Tunisian carrot, potato and egg salad

4 carrots, peeled and cut into thick slices
4 kipfler potatoes, peeled, cut into thick slices
salt and pepper to season
3 large eggs
100ml extra virgin olive oil
juice of 1 lemon
2 tsp caraway seeds
1 green chilli, seeded and finely chopped
5 radishes, halved
3 tbsp baby capers
1 handful kalamata olives
extra sliced green chilli to serve
hot chilli sauce to serve
lemon cheeks to serve
flat bread to serve

1. Put carrot and potato in a large pan, cover with water and add a pinch of salt. Bring to the boil over a medium heat and cook for 10 mins or until tender. Drain, then cool slightly.
2. Bring a small pan of water to the boil, add eggs and cook for 5 mins or until semi-hard boiled. Drain. Put eggs in a small bowl of cold water to cool. Peel eggs, cut into quarters and set aside.
3. Combine oil, lemon juice, caraway seeds and chilli in a large bowl. Season. Add carrot and potato and toss to combine.
4. Put carrot mix, egg, radish, cpaers and olives on a platter. Top with extra chilli and chilli sauce. Serve with lemon and flat bread.

Warm bean, asparagus and egg salad

200g baby green beans, trimmed
150g yellow beans, trimmed
2 bunches of asparagus, trimmed
shredded rind and juice of a lemon
1 tbsp extra virgin olive oil
1 tbsp chives, finely chopped
2 tsp dijon mustard
salt and white pepper to season
4 eggs
1 tsp white vinegar

1. Bring a med pan of water to the boil. Add beans and asparagus and cook for 2 mins or until brightly coloured and just tender. Drain, transfer to bowl with lemon rind and toss until combined.
2. Put oil, lemon juice, chives and mustard in a jug and season with salt and pepper. Put vegies on a serving plate.
3. Bring a small pan of water to the boil, reduce heat to a simmer. Add vinegar and stir, poach eggs until whites are cooked.
4. Top each salad with a poached egg and season with pepper. Drizzle dressing over salads and serve immediately.

Chinese Fried Eggs

Ingredients

* A variation of Kylie’s Mrs Jang’s fried eggs
Serves 2

1 ½ cups veg oil
4 free range eggs
1 tablespoon vegetarian (mushroom) oyster sauce
White pepper
2 spring onions
2 birds eye chilli, sliced
Crispy shallot chips
Crispy garlic chips

Coriander leaves
Steamed rice

Method

Heat oil in a wok, to a shimmer.
Crack eggs in a small bowl, and pour into the hot oil.
After a minute reduce the heat to moderate, allowing the underside of the eggs to become firm yet the yolks are still runny.

Carefully lift the eggs out, tip the oil out of the wok, and return the eggs to crisp up on the bottom for a few minutes.

Gently remove the eggs, drain off any excess oil and place in a bowl on top of some steamed rice.
Top with a sprinkle of chilli, coriander, spring onion and crispy shallot and garlic chips and drizzle with oyster sauce.
Garnish with coriander leaves and serve.

Fried eggs with hummus and red onion and sumac salad

Dec 19 04:20pm

Prep Time	Cook Time	Serves
10 minutes	5 minutes	4

Ingredients

• 1/2 red onion, thinly sliced
• 2 cups continental parsley
• leaves, picked and torn
• 2 Tbsp sumac
• 100ml extra virgin olive oil
• Juice of 1 lemon
• 4 slices sourdough bread
• 1/2 garlic clove
• Extra 1 Tbsp extra virgin olive oil
• 4 eggs
• 200g hummus
• Sea-salt flakes
• Freshly ground black pepper

This is an interesting way to give eggs a bit of a lift. It's a great snack that can be whipped up in just a few minutes. The recipe uses sumnac, which is a lemon-flavoured spice from the Middle East. It's available in the spice section of supermarkets.

Here's how:

1 Combine the onion, parsley and half the sumac in a mixing bowl. Add 2 tablespoons of the olive oil and the lemon juice, stir well and set aside.

2 Toast the bread. Rub quickly with the garlic and drizzle with the extra olive oil.

3 Heat a non-stick frying pan and add the remaining oil. Fry the eggs sunny-side up. Spread the toast liberally with the hummus, and top each slice with an egg and the red onion salad. Sprinkle with the remaining sumac, and season with salt and pepper. Serve immediately.

Original link: http://au.lifestyle.yahoo.com/b/better-homes-gardens/5513/fried-eggs-with-hummus-and-red-onion-and-sumac-salad/