eggs recipes

How to make scrambled eggs on toast, a high in protein, healthy and delicious breakfast.

Scrambled Eggs on Toast

sourdough bread (whole wheat or part whole wheat)

eggs

full-fat milk

fine sea salt and black pepper

butter

chives herbs (optional)

feta (goat cheese

Remember to toast the bread while the eggs are cooking, so that it is ready but still hot by the time you have cooked the eggs.

Break the eggs in a bowl, add the milk, salt, and pepper. Whisk very well to blend the eggs.

You can add the chopped herbs now or sprinkle them on the scrambled eggs before serving.

Heat the butter in a non-stick pan on medium heat and tilt the pan to coat its bottom with the butter.

Reduce the heat to medium-low.

Pour the eggs into the pan. Heat the eggs very slowly, if the temperature is too high the protein will toughen, the eggs will lose their creaminess and become dry. Leave them untouched for about 15-20 seconds or until very slightly set on the bottom.

Use a spatula to move the eggs across the pan, so that they will cook evenly into large folds of egg.

If using herbs and/or cheese you can add them now.

Move the eggs in the pan for about 1, it depends on the heat. The eggs should be mostly set, yet still slightly moist and not dry.

The eggs will continue setting slightly in the pan and on the plate, so keep that in mind as well.

If you use more than four eggs, the eggs will take longer to set. Just aim for the scrambled eggs to look like in the pictures, large set fluffs, that are still shiny with moisture, but no pools of uncooked eggs.

Serve immediately on toasted bread. See above for more serving suggestions.

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Asparagus and Cheese Quiche 

(310 ml) unbleached all-purpose flour

salt

(125 ml) butter,

(75 ml) cold milk (approximately)

onion, finely chopped

olive oil

lb (454 g) asparagus, trimmed and

chicken broth

eggs, lightly beaten

(250 ml) milk

oz (115 g) Valbert cheese, trimmed of rind and grated (about 1 cup)

Salt and pepper

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In a food processor, pulse the flour and salt until combined. Add the butter and pulse for several seconds until the butter is the size of peas. Add the milk. Pulse for several seconds more until the dough just begins to hold together, adding more milk if necessary. Remove the dough and shape into a disc.

On a floured surface, roll the dough into a thin circle, about 28 cm (12 inches) across. Line a 25-cm (10-inch) quiche pan with the dough. Trim and flute or crimp the edges. Refrigerate for 30 minutes.

With the rack in the lowest position, preheat the oven to 190°C (375°F). 

PASTRY

In a skillet over medium heat, soften the onion in the oil. Add the asparagus and sauté for 1 minute. Season with salt and pepper. Deglaze the skillet with the broth and reduce until nearly evaporated. Remove from the heat and let cool.

In a bowl, combine the eggs and milk. Add the asparagus mixture and cheese. Adjust the seasoning. Pour the mixture into the pie shell. Arrange the asparagus tips on top. Bake until the centre of the quiche is barely set, about 45 minutes. Let rest for about 10 minutes before serving. Can be served hot, warm or cold.

FILLING

Excellent! Fait avec du gruyère et c’était délicieux.

J’aime beaucoup cette recette, est-ce que la recette de pâte se congèle? Merci

Pourquoi lors de la cuisson, le beurre de la croûte fond?
Merci

C'est très bonne recette! J'ai aussi utilisé du gruyère à la place, délicieux!

Pouvons-nous congeler cette recette? Merci!

Excellente, même le lendemain!
Le Valbert se trouve dans les fromageries.
Mais pourquoi réfrigère-t-on l'abaisse 30 minutes?
Merci!

Délicieuse quiche ! J'ai réussi à impressionner mon père. Merci beaucoup pour cette recette. J'y ai mis du cheddar fort, du jambon et du bacon.

Cette recette de quiche est tout à fait délicieuse ! J'adoreeeee les quiches maintenant ;-)

Excellent, j'ai aussi modifié avec les moyens du bord; ajouté un peu de jambon, utilisé du Cantal, et crème légère. Délicieux.

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