1 desk spoons oil v 150g broccoli , finely chopped v 1 crimson pepper , finely chopped v 2 spring onions , sliced v 6 giant eggs v 1 desk spoons milk v giant pinch of smoked paprika v 50g cheddar or gruyère, grated v small handful of chives , chopped (non-compulsory) Instructions: 1. Warmth the oven to 200C/180C fan/fuel 4. 2. Brush half the oil in an 8-hole muffin tin. Warmth the remaining oil in a frying pan and add the broccoli, pepper and spring onions. Fry for five minutes. Put aside to chill. 3. Whisk the eggs with .
Category: Breakfast recipe
v 10 eggs v 500g pack closed cup mushrooms v 4 tsp chilly pressed rapeseed oil , plus 2 drops v 320g cherry tomatoes , halved, or 8 tomatoes, reduce into wedges v 2 beneficiant handfuls parsley , finely chopped v 8 desk spoons porridge oats (40g) v 4 tsp English mustard powder made up with water Instructions: 1. Thickly slice half the pack of mushrooms. Warmth 2 tsp rapeseed oil in a non-stick pan. Add the mushrooms, stir briefly then fry with the lid on the pan for 6-8 minutes. 2. Stir in half the tomatoes .
v 3 tablespoons butter, divided v 4 eggs v 1 onion, diced v 1 pound potatoes, diced (small cubes) v 1 Serrano pepper, minced v 1 teaspoon salt v 1 tablespoon oil v 3 teaspoons paprika v 2 teaspoons garlic powder v 2 teaspoons oregano v ¼ teaspoon black pepper v 2 slices grassfed cheddar v 10 cherry tomatoes, halved v 3–4 inexperienced onions, sliced v 1 tablespoon chopped cilantro Instructions: 1. Warmth a big skillet over medium warmth, then add 1 tablespoon of chilly butter to the skillet. When it melts, add the eggs and cook dinner .