Ingredients:
- 2 cups cooked and cooled rice
- 2 tablespoons vegetable oil
- 2 large eggs, beaten
- 1 onion, chopped
- 1 cup mixed vegetables (carrots, peas, bell peppers)
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- Green onions, for garnish
Instructions:
- Heat 1 tablespoon oil in a pan. Add the beaten eggs and scramble until just set. Remove and set aside.
- Add the remaining oil, then sauté onions and mixed vegetables until tender.
- Add rice, scrambled eggs, soy sauce, and sesame oil. Stir-fry everything together until well mixed and heated through.
- Garnish with green onions before serving.
4. Baked Avocado Eggs
Ingredients:
- 2 ripe avocados
- 4 small eggs
- Salt and pepper, to taste
- Optional toppings: bacon bits, cheese, chives
Instructions:
- Preheat oven to 425°F (220°C).
- Halve the avocados and remove the pits. Scoop out a bit of flesh to make room for the eggs.
- Place avocado halves in a baking dish, ensuring they don’t tip over.
- Crack an egg into each avocado half, and season with salt and pepper.
- Bake for 15-20 minutes or until the eggs are cooked to your liking.
- Sprinkle with your choice of toppings and serve.
5. Poached Eggs
Ingredients:
- Large eggs
- Vinegar (optional)
Instructions:
- Bring a pot of water to a gentle simmer and add a splash of vinegar.
- Crack an egg into a small bowl, then gently tip it into the simmering water.
- Cook for about 3 minutes for a soft yolk or 4-5 minutes for a firmer yolk.
- Remove with a slotted spoon and drain on kitchen paper. Serve on toast or as part of a larger breakfast.
These egg recipes cater to a variety of flavors and cooking techniques, from the simple yet elegant French omelette to the hearty and flavorful shakshuka. Each dish showcases eggs as the star ingredient, offering delicious ways to enjoy them any time of day.