Suzi Writes

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Egg and Bacon Brioche Breakfast Burger

INGREDIENTS

·         1 slice cheese of your choice

·         1 brioche bun

·         1 tablespoon tomato salsa

·         1 tablespoon avocado

·         2 eggs

·         1 garlic clove

·         1 teaspoon Sea salt

·         1 tablespoon basil

·         1 Tablespoon olive oil

·         Kewpie Mayonnaise

·         Dash of milk or cream

·         Salt and pepper

 INSTRUCTIONS

1.      Place a little oil in a pan and heat up oil

2.      Heat up a pan  over medium flame and cook bacon until nice and crispy, or to your liking

3.      Once bacon is cooked place on a plate that has a paper towel on it to soak up the excess oil

4.      Place a little more oil in same pan if needed and heat up oil

5.      Place chopped garlic clove in pan and cook at low heat for one minute

6.      Crack eggs open in a bowl, add dash of milk, salt and pepper and whisk lightly

7.      Then add the eggs to the pan and cook for roughly two minutes. You do not want to overcook eggs. You want a nice and gooey consistency

8.      Meanwhile cut Brioche bun in half and toast

9.      Smear the avacado on one side of the bread

10.  Smeat the tomato salsa on the other side of the bread

11.  Lightly drizzle kewpie mayonnaise on both sides of the bread

12.  Now sit is time to assemble the breakfast burger

13.  Place the chopped basil on the bottom of the bun

14.  Place the bacon on top

15.  Add the eggs on top of the bacon

16.  Top with the top of the bun, serve and enjoy

 Serves one person

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Bacon & Egg Roll

Ingredients

1 Egg

1 Rasher of bacon

1 Tablespoon avacado

1 Slice of cheese

1 Tablespoon basil

Half a tomato

Kewpie mayo

Method

Preparation time: 10 minutes

Cut bread roll in half and toast

Cook egg how you desire eg boil, fry or in this case poached

Chop up the tomato & basil

Heat up bacon in microwave

Spoon the avocado one side of bread roll. Place Kewpie Mayonnaise on the other side of the bread roll.

Top with the bacon rasher, tomato, basil, cheese. Then carefully lay the poached egg over the ingredients. Season with salt and pepper, and then close the breakfast roll with the lids to finish.

Serve immediately.

Feeds one person

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Egg & Bacon Pies

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Egg & Bacon Pies

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Egg & Bacon Pies

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Egg and Bacon Pies

Ingredients

4 sheets of shortcrust pastry

12 eggs

1 cup parmasen cheese

1 cup cheddar cheese

small handful parsley, chopped

300 grams bacon chopped

oil for the baking equipment

Serves 12 people

Method

Spread the pastry sheet out on the bench and with a glass or a small bowl make a circular outline and press hard this will be your pie base. Each sheet will make 4 circles depending on how big the glass or bowl is. 

Chop the bacon & cook in a small frying pan over medium heat for 5 minutes, or until crisp. Drain on paper towel and leave to cool to room temperature.

Chop the parsley and then combine the bacon, cheeses and parsley. Scatter half of the mixture over the base of the pastry cases.

Crack an egg into a ramekin and gently tip it into one of the pastry cases, being careful not to break the yolk. Repeat with the remaining eggs. Sprinkle with freshly ground pepper. Top with the remaining bacon mixture. 

Set oven to 190°C 

Bake in the preheated oven for 18–22 minutes, or until the pastry is cooked through and the yolks are still a little soft.

Leave the pies to stand in the tin for a few minutes before using a palette knife to lift them out onto cooling tray. Serve warm or at room temperature.

These pies will keep in an airtight container in the fridge for up to 2 days. Leave them to stand at room temperature for at least 15 minutes before serving.

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Baked eggs with ham, mushroom, cheese, avocado & parsley

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Baked eggs with ham, mushroom, cheese, avocado & parsley

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Baked eggs with ham, mushroom, cheese, avocado & parsley

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Baked eggs with ham, mushroom, cheese, avocado & parsley

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Baked Eggs with Spicy Beans

Serves 2 people

Ingredients:

4 eggs 

One can of  Heinz creation beans (Chorizo flavour)

Half an avocado chopped

Handful parsley chopped

Handful mushrooms of your choice

handful cheese of your choice

half tomato chopped

Handful chopped ham

Can be served with crunchy bread or eaten on its own

Method:

Place beans in a pot that can be used to bake in the oven. 

Chop mushrooms, avocado, parsley and ham

Add avocado, mushrooms, parsley and ham. Then mix all ingredients together. 

Crack open eggs on top of the ingredients

Sprinkle cheese on top

Bake at 200 Celsius for 15-20 minutes. Or when eggs look golden.

Dish can be served on its own or with crunchy bread.

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Egg & Onion Omelette

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Egg & Onion Omelette

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Egg & Onion Omeletter

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Egg & Onion Omelette

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Egg & Onion Omelette

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Egg & Onion Omelette 

Ingredients

4 eggs

1 onion

1 tablespoon milk

2 cloves garlic

1 teaspoon olive oil

1 handful cheese of your choice

Kewpie mayonnaise

salt and pepper

Serves 2

Method

Step 1

Cut the onion in smallish pieces. Dice the garlic. Break eggs into a bowl and whisk, adding a teaspoon of milk, handful of cheese & salt and pepper.

Step 2

Add the olive oil to the pan and heat. Then add the onion and garlic to pan and brown. Add the eggs to the pan and cook over medium-high heat, ensuring the egg is being cooked evenly on the pan.

Step 3

When bottom side is golden flip the omelette so that it folds over itself. Cook for 30 seconds longer then slide onto plate. Drizzle Kewpie Mayonnaise over omelette and serve.