Souffled omelette and other brunch recipes
There is a little less work on these in between days and more time for lovely family breakfasts together so we have been taking the opportunity to really fuel up well for the day and take our time over breakfast. The last few days I have been making eggs lots of different ways, pancakes for my daughter who is hooked on them and also some more granola though with a slightly different recipe to the one I posted in October. Fueling up so well thanks to the protein and good fats provided – One egg contains 6 grams of high-quality protein and all 9 essential amino acids. Eggs are also one of the only foods that contain naturally occurring vitamin D. For the pancakes I always use gluten free flour since it does not impact the recipe and I also use a cutting ring on the pan just to make nice circles… very girlie I am told.
Souffléd Omelette with Rocket & Tomato salad
I love this recipe because it is lovely and light and airy. Fluffier than scrambled eggs, this soufflé is just as easy to prepare and is perfect served alongside a rocket salad and some cherry tomatoes.
6 large eggs separated
3 tbsp chopped chives or flat leaf parsley
Salt and pepper
1 tablespoon unsalted butter
2 tablespoons extra-virgin olive oil Heat oven to 400° F.
In a large bowl, whisk together the egg yolks, chives, salt, and pepper.
In a separate bowl, with an electric mixer on medium-high, beat the egg whites until stiff peaks form. Using a spatula, gently fold the egg whites into the yolk mixture.
Meanwhile, melt the butter in a large nonstick frying pan over medium-low heat and tilt to coat the sides.
Add the soufflé mixture and bake until the eggs are puffed and golden. Flip the omelette in half over in itself and continue cooking about 10 minutes in total until it is fully cooked.
Cut into wedges. Divide the soufflé, rocket, and tomatoes among plates. Drizzle the greens with the extra virgin oil, serve and enjoy.
This is also good with some crumbled goats cheese added to the mixture after you add the egg mixture to the pan.
Pancakes with Crispy Parma Ham, Poached Eggs and Hollandaise
225g gluten free plain flour
Pinch of salt
300ml milk or butter milk if you wish
Mix dry ingredients in a bowl and make well in the centre and egg and enough of the milk to make a dropping consistency. It usually takes the full recipe amount.
Leave the batter for about 15 minutes or so if you can.
To cook drop a large tablespoonful into the cutting ring on a medium hot non stick pan . Cook for about 2 minutes – Bubbles will start to appear and the pancake is ready to turn when the bubbles in the pancake burst. Turn over gently and cook until gently on the other side. Keep warm while you prepare the eggs and hollandaise.
Bring a tall pot of with water to the boil. Add tsp of salt and dash of white wine vinegar. Break your egg into a small ramekin, swirl the water with a spoon and gently pour the egg into the swirling water. Cook for 2 minutes to 3 minutes depending on size of the egg.
Crispy Parma Ham
Preheat oven to 180 and place 1 or 2 slices per person on a non stick tray and bake until crispy approximately 5 minutes
If you have time and can be bothered make the hollandaise, otherwise there are plenty of good jars of ready made.
6 oz unsalted butter melted, not hot though
3 tbsp water
3 egg yolks
Salt lemon juice and cayenne if you like it, just a pinch
Whisk egg yolks and water over a Bain Marie of gently simmering water until they have doubled in volume and become thicker.
Ensure the egg mixture does not become too hot – you should be able to put you finger into it.
Remove from the heat the drizzle in the melted butter whisking all the time.
This will only keep for about 30 minutes so dont make too far ahead of time.