Recipes and Cooking

Egg Toppers 4 Ways

Published Category Style Occasion

Can’t decide? Eggs a few ways -  Italian with cashew pesto and tomatoes, Indonesian gado gado style, Aussie like a green bowl on toast, and yummy Japanese flavours - miso butter with spinach and eggs! So many ways you can make eggs into the hero even when it’s a simple piece of toast to start. Never boring, always satiating, rich in nutrition, absolutely delish!

Egg Toppers Four Ways 5 Website Preparation time 10 mins Serves 1 person

Ingredients

ITALIAN:

1 poached egg

2 teaspoons cashew pesto

3 cherry tomatoes

Pinch basil leaves, shredded

Pesto:

1 bunch basil, leaves picked

½ cup cashews

1 cup olive Oil

1 teaspoon lemon zest

1 tablespoon lemon juice

Sea Salt and black pepper

INDONESIAN:

1 egg, fried

Cucumber, sliced 

Zucchini, sliced and blanched

Bok choy, trimmed and blanched 

Chilli flakes

Sea salt and black pepper

 Peanut satay:

¼ cup smooth peanut butter

2 tablespoons almond milk

2 teaspoons lime juice

1 ½ teaspoons fresh chilli, finely chopped

AUSSIE:

2 eggs, whisked and cooked to an omelette or scrambled

1 tablespoon olive oil

Broccolini

Large handful baby spinach

¼ avocado

Fresh dill and parsley leaves

Sea salt and black pepper

JAPANESE:

1 egg, soft or hard boiled as preferred

⅓ zucchini, shaved with a vegetable peeler into fine ribbons

20g baby spinach

1 teaspoon toasted sesame seeds

¼ avocado, sliced

Sea salt and black pepper

Miso butter:

1 tablespoon (25g) butter

½ teaspoon white miso paste

Preparation

ITALIAN:

To make pesto: blitz all ingredients in food processor until uniform. Store in airtight container in fridge for up to 1 week.

To serve: spread pesto over toast, top with poached eggs, cherry tomatoes and basil leaves. Season with sea salt and black pepper and serve.

INDONESIAN:

To make peanut satay: place all ingredients in a small saucepan on low heat, whisk together over heat for about 5 minutes or until smooth. Place in airtight container in fridge for up to 2 weeks. Heat slightly before using.

To serve: place blanched zucchini slices and bok choy on toast with cucumber. Top with fried egg, drizzle with peanut satay to taste, sprinkle with chilli flakes and serve with fresh coriander if desired.

AUSSIE:

For the greens: add olive oil to a medium frypan, then saute broccolini and baby spinach for 3-4 minutes or until tender and wilted. Season with sea salt and black pepper.

To serve: place sauteed greens on toast, top with omelette or scrambled eggs, avocado and fresh herbs. Season with sea salt and black pepper and serve.

JAPANESE:

To make the miso butter: melt the butter and whisk in miso until smooth.

To serve: saute zucchini and baby spinach in a small frypan, spread toast with miso butter then place veggies on top, followed by boiled egg and avocado. Sprinkle with toasted sesame seeds, season with sea salt and black pepper and serve.