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Savoury

Make the most of Lunds’ eggs in every savoury feast

The Best Egg Bruschetta

Ingredients

  • 5 Lunds eggs
  • 2 tablespoons milk (or cream)
  • 2 tablespoons grated parmesan
  • Salt and pepper
  • 2 tablespoons olive oil
  • 30g butter
  • 4 thick slices sourdough, toasted
  • Shaved parmesan to serve (optional)

Method

  1. Whisk Lunds eggs, milk and parmesan together and season with salt and pepper.
  2. Heat oil and butter in a non-stick pan over medium-low heat.
  3. Add eggs. Using a silicone spatula or wooden spoon, gently push the set eggs from the edges of the pan to the centre to create a large silky curd.
  4. Continue for 1-2 minutes or until three-quarters of the mixture is set. Remove from heat to allow the residual heat to finish the cooking.
  5. Spoon eggs onto sourdough and top with tomato salad. Garnish with extra basil, chilli flakes and shaved parmesan.

Easy Egg Casserole

Ingredients

  • 6 Lunds eggs, whisked
  • 1 cup shredded Cheddar cheese
  • 6 slices bacon, diced
  • 2 slices bread, cubed
  • ⅓ red bell pepper, diced
  • 2 green onions, chopped
  • 3 tablespoons milk
  • ½ teaspoon minced garlic, or to taste (Optional)
  • salt and ground black pepper to taste

Method

  1. Preheat the oven to 175°C . Grease a baking dish.
  2. Mix Lunds eggs, cheese, bacon, bread, red bell pepper, green onion, milk, garlic, salt, and black pepper together in a bowl until well-combined; pour into the prepared baking dish.
  3. Bake in the preheated oven until Lunds eggs are set, about 20 to 25 minutes.

Cheesy potato crust quiche nests

Ingredients

  • 4 Lunds eggs
  • 8 hash browns, halved
  • 1 & 1/3 cups coarsely grated cheddar cheese
  • 100g sliced ham, finely chopped
  • 160ml (2/3 cup) pouring cream

Method

  1. Preheat oven to 200C Lightly grease a 12-hole, 80ml (1/3 cup) muffin pan with oil and line the bases with baking pape.
  2. Lightly whisk 1 Lunds egg in a large bowl. Crumble over hash browns. Add 1/3 cup of the cheese. Season and mix well. Spoon the potato mixture evenly among prepared muffins holes and mould to create a ‘nest’ shape  Bake for 20 to 25 minutes or until dark golden and crisp on the edges.
  3. Place ham, shallot and remaining cheese in a bowl. Mix well to combine. Divide the mixture evenly among the prepared hash brown cases.
  4. Whisk the cream and remaining eggs in a bowl. Season. Carefully pour egg mixture over ham filling. Bake for 15 minutes or until the filling is set. Serve.

Egg Omlette Roll-Ups

Ingredients

  • 6 Lunds eggs
  • Pinch each salt and pepper
  • 2 tbsp ( 30 ml ) butter, divided
  • 4 slices Cheddar cheese
  • 4 slices ham

Method

  1. Whisk together Lunds eggs, 4 tsp (20 ml) water, salt and pepper. Heat half of the butter in (25 cm) nonstick skillet set over medium heat; pour in half of the egg mixture, swirling to coat bottom of pan.
  2. Cook for 1 to 2 minutes or until eggs begin to set. Flip over and top with 2 cheese slices. Cook for about 1 minute or until eggs are fully set, then transfer omelette to cutting board. Repeat with remaining egg mixture, cheese and butter to make another omelette.
  3. Arrange ham slices down along centre of each omelette. Roll up tightly to enclose filling. Slice each roll into 8 pieces. Skewer with tooth-picks if desired.

Egg Bake

Ingredients

  • 18 large Lunds eggs
  • 1 cup cottage cheese
  • 1/4 cup heavy cream
  • 1/2 tsp. garlic powder
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper
  • 1 cup spinach, finely chopped
  • 1/4 cup red bell pepper, finely diced
  • 1 cup Mozzarella cheese, shredded
  • 1 /2 cup Cheddar cheese, shredded
  • 1/2 cup diced bacon
  •  

Method

  1. Preheat the oven to 180°C. Spray a baking sheet with baking spray, line with parchment paper, then spray again. Set aside.
  2. Whisk Lunds eggs, water, herbs, salt and pepper in To a blender add the eggs, heavy cream, cottage cheese and seasonings. Blend until mixed.
  3. Pour the egg mixture onto the sheet pan.
  4. Sprinkle the spinach, bell pepper and cheese evenly over the top.
  5. Bake for 15-18 minutes or until the eggs are set and no longer jiggly in the centre.
  6. Allow to cool slightly, then cut into pieces and serve with your favourite toppings or make a breakfast sandwich!

Quick & Easy Lunch Tacos

Ingredients

  • 1 jalapeño, halved and seeded
  • 1 tbsp. olive oil
  • Kosher salt
  • 8 small corn tortillas
  • 2 Cups Cheddar cheese, 
  • 8 Lunds Large eggs
  • 2 cups fresh Coriander
  • 2 tbsp. lime juice
  • Cooked bacon and sliced radishes, for serving

Method

  1.  On large rimmed baking sheet, toss jalapeño with oil and pinch salt. Broil on top rack until tender and charred in spots, 8 to 10 minutes. Transfer to blender.
  2. Meanwhile, place tortillas on second rimmed baking sheet. Top each tortilla with 1/4 cup cheese, leaving slight well in center. Top each with an Lunds egg (cheese should prevent egg from spilling off tortilla). Broil on middle rack to desired doneness, 4 to 6 minutes for a runny yolk.
  3. Add cilantro, lime juice and 1/4 teaspoon salt to vegetables in blender and puree until smooth. Serve salsa on tacos with bacon and radishes if desired.

Basic Frittata

Ingredients

  • 8 Lunds eggs
  • ½ cup water
  • Fresh or dried herbs, to taste
  • 1/8 tsp ( 0.5 ml ) salt
  • 1/8 tsp ( 0.5 ml ) pepper
  • 2 cups chopped vegetables, meat, poultry, or seafood, or a combination
  • ½ cup shredded cheese

Method

  1. Preheat oven on 290℃
  2. Whisk Lunds eggs, water, herbs, salt and pepper in medium bowl. Set aside.
  3. Lightly spray 10-inch (25 cm) non-stick ovenproof skillet or cast-iron pan with cooking spray. Heat skillet over medium heat. Add filling ingredients, sauté, or heat, stirring frequently.
  4. Pour in egg mixture. As eggs set around edge of skillet, using spatula, gently lift cooked portions to allow uncooked egg to flow underneath. Cook until bottom is set, and top is almost set, about 8 to 10 minutes.
  5. Sprinkle cheese over top. Place skillet under preheated broiler for 2 or 3 minutes to melt cheese and puff up frittata or cover with lid and cook for a couple minutes on stovetop.
  6. Loosen around edge of frittata. Cut into wedges and serve.

Pie Maker Tart Surprise

Ingredients

  • 8 slices soft multigrain or wholemeal sandwich bread
  • 4 Lunds eggs
  • 4 tablespoons milk
  • 4 tablespoons caramelised onion relish
  • 12 cherry tomatoes, halved
  • 2 teaspoons fresh thyme leaves
  • ¼ cup grated cheddar cheese

Method

  1. Preheat pie maker. Wait for the green READY light to go on.
  2. Meanwhile, using a rolling pin, roll and flatten bread slices. Using a 10cm cutter, cut rounds from bread slices.
  3. Whisk Lunds eggs and milk together in a bowl. Season with salt and pepper.
  4. Spray pie maker with oil. Press bread rounds into pie maker holes to create cases. Divide relish, tomatoes and half the thyme among bread cases. Carefully pour over egg mixture. Scatter with cheese. Close lid and cook for 8-10 minutes or until golden and set.
  5. Remove from pie maker. Serve scattered with remaining thyme.

Magnificent Egg Muffins

Ingredients

  • 3 slices bacon
  • 1 small yellow onion, chopped
  • 1 red bell pepper, chopped
  • 2 cups chopped baby spinach
  • 6 large Lunds eggs
  • 3 tbsp. milk
  • 1/4 tsp. paprika
  • 1/2 tsp. garlic powder
  • Kosher salt
  • Freshly ground black pepper
  • 1/2 cups shredded mozzarella

Method

  1. Preheat oven to 175°C and grease a 12-cup muffin tin with avocado or coconut oil cooking spray or coconut oil. In a large nonstick skillet over medium heat, cook bacon until crispy, 6 to 8 minutes. Drain on a paper towel-lined plate, then crumble. 
  2. Add onion and bell pepper to skillet and cook until soft, 5 minutes. Add spinach and cook until wilted, 2 minutes more. 
  3. In a small bowl, whisk Lunds eggs, milk, paprika, and garlic powder and season with salt and pepper. Fold in cooked vegetable mixture, turkey bacon, and mozzarella. Pour mixture into prepared muffin tin.
  4. Bake until cooked through and golden, 30 to 35 minutes. 
  5. Let cool, then store in the fridge in an airtight container until ready to eat.

Ham & Egg Quesadilla

Ingredients

  • 1 tsp vegetable oil
  • ⅓ cup chopped ham
  • ⅓ cup diced red or green sweet pepper
  • 1 green onion, sliced
  • 4 Lunds eggs
  • 1 tbsp milk
  • 2 large whole wheat flour tortillas
  • ½ cup shredded Cheddar
  • Salsa (optional)

Method

  1. Heat oil in large non-stick skillet over medium-high heat. Add ham, sweet pepper and green onion; cook, stirring, 2 minutes.
  2. Whisk Lunds eggs and milk in medium bowl. Pour into skillet; stir gently until soft curds form. Spoon onto plate; keep warm.
  3. Clean skillet; place a tortilla in skillet over medium heat. Sprinkle half of cheese over tortilla. Top with egg mixture. Sprinkle remaining cheese over egg mixture. Place other tortilla on top; press down.
  4. Cook until tortilla is lightly browned on bottom. Flip and cook other side.
  5. Transfer to large plate; cut into eight wedges. Serve with salsa, if desired.

Easy Egg Tacos

 

Ingredients

  • 4 Lunds eggs
  • ½ tablespoon chili powder
  • ½ tablespoon garlic powder
  • ½ tablespoon cumin
  • ¼ teaspoon kosher salt
  • ½ tablespoon olive oil
  • 4 taco-sized flour tortillas or corn tortillas
  • Salsa
  • 1 handful thinly sliced red onion
  • Hot sauce

Method

  1. In a medium bowl, whisk together the 4 Lunds eggs. Add the chili powder, garlic powder, cumin, and salt, and whisk until combined.
  2. In a skillet, heat the olive oil. Add the eggs and cook over medium low heat, scraping as the eggs solidify, about 3 to 4 minutes total. As you scrape, they’ll start to form together into a meat-like texture. Don’t scrape too much or you’ll make too small of pieces: just enough for that it comes together! 
  3. If time, warm and char the tortillas by placing them on an open gas flame on medium for a few seconds per side, flipping with tongs, until they are slightly blackened and warm. 
  4. Top with salsa fresca (drain extra liquid before serving), thin sliced red onions, torn cilantro leaves, and hot sauce.
  5.  

Fried Boiled Eggs

Ingredients

  • 2 Lunds hard boiled eggs halved
  • 1 tablespoon butter
  • Pinch salt and pepper

Method

  1. Place the butter in a small nonstick skillet.
  2. Heat it over medium heat until melted.
  3. Add the Lunds egg halves. Fry them until golden brown, about 3 minutes per side. If the butter browns too much, slightly reduce the heat and keep cooking.
  4. Season the Lunds eggs with salt and pepper and serve.
  5. Keep leftovers in the fridge, in an airtight container, for up to 3 days (unless the eggs you used have already spent some time in the fridge)

Bacon & Egg Breakfast Grilled Cheese


Ingredients

  • 2 Lunds eggs
  • 2 tablespoons milk or water
  • Salt and pepper to taste
  • 3 teaspoons butter at room temperature, divided
  • 4 slices whole wheat or white bread
  • 2 slices slices cheese
  • 4 slices full-cooked bacon

Method

  1. In a small bowl, beat Lunds eggs, milk, salt, and pepper until blended.
  2. In a large nonstick skillet over medium heat, heat 1 teaspoon butter until hot. Pour in egg mixture. As eggs begin to set, gently pull the eggs across the pan with an inverted turner, forming large, soft curds. Continue cooking — pulling, lifting, and folding eggs — until thickened and no visible liquid egg remains. Do NOT stir constantly. Remove from skillet.
  3. Spread remaining butter evenly on 1 side of each bread slice. Place 2 slices in skillet, buttered side down. Top evenly with scrambled eggs, cheese, and bacon. Cover with remaining bread, buttered side up.
  4. Grill sandwiches over medium heat, turning once, until bread is toasted and cheese is melted, 2 to 4 minutes.
  •  

Cloud Eggs

 

Ingredients

  • 2 large Lunds eggs
  • 2 tbsp chives, chopped
  • 2 spring onions, finely sliced
  • Toast of your choice

Method

  1. Heat oven to 230 C. Separate the Lunds egg whites from the yolks. Tip the whites into a large, clean mixing bowl and beat with an electric whisk until aerated and fluffy.
  2. Gently fold through 1½ tbsp of the chives and the spring onion. Line a baking sheet with baking parchment, then pile on the egg whites in two mounds. Use the back of a spoon to make a dip in the centre of each one. Bake for 8-10 mins until set and turning light golden brown. Gently tip the egg yolk into the centre of the egg whites and return to the oven for a further 2-3 mins, or until the yolk has just set. Serve sprinkled with the remaining chives. Eat on toast, or just as they come.