EGG RECIPES FOR LENT

 

EGG RECIPES FOR LENT

 Eggs are Egg-cellent and Egg-ceptional!!! Eggs are a store house of essential nutrients!

Eggs are probably one of the most nutritious foods that easily find space on every supermarket shelf round the world. Besides being inexpensive, they are delicious and packed with a wealth of essential components required by the body. In fact, they act as a nutritional powerhouse and can help the body to prevent as well as get rid of different ailments. Eggs are an extremely nutrient-dense food. In one 70-calorie package, you get protein, B vitamins, vitamin A, D and E, zinc and iron. Eggs are also a good source of antioxidants. Eggs form the basis of hundreds of delicious dishes and sauces. They taste good in any dish and can be combined with any number of accompaniments.

Eggs are not only the answer to a quick breakfast but they can also take the place of meat as a main dish on the menu at other meals as well. Eggs are easy to prepare in a number of different ways and are delicious in whatever form they are eaten.

Sharing some of the recipes from my Cookery Book SIMPLE EGG DELICACIES that are just right for Lent

 1. DEVILLED EGGS

Ingredients

6 hard-boiled eggs

2 tablespoons mayonnaise

2 teaspoons Dijon mustard

1 medium sized onion chopped finely

2 tablespoons finely chopped coriander leaves or parsley

1 teaspoon freshly ground black pepper

Salt to taste

 

Slice the hardboiled eggs lengthwise.

Scoop out the yolks with a teaspoon into a suitable bowl and then mash well.

Add the mayonnaise and Dijon Mustard until desired consistency is reached.

Stir in the onion and most of the chopped coriander leaves or parsley.

Add salt and pepper to taste.

Using a small teaspoon or pastry bag, fill egg white halves with the yolk paste.

Garnish with the remaining chopped coriander leaves or parsley.

Sprinkle a little pepper and/or paprika, if desired.

Serve on a bed of lettuce leaves with sliced tomatoes around the plate.

 

2. SPICY SCRAMBLED EGGS

Ingredients

6 eggs beaten well

1 large tomato chopped

1 large onion finely chopped

2 green chilies chopped finely

Salt to taste

½ teaspoon cumin powder

½ teaspoon chillie powder

3 or 4 tablespoons oil or butter

2 tablespoons chopped coriander leaves

 

Heat the butter or oil in a pan and sauté the onions and green chillies for about 5 minutes on medium heat.

Add the tomatoes and stir fry for 2 more minutes.

Add the beaten eggs and salt and fry well mixing all the time so that the mixture does not stick to the bottom of the pan.

Mix in all the other ingredients and continue cooking on low heat till the eggs are well scrambled. Garnish with chopped coriander leaves.

Serve with hot buttered toast

 

3. SIMPLE EGG AND CAPSICUM FRITTATA

A Frittata is an egg-based dish similar to an omelette or quiche, flavoured with herbs and enriched with additional ingredients of one’s choice such as meats, cheeses, vegetables etc. It is an excellent dish for breakfast or brunch. This recipe is for a simple one that could be made in a frying pan. However, it could be baked if desired.

Ingredients

3 eggs beaten well

2 tablespoons butter

1medium size green or red bell pepper / capsicum chopped finely

½ cup chopped mushrooms

2 medium sized onions chopped finely

3 small tomatoes roughly chopped

2 green chilies finely chopped

3 tablespoons grated Parmesan Cheese

½ teaspoon chillie powder

½ teaspoon crushed or ground black pepper

Salt to taste

½ cup milk

2 tablespoons fresh chopped coriander leaves for garnish

 

Melt the butter in a suitable frying pan over medium heat.

Add the mushrooms, onions, green peppers / capsicum and green chilies and sauté until tender.

Transfer it to the beaten eggs in a bowl. Mix in the grated cheese, chillie powder, pepper and salt.

Heat some more butter in the same frying pan and pour in the egg mixture.

Cover and cook on low heat for about 5 minutes.

Once the Frittata is perfectly cooked, remove it carefully from the pan on to a plate.

Garnish with chopped spring onion and coriander leaves

Serve it hot in wedges or as an  individual dish along with fried sausages or bacon.

 

4. BOILED EGGS AND CAPSICUM CURRY

Ingredients

6 hard-boiled Eggs shelled and cut into halves

3 onions chopped finely

2 tomatoes chopped

1 capsicum / green pepper deseeded and chopped into medium pieces

1 teaspoon ginger garlic paste

1 teaspoon chillie powder

½ teaspoon turmeric powder

½ teaspoon garam masala powder

½ teaspoon cumin powder

½ teaspoon coriander powder

Salt to taste

2 or 3 tablespoons oil

 Heat oil in a pan and sauté the onions till they turn golden brown.

Add the tomatoes and capsicum and fry till the tomatoes are reduced to pulp.

Add the ginger garlic paste, chillie powder, turmeric powder, cumin powder, garam masala powder and coriander powder and mix well. Fry for a few minutes.

Add salt and ½ cup of water and bring to boil.

Lower heat and gently drop in the hardboiled eggs with the yolk side up.

Simmer for a few minutes till the gravy becomes thick.

Serve with Rice, bread or chapattis.

 

5. EGG AND BRINJAL CURRY

Ingredients

4 hard-boiled Eggs shelled and cut into halves

3 onions chopped finely

2 tomatoes chopped

¼ kg Brinjals cut into medium size pieces

1 teaspoon ginger garlic paste

1 teaspoon chillie powder

½ teaspoon turmeric powder

1 teaspoon coriander powder

½ teaspoon cumin powder

Salt to taste

3 tablespoons oil

1 sprig curry leaves (optional)

 Heat oil in a pan and sauté the curry leaves and onions till the onions turn golden brown.

Add the ginger garlic paste, tomatoes and Brinjals and fry till the tomatoes are reduced to pulp.

Add the chillie powder, turmeric powder, cumin powder and coriander powder and mix well.

Add salt and 1 cup of water and cook till the brinjals are cooked.

Lower heat and gently drop in the hardboiled eggs with the yolk side up.

Simmer for a few minutes till the gravy becomes thick.

Serve with Rice, Bread or Chapattis.

 

6. EGGS AND DRUMSTICK (MORINGA) CURRY

Ingredients

4 Hardboiled eggs, shelled and halved

2 or 3 Drumsticks (Moringa), wash and cut into medium size pieces

3 onions sliced

2 tomatoes chopped

2 green chillies chopped (optional)

1 teaspoon ginger and garlic paste

2 teaspoons chillie powder

½ teaspoon turmeric powder

2 teaspoons coriander powder

Salt to taste

2 tablespoons thick coconut milk or coconut paste

2 tablespoons oil

Heat oil in a pan and fry the onions well.

Add the green chillies, ginger and garlic paste and sauté lightly.

Add the tomato, chillie powder, coriander powder, turmeric powder and fry for some time.

Add the chopped drumsticks and mix well.

Add 2 cups of water and cook on medium heat for some time till the drumsticks are tender

Add the coconut milk or paste and the boiled eggs and mix gently.

Cover and cook on low heat for 3 more minutes.

Serve with rice and a salad

 

7. EGG MOLIE

Ingredients

4 hardboiled eggs shelled and halved

2 big onions sliced finely

4 or 5 green chilies sliced lengthwise (reduce the quantity if desired)

1 teaspoon chopped ginger

1 teaspoon chopped garlic

1cup thick coconut milk

½ teaspoon turmeric powder

1 teaspoon ground pepper / pepper powder

3 tablespoons oil

Salt to taste

 

Heat oil in a suitable pan and lightly fry the boiled eggs for about 3 minutes till they turn light brown.

Remove the eggs and keep aside.

In the same pan, (add a little more oil if required) and fry the onions, green chillies, ginger and garlic till the onions turn glassy.

Now add all the other ingredients including the eggs.

Mix well so that all the Eggs get covered.

Add a little more water if required.

Cook on medium heat till the gravy thickens.

Serve with Rice, Bread, Dosa or Hoppers.