3 delicious breakfast recipes with eggs

Recipes by: Carmen Landsberg, Executive Chef, Brunch and Cake
Filed on November 8, 2019

Black Turkey Benny
Prep + cooking time: 20 mins
Serves: 4

Ingredients
175 gm black waffle
60 gm turkey
2 eggs, poached
70 gm Hollandaise
40 gm Caesar salad
15 gm Parmesan cheese, ground
60 gm sweet potato, roasted

For the black waffle:
175 gm cream cheese
1 egg, pasteurised
6 ml squid ink
Pinch of cinnamon
77 gm baking flour
14 gm sweetcorn
8 gm sugar

Method
Place the cream cheese, egg, squid ink and cinnamon in a mixing bowl and mix with the paddle beater attachment. Mix on speed 1 for a minute then speed 2 for two minutes. Stop the mixer and add half the volume of flour on speed 1. Add the remaining flour and mix at speed 1 for a further 30 seconds and then speed 3 for 30 seconds. Add the sweetcorn and mix at speed 1, ensuring the sweetcorn does not break.
Pour 100 ml of the mixture in the waffle maker at 200°C for 5 minutes.
When cool, cut the waffle in half and place turkey in the centre. Place a second piece of waffle on top of the turkey. Heat the waffle at 160°C for 3 minutes.
Make the poached eggs and place them on top of the waffle. Top with Hollandaise sauce. Place the waffle opposite the salad. Cover the eggs with Hollandaise.
Prepare the Caesar salad and place it on parchment paper next to the shovel.
Decorate the salad with Parmesan cheese and sweet potato. Serve.

Scrambled Eggs with Corn Cake & Avocado Feta
Prep time and cook time: 1 hour 50 mins
Serves: 4

Ingredients
For scrambled eggs:
2 eggs
Pinch of table salt
Pinch of chilli flakes
Pinch of pepper
2 ml olive oil

For the corn cake:
1 egg
2 ml olive oil
Pinch of table salt
Pinch of pepper
50 gm corn
100 gm zucchini, chopped
2 tsp baking powder
100 gm flour

For the red peppers:
2 ml olive oil
Pinch of salt
Pinch of pepper
10 red capsicum
2 tsp sugar

For the avocado feta:
140 gm avocado
15 gm feta, shredded
Lime to taste
Salt to taste

Method
Beat the eggs in a bowl and add salt, chilli flakes and pepper. Heat oil in a frying pan on high heat. When hot, add the eggs and immediately reduce heat. Keep stirring to avoid them sticking to the pan. Stir until creamy, but not overcooked.
For the corn cake, mix all ingredients together in a bowl. Set aside for 30 mins, then fry in a bit of oil. Mix all ingredients for red peppers together, except for sugar. Cook in the oven at 160°C for 1 hour or till soft. Then, remove the skin and simmer in a pan with some sugar till caramelised.
Mash the avocado, leaving medium-sized portions. Add the rest of the ingredients and mix well. Construct as pictured. Serve immediately.

Spanish Omelette
Prep time and cook time: 40 mins (+overnight)
Serves: 4

Ingredients
150 gm puff pastry
Goat's cheese,
to finish

For the filling:
4 eggs
200 gm potato
150 gm cream
2 gm salt
Pepper to taste

For the béchamel:
100 gm flour
50 gm butter
200 ml milk
Method
Shape the puff pastry into a round 15cm mould. Blind bake for 30 mins.
Sweat the thinly sliced potatoes till soft but not falling apart. Then add the potatoes to the cream, egg and salt and pepper mix. Leave in the fridge overnight.
In the morning, add the mix into the puff pastry and bake in the oven for 15 mins.
Prepare the béchamel sauce: melt butter in a saucepan. Add in the flour and cook for a couple of minutes (don't let it brown). Then add hot milk, stirring constantly.
When the baking is done, place 50 ml of béchamel into the centre of the omelette and bake for 10 mins.
Add goat cheese on the top and bake till there is an even golden brown colour all round.
Serve the omeltte with a side salad, sourdough or a bread of your choice.


 
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