Category Archives: Eggs

Baked Egg and Zucchini Cups

These are versatile little cups that we have for dinner when the non gluten free boys are having quiche.

This recipe makes 6 standard muffin cups.


3 large eggs, beaten

70mls milk

130g grated zucchini

30g ground almonds

15g fresh coriander, chopped

1 red chilli, shedded and sliced finely

Salt and pepper

1-2 teaspoons black chia seeds


Preheat the oven to 200 degrees Centigrade.

Take out a muffin tin and cut squares of baking parchment to line 6 of the muffin holes.

Squish the paper up under a running tap and then shape to line the holes.

Combine all of the ingredients, except the chia seeds, in a bowl.

Spoon the mixture into the prepared tins and then sprinkle over the chia seeds.

Bake for 15-20 minutes until risen, they will sink again as they cool.


Baked Ricotta With Oregano

This is a great gluten free alternative to quiche and savoury tarts.

If you don’t have Pecorino Romano, a sheeps milk hard cheese, Parmesan works brilliantly too and the oregano can be swapped with fresh thyme.

Serves 4-6.


750g smooth soft ricotta

4 eggs, beaten

150g Pecorino Romano, finely grated

12 oregano sprigs, leaves picked and roughly chopped

Freshly ground pepper


Preheat the oven to 200 degrees Centigrade.

Grease a 21cm side sprung loose bottomed cake tin. Line the base and sides with baking parchment, make sure that you have an overlap on the base to ensure nothing can leak out.

In a large bowl whisk all of the ingredients reserving a little cheese and oregano to top the ricotta.

Spoon the ricotta mixture into the prepared tin, smooth out the top and then sprinkle over the reserved cheese and oregano.

Place the cake tin on a baking sheet and slide into the oven. Bake for 30 minutes and then turn the oven down to 160 degrees Centigrade and bake for a further 15-20minutes until the ricotta is golden and set. 

Allow to cool a little in the tin before gently loosening the sides and pulling off the baking parchment.

Breakfast Tacos With Harissa Potatoes And Corn

A seriously tasty breakfast taco, heaps of flavour and filling too!

Serves 2.



10 cooked baby potatoes, quartered

1/4 cup fresh corn

1 tablespoon Harissa paste

1 tablespoon chopped fresh coriander

4 eggs

4 corn tortillas

Salt and pepper


In a frying pan, heat the oil, add the quartered potatoes and fry for 5 minutes until they begin to colour a little.

Add the harrisa and corn to the pan and stir through with the potatoes, cook for 5 minutes.

Now, if you are using a big pan, move the potatoes and corn to the side and fry the eggs in the pan or oil another pan and fry the eggs.

Once the eggs are cooked, stir the coriander through the potato mixture, season well and divide between the tortillas, top with an egg and enjoy!

Beef Jhal Faraizi

One of the best ways to use up leftover roast beef and potatoes.

This has a bit of heat to it but if you like your food spicier then, throw a sliced red chilli in when you are cooking the onion.

Serves 4-6 depending on sides. When it comes to frying the eggs, I take a straw poll of those eating and just cook enough for them with no spares!


900g potatoes, cooked and peeled

1-2 tablespoons oil

500g cooked roast beef, cut into 0.5cm dice

1 1/2 teaspoons caraway seeds

1 teaspoon cumin seeds
1 teaspoon chilli flakes

2 medium or 1 large red onion, diced

1 teaspoon turmeric powder

1 teaspoon salt

Freshly ground pepper

1 handful fresh coriander

6-12 fried eggs depending on appetites


Boil the potatoes with their skins on, drain and set aside to cool.

Once cool enough to touch, peel the skins from the potatoes and dice roughly to 1cm.

Heat the oil in a large frying pan, I use a 32 cm pan for this.

Add the seeds and chilli flakes, once fragrant, add the beef and onion.

Cook over a medium heat until the onion has softened.

Now add the potatoes, turmeric, salt and pepper. Turn the heat up high and let the potoatoes catch a little on the pan to get some colour.

If they aren’t  browning up enough for you, turn the grill on and slide the pan under, being careful not to melt the handle!

Once the potatoes have some colour, stir through the coriander, fry the eggs and serve with the eggs on top.

Zucchini Slice


School has finally gone back in Western Australia for the start of the new school year. I am tempted to do a little happy dance!!!

As ever, I have been on the hunt for a gluten free savoury to go into the lunch boxes and this one has been voted by the boys as a winner!

For a vegetarian option, omit the bacon and add grated sweet potato or just increase the zucchini, carrot and capsicum.

You can serve this warm or cold and it easily cuts into 8-10 pieces.


420g zucchini/courgette grated

200g carrot, peeled and grated

6 large spring onions, finely sliced

20g chives, chopped

180g capsicum/ bell pepper, diced

300g sliced bacon, diced

180g cheese, Cheddar, grated

110g Parmesan, grated

150g chickpea flour, also called besan

2 teaspoons gluten free baking powder

4 eggs, beaten

125mls milk

salt and pepper


Preheat the oven to 170 degrees centigrade. Line the base and sides of a small roasting tin, roughly 20cm x 32cm.

Whisk the egg and milk.

Combine the chickpea flour and baking powder in a large bowl, slowly whisk in the egg and milk mix.

Add the remaining ingredients and mix, season well with salt and pepper.

Spoon into the prepared tin, level out with the back of the spoon and bake for 40 minutes until golden.

Allow to cool a little before cutting.


Parmesan and Chive Waffles


One of the boys was given a waffle iron for his Christmas so we have had fun trying to come up with gluten free waffles.

These were a real favourite and got them away from the maple syrup and nutella for one breakfast at least over the festive season!

Makes 6-8 waffles depending on your waffle iron size.


150g gluten free plain flour

2 and a 1/2 tablespoons gluten free baking powder

1 egg

290mls milk

70g finely grated Parmesan cheese

3 tablespoons fresh chopped chives

salt and pepper


Preheat your waffle iron.

Using a stick blender, whizz up the flour, baking powder, egg and milk.

Stir in the cheese and chives, season with salt and pepper. Not too much salt as the cheese can be quite salty!

Pour your regular quantity of batter into the waffle iron and cook until golden brown.

Top with ham/bacon and an egg.

Bacon And Egg Cups With Capsicum


We have been playing around with different lunch box options for the boys this weekend and these came back as a winner. Great in the school lunch boxes or as a breakfast option.

Makes 4 egg cups.


4 rashers streaky bacon, rind removed

4 eggs

30mls cream

40g cheese, grated

1/2 small red capsicum, finely diced

salt and pepper


Line a six hole muffin tray with four paper cases.

Preheat the oven to 190 degrees Centigrade.

Take a piece of bacon and line the sides of the paper case with it.

Beat the eggs and cream in a jug. Season well.

Sprinkle a little cheese onto the base of each prepared case, now sprinkle in one eighth of the capsicum on top.

Prepare all of the muffin cases as above.

Now, gently pour in the egg. Top with the capsicum and then cheese.

Slide the tray into the oven and bake for 15-20 minutes until golden.