Eggs for Brunch or Lunch (1): On the Stovetop

Fast Eggs

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Eggs are an ideal option for a quick snack, brunch or lunch, especially if you want something warm and freshly cooked. Apart from being highly nutritious, eggs can be cooked in just a few minutes, they’re infinitely versatile, and, being high in protein, they can help you feel fuller for longer, reducing the chances of your overeating or snacking on unhealthy options later.

The following recipes expand on the basic stovetop methods found in the entry Eggs for Breakfast (1): On the Stovetop, though they take very little more time to make. Meanwhile, all the extra ingredients are included in Pantry Essentials, so you’re sure to have them on hand.

Egg-SaladCurried Egg and Egg Salad begin with a 10-minute boiled egg. Curried Egg adds a little spice to the basic egg, while an Egg Salad can be made a little more substantial with the addition of a selection of common ingredients.

A scrambled egg can be combined with a few vegetables and, perhaps, some diced bacon to make Savoury Scrambled Egg, or with spinach to make Scrambled Eggs with Spinach, or can be given a bit of spice and richness to make Curried Scrambled Egg. If you feel like a little self-indulgence, you can make a batch of delicious Banana Pancakes or Savoury Cheese Pancakes.

Croque Madame Léger and Easy Egg Benedict are my versions of these favourite brunch dishes. In the first, I’ve simply reduced the ingredients to make a lighter version. For the second, since it’s not really possible to make the small amount of hollandaise sauce required for one egg, I’ve used heated mayonnaise instead. Make sure to microwave it on very low so as not to split it.

A poached egg can also be served on a bed of savoury yogurt and topped with a spicy sauce to make Turkish Poached Egg, or an egg can be poached in a spicy tomato sauce to make a Ranch House Egg, or in a tasty combination to make Egg with Mushroom and Bacon.

With a little Chinese magic, a simple omelette can be transformed into Egg Foo Young. You’ll find that I’ve adapted the classic recipe a little by substituting sliced lettuce for the bean shoots, but only because I expect that you’re more likely to have lettuce on hand. If you do happen to have some bean shoots, do throw them in instead. For something a bit more substantial, Egg Foo Young can be served on rice, or you can go make life a little easier and make Scrambled Egg with Rice. 

One of my favourite ways to serve egg is in a soup, several versions of which you’ll find in the entry 6 Ways with Egg Soup. 

You’ll also find several recipes for more brunch favourites by entering ‘egg’, ‘pancakes’ or ‘frittata’ in Search.

For even more options for a quick snack, lunch or brunch, you could consult the entry: Eggs for Brunch or Lunch (2): In the Oven.

 

Recipes:

Curried Egg

Egg Salad

Savoury Scrambled Egg

Scrambled Egg with Spinach

Curried Scrambled Egg

Savoury Cheese and Bacon Pancakes

Banana Pancakes

Croque Madame Léger

Easy Egg Benedict

Turkish Poached Egg

Ranch House Egg

Egg with Mushroom and Bacon

Egg Foo Young

Scrambled Egg with Rice

 

Curried Egg

  • 1 egg
  • Mild curry powder and chives
  • 1 tsp. lemon juice
  • 1 tbsp. mayonnaise, natural yoghurt or cream cheese

 

  1. Place egg in a small saucepan with a fitted lid half filled with cold water (see Easy Boiled Egg)
  2. Cover, bring to a rolling boil and remove from heat immediately
  3. Let egg stand in covered pan for 10 minutes
  4. Peel and slice the egg
  5. Place in the small cup of a bullet blender with curry powder, chives, lemon juice and mayonnaise
  6. Process lightly
  7. Serve in a sandwich, on toast or rice cakes, or with crackers

 

Egg Salad

  • 1 egg
  • Chives and spices (see below)
  • 1 tsp. lemon juice
  • 1 tbsp. mayonnaise, natural yoghurt or cream cheese

 

  1. Place egg in a small saucepan with a fitted lid half filled with cold water (see Easy Boiled Egg)
  2. Cover, bring to a rolling boil and remove from heat immediately
  3. Let egg stand in covered pan for 10 minutes
  4. Peel and slice the egg
  5. Place in the small cup of a bullet blender with spices, lemon juice and mayonnaise
  6. Process lightly
  7. Stir in additional ingredients (see below, optional)
  8. Serve in a sandwich, on toast or rice cakes, or with crackers

Options:

  • select one or more of the following to add at Step 3: paprika, mustard, pepper, dried onion, garlic granules or 1–2 tsp. basil pesto
  • stir in 1–2 tbsp. of one or more of the following at Step 5: diced bacon, chopped avocado, chopped celery, chopped cucumber, drained and flaked tuna, chopped roast chicken (optional)

 

Savoury Scrambled Egg

  • 1 egg
  • 1 tbsp. low-fat milk (optional)
  • 1 tbsp. shredded Parmesan cheese (optional)
  • 1 tbsp. chopped onion
  • Pepper and parsley
  • 2 tbsp. diced bacon and/or chopped mushrooms
  • 2–4 cherry tomatoes, halved (optional)
  • Olive or canola oil

 

  1. Lightly beat the egg with milk or 1 tbsp. water
  2. Whisk in Parmesan cheese (optional)
  3. In a small frying pan, sauté chopped onion with pepper
  4. Add diced bacon and/or chopped mushrooms and sauté
  5. Add tomatoes and sauté (optional)
  6. Pour in egg
  7. When egg begins to cook, stir gently
  8. Remove from heat when egg is lightly cooked and sprinkle with parsley
  9. Serve with rice cakes or a slice of toast

 

Scrambled Egg with Spinach

  • 1 egg
  • 2 tsp. natural yoghurt
  • 1 tbsp. shredded Parmesan cheese
  • Pepper and parsley
  • 1 tbsp. chopped onion
  • 1–2 portion(s) frozen spinach, thawed
  • Butter or margarine

 

  1. Whisk yoghurt into egg with pepper and parsley
  2. Stir in Parmesan cheese
  3. Melt butter in a small frying pan and sauté onion
  4. Add spinach and sauté to heat through
  5. Pour in beaten egg mixture
  6. Cook over low heat using a spatula to move the egg towards the centre of the pan
  7. As soon as all the egg is lightly cooked, remove from heat
  8. Serve with rice cakes or a slice of toast

Variation: substitute ½–1 cup fresh spinach leaves for the frozen spinach and at Step 4, sauté until wilted

 

Curried Scrambled Egg

  • 1 egg
  • 2 tsp. natural yoghurt
  • 1 tbsp. butter
  • Mild curry powder

 

  1. Whisk yoghurt into egg
  2. Melt butter in a small frying pan over low heat with curry powder
  3. Pour in beaten egg
  4. Cook over low heat using a spatula to move the egg towards the centre of the pan
  5. As soon as all the egg is lightly cooked, remove from heat
  6. Serve with rice cakes or a slice of toast

 

Savoury Cheese and Bacon Pancakes

  • 1 egg
  • 2 tbsp. low-fat milk
  • 2 tbsp. shredded Parmesan cheese
  • 1 tbsp. diced bacon
  • 1 tbsp. natural yoghurt
  • Garlic granules, pepper and chives
  • ¼ cup wholemeal flour (or cornflour)
  • ½ tsp. baking powder
  • Oil spray

 

  1. Whisk milk, yoghurt, herbs and spices into egg
  2. Whisk in flour and baking powder
  3. Stir in Parmesan cheese and diced bacon
  4. Let stand for 5 minutes
  5. Spray a non-stick frying-pan with oil and heat over a low heat for 3–5 minutes to heat evenly
  6. Raise heat to medium-high
  7. Pour in 2 tbsp. of the mixture for each pancake
  8. Cook for 1–2 minutes on each side until golden
  9. Makes 4–6 pancakes

Variation: substitute 1 portion thawed frozen spinach for the diced bacon

 

Banana Pancakes

  • 1 medium banana, very ripe
  • 1 egg
  • 2 tbsp. wholemeal flour (or cornflour)
  • ½ tsp. baking powder
  • Cinnamon and/or ginger
  • Oil spray

 

  1. Peel and slice the banana
  2. Using a bullet blender, liquidise banana until smooth
  3. Whisk in egg with cinnamon and/or ginger
  4. Mix in flour and baking powder
  5. Let stand for 5 minutes
  6. Spray a non-stick frying-pan with oil and heat over a low heat for 3–5 minutes to heat evenly
  7. Raise heat to medium-high
  8. Pour in 2 tbsp. of the mixture for each pancake
  9. Cook for 1–2 minutes on each side until golden
  10. Makes 4–6 pancakes

 

Croque Madame Léger

  • 1 egg
  • 1 slice wholegrain bread
  • 1 slice ham
  • 1–2 tbsp. shredded mozzarella (or 1 cheese slice)
  • Chives and pepper (or paprika)
  • Olive or canola oil (optional)

 

  1. Lightly toast bread
  2. Place ham on toast
  3. Sprinkle with mozzarella (or add cheese slice)
  4. Bake in a hot (200°C) toaster oven (or grill) for 5 minutes or until cheese melts
  5. Meanwhile fry or poach egg (see below)
  6. Place egg on toast and sprinkle with pepper (or paprika) and chives

Tip: See Easy Fried Egg, Easy Poached Egg, or Microwave Poached Egg

 

Easy Egg Benedict

  • 1 egg
  • 2 tbsp. mayonnaise
  • 1–2 slice/s wholegrain bread
  • 1 slice ham
  • Butter or margarine (optional)
  • Chives or parsley

 

  1. Poach egg in a small saucepan for 3–4 minutes (see Easy Poached Egg )
  2. Meanwhile toast and butter (optional) bread
  3. Place mayonnaise in a cup and microwave on defrost setting (30% power) for 10–15 seconds, stir and repeat until warmed through
  4. Place ham on toast, top with poached egg, pour mayonnaise over and sprinkle with chives or parsley

Variation: substitute half an English muffin for the bread

 

Turkish Poached Egg

  • 1 egg
  • ½ cup natural yoghurt
  • Garlic and pepper
  • 1 tbsp. butter or margarine
  • 1 tsp. olive oil
  • Paprika or chilli
  • 1–2 slices wholegrain bread, toasted

 

  1. Set a small saucepan of water to boil
  2. Place yoghurt in a shallow bowl and place over boiling water
  3. Add garlic and pepper, whisk until yoghurt is lukewarm and set aside
  4. Poach the egg for 4 minutes in the saucepan (see Easy Poached Egg)
  5. In the meantime, microwave butter, olive oil and paprika or chilli on high for 30 seconds to melt, then whisk
  6. Place poached egg on yoghurt and drizzle with melted butter
  7. Serve with wholemeal toast

 

Ranch House Egg

  • 1 egg
  • ¼ cup sliced onion
  • ¼ cup chopped red capsicum or red onion
  • ½ cup diced tomatoes
  • 1 tbsp. diced bacon (optional)
  • Basil and pepper
  • ¼ cup shredded mozzarella (optional)
  • 1 tbsp. shredded Parmesan cheese
  • Olive or canola oil

 

  1. In a small frying pan with a lid, sauté onion in oil
  2. Add capsicum and diced bacon (optional) and sauté
  3. Add diced tomatoes with basil and pepper and simmer for 3 minutes
  4. Break an egg over the mixture and top with mozzarella and/or Parmesan cheese
  5. Cover and cook over a low heat for a further 3–5 minutes

 Variation: substitute a 130gm can baked beans for the bacon and add to the sauce at Step 3

 

Egg with Mushroom and Bacon

  • 1 egg
  • 1 tbsp. chopped onion
  • 2 tbsp. diced bacon
  • 1–2 mushrooms, sliced
  • 3–4 cherry tomatoes, halved
  • Garlic granules, pepper and parsley
  • ¼ cup shredded mozzarella (optional)
  • 1 tbsp. shredded Parmesan cheese (optional)
  • Olive or canola oil

 

  1. In a small frying pan with a lid, sauté chopped onion
  2. Add diced bacon, mushrooms, cherry tomatoes and spices and sauté
  3. Break an egg over the mixture and top with mozzarella and/or Parmesan cheese
  4. Cover and cook over a low heat for a further 3–5 minutes
  5. Serve with rice cakes or a slice of toast

Variation: substitute 1 thawed portion of frozen spinach for the cherry tomatoes

 

Egg Foo Young

  • 1 egg
  • 1 tbsp. diced bacon
  • ½ cup cos or iceberg lettuce, sliced finely
  • 1 tbsp. chopped onion
  • ½ tsp. chicken stock powder
  • 1½ tsp. soy sauce (or oyster sauce)
  • Chinese 5 spice (or cinnamon) and pepper
  • 3 tsp. cornflour
  • Canola oil

 

  1. To make sauce, dissolve stock powder, 5 spices, 1 tsp. soy (or oyster) sauce and 2 tsp. cornflour in ½ cup cold water
  2. Microwave on high in 30 second bursts and stir until thickened
  3. Dissolve 1 tsp. cornflour in 1 tbsp. cold water
  4. Whisk in the egg with ½ tsp. soy (or oyster) sauce, pepper and 1 tsp. canola oil
  5. Sauté onion and diced bacon in a frying pan or wok
  6. Add lettuce and stir until wilted
  7. Pour in egg and use a spatula to push the edge towards the centre and let uncooked egg flow underneath
  8. When underside is cooked fold egg and remove pan from heat
  9. Place omelette on plate and pour sauce over

Variation: substitute bean shoots for the lettuce

Serving suggestion: place omelette on a heated serve of microwave rice

 

Scrambled Egg with Rice

  • 1 egg
  • 1 tbsp. chopped onion
  • 3 tbsp. rice
  • 1 tbsp. shredded Parmesan cheese
  • ½ tsp. chicken stock powder
  • Parsley and pepper
  • Olive or canola oil

 

  1. In a small saucepan, sauté onion in olive oil
  2. Add rice and stir until translucent
  3. Add 2/3 cup boiling water with chicken stock powder
  4. Set to simmer covered for 15 minutes
  5. Beat an egg with Parmesan cheese, parsley and pepper
  6. When the rice is cooked, remove saucepan from heat and stir in the beaten egg until the egg is lightly cooked

Variation: Place a portion of frozen spinach on the rice during Step 4 and stir in before adding the egg at Step 6

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