Savoury Recipes

Egg Salad

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



  • 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
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  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



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


    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


      • 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


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


      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


      • 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


      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


        • 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
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        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


          • 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


          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


            • 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


            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


              • 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


              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


                • 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


                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




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



                  • 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


                  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


                    • 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


                    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


                      • 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


                      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