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  1. #1
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    hallelujah's Avatar
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    Eggcellent! Seventeen different egg recipes.


  2. #2
    Thailand Expat Dillinger's Avatar
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    The Monte Cristo






    This is more an artefact than a meal, a forgotten fossil of the American diner experience. The monte cristo is basically a ham and cheese sandwich (the cheese is usually swiss – emmental, say) that has been dipped, in its entirety, in some beaten egg and then fried as a solid mass. The result is, shall we say, pretty dense – french toast gone insane. Perversely, a monte cristo is also sometimes dusted with icing sugar. It’s the sort of no-nonsense, down-home cooking that killed Elvis
    Nice

  3. #3
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    Whats the orange sauce?

    Nam.

  4. #4
    Thailand Expat Dillinger's Avatar
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    Apricot jam?

  5. #5
    Thailand Expat
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    Pretty much the same as a croque monsieur innit bruv.

    Deffo one for the Manwich thread.

  6. #6
    Thailand Expat
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    Quote Originally Posted by Dillinger View Post
    Apricot jam?
    Is it hell as like.


  7. #7
    Thailand Expat Dillinger's Avatar
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    Ok I'll kick off the eggstravaganza with this late night Filipino Kiseyo or Quesilo in your parts Hal, the Spanish for little cheese, although its just eggs and sugar really and the same as creme caramel.



  8. #8
    Thailand Expat Dillinger's Avatar
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    Quote Originally Posted by pseudolus View Post
    Is it hell as like.
    What do you reckon it is then?

    This one is served with apricot preserve...

    Monte Cristo Quesadillas - Closet Cooking

  9. #9
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    Might work. Marmalade would be better.

    Quote Originally Posted by Dillinger View Post
    creme caramel.
    Thank fuck for that. Looked like you had burst one of your boils.

  10. #10
    Thailand Expat
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    Breakfast of champions, this one.

    Breakfast recipe: Shakshuka | Food | The Guardian

    Can see it getting an airing soon.

  11. #11
    Thailand Expat TheRealKW's Avatar
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    Brilliant, I love me some eggs.

  12. #12
    Thailand Expat TheRealKW's Avatar
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    Quote Originally Posted by hallelujah View Post
    Breakfast of champions, this one.
    Quote Originally Posted by hallelujah View Post
    Breakfast recipe: Shakshuka | Food | The Guardian

    Can see it getting an airing soon.


    make the effort.

    Yotam Ottolenghi's favourite Israeli and North African breakfast, eggs braised in an aromatic tomato and pepper sauce

    Eggcellent! Seventeen different egg recipes.-screenshot-2020-05-07-08-12-a

    Shakshuka

    Braising eggs in a flavoursome, aromatic sauce is all the rage. It is warming and comforting, ideal for the morning when you are not normally up for a great culinary challenge. In North Africa they have known this dish for many years. There, according to region, they have many variations on this theme, with sauces varying in spiciness, sweetness and sharpness. You can add preserved lemon to your shakshuka, harissa paste, olives or a salty ewe's cheese. A spicy sausage – such as merguez or chorizo – is also suitable.

    The shakshuka sauce can be made in advance and warmed up at your convenience, but with the eggs, timing is of the essence. You want to make sure that the whites are just set while the yolks are still runny. And there is no way you can serve your shakshuka without a nice chunk of bread.

    One restaurant in Jaffa has decisively helped in making shakshuka a national Israeli obsession. At Dr Shakshuka, aptly named because they are the biggest experts, workers and suited office workers sit together daily along long laminate tables and lunch directly from old and bumpy frying pans with only bread to soak up the sauce. It is a colourful image and the most delicious.

    Serves 4 generously
    cumin seeds ˝ tsp
    light olive oil or vegetable oil 180ml
    large onions 2, sliced
    red and yellow peppers 2 of each, cut into 2cm strips
    muscovado sugar 4 tsp
    bay leaves 2
    thyme sprigs, leaves picked and chopped 6
    chopped parsley 2 tbsp
    chopped coriander 2 tbsp, plus extra to garnish
    ripe tomatoes 6, roughly chopped
    saffron threads ˝ tsp

    cayenne pepper a pinch
    water up to 250ml
    free-range eggs 8
    salt and black pepper


    In a very large pan dry-roast the cumin seeds on a high heat for 2 minutes. Add the oil and onions and sauté for 5 minutes. Add the peppers, sugar and herbs and continue cooking on a high heat for 5-10 minutes to get a nice colour. Add the tomatoes, saffron, cayenne and some salt and pepper. Reduce the heat to low and cook for 15 minutes. During the cooking, keep adding water so that the mix has a passata consistency. Taste and adjust the seasoning. It should be potent and flavoursome. (You can prepare this mix well in advance.)

    Remove the bay leaves, then divide the pepper mix between four deep frying pans, each large enough to take a generous individual portion. Place them on a medium heat to warm up, then make two gaps in the pepper mix in each pan and carefully break an egg into each gap. Sprinkle with salt and cover the pans with lids. Cook on a very(!) gentle heat for 10-12 minutes, or until the eggs are just set. Sprinkle with coriander and serve.

    Yotam Ottolenghi is chef patron of Ottolenghi and NOPI

    • This article was amended on 24 April 2012. A reference to Formica, which is a trademark, has been changed to laminate.

  13. #13
    Hansum Man! panama hat's Avatar
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    Made last night:



    Dairy-free quiche . . .

    Eight eggs, almond milk (unflavoured), flour, baking powder, chopped spinach, capsicum, broccoli etc...

    Turned out quite nicely and my picture looks better than the recipe site

    Added ham for the daughter and some dear elderly neighbours/friends of ours. Next one is without ham so we'll guts it out as well

    Eggcellent! Seventeen different egg recipes.-whatsapp-image-2020-05-07-13-a


    Dairy-Free Vegetable Quiche (With Eggs) | Gimme Some Oven

  14. #14
    Thailand Expat
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    That looks great.

  15. #15
    Thailand Expat TheRealKW's Avatar
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    ^^ Looks good!

  16. #16
    Hansum Man! panama hat's Avatar
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    Thank you, gents - it tasted nice as well . . . and leftovers for lunch gobbled up by the littlest Hat today.

    Trying to figure out what to cook for Mother's Day breakfast in bed. Oh, might be a good thread!

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