It may be officially spring, but the cool, wet weather still calls for comfort food. Here are a few traditional — and not so traditional — meals made with eggs.
Mac and cheese
250 grams spelled pasta
300 g broccoli, cut into small florets
1½ tbsp olive oil
1 garlic clove, crushed
2 tbsp flour
400 ml milk
1 tsp Dijon mustard
1 zucchini, grated
80g (1 cup) grated vintage cheddar cheese
Preheat the oven to 200°C/180°C hot air. Lightly spray a 1.5 liter (6 cup) baking dish with oil.
Cook the pasta in a large pot of boiling salted water according to package instructions, adding the broccoli for the last 2 minutes. draining.
Heat oil in a large non-stick frying pan over medium heat. Cook garlic, stirring, for 1 minute or until fragrant. Add flour and cook, stirring, for 1 to 2 minutes. Gradually stir in the milk and bring to a boil. Reduce heat and simmer, stirring occasionally, for 3 to 4 minutes or until thickened. Stir in mustard, zucchini and half of the cheese and cook, stirring, for 1 minute.
Add the cheese mixture to the pasta mixture and stir until well blended.
Spoon the pasta mixture into the prepared dish. Make four wells in the pasta and carefully crack an egg into each well. Sprinkle the casserole with the remaining cheese. Bake for 12 to 15 minutes or until eggs are cooked to your liking.
Khachapuri (Georgian bread with egg and cheese)
500 grams of bread flour
1 tsp salt
1½ tsp instant yeast
300 ml lukewarm water
1 cup smooth ricotta
100 grams of feta cheese
1 cup shredded mozzarella
¼ cup parsley, finely chopped
Place bread flour and salt in a large bowl. Add yeast to water and mix to dissolve. Add to the flour and mix with a spoon until a dough forms. Let rest for 5 minutes so that the flour can absorb the water.
Knead the dough in a stand mixer or by hand for 10 minutes until smooth and elastic. Cover and then let rest in a warm place for about 1 to 1½ hours or until doubled in size.
Meanwhile, combine the cheeses and parsley in a bowl and mix to combine.
When the dough has doubled, knock it back and knead lightly. Cut into four equal pieces and roll into smooth balls. Cover and let rest again for 15 minutes.
Once they are soft, flatten the dough balls by pushing down the center with the tips of your fingers and working towards the edge. Like you would a pizza base. Shape and stretch the dough into an oval shape, about the size of an envelope.
Spread a quarter of the filling evenly over the center of each pastry oval, stopping about 2cm from the edges. Fold each of the longest edges over the filling to make an eye shape and pinch the two points together.
Bake for 15 minutes at 200°C. Take out the bread and use a spoon to make a well in the center where the cheese will be, then crack an egg into each boat.
Return to the oven and bake for another five minutes or so until the egg is set. Serve hot.
Korma Egg Curry With Spinach And Chickpeas
2 tbsp canola oil
1 brown onion, peeled and diced
⅓ cup Korma curry paste
⅓ cup tomato paste
1¼ cups of water
⅓ cup light coconut cream
400 g tin chickpeas, rinsed, drained
120 g baby spinach leaves
8 hard-boiled eggs, halved
Coriander leaves, to serve
Natural yogurt, to serve
Roti, heated, to serve
Place a large pan over medium heat and add oil and onion. Saute the onion for about 5 minutes or until soft.
Add curry and tomato paste, cook gently for 1 to 2 minutes or until fragrant. Add water and coconut cream. Bring to boil. Add the chickpeas and cook, stirring, for 5 minutes. Stir in spinach and cook until just wilted.
Add the eggs to the curry and stir gently to coat. Sprinkle with coriander and serve with yogurt and roti.
Recipes and photos: https://www.australianeggs.org.au/