Today is world egg day – 2 healthy recipes to try this World Egg Day

• Posted on October 13, 2017
• by Nana Kwesi Coomson
• Comment

According to an Australian Eggs study, a whopping 15 million eggs are eaten in Australia each day Yep, you read that right.

If you’re scrambling for ways to use up that carton, get cracking on whipping up these egg-cellent recipes to celebrate World Egg Day.

Egg Buddha bowls

Image: Supplied. Australian EggsSource:BodyAndSoul

Serves 4

Prep: 30 mins

Cook: 15 min

Ingredients:

• 600g piece pumpkin, deseeded, peeled, cut into 2cm cubes
• Olive oil cooking spray
• 1 small red onion, thinly sliced
• ¼ cup white wine vinegar
• 1 cup quinoa
• 1 bunch broccolini, trimmed
• 4 eggs
• 1 large carrot, finely shredded
• 1 large red beetroot, peeled, grated
• large avocado, sliced

Dressing

• 1/3 cup vegetable oil
• tbs rice wine vinegar
• 2 tsp sesame oil
• 2 tsp honey
• ½-1 tsp wasabi

Method:

1. Preheat oven to 200C. Line a baking tray with baking paper. Spread pumpkin onto tray and spray with olive oil. Season with salt and pepper. Roast pumpkin for 20 minutes or until tender. Cool. Place onion and vinegar into a bowl and stand for 20 minutes. Drain well.
2. Put 3 cups water into a saucepan and bring to the boil. Add quinoa, cover and reduce heat to medium low. Simmer for 10-15 minutes or until quinoa is tender. Drain and rinse under cold water. Drain well.
3. Bring a medium saucepan of water to the boil. Add broccolini and cook for 1 minute or until just tender. Remove with tongs. Return water to the boil. Add eggs and cook for 7 minutes. Drain.
4. Whisk oil, vinegar, sesame oil, honey and wasabi in a jug. Season with salt and white pepper.
5. Spoon quinoa into shallow bowls. Add pumpkin, red onion, broccollini, carrot, beetroot and avocado. Drizzle with dressing. Cut eggs in half and place on top of bowls. Serve.

Savoury breakfast tarts

Image: Supplied. Australian Eggs.Source:BodyAndSoul

Makes 6

Prep: 15 mins

Cook 30 mins

Ingredients:

• 3 sheets frozen ready rolled puff pastry, partially thawed
• 1 tbs olive oil
• 150g cup mushrooms, finely chopped
• 8 sprigs lemon thyme, leaves removed
• Sea salt flakes and freshly ground black pepper
• 1/3 cup fresh ricotta
• 12 small eggs
• Olive oil cooking spray
• 250g small vine ripened tomatoes
• Extra sprigs lemon thyme, to serve

Method:

1. Preheat oven to 200C. Grease 12 patty pan moulds. Cut 12 x 9.5cm rounds from pastry using a scone cutter and place into prepared patty pan tray. Prick base of pastry with a fork. Place in freezer for 10 minutes. Bake for 10-15 minutes or until lightly browned. Cool. Reduce oven temperature to 180C.
2. Heat oil in a frying pan over a high heat. Add mushrooms and lemon thyme leaves. Season with salt and pepper. Cook, stirring often, for 10 minutes or until golden. Transfer to a bowl and cool.
3. Add ricotta to mushrooms mixture and stir until well combined. Spoon 3 tsp of mushroom mixture into tarts, spreading up sides to form a dent in the centre. Separate eggs. Place yolks into the centre of tarts. (Egg whites can be place in an airtight container and frozen for later use). Spray tarts with olive oil and loosely cover with foil. Bake for 15-20 minutes or until egg is just set.
4. Meanwhile, line a baking tray with baking paper. Place tomatoes onto prepared tray and spray with olive oil and season with salt. Roast for 15 minutes or until softened. Serve tarts garnished with extra lemon thyme and roasted tomatoes.

-bodyandsoul