Easy to buy, easy to store and can be cooked so many ways.
Eggs are something that can be had for any meal. Simple eggs on toast were a great Sunday night favourite when I was growing up. There’s also nothing like waking up on the weekend and smelling eggs and bacon sizzling in the pan. What a start to the day!
The versatility of eggs means that you can put them with such a wide range of options. Make a frittata with last night’s left over roast vegies and top with cheese. For breakfast – Line a muffin tin with rashers of bacon, whisk up 6 eggs with some milk and herbs and fill each bacon ‘bowl’, sprinkle with cheese and bake in the oven for 20 minutes. The family will devour them and ask for more!
This week’s recipe came from an idea when I was visiting my family in Canberra. Egg rolls are a mid-afternoon snack for my brother’s energetic young grandchildren and a great protein and vitamin kick to keep them going until the evening meal.
This egg roll recipe turns a simple idea into a wonderful breakfast.
Egg roll filled with Harissa spiced bacon and onion
- 8 eggs
- ½ cup milk
- salt and pepper
- 4 rashers of bacon
- 1 large red onion
- ½ teaspoon harissa spice
- Mushrooms optional
- Line largest oven tray with baking paper so that there is a slight edge at both long sides ; this helps with rolling up the baked egg later.
- Put oven tray in oven first, then pour in egg mixture.
- Gently push tray back into oven and bake for 15 minutes or until middle is cooked.
- Whilst egg roll is cooking, finely slice bacon and onion. Saute in med hot pan with harissa spice. Add mushrooms if using.
- Spread bacon/onion filling over cooled egg bake.
- Using the baking paper, carefully roll up into a tight roll.
- Using a sharp knife, cut slices into 4 pieces.
- Serve with fresh tomatos, panfried mushrooms, wilted spinach and a cup of freshly brewed coffee.
Check out this website for more recipe ideas. And remember, try and always buy free range eggs from your own state – LOW FOOD MILES. https://eggs.org.au/recipes/