Egg recipes Archives

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Truffled eggs Benedict

20 minutes

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Beetroot gravadlax with beetroot pickled eggs

45 minutes, plus marinating and pickling time

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10 minutes

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Baked eggs with tomato sauce

20 minutes

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10 minutes

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10 minutes

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Chickpea and spinach frittata

30 minutes

Salmon fish cakes with pickled quails’ eggs

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 10 -15 minutes

Ingredients

800 g skinned and boneless salmon fillet
3 mashed potatoes
1 chopped fresh chilli
2 cloves crushed garlic
1/2 cup mint chopped
Knob of grated ginger
Breadcrumbs for dusting
2 T oil
Halved pickled quail eggs
Blanched broad beans
Fresh rocket
Red onion vinaigrette

Method

Preheat the oven to 180°C.

Chop the skinned and boneless salmon fillet and mix with the mashed potatoes, chopped fresh chilli, crushed garlic cloves, chopped mint, grated ginger and seasoning, to taste.

Mould into 4 cakes, then dust with breadcrumbs and pan-fry in hot oil for 2 minutes a side, or until golden.

Finish off in the oven for 5 minutes, or until cooked through.

Serve hot with halved pickled quail eggs, blanched broad beans, fresh rocket and red onion vinaigrette.

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Salmon fish cakes with pickled quails’ eggs

Salmon fish cakes with pickled quails’ eggs

Ingredients

Method