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Vegetable Stuffed Omelette

INGREDIENTS

  • 2 eggs
  • Salt to taste
  • Black pepper powder to taste
  • 1 tbsp milk
  • 1 tbsp olive oil
  • 1 1/2 tbsps grated cheese
FOR STUFFING
  • 2 shallots, finely sliced
  • 1 1/2 tbsps grated carrot
  • 1 tbsp capsicum, finely chopped or sliced
  • 2 french beans, finely chopped
  • 1/4 cup chepped spinach
  • 1 1/2 tbsps finely chopped cabbage
  • pinch of red chili powder
  • Salt to taste
  • 2-3 tsps olive oil

METHOD

  • Working with 1 egg at a time, crack an egg on to a saucer. Fill a wide saucepan with water until approximately 8cm deep. Add vinegar and 1 tsp salt. Bring to the boil over medium-high heat. Reduce heat to low-medium – water should be just simmering, with small bubbles rising from the base of pan and small ripples across the top of the water.
  • Fill a bowl with cold water and set aside. Using a wooden spoon or whisk, stir simmering water in one direction to create a whirlpool (this will help to give your poached eggs a neat shape).
  • Slide egg from saucer into centre of whirlpool, as close to water as possible. Cook for 2-3 minutes for a semi-soft yolk or 3-4 minutes for a firm-set yolk. without stirring.
  • Using a slotted spoon, transfer egg to the bowl of cold water (this stops the cooking process). Remove and drain on a plate lined with paper towels. During and between cooking eggs, use slotted spoon to skim any foam from water surface. Repeat with remaining eggs. To reheat eggs. bring a dean pan of water to the boil then remove from heat. Add eggs. Stand, covered, for 1 minute. Remove and drain on a plate lined with paper towels.
  • Serve eggs on toast, sprinkled with chives and seasoned to taste with salt and pepper, or use in one of the recipes on the following pages.

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