Egg is probably the most versatile source of food in the kitchen. Not only is it affordable, it is packed with nutrients and protien. Additionally, there are countless of dishes involving eggs that are easy to make.
Eggs aren’t only for breakfast. Yes, some may argue that scrambled eggs or an omelette is the best morning breakfast one can ask for, but don’t underestimate this ingredient! They can be the staple in your avocado egg salad, a side dish to pair with your rice during lunch or even the main attraction for dinner.
Here are some egg-citing preparations for the family to enjoy.
This french dish is not your average ham and egg sandwhich. Like the Croque Monsieur, the Croque Madame has a fried or poached egg on top, along with sliced ham, cheese and toasted bread. A heavy and sumptuous breakfast sandwich to start your day right.
3 tbsp unsalted butter, divide 2 tbsp all-purpose flour
1 ¼ cup whole milk
1 tbsp Dijon mustard
¼ tsp freshly grated nutmeg
Kosher salt and freshly ground black pepper
8 slices sourdough bread
8 slices deli ham
4 oz Gruyere cheese, grated (about 1 cup)
4 large eggs
Chopped flat-leaf parsley, for serving
Preheat oven to 220 °C. To make the béchamel sauce, melt 2 tbsp butter in a saucepan over medium heat until foamy. Add flour and cook, stirring until pale and mixture begins to foam, 1 – 2 mins.
Gradually whisk in milk. Stir often until mixture has a pudding-like thickness, 14-16 mins. Remove from heat and whisk in mustard and nutmeg. Season with salt.
Place 4 slices bread on a rimmed baked sheet. Top with half of the béchamel sauce, dividing evenly. Top with ham and half of cheese. Bake until cheese is golden brown and bread is crisp on bottom, 12 -15 mins.
Melt remaining 1 tbsp butter in a non-stick skillet over medium heat. Crack eggs into skillet, making sure to keep them separate. Cook until whites are set but yolks are still runny, 3-5 mins. Season with salt and pepper. Top sandwiches with eggs and sprinkle with parsley.
Country Ham French Toast
There’s no doubt that we Singaporeans love our french toast for breakfast or snack, especially when spread with slabs of kaya and better along with a cup of hot kopi. If you are looking to make something new without forgoing your love for french toast, we’ll recommend trying out this country ham french toast recipe.
4 large eggs
1 cup whole milk
1 cup half-and-half
1 ½ tbsp maple syrup
2 tsp ground nutmeg
Unsalted butter, for griddle
8 thin slices country ham
8 slices Texas toast style bread
Whisk eggs, milk, half-and-half, maple syrup, vanilla, nutmeg, and ½ tsp salt in a bowl.
Heat griddle or large non-stick skillet over medium heat; butter. Working in batches, lay 1 slice ham on griddle. Quickly dip 1 slice of bread into the egg mixture, then place on top of ham. Cook until golden brown, 2-3 mins per side.
Serve warm with maple syrup alongside.
Low-Carb Smoked Salmon Devilled Eggs
Whenever you are feeling a little peckish, instead of ransacking the snacks cupboard for things to munch on, consider making this delightful finger food instead. The creamy texture of devilled egg yolks along with the chewiness of the salmon is the ultimate tea time indulgence.
3 large eggs
1 ½ tbsp cream cheese
2 tbsp mayonnaise
½ tsp Dijon mustard
Zest of one lemon
½ tsp lemon juice
Pinch of dried dill
¼ tsp salt
50g smoked salmon (half finely chopped, half sliced into strips)
1 tbsp freshly chopped parsley and chives
¼ tsp freshly ground black pepper
Place the eggs in a pan of cold water. Bring to the boil and simmer for 10 mins. Remove from the heat, drain off the hot water, and fill the pan up again with cold water and a cup of ice (this cools the eggs down quickly and aids in removing the egg shell).
Tap the eggs, roll to break the shell, and peel off. Slice each egg in half and remove the egg yolks with a teaspoon.
Place the egg yolks in a bowl along with the cream cheese, mayonnaise, mustard, lemon juice, lemon zest, salt, dill, and the finely chopped smoked salmon. Blend together with a hand blender until smooth, then transfer the mixture to a piping bag or plastic sandwich bag with the corner cut off (no nozzle needed).
Place the cooked egg whites on a serving plate and pipe the salmon mixture into the egg whites. Roll up the salmon strips and push them into the salmon mixture in the eggs. Sprinkle with parsley, chives and black pepper before serving.
Garlic & Egg Fried Rice
This is a rather easy dish to whip up in the kitchen, especially when you have ran out of ideas of what you would like to have for lunch or dinner. It is my go-to dish that doesn’t need much preparation time and is loved by the entire family.
2 tbsp oil
1 tsp ginger, chopped
6-7 Garlic cloves, chopped
1 red chilli, chopped
2 cups rice, steamed
1 tsp salt
1 tsp black pepper powder
1 tsp soya sauce
1 tsp coriander, chopped
2 tsp spring onion, chopped
Heat oil in a pan on medium flame and add the chopped garlic to it. Cook until light golden.
Add a tsp of spring onion, ginger, and red chilli. Sauté for a minute.
Break an egg in the pan. Mix and cook until scrambled.
Pour the steamed rice and combine well with the ingredients.
Add salt and pepper and mix thoroughly pouring soya sauce over the rice.
Add a tsp of spring onion to the rice and stir fry for a minute.
Transfer the fried rice in a bowl and serve hot garnished with spring onion and some coriander leaves.
Spaghetti alla Carbonara Topped With Yolk
Creamy pasta lovers will know that when a plate of spaghetti alla Caronara is done right, it is probably the best thing you’ve had on earth. The rich flavours is enough to make you scream ‘perfect’ – or as a millennial will say, “it’s lit!”. The ingredients are simple but you have got to have some technique here in order to create that magical dish. Don’t underestimate the runny egg yolk on top which is actually the main highlight of it all.
450g thick spaghetti, dry or fresh
160g of guanciale, pancetta, or thick cut bacon, diced
1 tbsp olive oil
1 ½ cups of fresh grated Parmesan Reggiano or Pecorino (or a blend of both)
Salt and fresh ground pepper
1 handful fresh flat parsley, chopped (optional)
Boil a large pot of water and chop fresh parsley.
Separate the egg whites for 4 of the eggs into a mixing bowl, setting aside the yolks on a large plate or in separate bowls or cups (you want to keep each yolk separate so you can easily scoop them up to top each bowl of pasta). Take the last egg and scramble it into the 4 egg whites in the mixing bowl until well combined. Add 1 cup of grated cheese to the mixing bowl and stir together with a fork or whisk to combine, then separate the egg mixture evenly into your 4 final serving bowls.
Once the water in the pot is boiling, add a large punch of salt, then add your box of dry spaghetti and cook according to the package directions, usually 9 - 11mins until al dente (if using fresh pasta. DO NOT start cooking the pasta until AFTER you complete the next step and finish cooking the meat, otherwise your timing will be off).
While the dry pasta is cooking, heat 1 tbsp. olive oil in a large non-stick skillet over medium high and add the guanciale/pancetta/bacon. Cook while stirring for about 6-8 mins until the meat starts to brown and the fat renders, then turn heat to low. If using fresh pasta, start cooking the pasta now, cooking for about 4 mins or according to package directions.
Once the pasta is cooked, drain well in a colander then immediately transfer drained pasta to the large skillet, tossing in the hot pork and fat.
Serve hot pasta and pork into each serving bowl, then quickly top with an egg yolk. Request diner to break the yolk and stir everything together quickly and continuously until the hot pasta cooks the eggs and cheese into a creamy sauce.