Eggs

Scrambled Eggs with Smoked Salmon

Ingredients:
8 eggs
½ cup cream
Small bunch chives, chopped (or spring onions)
200g rough chopped smoked Salmon
Salt & Pepper, to taste
Knob of butter
1 teaspoon olive oil

Method:
Lightly beat eggs and cream together and season with salt & pepper.

Melt butter in a small frying pan on medium heat, add Olive oil, add egg mixture. Cook until lightly set. Using a spatula, fold the edges into the centre of the pan and leave to cook for another 2 minutes. Gently fold through Smoked Salmon and Chives. Serve immediately over some crunchy Turkish bread.

Serves: 4

Note:

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Polenta & Spinach Bake

Ingredients:
1 Bunch Silverbeet coarsely shredded, stems removed
1 tbs garlic finely chopped
1 small onion
3 tbs olive oil
8 eggs, lightly beaten
½ cup grated cheddar cheese
250g feta crumbled
250g Italian style ricotta
2 tbs finely chopped flat leaf parsley
1 tin Antica Napoli Italian Cherry Tomatoes
Salt & pepper to season
Polenta Base

Method:
Sauté onion and garlic in the olive oil until softened, add silverbeet, then steam with the lid on until wilted, stirring occasionally. Strain this into a colander to remove any excess liquid. In a large mixing bowl combine the eggs and all remaining ingredients (excluding polenta base) then add the
cooked spinach. Line oven proof dish with cooked polenta, then pour over egg mix. Bake in a pre-heated 180°c oven for approx 45 minutes or until the filling is set and golden on top. Serve with crispy skinned salmon.

Serves: 6

Note:
For more recipes & cooking tips, please see the demo team at the Farmers Market.
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Easter Risotto Eggs

Ingredients:
900g pumpkin, peeled, cut into 1cm cubes
2 eggs lightly beaten
100gm Grated Parmesan
1 onion, chopped
2/3 cup verjus
2 celery stalks, finely chopped
1 cup risotto rice
Farmers Crumbing Mix
2cm piece ginger, grated
100 grms mozzarella, chopped approx. 1.5cm
1 litre vegetable stock
1 tbls honey
Olive Oil

Method:
Heat oven to 220°C. Lay pumpkin in an even layer on a large baking tray and drizzle with 2 tablespoon of oil. Season with salt and pepper. Roast for 15 minutes, then remove and drizzle with 1 tablespoon of honey, tossing well to coat each piece. Roast for a further 15 minutes until cooked and golden.
Place stock and verjus in a saucepan and keep at a simmer over low heat. Heat remaining tablespoon of oil in a large heavy based pan over low heat. Add onion and stir for 2-3 minutes until soft. Add celery and cook for 2 minutes then add ginger and rice stirring to coat grains.
Increase heat to medium low, add warm stock by a ladle ensuring stock is absorbed before adding the next ladle full of stock. Continue until rice is cooked and stock is used but still firm to bite.
In a large mixing bowl, mix together the risotto, pumpkin, parmesan and eggs. Roll the mixture into small balls of around 3.5 cm then shape into an egg. Place in hand, make an indent and place mozzarella cube in the middle form into shape again. Set aside.
Place cup of breadcrumbs onto another plate. Heat the oil in a large heavy based saucepan to medium heat. Roll each ball in breadcrumbs then fry for about 1 minute on each side or until golden. Remove from the oil and allow to drain on paper towel. Serve immediately.

Serves: 4-6

Note:
For more recipes & cooking tips, please see the demo team at the Farmers Market.
And if you love this recipe, share it with your friends & family using the social buttons below