A succulent menu with 3 simple egg-based recipes


  • We propose two dishes and a dessert that will cost you nothing to prepare at home

The egg is a magical element in the kitchen. Its versatility allows you to prepare from the juiciest dishes to the best sweets. Part of the success of Mediterranean cuisine lies in the mystery that the white and the yolk enclose together or separately, either as the main protagonist or as a complementary ingredient.

From a simple fried egg, the possibilities are endless, but these are three dishes with the egg as the main element:

Eggs stuffed with tuna with bechamel sauce

From some boiled eggs, we can make them stuffed with multiple options. A classic is to prepare them with tuna and bechamel.

Ingredients

  • Eggs

  • Tuna

  • Tomato sauce or fried tomato

  • For the bechamel (milk, butter or oil, flour, salt and spices to taste)

Preparation

  1. After boiling the eggs and letting them cool, cut them in half lengthwise with a sharp knife and separate the yolk from the white.

  2. Crush the yolks with a fork and mix them in a bowl with the tuna and tomato (oregano or a pinch of ground black pepper can be added).

  3. Place the egg whites in an oven-safe dish while the oven is preheating, and fill them with the freshly prepared mixture.

  4. Pour the bechamel on top. Grated cheese can be added as a final touch.

  5. Put the pan in the oven at medium height, about 10 minutes, although the time may vary depending on the appliance you use. When the bechamel browns slightly, they are ready.


Scrambled eggs with ham

Sometimes the success is in simplicity. Scrambled eggs are an uncomplicated dish that also offer different options: with ham, chorizo, bacon, eels… This time we will prepare them with ham.

Ingredients

  • Eggs

  • Potatoes

  • Olive oil

  • Ham

  • Salt

Preparation

  1. Cut the potatoes into slices, wash them and dry them well before frying them in a pan until they are done.

  2. Remove them to a plate and place the ham on them, preferably in thin slices.

  3. Fry the eggs and place them on top. If you are going to add salt to this dish at any time, keep in mind that the ham may contain enough for our taste.

  4. Before eating them, complete the ceremony that this dish requires: break the eggs and stir.


egg custard

The egg dessert par excellence, which admits different versions, is always appetizing in its simplest form.

Ingredients

  • 500ml whole milk

  • 3 large eggs

  • 100 grams sugar

  • For the caramel (sugar, water)

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Elaboration

  1. Prepare the caramel by heating a couple of tablespoons of water with the sugar in a saucepan until it acquires the characteristic toasted color, but without burning, stirring only when bubbles form. Let it cool down and pour it into the container in which you are going to prepare the flan.

  2. Heat the milk and remove it from the heat when it starts to boil to let it cool down.

  3. Lightly beat the eggs and mix them with the sugar. Add the milk (it can be strained when doing so) and integrate the ingredients again.

  4. Pour everything into the flan pan and place it in a container suitable for the oven with two fingers of water.

  5. After preheating the oven, let the flan cook for about 45 minutes. It is an indicative time, because it has to gel. If you insert a knife or other finer utensil and when you remove it it comes out clean, they are ready.

  6. Remove from the oven, wait for it to cool down and put it in the fridge for several hours, although it can perfectly be left overnight.


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