Tag archives for eggs

3 Healthy Scrambled Egg Recipes | Better Breakfasts

Broccoli Feta Scramble
2 teaspoons vegetable oil
1/2 cup finely chopped broccoli
1 garlic clove, minced
4 large eggs
2 tablespoons milk
1/4 cup crumbled feta cheese
1/2 teaspoon dried oregano
Salt and freshly cracked black pepper

Heat the oil in a nonstick skillet over medium high-heat. Add the garlic and broccoli and cook until they have softened, 2 to 3 minutes.

While the eggs are cooking, in a medium bowl, whisk together the eggs and milk. Once the broccoli is bright green, add the eggs to the pan. Cook the eggs, stirring, until the eggs solidify. Season the eggs with the oregano, salt, pepper, and half of the feta. Mix everything together and serve immediately topped with the remaining feta.

Spicy Sausage Scramble
1/4 cup spicy sausage, removed from the casings
1/2 cup finely chopped kale
1/2 teaspoon freshly chopped rosemary
4 large eggs
2 tablespoons milk
Salt and freshly cracked black pepper
A pinch of red pepper flakes (optional)

Heat a nonstick skillet over medium-high heat. Add the sausage and cook it until it begins to brown, 3 to 4 minutes. Add the kale and cook until it has wilted, 2 to 3 minutes.

While the sausage and kale are cooking, in a medium bowl, whisk together the eggs and milk. Pour the egg mixture into the pan, stirring. When the eggs begin to solidify, season the scramble with the rosemary, salt and pepper. Continue to cook the eggs until they have solidified and are cooked to your liking, about a minute.

Serve immediately topped with some red pepper flakes.

French Onion Scramble
1 tablespoon butter
1 large yellow onion, sliced
4 large eggs
2 tablespoons milk
1 teaspoon Worcestershire sauce
1/2 teaspoon fresh thyme leaves
1/4 cup shredded gruyère cheese
Salt and freshly cracked black pepper

Melt the butter in a nonstick skillet over medium-low heat. Add the onion and cook, stirring occasionally, until the onions softens and begins to caramelize, 15 to 20 minutes.

While the onions are cooking, in a medium bowl, whisk together the eggs and milk. Set them aside.

Returning to the skillet, Add the Worcestershire sauce and thyme leaves and cook until they are fragrant, 30 seconds. Pour the eggs into the pan, stirring. When the eggs begin to solidify, season the scramble with salt, pepper and half of the gruyère.

Serve immediately topped with the remaining gruyère.

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5 Egg-celent Omelette Recipes!

Cooking Instructions:
In a small bowl, whisk eggs. Heat up a nonstick pan over medium-low heat and add butter. Once butter is melted, pour in eggs and stir constantly with a rubber spatula. Once eggs begin to solidify, swirl the pan to fill in any gaps. Run the spatula along the edge of the pan to make sure i doesn’t stick. When eggs have set in an even layer, add toppings of choice. Carefully, by tipping the pan slightly, fold the omelette over on itself.

Spring Herb & Parmesan Omelette

2 eggs
1 tsp chives, chopped
1 tsp parsley, chopped
1 tsp basil, chopped
2-3 tbsp parmesan cheese, freshly grated
Salt and pepper to taste

Asparagus & Roasted Red Pepper Omelette

2 eggs
3 asparagus spears, steamed
3 tbsp roasted red pepper, chopped
1 tbsp feta, crumbled
Salt and pepper to taste

Broccolini Cheddar Omelette

2 eggs
2 broccolini spears, blanched
3 tbsp cheddar cheese
Salt and pepper to taste

Mushroom & Goat Cheese Omelette

2 eggs
5 mushrooms, sautéed
2 tbsp goat cheese, crumbled
Salt and pepper to taste

Spinach, Sundried Tomato and Feta Omelette

2 eggs
¼ cup spinach, chopped
2 sundried tomato halves, thinly sliced
2 tbsp feta, crumbled

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How to make Hollandaise sauce

Hollandaise is a delicious but fickle French sauce that can be pretty intimidating to new cooks.  Here is a recipe as well as some tips and tricks for making foolproof Hollandaise sauce, each and every time!


Hollandaise sauce

Prep Time: 8 minutes

Cook Time: 5 minutes

Total Time: 13 minutes

Yield: About 1 cup

Serving Size: 2 tbsp

Calories per serving: Delicious!

Hollandaise sauce

This rich, tangy sauce is a staple in French cooking and is delicious on eggs Benedict or poured over fresh, steamed vegetables . Once you have the technique mastered, you can add all sorts of amazing flavours to it like fresh herbs, hot sauce or dijon mustard. For step-by-step video instructions CLICK HERE


  • ½ cup unsalted butter, skimmed
  • 3 egg yolks
  • 1 tbsp lemon juice, freshly squeezed
  • 1 tbsp water
  • salt and pepper to taste
  • cayenne pepper to taste


  1. In a small saucepan, melt your butter.
  2. Use a spoon to skim excess milk solids from the top of the butter.
  3. Set melted butter aside.
  4. In a small saucepan, bring about one inch of water to a simmer on the stove. Reduce heat to low.
  5. Freshly squeeze half a lemon until you have 1 to 2 tbsp of juice.
  6. In a glass or stainless steel mixing bowl, add lemon juice and water to your egg yolks and whisk until the mixture turns a pale yellow colour, about 30 seconds.
  7. Place your bowl over the simmering water, ensuring that the water does not touch the bottom.
  8. Whisk the egg mixture constantly until it begins to thicken, about two minutes.
  9. Do NOT stop whisking the mixture once it's cover the heat as your egg yolks will scramble.
  10. Once the mixture has begun to thicken and is sticking to your whisk, add the melted butter.
  11. Continue to whisk constantly until your sauce has reached your desired thickness, usually about one minute.
  12. Carefully remove bowl from heat.
  13. Season with salt, pepper and a sprinkle of cayenne.
  14. Enjoy!!
  15. Notes:
  16. If your sauce begins to thicken, whisk in a little warm water until it returns to the right consistency.
  17. Hollandaise sauce does not keep well so it should be served within an hour of making it. Discard any unused portions.
  18. To minimize the risk of food-borne illness, use pasteurized eggs.

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How to poach an egg

I have tried so many different techniques for poaching eggs and this is the ONLY one that turns out perfectly, each and every time!


  1. Fill a large, deep pot with about three inches of water.
  2. Bring the water to a simmer, with the bubbles just breaking the surface.
  3. Reduce the heat to low.
  4. Place a fine mesh sieve over a bowl.
  5. Crack an egg into the sieve and allow the ‘loose white’ to drain for approximately 30 seconds.
  6. Gently roll the egg of the sieve and into a small bowl or ramekin.
  7. Repeat with all of the eggs, placing each into its own individual bowl.
  8. Gently roll each egg into water, getting as close to the water’s surface as possible.
  9. Cover with a tight-fitting lid and set a timer for five minutes.  NO PEEKING!
  10. After five minutes, use a slotted spoon to remove eggs from pot onto a plate lined with paper towel.
  11. Serve immediately.
  12. To store the eggs for future use, place them directly into an ice bath for ten seconds before draining.  Store them in an airtight container for up to three days.  To reheat them, simply place them back into a pot of boiling water for approximately 30 seconds.



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