop remaining eggs.
            4. Combine chopped eggs, avocados, tomato, onion and parsley in large bowl; toss gently to mix.
            5. Add dressing and stir gently just until ingredients are evenly coated with dressing.
            6. Refrigerate at least 1 hour to blend flavors.
            7. SERVE on spinach leaves, topped with reserved egg slices.
            8. OPTIONAL: Serve with cooked chicken breast.


            Insider info:
            To hard-boil eggs:

            • Place eggs in saucepan large enough to hold them in single layer.
            • Add cold water to cover eggs by 1 inch.
            • Heat over high heat just to boiling.
            • Remove from burner.
            • Cover pan.
            • Let eggs stand in hot water about 15 minutes for large eggs (12 minutes for medium eggs; 18 minutes for extra-large eggs).
            • Drain immediately. Cool completely under cold running water or in bowl of ice water, then Refrigerate.
            • Hard-boiled eggs are easiest to peel right after cooling.
            • Cooling causes the egg to contract slightly in the shell.

            Breakfast Egg Muffin

            Prep Time: 5 min
            Cook Time: 20 min
            Total Time: 25 min
            Serves: 12 servings

            Ingredients

            • 10 large eggs
            • 1/3 c. milk
            • 1 c. White Cheddar Cheese
            • 170g cooked bacon
            • 1/4 tsp. salt
            • 1/4 tsp. pepper
            • 1 Tbsp. fresh minced chives
            View Recipe

            Instructions

            1. Preheat oven to 375 degrees.
            2. In a large glass mixing bowl, combine eggs and milk and whisk well.
            3. Stir in 3/4 c. cheese, cooked bacon, salt, and pepper.
            4. Divide mixture evenly among 12 greased muffin cups.
            5. Sprinkle with remaining 1/4 c. cheese and fresh chives.
            6. Bake at 375 degrees for 20 minutes or until centers are set and muffins are beginning to brown 

              Tomato Olive Quiche

              Prep Time: 30 min
              Cook Time: 40 min
              Total Time: 70 min
              Serves: 8 Servings

              Ingredients

              • 1 sheet refrigerated pie pastry
              • 1/4 cup all-purpose flour
              • 1/2 teaspoon salt
              • 1/2 teaspoon pepper
              • 2 medium tomatoes, sliced
              • 2 tablespoons olive oil
              • 2 large eggs
              • 1 cup heavy whipping cream
              • 1 cup shredded sharp cheddar cheese
              • 1 can (6 ounces) pitted ripe olives, drained and finely chopped
              • 1/2 cup chopped sweet onion
              • 3 green onions, chopped
              • 4 slices provolone cheese
              View Recipe

              Instructions

              1. Unroll pastry into a 9-in. pie plate; flute edges. Line unpricked pastry shell with a double thickness of heavy-duty foil. 
              2. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer.
              3. In a large resealable plastic bag, combine the flour, salt and pepper. 
              4. Add tomato slices, a few at a time, and shake to coat. In a large skillet, cook tomatoes in oil for 1-2 minutes on each side or until golden brown.
              5. In a small bowl, whisk eggs and cream; stir in cheddar cheese. Sprinkle olives and onions into crust; top with two slices of provolone cheese. 
              6. Layer with tomatoes and remaining provolone. Pour egg mixture over the top.
              7. Bake at 375° for 40-45 minutes or until a knife inserted in the centre comes out clean. 
              8. Let stand for 10 minutes before cutting. 

                Easy Breakfast Pizza

                Prep Time: 10 min
                Cook Time: 15 min
                Total Time: 25 min
                Serves: 6

                Ingredients

                • 1 package refrigerated pizza dough
                • 1 cup shredded mozzarella cheese
                • 2 Eggbert Eggs
                • 1/2 cup milk
                • 1 cup shredded cheddar cheese
                • 1 cup chopped and cooked bacon
                View Recipe

                Instructions

                1. Preheat the oven to 220 degrees. Set aside a large pizza pan or baking sheet 

                2. Fry the bacon until half-cooked and drain the fat. Meanwhile, make the pizza.  

                3. Flour a large work surface and roll out the pizza dough to fit the size of your pan. 

                4. Using your finger tips, slide the dough onto the pan. 

                5. Sprinkle the mozzarella cheese on top. 

                6. In a medium bowl, whisk together the eggs and milk. Pour over the pizza dough.

                7. Top the pizza with the cooked bacon and cheddar cheese.

                8. Bake for 10-15 minutes in the top half of the oven until the cheese is bubbling

                9. Remove from the oven. Serve warm with optional sauces and, ENJOY!

                  Bacon & Egg Breakfast Nachos

                  Prep Time: 10 min
                  Cook Time: 15 min
                  Total Time: 25 min
                  Serves: 2-20

                  Ingredients

                  • 1 bag tortilla chips
                  • 6 Eggbert Eggs
                  • 4 slices of bacon, crispy and crumbled
                  • 4 diced green chilis
                  • 1 can Black beans, drained (remove as much liquid as possible to avoid making the chips soggy)
                  • Cheddar cheese, grated
                  • 1 can Red Enchilada Sauce-
                  • Sour Cream
                  • Guacamole
                  • Salsa or hot sauce
                  View Recipe

                  Instructions

                  1.  First preheat your oven to 200 degrees.  Then line a large cookie sheet with foil for easy clean up.
                  2. Spread a layer of tortilla chips on the bottom of the cookie sheet in a shallow layer.
                  3. Sprinkle eggs, black beans, and the green chillis over the top of the chips until they are covered then spread the grated cheese and bacon over the whole thing and place in the oven. You will bake the nachos around 8-12 minutes or until the cheese has melted completely over the top and the nachos are heated through.
                  4. Remove from the oven and generously drizzle with the enchilada sauce then top with sour cream, guacamole and salsa. Serve it up immediately and enjoy!

                    Breakfast Taco’s

                    Prep Time: 2 min
                    Cook Time: 3 min
                    Total Time: 5 min
                    Serves: 2

                    Ingredients

                    • 2 eggs
                    • 4 egg whites
                    • 1/2 cup canned black beans
                    • 1/4 tsp oregano
                    • 1/4 tsp cumin
                    • Salt and pepper
                    • 4 corn tortillas
                    • 1/4 cup avocado
                    • 1/4 cup salsa
                    View Recipe

                    Instructions

                    1. Spray a microwave safe dish with cooking spray. Whisk together the eggs, egg whites, black beans, cumin, oregano salt, and pepper. If your are adding extra veggies stir them in as well. If your veggies are raw, you can microwave them first for 1-2 minutes until just tender. 

                    2. Microwave the eggs for 1 minute. Remove and scramble with your fork. Return to microwave for 1-1.5 minutes until cooked through.

                    3. Warm the tortillas. I prefer to do this directly on the burner on the stove so they toast a bit but you could also microwave them for 10-15 seconds.

                    4. Assemble your tacos with your favorite salsa, avocado, and any additional toppings.

                      Avocado Cups

                      Prep Time: 10 min
                      Cook Time: 10 min
                      Total Time: 20 min
                      Serves: 8

                      Ingredients

                      • 4 Medium Avocados

                      • 4 Large Eggs

                      • 2 Tbsp Microgreens (for garnish)

                      • 1/2 Small Roma tomato, diced

                      • 1/4 Cup Shredded cheddar cheese

                      • 1 Tbsp Olive oil
                      View Recipe

                      Instructions

                      1. Cut the avocados in half and remove pits. Scoop a little bit of avocado out of each half to make a bowl shape to fit the egg in. Set aside.

                      2. Heat olive oil in a small pan over medium heat.

                         

                      3. Crack eggs into a bowl and beat with a fork until well combined. Pour the eggs into the heated pan and allow them to cook, stirring gently. Scramble the eggs and mix in the cheese, salt and pepper about 1 minute before the eggs are done. You can either mix in the tomatoes and micro greens, or top on your eggs whichever you prefer.

                         

                      4. Scoop eggs into the avocado, and enjoy!

                        Breakfast Quesadillas

                        Prep Time: 10 min
                        Cook Time: 5 min
                        Total Time: 15 min
                        Serves: 6

                        Ingredients

                         

                        DIP

                        • 1/2 cup sour cream
                        • 2 tbsp chopped fresh cilantro
                        • 1 Tspn finely chopped fresh garlic

                         

                        QUESDILLAS

                        • 3 flour tortillas
                        • 2 tbsp butter with canola oil
                        • 1/2 cup chopped onion
                        • 1/2 cup chopped green or red pepper
                        • 6 Eggbert Eggs, beaten
                        • 6 slices crisply cooked bacon
                        • 6 slices cheese

                         

                        View Recipe

                        Instructions

                        1. Combine all dip ingredients in a bowl; set aside

                        2. Spread 1 side of each tortilla with 2 teaspoons butter. Place tortillas onto cutting board, buttered side down.

                        3. Melt remaining butter in non-stick pan over medium heat. Add onion and green pepper; cook 2-3 minutes or until veggies are crisply tender. Add beaten eggs; continue cooking, lifting gently and stirring slightly to allow uncooked portions to flow underneath, 2-3 minutes or until set. Remove form heat.

                           

                        4. Assemble quesadillas by placing 2 halves cheese over half of each tortilla. Layer with 1/3 eggs, 2 strips bacon and 2 halves cheese. Fold other half of tortilla over filling. Press down slightly.

                           

                        5. Heat frying pan over medium heat. Cook each quesadilla, turning once, 2-3 minutes or until lightly browned. 

                           

                        6. Cut each in half; serve with dip. 

                          Zola Nene’s Breakfast Burger

                          Prep Time: 20 min
                          Cook Time: 35 min
                          Total Time: 55 min
                          Serves: 4

                          Ingredients

                          • 30 ml olive oil

                          • 125g bacon, chopped

                          • 10 small button mushrooms, sliced

                          • 500g beef mince

                          • salt and pepper to taste

                          • 15ml chopped fresh thyme

                          • 30ml chopped fresh parsley

                          • 150g Cheddar cheese, grated

                          • 4 English muffins

                          • 4 eggs, fried

                          Tomato relish:

                          • 250g cherry tomatoes
                          • 1 cloves
                            garlic, crushed
                          • 30ml balsamic vinegar
                          • 15ml brown sugar
                          View Recipe

                          Instructions

                          1.  Heat half the oil in a pan, then add the bacon and fry until crispy. Remove from the pan and set aside.

                             

                          2. In the same pan, fry the mushrooms until golden and softened, then set aside along with the bacon.

                          3. Mix together the mince, salt and pepper, thyme and parsley, then shape into 4 patties.

                          4. Heat a griddle pan, drizzle the patties with the remaining olive oil then grill on both sides.

                          5. To prepare the tomato relish, place the cherry tomatoes, garlic, balsamic vinegar and brown sugar in a clean pan and simmer gently until the tomatoes start to burst and soften.

                          6. Cut the muffins in half, and toast.

                          7. Assemble each burger by placing half a muffin on a plate. Top with some relish, burger patty, cheese, mushrooms, bacon and fried egg, more relish and finally the other half of the muffin.

                             

                            Fluffy Cottage Egg Casserole

                            Prep Time: 15 min
                            Cook Time: 45 min
                            Total Time: 60 min
                            Serves: 8

                            Ingredients

                            • 8 large eggs 
                            • 1/2 cup all-purpose flour
                            • 1 teaspoon baking powder
                            • 1/2 teaspoon salt
                            • 1/2 teaspoon pepper
                            • 1 and 3/4 cup cottage cheese
                            • 2 cups shredded cheese 
                            • 113g diced bell pepper or jalapeno can be substituted
                            • butter, vegetable oil, or shortening to grease baking dish
                            View Recipe

                            Instructions

                            1. Preheat oven to 180 degrees. Grease your baking dish.
                            2. In a large bowl, whisk eggs. 
                            3. Add flour, baking powder, salt, and pepper and mix well. Stir in cottage cheese, shredded cheese, and pimento.
                            4. Pour in egg mixture into prepared pan and bake for 45-55 minutes. Cook time will vary depending on the shape of your baking dish. Allow more time for deep dishes. Cover the top with foil if it starts getting more brown that you prefer.
                            5. Let cool for 5-10 minutes before serving

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