Gratin of Eggs with Chilli and Chorizo - Eggs - Recipes - from Delia Online
Quick meals for one! suitable for OWL.
Creamy beany chicken
1 chicken breast, 50g green beans, 4 cherry tomatoes, 1/2 tsp crushed chillies, 120ml double cream
Slice chicken breast into thin strips. Top & tail the beans & cut into thirds. Halve the cherry tomatoes. Fry the chicken strips until opaque, add the beans & the curshed chillies & continue frying until the beans have softened. Stir in the cream & bring to the boil. Add tomato halves & serve immediately.
Chorizo rapido
1 fennel bulb, 1 small onion, 1/2 red pepper, 50g chorizo sausage, 50g manchego cheese
Slice the fennel, onion & red pepper. Fry in a little oil & butter until softened & golden. Cut the chorizo into chunks & add to the pan, stir fry until the sausage is heated thru. Sprinkle over the manchego & allow it to melt in the pan.
Gorgeous grilled mushrooms
1 large field mushroom, 30g crumbly goats cheese, 1 tbsp chopped walnuts, 1 tbsp chopped fresh parsley, 1/2 tsp green peppercorns
Remove the stalk from the mushroom. Place the mushroom cap stalk side down on a grill pan & brush with oil. Place under a hot grill for 2 mins then stalk side up. Mix together the cheese, walnuts, parsley & peppercorns & spoon into the cap. Grill for 3 mins til the top is golden.
Mascarpone hash
1 small leek, 1 courgette, handful chopped parsley, leftover cooked meat, 80g mascarpone cheese
Finely slice the leek & chop the courgette into 0.5cm dice. Fry both in a little oil for 2 mins until tender. Add the parsley & meat to the pan & heat thru, stir in mascarpone to make a creamy sauce.
If using cold lamb, substitute mint for the parsley. Cooked turkey would be fab with some sprouts instead of courgette, smoked pork with shredded cabbage etc etc.....
Speedy prawn curry
300g chopped tomatoes, 5 nuggets of frozen spinach, 1 heaped tsp curry powder, 2 tbsp dessicated coconut, 200g prawns
Put tomatoes into a sieve & drain off most of the liquid. Put into a small pan with the spinach, curry powder & dessicated coconut & slowly bring to the boil. Simmer gently for 5 mins until spinach has defrosted & sauce is thick. Turn off heat & add the prawns & allow to stand for 1 min before serving.
EGG AND SAUSAGE MCMUFFINS
Makes 12 muffins
(per muffin: 1g carb)
Great for on the go, make sure you use low carb sausages, you can also add sauteed mushrooms or onions to the mix.
These muffins can be frozen & reheated in the microwave.
455g sausages
12 large eggs
120ml whipping cream
120ml water
1/4tsp sea salt
170g grated cheddar
Preheat the oven to 180c. Coat a 12 muffin tin with non-stick cooking spray.
Remove the sausage meat from the casings & crumble the meat into a large frying pan. Cook over a medium heat, stiring to break up the pieces, for 5 mins, or until browned. Divide meat evenly amoung the muffin cups.
In a large bowl, whisk together the eggs, cream, water & salt. Pour over the sausages & top with cheese.
Bake for 20-30 mins until the eggs are cooked thru. Cool slightly & remove from the tins.
Lamb & roquefort burgers in a mushroom bun!
Serves 4 (carbs 2.5 per burger)
800g minced lamb
1 garlic clove crushed
2 tbsp chopped fresh parsley
dash of tabasco
2 egg yolks
roquefort cheese
8 large bun sized mushrooms
olive oil (for brushing)
1 small red onion, sliced wafer thin
bunch of watercress with stalks removed
In a bowl combine the lamb, garlic, parsley, tabasco & egg yolks with a generous seasoning of sea salt. When well mixed, divide into 4 & shape into 8 solid patties. Transfer to the fridge & leave for 4 hours to allow the flavours to mix & the burgers to set. Remove from the fridge 30 mins before needed.
Taking the roquefort straight from the fridge, cut the cheese into 8 wedges, place aside.
Preheat the oven to 180c. Pinch out the stalks of the mushrooms & put in an ovenproof dish, season & brush with olive oil. Transfer to the oven & bake for 10 mins, set aside & keep warm. Preheat the grill to the highest setting.
Heat a griddle or large frying pan, brush the burgers with oil & cook for 5 mins on each side over a mediu heat. This should cook them right thru. Remove from pan.
Place onions into pan & stir fry until almost melted!
Take the mushrooms & place them on the grill sheet & top each one with a burger, top each one with a wedge of roquefort & place under the grill until it is fully melted but not browning.
Remove from the grill & plate up, scatter over the onion & watercress.
Enjoy.They are pretty scrummy... you can also swap it for veal & reblouchon cheese or beef & cheddar
