Avocado Baked Eggs Recipe

Avocado Baked Eggs Recipe

If you’ve never tried eating baked avocado, now’s your chance. This makes a fabulous cooked breakfast, brunch or supper dish… and it’s so simple to make.

SERVES 2
PREP 5 minutes
COOK 15–20 minutes

Ingredients:

✔ 1 large ripe avocado
✔ 2 small eggs
✔ pinch of paprika or cayenne pepper
✔ 2 rashers (slices) thin-cut bacon
✔ 2 tsp chopped parsley or chives
✔ salt and freshly ground black pepper
✔ toasted bread, to serve

Directions:

1. Preheat the oven to 180°C, 350°F, gas mark 4.

2. Cut the avocado in half and remove the stone (pit). Carefully scoop out a little of the flesh to make room for the eggs.

3. Place the avocados in a small ovenproof dish or into 2 individual ramekins. It’s important that they fit quite tightly to prevent them toppling over and the liquid egg spilling out.

4. Carefully break an egg into each avocado half. Make sure you add the whole yolks and most, if not all, of the white – as much as you can get into the space without it overflowing. Sprinkle with a little paprika or cayenne, plus salt and pepper.

5. Bake in the oven for 15–20 minutes until the whites are set.

6. Meanwhile, heat the grill (broiler) or a frying pan (skillet) and grill (broil) or dry-fry the bacon until crisp and golden. Sprinkle the baked avocado eggs with the chopped herbs, top with the bacon and serve with toast.

OR YOU CAN TRY THIS…
– If you like it hot, sprinkle the cooked eggs with dried chilli flakes or a dash of Tabasco or chilli sauce.
– Instead of bacon, scatter with diced cooked chorizo or spicy sausage.
– For a vegetarian alternative, leave out the bacon and sprinkle with diced tomato. Or cover with grated cheese towards the end of the cooking time and pop back into the oven until it melts.

Sweetcorn Fritters with Avocado Salsa Recipe

Sweetcorn Fritters with Avocado Salsa

These colourful fritters are surprisingly easy to make and don’t take long. They are very healthy and packed with vitamins, minerals and fibre.

SERVES 2
PREP 15 MINUTES
COOK 10 MINUTES

Ingredients:
✔ 100g/4oz (½ cup) canned sweetcorn kernels, drained
✔ 75g/3oz (½ cup) self-raising (self-rising) flour
✔ 1 medium egg, separated
✔ 1–2 tbsp milk
✔ 1 bird’s eye red chilli, deseeded and diced
✔ ¼ red onion, finely chopped
✔ few sprigs of coriander (cilantro), finely chopped
✔ 2 tbsp groundnut (peanut) oil
✔ salt and freshly ground black pepper
✔ sweet chilli sauce, to serve
✔ lime wedges, to serve

Avocado salsa:
✔ 1 ripe avocado
✔ 2 tomatoes, diced
✔ ½ red onion, diced
✔ 1 hot chilli, diced
✔ 1 garlic clove, crushed
✔ few sprigs of coriander (cilantro), chopped
✔ juice of 1 lime

Directions:
1. Make the avocado salsa. Halve, stone (pit) and peel the avocado and cut it into dice, then mix with all the other salsa ingredients in a bowl and set aside while you make the fritters.

2. Put the sweetcorn in a small pan and cover with a little water. Bring to the boil and cook for 2 minutes. Drain well.

3. Sift the flour into a bowl, add some salt and pepper and make a well in the centre. In a separate bowl, whisk the egg yolk and milk and then beat into the flour until you have a stiff batter.

4. Whisk the egg white in a clean, dry bowl until stiff. Using a metal spoon, fold it gently into the batter in a figure-of-eight movement. Gently stir in the sweetcorn, chilli, red onion and coriander, distributing them evenly throughout the batter.

5. Heat the oil in a non-stick frying pan (skillet) over a high heat. When the pan is hot, add small spoonfuls of the mixture, flattening them a little with a spatula, and cook in batches for about 2 minutes until golden brown underneath. Flip them over and cook the other side.

6. Serve the hot fritters, drizzled with sweet chilli sauce, with the avocado salsa and lime wedges.

OR YOU CAN TRY THIS…
– Use whole corn cobs and simmer for 6–7 minutes before stripping off the kernels and mixing with the other ingredients.
– Substitute finely sliced spring onions (scallions) for the red onion.
– If you don’t have any groundnut oil use sunflower (corn) oil instead.
– You can also mix some diced avocado into a tub of ready-made salsa.

How to Make Chopped Steak Salad Recipe

Chopped Steak Salad
SERVES 4
PREP 25 minutes
COOK 5 minutes
NUTRITION 1708kJ; 17g fat (4.5g sat); 31g protein; 26g carbohydrate; 11g fibre a serve
COST $3.35 a serve

How to Make Gnocchi Amatriciana Recipe

Gnocchi Amatriciana
SERVES 4
PREP 10 minutes
COOK 20 minutes
NUTRITION 1404kJ; 13g fat (5g sat); 20g protein; 32g carbohydrate; 6g fibre a serve
COST $3.50 a serve

Sticky Hoisin Chicken with Vegie Rice Recipe

Sticky Hoisin Chicken with Vegie Rice
SERVES 4
PREP 5 MINUTES
COOK 30 MINUTES

Ingredients:

• 2 teaspoons vegetable or peanut oil
• 1kg chicken drumettes
• 2 cloves garlic, crushed
• 2 teaspoons finely grated fresh ginger
• 240g jar hoisin sauce
• 1 tablespoon honey
• ¼ cup water
• 3 green onions, cut into 3cm lengths
• 1 tablespoon sesame seeds, toasted
• 500g frozen Asian stir-fry vegetables
• 3 cups cooked long-grain white rice

Directions:

1. Heat a wok or large frying pan over high heat. Add oil; swirl to coat surface. Stir-fry chicken, in batches, for 5 minutes or until browned. Add garlic and ginger; stir-fry for 30 seconds or until fragrant.
2. Reduce heat to moderate. Add sauce, honey and the water; stir-fry for 10 minutes or until chicken is cooked. Add onion and half the sesame seeds; toss to combine.
3. Combine vegetables and rice in a large microwave-safe bowl. Cover; microwave on High (100%) for 5 minutes or until heated. Divide rice mixture among serving bowls. Top with chicken. Serve sprinkled with remaining sesame seeds.

How to Make Chicken Scaloppine Recipe

Chicken Scaloppine
SERVES 4
PREP 15 minutes
COOK 15 minutes
NUTRITION 1776kJ; 26.5g fat (9.5g sat); 41g protein; 4g carbohydrate; 2.5g fibre a serve
COST $3.50 a serve

Ingredients:

• 2 large chicken breast fillets, cut in half horizontally
• 4 slices reduced-fat tasty cheese
• 8 slices rindless streaky bacon
• Cooking oil spray
• 3 tomatoes, quartered
• 1 clove garlic, crushed
• 2 green onions, thinly sliced
• 2 tablespoons flat-leaf parsley
• ¼ cup flaked almonds
• 1 tablespoon red wine vinegar

Directions:

1. Place chicken between two pieces of baking paper. Using the flat side of a meat mallet or the base of a frying pan, pound chicken until 5mm thick. Top with a piece of cheese.
2. Wrap 2 slices of bacon around each piece of chicken, enclosing cheese. Secure with a toothpick. Spray with oil. Heat a large frying pan over moderately high heat. Cook chicken, in batches, for 3 minutes each side or until cooked.
3. Combine tomato, garlic, onion, parsley, almonds and vinegar in a glass bowl. Sprinkle chicken with black pepper and serve with tomato salad.

How to Make Parsnip and Pork Pie Recipe

Parsnip and Pork Pie
SERVES 4
PREP 20 minutes
COOK 45 minutes
COST $3.50 a serve

Ingredients:

• 2 tablespoons vegetable or olive oil
• 20g butter
• 1 onion, finely chopped
• 2 tablespoons chopped sage leaves
• 3 red-skinned apples, peeled, cored, chopped
• 3 parsnips, coarsely chopped
• 600g pork mince
• ¼ cup plain flour
• 2 cups boiling water
• 2 large chicken stock cubes
• 1 sheet frozen puff pastry, thawed
• 1 egg, lightly whisked
• Baby rocket leaves, to serve

Directions:

1. Preheat oven to 220ºC/200ºC fan-forced. Heat half of the oil and half of the butter in a large ovenproof frying pan over high heat. Add onion, sage, apple and parsnip; cook and stir for 6 minutes or until tender. Transfer to a heatproof plate.
2. Add remaining butter and oil to pan. Add mince; cook, stirring to break up lumps, for 4 minutes or until browned. Sprinkle over flour; cook and stir for 1 minute or until thick. Add the water and crumbled stock cubes. Bring to the boil. Reduce heat; simmer, uncovered, for 5 minutes or until liquid reduces slightly. Add parsnip mixture. Remove from heat.
3. Place the pastry over pork and vegetable mixture in pan, allowing it to overhang slightly. Brush with egg. Pierce a small hole at centre of pastry (to allow steam to escape). Bake for 25 minutes until pastry is puffed and golden. Serve with rocket.

How to Make Lemon Parsnip Mash Recipe

Lemon Parsnip Mash
SERVES 4
PREP 10 minutes
COOK 25 minutes

Ingredients:

• 800g floury potatoes (such as coliban), coarsely chopped
• 400g parsnips, coarsely chopped
• 1 tablespoon vegetable or olive oil
• 2 cloves garlic, crushed
• ⅓ cup extra-light sour cream
• 2 tablespoons chopped flat-leaf parsley
• 2 teaspoons finely grated lemon zest, plus extra strips, to serve

Directions:

1. Boil potato and parsnip in a large saucepan for 20 minutes or until tender. Drain; return to pan. Mash over low heat until almost smooth.
2. Meanwhile, heat oil in a frying pan over moderate heat. Add garlic; cook and stir for 30 seconds or until fragrant.
3. Stir the garlic, sour cream, parsley and zest through mash. Season. Top with lime strips to serve.