LIFESTYLE

Simply eggcellent: Delicious breakfasts for the Easter holidays

Hunt no further for delicious breakfasts to make over the holidays. You’ll also find tips on painting Easter eggs (before you eat them)

Spanish Tortilla

Serves 6

  • 2 lb baking potatoes, sliced fine
  • 2 onions, sliced into rings
  • 6 eggs
  • 1 roasted red pepper, sliced
  • 3 oz ham, chopped
  • 2 tbsp fresh parsley, chopped

Gently fry the potato slices, stirring occasionally until just tender, 15 to 20 minutes. Remove to a large bowl and season. Gently fry the onion rings, until soft and golden brown, about eight minutes. Whisk the eggs in a large bowl. Add the onions, pepper, ham and potatoes, mixing well. Gently cook until the sides have started to set and the bottom has turned golden brown, about eight minutes. Slide the tortilla on to a large plate, then return to the skillet top-side down. Continue cooking until set in the centre, about four minutes. Slide the tortilla on to a plate, cut into six wedges and serve at room temperature, sprinkled with parsley.


Huevos Rancheros

Serves 6

recipes 2

  • 15-oz can whole tomatoes
  • 4 oz coriander leaves, chopped
  • 1 medium onion, diced
  • 1 clove garlic, smashed
  • 1 jalapeno pepper, sliced
  • 5 oz chorizo, diced
  • 4 corn tortillas
  • 16-oz can refried beans
  • 4 large eggs
  • 1 avocado, diced
  • 3 oz strong cheese, crumbled
  • 4 tbsp sour cream

Purée the tomatoes, half the coriander, onion, garlic and jalapeno. Gently simmer until slightly thickened, about 10 minutes. Cover and keep warm. Brown the chorizo, about five minutes, and add to the sauce. Fry the tortillas until golden but not crisp, about 30 seconds on each side. Heat the refried beans, spread on the tortillas. Fry the eggs until the bottoms are set and the edges golden, about three minutes. Arrange the eggs over the sauce. To serve, place one egg on each tortilla and spoon the warm sauce over. Sprinkle with the avocado, cheese and additional coriander. Top with a dollop of sour cream.


Dippy Eggs 

Makes 6

recipes 3

  • 6 small bowls
  • 6 tsp vinegar
  • 6 tsp food colouring
  • 6 hard-boiled eggs
  • 1 white crayon
  • 12 rubber bands
  • 1 egg carton

Fill small bowls halfway with hot water, adding one teaspoon of vinegar and one teaspoon of food colouring, one for each colour you want to use. To dye an egg a solid colour, place in a bowl for five minutes. You can also write a message or draw a pattern on an egg in white crayon, before dipping it. When it comes out of the dye, the wax will remain white, highlighting the pattern against the coloured background. For a striped design, place rubber bands around an egg before dipping it. Remove the bands, and you’ll see stripes where the bands were. Once done, place the eggs in an empty egg carton to dry. Then you can hide them for a hunt, place them in a   decorative basket, or if you’re really hungry, eat them!

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