Recipes

Golden-Baked Oven Eggs

Golden-Baked Oven Eggs

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Equipment

  • Baking sheet or oven-safe dish

Ingredients

  • Eggs as many as desired

Instructions

  • Preheat the oven to 375°F (190°C).
  • Place the eggs directly on the oven rack or in a baking sheet.
  • Roast the eggs in the preheated oven for 25 minutes.
  • Carefully remove the eggs from the oven.
  • Let the eggs cool slightly before serving, as they will be hot.

Notes & Wine Advice

Wine advice:

Roasted eggs pair well with a light and refreshing white wine such as Sauvignon Blanc or Pinot Grigio. The wine’s acidity will complement the richness of the eggs and add brightness to the dish.

Nutrition values

Calories: 70 kcal | koolhydraten: 0.5 g | Eiwitten: 6 g | Vet: 5 g | Suiker: 0 g
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Course; Appetizer / Breakfast / Eggs
Cuisine; International / Global
Diets; Gluten-Free / Low Carb / Vegetarian

Cheese-Infused Egg Medallions

Cheese-Infused Egg Medallions

Couverts4 cutlets
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Equipment

  • Bowl
  • Frying pan
  • spatula

Ingredients

Instructions

  • In a bowl, combine the chopped hard-boiled eggs, bread crumbs, grated cheese, curry powder, salt, pepper, and beaten raw egg.
  • Mix until well combined.
  • Divide the mixture into 4 equal portions and shape each portion into a cutlet-like shape.
  • Dip each cutlet into the egg white, ensuring it is evenly coated.
  • Coat each cutlet with additional bread crumbs, pressing gently to adhere.
  • Heat oil in a frying pan over medium heat.
  • Once the oil is hot, carefully place the cutlets in the pan and fry until golden brown on both sides, about 3-4 minutes per side.
  • Remove the cutlets from the pan and place them on a paper towel-lined plate to drain excess oil.
  • Serve the cheesy egg cutlets hot.

Notes & Wine Advice

Wine advice:

Pair these flavorful egg cutlets with a light and fruity white wine such as Riesling or Pinot Grigio. The wine’s acidity will complement the richness of the cheese and the savory flavors of the eggs, creating a delightful combination.

Nutrition values

Calories: 180 kcal | koolhydraten: 8 g | Eiwitten: 11 g | Vet: 11 g | Suiker: 1 g
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Course; Appetizer / Breakfast / Eggs / Snack
Cuisine; International / Global
Diets; Vegetarian

Savory Mushroom & Parsley Stuffed Eggs

Savory Mushroom & Parsley Stuffed Eggs

Couverts3
Deel op Facebook Print Recipe

Equipment

Ingredients

Instructions

  • Boil the eggs until hard, then throw them into cold water to chill.
  • Peel the eggs and cut them crosswise.
  • Carefully remove the yolks, being careful not to break the whites.
  • In a bowl, mash the yolks with butter until smooth.
  • Add the chopped mushrooms, salt, pepper, and chopped parsley to the yolk mixture.
  • Mix well until combined.
  • Heat the yolk mixture in a saucepan until warmed through.
  • Stuff the egg whites with the yolk mixture, dividing it evenly among the egg halves.
  • Serve the stuffed eggs cold on a bed of cress.

Notes & Wine Advice

Wine advice:

Pair these flavorful stuffed eggs with a light and crisp white wine such as Sauvignon Blanc or Pinot Grigio. The wine’s acidity will complement the richness of the eggs and the earthiness of the mushrooms, enhancing the overall dining experience.
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Course; Appetizer / Eggs
Cuisine; International / Global
Diets; Gluten-Free / Low Carb / Vegetarian

Classic Fricasseed Eggs

Classic Fricasseed Eggs

Couverts4
Deel op Facebook Print Recipe

Equipment

Ingredients

For the white sauce:

Instructions

  • Boil the eggs until hard, then peel them and arrange them on a platter.
  • You can either halve the eggs or keep the yolks whole and cut the whites into dice.
  • In a saucepan, melt the butter over medium heat.
  • Add the flour to the melted butter and cook, stirring constantly, for about 1 minute to make a roux.
  • Gradually pour in the milk while whisking constantly to avoid lumps.
  • Cook the sauce, stirring constantly, until it thickens and coats the back of a spoon.
  • Season the white sauce with salt and pepper to taste.
  • Pour the white sauce over the arranged eggs on the platter.
  • Garnish the dish with fresh parsley.
  • Serve immediately.

Notes & Wine Advice

Wine advice:

Pair these classic fricasseed eggs with a light and crisp white wine such as Chardonnay or Sauvignon Blanc. The wine’s acidity will cut through the richness of the sauce and enhance the flavors of the dish.

Nutrition values

Calories: 200 kcal | koolhydraten: 7 g | Eiwitten: 10 g | Vet: 14 g | Suiker: 3 g
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Course; Appetizer / Eggs / Main Course
Cuisine; International / Global
Diets; Gluten-Free / Vegetarian

Potato Soup with Bacon

Potato Soup with Bacon

Couverts8
Deel op Facebook Print Recipe

Equipment

  • Large pot
  • Sieve
  • Blender or immersion blender
  • skillet

Ingredients

Instructions

  • In a large pot, combine the whole chicken, green parts of leeks, chopped celery, 1 chopped onion, 2 chopped carrots, thyme, bay leaf, salt, and pepper.
  • Cover with water and bring to a boil.
  • Reduce heat and simmer for 1 hour or until the chicken is cooked through and tender.
  • Remove the chicken from the pot and set aside to cool.
  • Strain the broth through a sieve and discard the solids.
  • Return the broth to the pot.
  • Once the chicken is cool enough to handle, shred the meat and discard the bones and skin.
  • Set the shredded chicken aside.
  • In a separate skillet, fry the diced bacon until crispy.
  • Remove the bacon from the skillet and set aside, leaving the bacon fat in the skillet.
  • In the skillet with the bacon fat, sauté the chopped leeks, celery, and onions until softened.
  • Add the sautéed vegetables to the pot with the chicken broth.
  • Add the diced potatoes and bring to a simmer.
  • Cook until the potatoes are tender, about 15-20 minutes.
  • Using a blender or immersion blender, puree the soup until smooth.
  • Alternatively, pass the soup through a sieve for a silky texture.
  • Season the soup with salt and pepper to taste.
  • Serve the soup hot, garnished with the crispy bacon and chopped fresh chervil.

Notes & Wine Advice

Wine Advice:

Pair this rich and savory soup with a medium-bodied white wine such as Chardonnay or Viognier. The acidity of these wines will cut through the richness of the bacon and complement the hearty flavors of the soup. Alternatively, a light-bodied red wine like Pinot Noir would also be a suitable match.

Nutrition values

Calories: 320 kcal | koolhydraten: 35 g | Eiwitten: 18 g | Vet: 12 g | Suiker: 7 g
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Course; Soup / Starters
Cuisine; Belgium / European
Diets; Gluten-Free

Hearty Potato and Leek Soup

Hearty Potato and Leek Soup

Couverts6
Deel op Facebook Print Recipe

Equipment

  • Large pot
  • Blender or immersion blender
  • Sieve
  • Soup terrine or serving bowls

Ingredients

Instructions

  • In a large pot, heat the fat over medium heat.
  • Add the chopped onions and cook until softened and translucent.
  • Pour in the broth and add the fresh thyme, bay leaf, and ground cloves.
  • Season with salt, pepper, and a pinch of nutmeg.
  • Clean and peel the potatoes.
  • Wash them and cut them into chunks of approximately 2 cm.
  • Clean and slice the leeks.
  • Add the diced potatoes and sliced leeks to the pot with the broth.
  • Cover the pot and let it simmer until the vegetables are tender, about 20-25 minutes.
  • Once the vegetables are cooked, remove any whole herbs (such as thyme sprigs or bay leaf) from the pot.
  • Using a blender or immersion blender, puree the soup until smooth.
  • Alternatively, pass the soup through a sieve for a silky texture.
  • Pour the soup into a soup terrine or serving bowls.
  • Garnish the soup with chopped fresh parsley before serving.

Notes & Wine Advice

Wine Advice:

Pair this comforting soup with a light-bodied white wine such as Pinot Grigio or a crisp, dry Riesling. These wines will complement the earthy flavors of the potatoes and leeks without overpowering the dish. Alternatively, a light-bodied red wine like Beaujolais would also pair well.

Nutrition values

Calories: 270 kcal | koolhydraten: 50 g | Eiwitten: 6 g | Vet: 6 g | Suiker: 6 g
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Course; Main Course / Soup / Starters
Cuisine; Belgium / European
Diets; Gluten-Free / Vegetarian

Creamy Potato and Turnip Soup

Creamy Potato and Turnip Soup

Couverts4
Deel op Facebook Print Recipe

Equipment

  • Large pot
  • Blender or immersion blender
  • Sieve

Ingredients

Instructions

  • In a large pot, combine the diced potatoes, turnips, chopped leeks, and fresh thyme sprigs with 3/4 liter of water.
  • Season with salt, pepper, and a pinch of nutmeg.
  • Bring the mixture to a boil over medium-high heat, then reduce the heat to low and let it simmer for about 20 minutes or until the vegetables are tender.
  • Remove the thyme sprigs from the pot.
  • Using a blender or immersion blender, puree the soup until smooth.
  • Alternatively, pass the soup through a sieve to achieve a silky texture.
  • Return the soup to the pot over low heat.
  • Add the butter and stir until melted and incorporated.
  • In a separate saucepan, heat the milk until warm but not boiling.
  • Gradually pour the warm milk into the soup, stirring continuously until well combined and creamy.
  • Season the soup with additional salt and pepper if needed.
  • Serve the soup hot, garnished with chopped fresh chervil.

Notes & Wine Advice

Wine Advice:

Pair this creamy soup with a crisp and acidic white wine such as Chardonnay or Sauvignon Blanc to cut through the richness of the dish. Alternatively, a light-bodied red wine like Pinot Noir can also complement the earthy flavors of the turnips and potatoes.

Nutrition values

Calories: 280 kcal | koolhydraten: 40 g | Eiwitten: 8 g | Vet: 10 g | Suiker: 12 g
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Course; Soup / Starters
Cuisine; Belgium / European
Diets; Gluten-Free / Vegetarian

Spanish-Style Savory Eggs

Spanish-Style Savory Eggs

Couverts4
Deel op Facebook Print Recipe

Equipment

  • skillet
  • spoon
  • Saucepan
  • Whisk or spoon

Ingredients

Instructions

  • In a skillet, heat the olive oil over medium heat.
  • Add the thinly sliced Spanish onion to the skillet and fry until it becomes a delicate brown color.
  • Stir in the chopped parsley and season with salt and pepper to taste.
  • In a saucepan, melt the fat over medium heat, then stir in the flour until well blended.
  • Gradually pour in the hot milk, whisking constantly to prevent lumps from forming.
  • Continue to cook and stir the sauce until it thickens.
  • Once the sauce has thickened, add the quartered hard-boiled eggs to the skillet with the onion mixture.
  • Pour the prepared sauce over the eggs and onions, ensuring they are evenly coated.
  • Heat the eggs in the sauce until warmed through.
  • Serve the savory eggs on toast, if desired.

Notes & Wine Advice

Wine advice:

Pair these Spanish-style savory eggs with a light-bodied red wine such as Tempranillo or Garnacha. The wine’s fruity flavors will complement the richness of the eggs and add a delightful contrast to the savory onion and parsley mixture.

Nutrition values

Calories: 210 kcal | koolhydraten: 10 g | Eiwitten: 13 g | Vet: 13 g | Suiker: 6 g
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Course; Breakfast / Brunch / Eggs / Lunch
Cuisine; European / Spain
Diets; Vegetarian

Savory Mushroom-Topped Baked Eggs

Savory Mushroom-Topped Baked Eggs

Couverts2
Deel op Facebook Print Recipe

Equipment

Ingredients

Instructions

  • Preheat the oven to 375°F (190°C).
  • Slice the mushrooms and place them in a stewpan or skillet with 2 tablespoons of butter.
  • Cook the mushrooms over medium heat until tender, then season with salt and pepper to taste.
  • Transfer the cooked mushrooms to a shallow baking dish, pouring any remaining butter over them.
  • Carefully crack the eggs over the mushrooms, ensuring they are evenly distributed.
  • Sprinkle the eggs and mushrooms with bread crumbs, then add small bits of butter on top.
  • Place the baking dish in the preheated oven and bake for 4-5 minutes or until the egg whites are set but the yolks are still slightly runny.
  • Remove from the oven and serve immediately.

Notes & Wine Advice

Wine advice:

Pair these indulgent baked eggs with mushrooms with a light and fruity white wine such as Pinot Grigio or Sauvignon Blanc. The wine’s acidity will complement the earthiness of the mushrooms and add brightness to the dish.

Nutrition values

Calories: 250 kcal | koolhydraten: 9 g | Eiwitten: 13 g | Vet: 18 g | Suiker: 3 g
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Course; Breakfast / Brunch / Eggs / Lunch
Cuisine; International / Global
Diets; Vegetarian

Classic Lyonnaise Baked Eggs

Classic Lyonnaise Baked Eggs

Couverts4
Deel op Facebook Print Recipe

Equipment

Ingredients

Instructions

  • Preheat the oven to 375°F (190°C).
  • In a saucepan, melt the butter over low heat.
  • Add the onion juice and cook slowly for about 5 minutes until softened.
  • Stir in the flour and mix well until combined.
  • Gradually pour in the milk while stirring constantly to prevent lumps from forming.
  • Continue stirring until the sauce thickens.
  • Season the sauce with salt and pepper to taste.
  • Pour the sauce into a baking dish.
  • Carefully crack the eggs over the sauce, evenly distributing them.
  • Sprinkle bread crumbs quite thickly over the eggs.
  • Place small bits of butter over the top of the bread crumbs.
  • Bake in the preheated oven for 3-4 minutes or until the egg whites are set and the bread crumbs are golden brown.
  • Serve hot.

Notes & Wine Advice

Wine advice:

Pair these rich and flavorful Lyonnaise baked eggs with a light and fruity red wine such as Beaujolais or a crisp white wine such as Chardonnay. The wine’s acidity will complement the creaminess of the eggs and the richness of the sauce.

Nutrition values

Calories: 220 kcal | koolhydraten: 14 g | Eiwitten: 12 g | Vet: 13 g | Suiker: 6 g
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Course; Breakfast / Brunch / Eggs / Lunch
Cuisine; European / French
Diets; Vegetarian