Mac ‘n Cheese
2 jumbo eggs
125 ml grated cheese (your choice)
2 rashers bacon, diced
45 ml cornflour
250 ml milk
250 ml cooked and seasoned macaroni, drained
1 extra bacon rasher, very crisply grilled and finely chopped (optional)
In a mixing bowl, beat the eggs, stir in the cheese and set aside.
In a pan, cook the bacon in its own fat until crisp. Mix the corn flour with a little cold water into a thin paste and whisk into the milk (using the quantity cornflour suggested will give you a thick sauce; if you want it thinner, use 30 ml cornflour). Pour the mixture over the bacon and stir rapidly until thickened.
Now whisk a few large spoons of the milky sauce to the egg and cheese mixture and then pour in the rest. Whisk well and return the lot to the saucepan. Stir continuously over medium heat until the cheese has melted and the eggs have cooked and thickened the sauce slightly more. Be careful of high heat or overcooking – you may end up with globs of scrambled egg amongst the macaroni.
Finally, add the cooked, well-drained macaroni and stir just until the mac is hot then serve topped with the optional fine bacon bits.
Fluffy Frog Eggs with Cinnamon Sugar
125 ml tapioca
550 ml milk
80 ml sugar
Large pinch salt
3 large eggs, separated
125 ml cream
Soak the tapioca according to the pack instructions then drain. When done, whisk together the milk, sugar and salt then add the drained tapioca. Bring to a boil over medium heat, stirring constantly and carefully with a wooden spoon. The mixture will start to thicken so turn down the heat and continue to cook and stir for 20 to 30 minutes or until the tapioca is soft.
Whisk together the egg yolks and cream and stir into the mixture. Cook for a further minute then remove from heat. Beat the egg whites until stiff then fold lightly into the mixture preserving as much of the fluffiness as you can. Serve in bowls, sprinkled with cinnamon sugar.
Serves 6 – 8
Fuzzy Egg Nests
1 egg, separated
30 ml grated cheese
15 ml very finely diced tomato
Beat the Nulaid egg white until stiff. Pile onto a baking sheet that you’ve lined with baking paper and with the back of a small spoon, make a hollow into the centre into which the egg yolk will fit.
Bake in the oven preheated to 180 ºC for 15 minutes. Remove from oven and slide the Nulaid egg yolk into the cavity. Combine the cheese and tomato and sprinkle over the yolk only.
Return to the oven and bake for a further 6 minutes or so until the yolk is cooked to your liking. Serve at once.
Cheesy French Fingers
30 ml milk
2 slices bread
Sunflower or olive oil
Maple syrup (optional)
Beat the egg with the milk and pour into a shallow dish.
Sandwich the slices of bread together with the cheese inside. You can trim the crust or not, depending on your habit. Now, briefly soak both sides of the sandwich in the egg mixture.
Heat a non-stick pan and brush with a little oil. Cook both sides of the sandwich until golden, crisp and the cheese starts to melt, pressing it gently down with a spatula. When cooked to your liking, cut into fingers and serve with the syrup, if using.
Hide ‘n Seek Eggies
2 slices brown bread
Cheese to sandwich
Butter or margarine
1 large egg
Sandwich together the bread with the cheese in the middle. Using a small glass (shot glass will do), punch a hole into the centre of the sandwich. Spread the bread slices thinly on the outside with butter or margarine.
Heat a pan and put the sandwich in the pan. If you want to, you can cook the punched-out circle at the same time. When the one side is lightly browned to your liking, flip the sandwich over and carefully break the egg into the cavity. Cook on low heat until the egg white seems to have firmed almost to the top. Now carefully turn it over and cook the other side for a minute or so or until cooked to your liking. Serve at once.
1 x 425 g can tomato and onion mix
Seasonings: sugar, salt, dried oregano
30 ml sunflower or oil
125 ml finely chopped onion
125 ml grated carrot
125 ml very, very finely chopped celery
4 rashers bacon, finely diced
250 ml cooked spaghetti
6 jumbo eggs, beaten and lightly seasoned to taste
150 g mozzarella cheese, thinly sliced
In a saucepan, cook the tomato and onion mix rapidly until reduced and thickened to your liking then season to taste. Remove from heat and set aside until required.
Using a frying pan that has an oven-safe handle, heat the oil and add the onion. Sauté lightly until translucent then add the carrot, celery and bacon. Sauté until the veggies are cooked and really soft. Add the spaghetti and toss lightly. Pour over the beaten eggs. Cook slightly on the plate without stirring to seal the bottom. Now place the pan in the oven, preheated to 180 ºC and bake for 20 – 30 minutes or until the eggs are set but still a little creamy.
Remove the pan from the oven and spread the surface with the tomato sauce. Top with the cheese slices and return to the oven until the eggs are just firm and the cheese has melted.
Serve sliced in wedges.
Serves 4 - 6