Serves 4-6

  • 4 eggs
  • 50 g butter
  • 2 small chopped onions
  • 1/2 diced capsicum
  • 1 grated carrot
  • 1/2 cup tasty cheese
  • 2 tbsp water
  • 1 stick chopped celery
  • 1 sliced small zucchini
  • 1 grated med potato (rinsed in sieve)
  • 1/2 cup grated parmesan
  • pinch of curry
  • salt and pepper to taste

Melt butter and coat heavy based frypan, add onions and gently cook until transparent. Add vegetables, cover with lid and sweat for 5 mins stirring occasionally, so they don’t burn. Beat eggs, water, cheese and salt and pour over vegetables. Cook stirring gently until eggs are almost set. Sprinkle with Parmesan and place under grill until golden. Serve in wedges with a salad

Egg Salad

Serves 4-6

  • 6 hard-boiled eggs
  • 3 thinly sliced zucchinis
  • 1/4 cup finely chopped parsley
  • 1 tbsp finely chopped red capsicum
  • 1/4 cup Mayonaise
  • 1 crushed clove garlic
  • salt, black pepper to taste

Arrange zucchinis and parsley in salad bowl. Shell and cut eggs into quarters, place in bowl with zucchinis. Mix mayonaise, crushed garlic, capsicum, salt and pepper together. Pour mayonnaise mix over eggs and zucchini and gently stir into salad. Garnish with tiny sprigs of parsley and dill

Custard Tart

Serves 4-6

  • 2 eggs
  • 1 cup milk
  • 2 tbsp sugar
  • 1/4 teasp ground nutmeg
  • 200 g shortcrust pastry

Roll pastry and line a greased pie dish or flan ring. Bake blind at 200 degrees C for 15 mins. Discard blind material. Stirring occasionally, bring milk, sugar almost to boil in a double boiler. Lightly beat eggs in bowl. Pour hot milk onto eggs stirring mixture with wooden spoon. Pour egg mixture gently into base and sprinkle with nutmeg. Return to oven and bake 180 degrees C for about 20 minutes until custard sets. Cool and serve.

Curried Eggs

Serves 4

  • 25g melted butter
  • small finely chopped onion
  • 1 tbsp warm brandy
  • 1 teasp curry powder
  • 1 tbsp plain flour
  • 3/4 cup milk
  • 1/4 teasp salt
  • 6 hard boiled eggs, cut in quarters

Arrange egg quarters in serving dish on a bed of fluffy cooked rice. Lightly saute onion, add curry powder and warmed brandy. Flame brandy to open the curry spice flavours. Stir in flour, salt and gently cook as a roux, stirring to prevent it sticking. Slowly add milk, stirring constantly until mixture thickens and comes to boil. Remove from heat. Pour sauce over eggs and rice. Serve hot. (This curry sauce makes a lovely dipping sauce for meatballs)