Egg in a nest
- Ingredients:
• 1 beef sausage per person
• 1 large egg per person
• 5 ml (1 tsp) sweet chilli sauce
• 30 ml (2 tbsp) grated cheddar cheese per person
- Method:
1. Squeeze the meat from the sausage casing, directly into a 9 cm diameter ungreased ramekin dish.
2. Press the sausage meat evenly on the base and up the sides of the dish.
3. Break an egg into each one and prick the yolk.
4. Add a spoon of sauce and finish with a generous layer of grated cheese.
5. Cover each dish with cling-film, and microwave as follows: For one ramekin, cook for three to four minutes. For two ramekins, cook for five to six minutes.
To cook for a family, cook in batches of two together each time for best results.
Pesto egg in a hole
- Ingredients:
• 2 packs (30 g each) fresh basil
• 1/3 cup extra virgin olive oil
• 1 lemon, juiced
• 3 tbsp sunflower seeds, toasted
• 2 cloves garlic
• 1½ tsp salt, to season
• ½ tsp pepper, to season
• 2 slices white sandwich bread
• 2 eggs
• bacon bits for garnish (optional)
- Method:
1. Add the basil, olive oil and lemon juice into a blender jug or a bowl if you are using a hand blender. Add the garlic and toasted sunflower seeds and pulse for 20 seconds or until smooth. 2. Add ½ teaspoon each of salt and pepper to season.
3. Spread 2 tablespoons of pesto onto the bread.
4. Using a cookie cutter, cut a hole into the centre of the bread. Keep the circular bread cut-outs for later.
5. Place the bread slices in a medium non-stick frying pan. Crack an egg into the bread hole and cook for about six to eight minutes, or until the egg is cooked to your liking.
6. Toast the circular bread cut-outs in a non-stick pan until crispy.
7. Serve hot with an extra spoonful of pesto and bacon bits. Use the bread cut-outs to dip into the soft egg yolk.
– Tip: The leftover pesto can be refrigerated in an airtight container for up to five days.
– www.spar.co.za
