Classic egg salad
Ingredients for 2 servings:
- 4 large eggs
- 1/2 glass of mayonnaise
- 1 small onion
- 1 small bunch of chives
- 2 teaspoons of salt
- 2 teaspoons of freshly ground pepper
- 1 squirt of lemon juice
Preparation:
- Hard boil the eggs in bubbling water, this takes about 10 minutes. Then chill and let cool down
- Peel the eggs and cut them into small cubes with a knife.
- Peel and chop the onions and fold into the eggs.
- Mix the mayonnaise with salt and pepper, add a splash of lemon juice and stir vigorously
- Mix the salad dressing with the eggs and onions and mix well.
- Then let the egg salad stand in the refrigerator for about 1 hour.
- Wash the chives and cut into large rolls and spread over the egg salad just before serving.
Egg in the bacon nest
Ingredients for 4 servings:
- 8 thin slices of bacon
- 4 eggs
- 4 Edam cheese cubes
- 2 tbsp butter
- 25 ml of cream
- 1 pinch of salt
- White pepper
Preparation:
- Line four muffin cases with butter and place the bacon slices crosswise.
- Place the Edam cubes in the molds and break one egg over each. Season with a little salt and pepper and brush with cream.
- Bake in the preheated oven at 175 degrees for about 15 minutes.
- Remove the nests from the molds and serve with garnish as desired.
Beef bouillon with eggs
Ingredients for 4 servings:
- approx. 250 g beef bones
- 1 bunch of soup vegetables
- 1 onion with skin
- 1 liter of cold water
- 1 egg
- some chives
- salt and pepper
Preparation:
- Put the beef bones together with the soup vegetables (without parsley) in 1 liter of cold water and bring to the boil. Let simmer slowly (approx. 30 minutes).
- Remove the bones and vegetables and season the broth with salt and pepper.
- Put the egg in a cup, stir with a fork and slowly pour into the hot bouillon.
- Sprinkle with chives and serve.
Baked avocado with egg filling
Ingredients for 2 servings:
- 2 ripe avocados
- 4 small eggs
- 4 slices of bacon
- some olive oil
- Lemon juice
- salt and pepper
Preparation:
- Halve the avocados and carefully remove the two stones.
- Break open the eggs and let them run into the hollows of the removed core.
- Cut the bacon into small pieces and spread over the eggs.
- Pour a little salt and pepper as well as a dash of lemon juice and olive oil over it.
- Bake the whole thing in the oven at 180 degrees until the egg visibly stagnates.
Stuffed eggs with smoked salmon
Ingredients for 12 servings:
- 6 large eggs
- 2 teaspoons medium hot mustard
- 100 g double cream cheese
- 2 slices of smoked salmon
- salt and pepper
Preparation:
- Boil the eggs hard for 10 minutes, quench and peel them. Then cut in half and remove the egg yolk.
- Mix the egg yolk with the mustard and cream cheese in a small bowl and season with salt and pepper. Then pour the mixture into the egg white halves with a teaspoon.
- Finish off a small piece of smoked salmon and drape it with seasoning powder or dill. If you are not a fan of salmon, you can simply leave it out.
Omelette with ham, cheese and rocket
Ingredients for 1 serving:
- 3 eggs
- 2 slices of ham
- 2 slices of cheese
- a handful of arugula
- 2 tablespoons oil
- salt and pepper as required
Preparation:
- Whisk the eggs, add salt and pepper.
- Heat some oil in the pan and add the egg to the pan. When the egg is set, turn it with a spatula.
- Spread the ham and cheese on the omelette.
- When the cheese has melted, spread the washed rocket over the omelette and close it. Finished!
Meatloaf with egg
Ingredients for 6 servings:
- 1.5 kg of minced meat
- 7 large eggs
- 5 small onions
- 1 handful of parsley
- 3 tsp mustard
- 2 tbsp creme fraiche
- 5 tbsp oil
- 1 teaspoon salt
- 1 teaspoon black pepper
Preparation:
- Peel the onions and then cut them into small cubes.
- Mix the onions, two eggs and the spices together.
- Now add the minced meat and knead everything into a kind of dough. Roll out the dough about 1.5 to 2 cm thick.
- Boil the remaining 5 eggs, place on the dough and roll up.
- Put the raw roast in a baking tin coated with oil and brush with the remaining oil.
- Bake in the oven at 180 degrees for about 50 minutes. Finished!
Fried meat loaf with fried egg
Ingredients for 4 servings:
- 400 g of coarse meat loaf
- 8 eggs
- some margarine
- some salt, pepper and paprika powder
Preparation:
- Cut the meat loaf into eight thick slices.
- Put some margarine in a pan and fry the slices on both sides.
- Fry eight fried eggs and season with salt, pepper and paprika.
- Spread the eggs on the meat loaf and serve.
Low carb egg burger buns
Ingredients for 3 servings:
- 3 medium-sized eggs
- 100 g cream cheese
- Sesame seeds
- a bit of salt
- You choose the remaining ingredients as you like (e.g. lettuce, tomatoes, onions, cucumber and cheese)
Preparation:
- Separate the eggs and mix the yolks with the cream cheese and salt.
- Beat the egg white until stiff and fold into the mixture.
- Now shape these into six equal piles on baking paper and sprinkle each with a little sesame.
- Bake at 150 degrees for about 25 minutes until golden brown. Then let it cool down and top it with salad, patties and the like as a roll substitute.
Scrambled eggs with asparagus, cheese and peppers
Ingredients for 1 serving:
- 2 eggs
- 5 stalks of green asparagus
- 1 red pepper
- 1 tbsp grated cheese
- 1 tbsp margarine
- some mineral water
- some salt, paprika and nutmeg
Preparation:
- Cut the woody ends from the asparagus and cut the rest into 2 cm long pieces.
- Cut the peppers into bite-sized strips.
- Beat the eggs well with the mineral water and the spices, then fold the cheese into the egg mixture.
- Heat the margarine in the pan and briefly fry the paprika and asparagus.
- Add the egg mixture and let set over medium heat (do not stir any more). Place the scrambled eggs on a plate and garnish.
Sol eggs
Ingredients for 10 servings:
- 10 eggs
- 1.5 liters of water
- 1 onion
- 1 lime
- 70 g salt
- 1 handful of peppercorns
- 1 bay leaf
- some allspice
- a dash of vinegar
Preparation:
- Boil the eggs hard in bubbling water, adding a little vinegar to the water. The eggs should be ready after about 15 minutes. Then take it out of the water and rinse it under cold water.
- When they have cooled slightly, beat the eggs lightly on the kitchen countertop so that the shell gets some cracks.
- Peel the onion and save the skins as they will go into the brew.
- Bring the water to the boil, add the salt, the allspice, the peppercorns and the onion peels and let the stock reduce. Keep stirring so that the salt dissolves well.
- Place the eggs in a large mason jar and pour the lukewarm brew over them, seal the jar and let it stand for at least a week.
- Peel the eggs before eating and serve with a lime, the juice then gives the egg a little more acid.
Tender spring salad with eggs
Ingredients for 4 servings:
Preparation:
- Hard boil the eggs for 10 minutes. Then quench, peel and let cool.
- Clean and wash the snow peas and blanch them in boiling salted water for about 3 minutes (frozen peas only 1 minute). Drain.
- Drain the corn. Clean, wash and halve the radishes. Peel the onion, wash the herbs and chop everything. Cut the eggs into slices.
- Mix the vinegar, onion, herbs, salt and pepper together, fold in the oil. Arrange the prepared salad ingredients and spread the marinade on top. Garnish with fresh herbs if necessary.
