The Breakfast Club for February – Go to Work on an Egg!

Scrambled Eggs on Toast

The Breakfast Club for February

Breakfast Club: Because breakfast should be more interesting
than tea & toast or coffee & cereal. “

Kedgeree

February – Eggs

British Lion Eggs

Eggs are one of the most nutritious foods money can buy – they are a natural source of many nutrients including high quality protein, vitamins and minerals. A medium egg contains less than 80 calories.

Eggs are naturally rich in vitamin B2 (riboflavin), vitamin B12 and vitamin D. They also contain vitamin A and a number of other B vitamins including folate, biotin, pantothenic acid and choline. Eggs also contain essential minerals and trace elements, including phosphorus, iodine and selenium.

For further details of the vitamins and minerals in an egg, and their benefits, click here.

With the previous limits on consumption due to their cholesterol content now removed, eggs are a healthy fast food for all the family, especially if combined with vegetables and salads as part of balanced meals.

Welcome to the Breakfast Club for February! The Breakfast Club is Helen from Fuss Free Flavour’s event and I have the pleasure of guest hosting event for February. The theme for February is EGGS! Eggs are a wonderful source of nutrition, see above, and they can be used in all sorts of breakfast dishes, from the humble boiled egg, cooked breakfasts, scrambled eggs, poached eggs through to the very elegant eggs Benedict. You can ADD eggs to breakfast recipes too, such as pancakes, drop scones, muffins, omelettes and breakfast bakes and cakes, and then there is the classic Kedgeree. And then you can use in that lovely of breakfast conserves, Lemon Curd, the possibilities are endless. If you are vegan and don’t eat eggs, please use an alternative such as tofu, but please do enter into the Breakfast Club fun! 

Boiled Eggs

Here is my Quick Cheese and Chive Scrambled Eggs on Toast recipe to try, a microwavable recipe that means you CAN have your eggs for breakfast, as this takes less than 5 minutes to prepare.

Quick Cheese and Chive Scrambled Eggs on Toast

Quick Cheese and Chive Scrambled Eggs on Toast

Serves 1
Cook time 3 minutes
Region British
By author Karen S Burns-Booth
Now, I use my microwave a lot for heating up drinks and defrosting etc, but seldom do I use it for “full blown” cooking, however, I make the exception for quick and easy scrambled eggs! If you undercook them slightly, they carry on cooking to give you light and fluffy scrambled eggs! This particular recipe is a favourite ~ fresh free-range eggs with Boursin cream cheese and fresh chives and/or spring onions, delicious! I served these scrambled eggs on lightly toasted wholemeal bread.

Ingredients

  • 2 large free-range eggs
  • 1 tablespoon milk
  • 2 heaped tablespoons Boursin herb and garlic cream cheese
  • Small bunch of chives, snipped OR, 2 small spring onions, chopped finely
  • 1 teaspoon butter
  • Salt and pepper, to taste
  • Butter for spreading
  • 2 slices of wholemeal bread for toasting

Note

Serves one person, just increase amounts for more people, and please do try to use free-range or organic eggs, as well as good quality bread, it just takes this simple dish to a higher level!

Directions

Step 1 Simply mix the first four ingredients together in a jug, whisk them all together well - then season to taste with salt and pepper. Melt the butter in a microwave proof bowl or jug and then add the cheesy egg mixture.
Step 2 Put the egg mixture in the microwave on half power (50%) for 3 minutes, and take them out every 30 seconds to mix, fluffing them up and mixing the liquid eggs with the semi-cooked eggs. As soon as the mixture is wet and slightly firm but not runny, take the eggs out and allow to rest for 30 seconds.
Step 3 Meanwhile, toast your bread and butter it, place the toast on a plate and pile the scrambled eggs on top of the toast - add a knob of butter and a few chives if you like, and serve immediately with a pot of tea, fruit juice and a daily paper!

There are just a few SIMPLE rules for the event, please see them below:

  • All entrants must link to (1) this post at Lavender and Lovage, (2) Helen’s Breakfast Club at Fuss Free Flavours, and (3) include the logo as shown below and above. 

  • Entries can be sent to other events as well as the Breakfast Club. 

  • Previously posted recipes are fine, but they must be republished and the logo and links above added please. 

  • If you use twitter, please use #blogbreakfastclub and tweet your entry. 

  • Closing date for entries is February 29th, 2012. 

 

When you have written your post and have linked it as mentioned above, please add your post to the linky tool below so everyone can browse and enjoy all the entries for this month’s EGGS theme. I can’t wait to see how you all go to work on an egg!

Comments

  1. says

    I always feel I miss out on so many choices for breakfast, due to not eating eggs. Maybe I should just give them another chance?
    All the dishes look so appetizing :D

    Think I’ll have to make that Lemon Curd once my lemons ripen…hopefully not too long off now if this sun keeps shining xoxo

    • says

      Yes, I understand the eggs problem, my mum is not an egg lover, that’s why I showcased the lemon curd to show that breakfast can have eggs in it, but in a different way! THANKS! xx

  2. says

    eggs eggs eggs eggs eggs eggs eggs… love them so much… I will be entering this a couple of times I am sure… just wait for my 3 egg omelette… it is divine!!!!!!

  3. Denise says

    I just love eggs – I don’t know how people get on who don’t or can’t eat them they are in nearly everything I cook.

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