These simple and quick egg-based breakfast dishes are delicious -- at any time of the day
I grew up with my parents cooking us breakfast meals for dinner. A big fry-up with fresh soda bread, for example, nothing could beat that. Here are a few of my simple treats I like to have for both breakfast and dinner.
>1 whole grain bread loaf, slices cubed
>120ml extra virgin olive oil
>8 slices smoked bacon rashers, cut into 1/2-inch pieces
>1 large onion, thinly sliced
>2 cans diced tomatoes, drained
>1tsp crushed red pepper
>150g extra sharp cheddar, shredded
>150 mozzarella, shredded
>1 scallion, chopped
>Salt and pepper
>Preheat the oven to 375°F/190°C. In a bowl, toss bread and olive oil together, sprinkle with salt and pepper to season. Toast in glass dish for 20 minutes.
>In a saucepan, cook bacon until browned, about 8 minutes, set aside with paper towel to drain. Keep about 2-3 tbsp of bacon fat in the pan.
>Add the onion to the pan and cook for 3 to 5 minutes, add tomatoes, red pepper and cook for a further 3 minutes.
>Return all ingredients to a large bowl along with cheeses, green onion. Toss until well combined. Transfer to oiled glass baking dish, cover with foil and bake for about 25 to 30 minutes.
>Using a spatula or a cup, press down 6 holes in the bread, break and crack an egg into each indentation.
>Return to the oven and bake for a further 15 minutes, depending on how well done you want your eggs.
>Scoop out with a spoon and serve immediately. This is great to serve with some Siracha hot chilli sauce.
>4 tbsp extra-virgin olive oil
>Onion, finely chopped
>1 small green bell pepper, finely diced
>1tsp chilli flakes
>1 garlic clove, minced
>1/2tsp dried oregano
>Salt and freshly ground pepper
>2 cans tomato sauce
>1 bag tortilla chips
>8 large eggs
>200g cup shredded mozzarella cheese
>Chopped coriander, for garnish
>Preheat oven to 200°F.
>In a saucepan, heat olive oil to a medium heat, saute onion, bell pepper, chilli flakes, garlic and oregano.
>Season with salt and pepper and cook for about 5 minutes.
>Add tomato sauce and simmer until it becomes thickened.
>Spoon the sauce into a skillet or a baking dish, sprinkle with tortilla chips. Crack two eggs into each skillet and sprinkle with cheese.
>Bake in the oven for 15 minutes until egg sets.
>Sprinkle with coriander.
>1 large leek, diced
>1 onion, diced
>3-4 tsp olive oil
>130g all-purpose flour
>1tbsp plus 2tsp cornstarch
>225g butter, diced
>4 eggs, divided
>100ml heavy cream
>100ml sour cream
>1/2lb ham, diced
>250g grated Swiss cheese
>Heat a large pan over medium heat. Saute the leeks and onions in the olive oil for 30 minutes until caramelised. Let cool.
> Meanwhile, in a large bowl, combine the flour, cornstarch and one quarter tsp salt.
> In a stand mixer, combine butter with 1 egg and combine with the flour until a dough forms.
> On a lightly floured surface, roll the dough out to a 12-inch circle.
>Place the dough in a 9-inch pie plate, and press to remove any air bubbles. Crimp the edges with a fork, and refrigerate for 30 minutes.
>Mix the heavy cream and sour cream in a medium bowl.
>Whisk in the remaining three eggs. Add a pinch of salt and pepper and combine to form a batter. Preheat the oven to 350°C.
>Remove the quiche shell from the refrigerator and spread the leek and onion mixture evenly over the base. >Sprinkle the ham and then the cheese over the leeks and onions. Pour in the batter and place the quiche in the oven.
>Bake until puffed and golden, about 25 to 30 minutes.