Chooks Chicken Farm

6 eggs
3 small onions
Half a cup whole milk
1 heaped tablespoon flour
300g Mild Cheese
A walnut-sized piece
of butter
Olive oil
Salt and pepper

Peel and slice the onions, and heat them in a pan with
a little oil without letting them brown, put to one side.
Lightly beat the eggs, milk, flour, onions and almost
all the cheese and season.
Heat the butter and when it crackles and browns stir
in the egg mix. Cook one side till golden brown, sprinkle
with cheese and finish off under the grill.
Add Feta, Chorizo and olives for a Mediterranean twist.

1 free-range egg
and 2 egg yolks
1 tbsp French
mustard
½ lemon, juice only
½ tsp caster sugar
400ml/14¼ fl oz vegetable oil
Salt and freshly
ground black pepper

Blend all the ingredients except the oil in a food
processor for 10-15 seconds, or until well combined.
While the motor is running, pour the oil into the food processor very slowly until the well combined and the mixture is thick and glossy.
Season, to taste, with salt and freshly ground black
pepper.

12oz/350g pork sausagemeat
4 hard boiled eggs
2 tsp chopped parsley
1oz/25g flour
salt and pepper
1 beaten egg
4oz/125g dried breadcrumbs
Oil for deep frying

Mix the Parsley into the Sausagemeat.
Add salt and pepper to the flour, use this to coat the eggs.
Mould the sausage mix around the eggs.
Roll the eggs in the beaten egg then the breadcrumbs,
deep fry till golden brown
Drain well on Kitchen roll. Serves four.

Hollandaise sauce
3 English muffins
6 slices of Canadian bacon
6 Eggs
Finely chopped parsley (for garnish)
Sweet paprika (for garnish)


Prepare hollandaise sauce. Set aside.
Halve and toast three English muffins.
Poach six eggs.
While the eggs are cooking, arrange the six muffin halves
on a plate, each with the cut side facing up.
Place a slice of bacon on each muffin.
Take the poached eggs off the stove and place one on
each muffin half.
Top with hollandaise sauce; garnish with chopped
parsley and a pinch of paprika.

Toasted Bread
Sliced Ham
Grated Cheese
1 Egg

Have you tried toasted bread with a slice of ham then
grated cheese with a lovely runny golden egg on top to round it off. Yummy.....has to be an egg from your own chooks though

2 Eggs
Salt
Pepper
2 tbsp Milk
Knob of Butter

Beat two eggs together, add salt and pepper and 2
tbsp of milk.
Melt a knob of butter in a non-stick pan over a medium
heat, add the egg mixture and stir with a wooden spoon.
Stir the eggs for 2 minutes, scraping the egg off the base
of the pan as it sets.
When most of the egg has set, remove the pan from the heat and continue to stir for 30 seconds

1 bunch Asparagus
1 tsp Vinegar
2 Fresh Eggs
Parmesan Shavings

Add the asparagus to a large pan of salted water, cook
for 2-3 minutes, transfer to a plate and cover to keep warm. Add vinegar to the water. Reduce heat to medium-low. Crack 1 egg into a small bowl.
Use a spoon to stir the water to make a whirlpool. Pour
egg into the centre. Cook for 4 minutes for a soft yolk.
Use a slotted spoon to transfer to a plate. Cover with
foil to keep warm. Repeat with remaining egg. Divide asparagus among serving plates. Top with egg, season with salt and pepper. Top with parmesan.