Category: Eggs

Yorkshire Pudding

Yorkshire Pudding

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Ingredients
  

  • 4 large eggs measured in a jug
  • Equal quantity of milk to eggs
  • Equal quantity of all purpose/plain flour to eggs
  • Pinch of salt
  • 2 tbsp lard beef dripping or vegetable oil

Instructions
 

  • Heat the oven to the highest temperature possible, however, do not exceed 450F/230C or the fat may burn.
  • Pour the eggs and milk into a large mixing bowl and add the pinch of salt. Whisk thoroughly with an electric hand beater or hand whisk. Leave to stand for 10 minutes.
  • Gradually sieve the same volume of flour (as the eggs) into the milk and egg mixture, again using an electric hand beater or hand-whisk to create a lump free batter resembling thick cream, if there are any lumps pass the batter through a fine sieve.
  • Leave the batter to rest in the kitchen for a minimum of 30 minutes, longer if possible – up to several hours.
  • Place a pea-sized piece of lard, dripping or ½ tsp vegetable oil into your chosen Yorkshire pudding tin, or a 4 x 2″/5cm hole tin or 12-hole muffin tin and heat in the oven until the fat is smoking. Give the batter another good whisk adding 2 tbsps of cold water and fill a third of each section of the tin with batter and return quickly to the oven.
  • Leave to cook until golden brown approx 20 minutes. Repeat the last step again until all the batter is used up.

Keto French Toast Sticks

Keto French Toast Sticks

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Ingredients
  

  • 8 large eggs
  • 8 oz cream cheese
  • 1/4 c butter
  • 1 tsp vanilla
  • 1 Tbsp coconut flour
  • 1/2 tsp baking powder

Instructions
 

  • Bring eggs, cream cheese, and butter to room temperature.
  • Preheat oven to 350. Grease a 8x4 loaf pan, and line with parchment.
  • Combine eggs, cream cheese, butter, and vanilla, and blend at high speed until smooth. Add in coconut flour and baking powder, and pulse until combined.
  • Pour into prepared pan, and bake 50-60 minutes, or until firm in the center.
  • Let cool, then refrigerate several hours or overnight.
  • Slice into 24-36 stick shapes. Fry in butter until brown on all sides.
  • Optional: dip in a sweetener / cinnamon mix before serving.

Chorizo, Cherry Tomato and Feta Frittata

Chorizo, Cherry Tomato and Feta Frittata

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Ingredients
  

  • 3 large eggs
  • 3 Tbsp milk
  • 1/2 tsp olive oil
  • 1/2 red onion chopped
  • 1 clove garlic crushed
  • 4 oz chorizo sausage sliced
  • 1/2 tsp crushed red chili peppers or to taste
  • 1 c cherry tomatoes halved
  • salt and black pepper to taste
  • 1/2 c feta crumbled
  • 4 Tbsp cilantro chopped

Instructions
 

  • Whisk the eggs and milk in a 1-cup measuring cup until well mixed. Set aside.
  • Add the oil in a 8-inch cast-iron or oven-safe nonstick skillet over medium-high heat until hot.
  • Stir in the onions, garlic, chorizo and chili and cook until the onions are softened about 4 minutes.
  • Stir in the tomatoes and cook until thickened slightly about 5 minutes. Lower the temperature to medium-low.
  • Pour in the egg mixture, sprinkle feta cheese over and cook until the eggs are almost set, around 10 minutes. Meanwhile preheat the broiler of the oven.
  • Put the pan into the oven and broil until the top beginning to turn golden, about 2 minutes, depending on how hot your broiler is.
  • Remove from oven; sprinkle cilantro leaves on top and cut into wedges.