© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com

This is a great breakfast or brunch on weekend or any time you have company. It is low-carb, high-protein, full of delicious baby spinach, cream, Parmesan cheese, and of course lots of eggs! Use a terrine if you have one, otherwise, a loaf pan will work just fine. I used a silicone loaf pan and it spread a bit in the middle since the omelette mixture was heavy. You can also make this in a 20cm round cake pan.

© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com

With this salad, you don't have to choose between nutrients-dense black lentils and sweet potatoes. Together with some fresh herbs and a poached egg, you can expect a real flavour experience. If you can't find beluga lentils, use French puy lentils. They both share the same size and texture and also hold their shape well when cooked. When poaching eggs, use the FRESH ones, ideally at room-temperature, as older eggs tend to have watery egg whites that won't closely surround the yolk when poached.

© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com

Protein from the eggs, fibre from heaps of herbs and flavour from the Feta cheese and spices, this humble yet delicious herb and feta frittata, served with a creamy tahini yoghurt, is naturally gluten-free and keto-friendly. It makes a nutritious and healthy dinner and you'll have enough for the lunch the next day.

© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com

Green beans are such a versatile vegetable. Blanch them and toss with crispy bacon, shaved egg and a wholegrain Dijon mustard vinaigrette for a delicious green bean salad that's perfect for lunch or dinner party. You can prepare green beans, bacon, dressing and eggs in advance and store separate in the refrigerator. Put it together just before serving. Haricots verts are French green beans, they are thinner, longer and straighter and cook faster.

© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com

Spotlight purple spring onions in this recipe with a keto pastry crust, crème fraîche, gruyère and roasted pistachios - perfect for weekend entertaining. If you ain't on keto, just use a regular pastry crust. You can also use ready-made pastry to cut down the cooking time so you can bake this delicious vegetarian tart midweek for the family. Use white variety of spring onions if you can't find the purple one, which has a milder onion flavour.

© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com

This delicious, satisfying lettuce salad highlights frisée lettuce with soft-boiled eggs and croutons made with wild garlic soda bread. Pairing with a warm bacon vinaigrette, which works fabulously with pleasantly bitter, peppery curly endive leaves and runny yolks. Instead of croutons, you can use nuts, seeds or some roasted potatoes if you want to use up some leftover.

© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com

Spring is a prime time of renewal and detoxification. Asparagus supports this spring cleanse unlike any other vegetable! Seize the asparagus season and enjoy this delicious vegetable as much as you can.
Bolzano sauce is a traditional sauce from the Bolzano area in German-influenced Alto-Adige and goes perfectly with cooked asparagus. It is similar to Hollandaise sauce, but is firmer and richer in consistency. The sauce has a long tradition in Bolzano and was prepared by South Tyrolean farmers over two hundred years ago. It's made with a combination of hard-boiled eggs, olive oil, white vinegar, mustard, chives, and beef broth. Once cooked, the eggs are simply chopped and mashed with the other ingredients.

© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com

Caviar goes very well with different kinds of vegetables. Gently blanched fresh green asparagus with soft boiled egg pairs perfectly with rich creamy caviar that adds a touch luxury to every bite.
Argan oil, a specialty oil produced in Morocco, extracted from the seeds of the argan tree, known as Argania spinosa, has a distinctive nutty and robust flavour, but not overpowering, and it's best enjoyed as a finishing oil. It is hard to come by, so you may use hazelnut or walnut oil instead, or simply use olive oil.

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In Germany, the king of vegetable is WHITE asparagus. It's like a national treasure and you will find it on menus nationwide from April April to June.
Tender, sweet, and loaded with earthy flavour, these blanched white asparagus with browned butter and summer truffle make for a great spring party appetizer. The skin of white asparagus can taste very bitter and fibrous, so make sure to peel it off completely before blanching. White asparagus are delicate and brittle, so lay each spear flat on a work surface to peel. This way ensures they won't snap during peeling.

© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com

This is a quick and delicious comfort meal in which the eggs are poached in spicy tomato sauce. It's very similar to North African Shakshuka and Mexican Huevos Rancheros. So versatile and adaptable and all you need are pantry staples and a couple of fresh eggs gently poached in tomato sauce. It's really that basic and simple, but if you like, you can add some pancetta and parmesan for extra flavour. Serve it with some homemade bread to mop up the sauce.

© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com

The delicious combination of hard-boiled eggs, crispy bacon, creamy avocado, earthy aged Cheddar cheese and fresh salad not only tastes great, but also provides a balanced mix of protein, healthy fats and fibre. The tender texture of the eggs harmonises perfectly with the crispy bacon, while the avocado adds a creamy note and salad adds a refreshing touch. It's naturally gluten-free and keto-friendly.

© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com

Bobotie (pronounced ba-boor-tea) is a much-loved casserole with curried ground beef at the bottom and a thin layer of egg custard on top, that originated in South Africa in the 17th century. Bobotie is recognized as South Africa's national dish. With spice influences introduced by the Cape Malay community, who are descendants of Indonesia and Malaysia.
For bobotie, a mixture is first prepared from beef mince, onion, ginger and garlic, then flavoured with curry paste, numerous spices, sultanas, and sweet mango chutney for a delicious finish, before being filled into a casserole dish, poured with custard cream and baked in the oven until golden and crispy. The result should be a balance between spicy and sweet with a fruity note.