Eggs are versatile, cheap and an easy way to consume your protein. What’s more, is that they contain several nutrients that are essential for a healthy diet.
We cannot deny the magic of a classic fried egg on toast, but with eggs being so delicious and versatile it would be a shame not to try a little innovation.
Health For Mzansi’s resident dietician Andrea du Plessis suggests that, apart from using them as an easy breakfast option, eggs could be incorporated into snack time and other delicious meals too.
Did you know?
Lutein, the nutrient identified as being responsible for the brain-support benefits of avocados, is found in eggs. The popularity of eggs have grown in leaps and bounds, from it having “don’t eat” to almost “superfood” status. It is a valuable source of protein, B vitamins, vitamin D and lutein, to name a few.
Try these recipes to egg up your life:
Don’t know what to do with the leftover braai meat from the night before? Chef Mynhardt Joubert has a well-thought-out solution for you.
Enjoy something meaty with the Paarl-based culinary maestro’s braai shakshuka:
Some leftover braai meat such as boerewors, lamb chops and steak
2 onions, peeled and chopped
4 garlic cloves, peeled and minced
2 tins Rhodes Indian tomato mix
1 jar Pakco vegetable pickle
30 ml Hinds paprika
10 ml Hinds cayenne pepper
Sugar, salt and pepper to taste
3 packets low GI seeded brown buns
- Heat some oil in a large frying pan and add the onions and garlic.
- Fry until golden brown and add the leftover braai meat.
- Add the tomato, veg pickle, paprika and cayenne and season to taste with salt, pepper and sugar. Boil for 10 minutes.
- Crack the eggs one by one into the shakshuka sauce and cover with a lid until the eggs are cooked to your liking.
- Serve with the seeded brown buns.
Eggs benedict anyone?
Looking to add some tenderness to your life? What’s softer than some eggs benedict and salmon?
Head chef at the Park Inn by Radisson, Tharwat Londt, shares his recipe for the bougie dish. With yet another cold front in full force, the only way we are getting out of bed is to make this luxurious breakfast. Here’s his smoked salmon benedict:
An English muffin
Some smoked salmon
Fresh wild rocket
2 eggs, the freshest possible
2 large egg yolks
1 tablespoon cold water
120g butter, melted and clarified
Pinch of salt
1 table spoon fresh lemon juice
- In a medium heatproof bowl, set over (but not in) a large saucepan filled with 5cm of simmering water, whisk the egg yolks with the cold water and salt until warm to the touch. Slowly drizzle in half of the melted butter in a thin stream, whisking constantly until incorporated.
- Continue whisking in the melted butter until the sauce is thick and emulsified. Whisk in the lemon juice and set aside.
- (For béarnaise, use white wine vinegar instead of lemon juice and add some chopped fresh tarragon.)
- Fill a medium-sized saucepan with about 10cm of water and bring to the boil, then drop it down to a gentle simmer and add 1 tablespoon of spirit vinegar. The vinegar helps to coagulate the egg white and hold that “perfect” poached egg shape.
- If possible, crack the eggs into their own ramekins to make it a little easier to place them into the water and you will be able to remove any bits of shell that might fall into the egg.
- Next, stir the water to create a vortex, then gently drop your eggs into the middle of the whirlpool. This helps to form “the white jacket” around the egg yolk. Leave these to poach until your desired consistency, about 3½ minutes for soft-poached.
- While that is poaching, cut the muffin in half like a burger bun and toast.
- Place muffin on a plate and top with fresh rocket and salmon.
- When your eggs are ready, using a slotted spoon, gently lift them out of the water and allow the excess water to drip off, then gently place the egg on top of the muffin.
- Now top with hollandaise and season with fresh cracked black pepper and a pinch of salt.