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.

How to Make Coffee Souffles Recipe

Coffee Souffles
SERVES 4
PREP 15 minutes + 15 minutes to chill
COOK 20 minutes
COST $2 a serve

Ingredients:

• ½ cup milk
• 2 eggs, separated
• 2 tablespoons caster sugar, plus 1 tablespoon extra
• 1½ tablespoons cornflour
• 2 teaspoons instant coffee
• 80g butter, at room temperature, plus 5g extra, melted
• 2 egg whites, extra
• 2 tablespoons icing sugar, plus extra, to dust
• Whipped cream, to serve

Directions:

1. Whisk milk, egg yolks, caster sugar, cornflour and coffee in a saucepan over low heat for 5 minutes or until mixture boils and thickens. Whisk in butter. Transfer to a heatproof bowl. Cover surface directly with baking paper; chill for 15 minutes.
2. Meanwhile, preheat oven to 200ºC/180ºC fan-forced. Brush 4 x ¾-cup straight-sided ovenproof dishes with extra melted butter. Sprinkle 1 teaspoon of extra caster sugar in each dish, tilting and turning dishes to evenly coat; shake out excess. Place on an oven tray.
3. Using an electric mixer, beat egg whites and extra egg whites in a large, dry, clean bowl until soft peaks form. Add icing sugar; beat until combined. Stir a large spoonful of egg white into coffee custard; fold in remaining egg white until just combined. Spoon into prepared dishes; lightly level surfaces. Bake for 12 minutes or until well risen. Top with whipped cream. Dust with extra icing sugar. Serve at once.

Mixed Citrus Souffles Recipe

Mixed Citrus Souffles
SERVES 4
PREP 25 minutes
COOK 20 minutes
COST $2.10 a serve

Ingredients:

• 10g butter, melted, plus 40g extra, softened
• ¼ cup caster sugar
• 1 teaspoon finely grated lemon zest
• 1 teaspoon finely grated lime zest
• 2 tablespoons plain flour
• 1 tablespoon freshly squeezed orange juice
• 1 cup milk
• 2 eggs, separated
• 2 egg whites, extra
• Icing sugar, to dust

Directions:

1. Preheat oven to 200ºC/180ºC fan-forced. Brush 4 x ¾-cup straight-sided ovenproof dishes with melted butter. Place on an oven tray.
2. Whisk extra butter, caster sugar and zests in a heatproof bowl until pale and creamy. Stir in flour and juice. Heat milk in a saucepan over moderate heat until it begins to simmer. Whisk milk into citrus mixture. Place in a clean saucepan; cook and stir over moderate heat for 4 minutes or until thickened. Cool for 5 minutes. Whisk in egg yolks.
3. Using an electric mixer, beat egg whites and extra egg whites in a large, dry, clean bowl until soft peaks form. Stir a large spoonful of egg white into citrus custard; fold in remaining egg white until just combined. Spoon into prepared dishes; lightly level surface.
4. Bake for 12 minutes or until well risen. Dust with icing sugar. Serve at once.

Chocolate and Honeycomb Souffles Recipe

Chocolate and Honeycomb Souffles
SERVES 6
PREP 15 minutes
COOK 15 minutes

Ingredients:

• 10g butter, melted
• 2 plain chocolate biscuits, very finely chopped
• 6 x 3cm chocolate-coated honeycomb
• 1 cup bought thick vanilla custard
• 1 tablespoon cocoa powder, sifted, plus extra, to dust
• 2 egg whites, at room temperature
• ⅓ cup caster sugar
• Thick cream, to serve

Directions:

1. Preheat oven to 220ºC/200ºC fan-forced. Brush 6 x ½-cup straight-sided ovenproof dishes with butter. Sprinkle a little of the biscuit crumb in each dish, tilting and turning dishes to coat evenly; shake out excess. Place on an oven tray. Place a piece of honeycomb in base of each dish.
2. Whisk custard and cocoa in a large bowl. Using an electric mixer, beat egg whites in a large, clean, dry bowl until soft peaks form. Gradually add sugar, beating until dissolved. Stir a large spoonful of egg white into chocolate custard mixture; fold in remaining egg white until just combined. Spoon into prepared dishes; lightly level surfaces.
3. Bake for 12 minutes or until well risen. Top with cream. Dust with extra cocoa. Serve at once.

How to Make Confetti Cake Recipe

Confetti Cake
SERVES 20
PREP 1 hour 45 minutes
COOK 2 hours + cooling
COST $1.80 a serve

Ingredients:

• 250g butter, at room temperature
• 3 cups icing sugar, sifted, plus extra, to dust
• 2 tablespoons milk, at room temperature
• 1 quantity (2 cakes) Basic Chocolate Cakes
• 1kg bought white fondant icing
• 190g packet 100’s & 1000’s
• 45g packet polka-dot sprinkles

Directions:

1. Using an electric mixer, beat butter in a bowl until as white as possible. Gradually add half the icing sugar. Gradually add milk, then remaining icing sugar, beating until the buttercream is smooth and spreadable.
2. Place the 20cm cake on a cake board or serving platter. Thinly spread top and sides with half the buttercream. Lightly dust a work surface with extra icing sugar. Roll out fondant onto prepared surface to about 3mm thick or large enough to cover the cake. Carefully lift fondant onto cake; rub top and side with hands to smooth and mould to cake (step A). Using a small, sharp knife, trim any excess icing at base of cake (step B). Spread the 15cm cake with remaining buttercream, then roll out remaining fondant and mould to cake. Place on top of the 20cm cake.
3. Decorate top of cake with a cocktail glass filled with 100’s & 1000’s and some sprinkles. Attach remaining sprinkles to one side of cake.

Triple Chocolate Curl Cake Recipe

Triple Chocolate Curl Cake
SERVES 20
PREP 1 hour 30 minutes + 30 minutes to chill
COOK 2 hours + cooling
COST $2.15 a serve
+ TOP TIP Use a vegetable peeler to shave chocolate into large pieces.

Ingredients:

• 100g butter, at room temperature
• 1 cup icing sugar, sifted, plus extra, to dust
• 1 tablespoon milk, at room temperature
• 1½ cups cream
• 600g dark eating chocolate, finely chopped
• 1 quantity (2 cakes) Basic Chocolate Cakes
• 180g white cooking chocolate
• 180g milk eating chocolate, shaved

Directions:

1. Using an electric mixer, beat butter in a medium bowl until as white as possible. Gradually beat in half the icing sugar. Gradually add milk, then remaining icing sugar, beating until buttercream is smooth and spreadable.
2. Bring cream to the boil in a saucepan over high heat; remove from heat. Add dark chocolate; stir until melted and smooth. Cool mixture to room temperature. Chill, stirring occasionally, for 30 minutes or until thick.
3. Place 20cm cake on a cake board or serving platter. Spread top and sides with buttercream. Allow to set. Spread top and sides with two-thirds of the chocolate ganache. Place the 15cm cake on top; spread with remaining ganache to cover.
4. Place a large piece of baking paper on a flat work surface. Place the white chocolate in a microwave-safe bowl. Microwave on High (100%) in 30-second bursts, stirring between bursts, until melted and smooth. Spread melted white chocolate over prepared paper. Allow to set. Using an ice-cream scoop, drag scoop over surface of chocolate to form curls (step A).
5. Decorate top of cake with white chocolate curls. Sprinkle shaved milk chocolate over bottom cake.