Try one of these eggs-ellent recipes next time you’re looking for a meat-free meal.
Cauliflower Fried Rice with Kimchi and Eggs
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Serves 4
Ingredients:
2 tbsp olive oil
3 cloves garlic, crushed
1 tbsp finely grated fresh ginger
2 x 300g packets cauliflower rice
500g packet frozen vegetable stir-fry
2 tbsp salt-reduced soy sauce
4 eggs
75g sugar snap peas, halved lengthways
⅓ cup small fresh coriander sprigs
⅔ cup store-bought kimchi, chopped (see note)
Method:
Preheat oven to 220°C/200°C (fan-forced).
Heat oil in a large flameproof baking dish over medium-high heat. Cook garlic, ginger and cauliflower rice, stirring, for two minutes or until heated through. Add vegetable mix and soy sauce. Stir to combine. Remove from heat.
Make four small indents in the rice mixture. Crack eggs into indents. Bake for 12-15 minutes or until whites are set.
Meanwhile, place sugar snap peas in a heatproof bowl. Cover with boiling water. Stand for 2 minutes or until tender. Drain. Serve rice topped with sugar snap peas, coriander and kimchi.
Tips: 600g cauliflower rice is equal to about one small head of cauliflower (1kg), trimmed and processed.
Some kimchi comes already shredded and won’t require chopping.
Zucchini and Egg Pizza
Serves 2
Ingredients:
Zucchini Pizza Base
500g zucchini, grated (approx. 4 medium zucchinis)
½ cup (40g) grated parmesan cheese
⅓ cup quinoa flour
½ tsp dried Italian herbs
1 egg, beaten
Toppings:
3 asparagus stalks, base trimmed
1 tbsp low-salt pizza sauce
¼ cup finely sliced roasted red capsicum
4 bocconcini, halved
Olive oil cooking spray
3 small (50g each) eggs
Fresh basil for garnish (optional)
Method:
Preheat oven to 200°C/180°C (fan-forced) and line a pizza tray with baking paper.
Squeeze grated zucchini to remove as much moisture as possible. Toss into a bowl along with parmesan, flour, herbs and egg. Mix well.
Spoon zucchini mixture on to prepared baking tray to form a 25-30cm round or oval base, about 1cm thick. Bake 20 minutes or until golden.
Using a potato peeler, slice asparagus lengthways into thin slices.
Spoon pizza sauce over pizza crust and arrange asparagus, chicken, capsicum and bocconcini over the top, leaving space for 3 eggs. Spray with cooking spray.
Crack eggs into each space and bake for 10-12 minutes or until egg whites are set and yolks still creamy. Stand for 5 minutes. Garnish with basil leaves and serve warm.
Easy Tofu Miso Soup
Serves 4
Ingredients:
⅓ cup white miso paste
4 cups vegetable or chicken stock
4 cups water
180g buckwheat soba noodles
60g bag baby spinach leaves
200g firm tofu, diced
150g snow peas, trimmed, thinly sliced lengthways
4 eggs
Gochujang, optional, to serve (see notes)
Toasted black sesame seeds, optional, to serve (see notes)
Method:
Combine miso paste and 2 tablespoons of hot water in a bowl, stirring until a smooth paste forms.
Heat stock and water in a large saucepan over medium heat. When mixture comes to a gentle simmer, add miso paste. Stir until combined. Add noodles and carrot and cook as per noodle packet instructions. Add snow peas and tofu and cook for 2 minutes. Remove saucepan from heat.
Bring a saucepan of water to the boil. Add the eggs and simmer for 7 minutes for soft-boiled. Drain and rinse under cold water. Crack eggs and place in a bowl of cold water before peeling (this helps to loosen the shell). Peel shells from eggs and cut into halves.
Add spinach leaves to miso soup. Serve soup topped with eggs, a dollop of Gochujang, if using, and scatter with black sesame seeds.
Note: Gochujang is a hot pepper paste available from the Asian aisle in supermarkets and Asian supermarkets. Black sesame seeds are available from Asian supermarkets. If unavailable, replace with regular sesame seeds.
Recipes and photos: https://www.australianeggs.org.au/