Madey Edlin

Archive for the ‘egg’ Category

egg and pea pasta

In egg, Ham, Lunch, Pasta, Pea on March 24, 2010 at 7:37 pm

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One could almost call this breakfast pasta, it contains 2 of the main components of a classic breakfast: eggs and ham. But this is far better then breakfast.

I made something along these lines from one of Bill Granger’s cookbooks awhile back, and decided to try it with my own twists.

The great thing about this is that you could add just about anything you want to replace the ham and peas. Use your imagination here. Also a pulse: this is a one-pot-dish.

Did I ever tell you that I have a deep love for pasta? If I didn’t care about health, or my waist line, I would live off pasta, all day long that’s what I would eat.

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[Serves 4]

Notes: If the egg doesn’t cook enough just off the leftover heat of the pasta, cook the mixture over low heat until the egg cooks. Use whatever meat you desire, prosciutto would work well here.

  • 1 package fettuccini pasta
  • 4oz chopped ham
  • 1 cup peas
  • 2 eggs, beaten
  • Pepper

Cook the pasta according to manufacture’s instructions. Drain, and return to the cooking pot. Stir in the ham and peas, then the eggs, letting the heat from the pasta cook the eggs (see note). Season with pepper (and salt as needed), and serve

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(Inspiration Bill Granger, original recipe by Madey Edlin)

(Photography by Madey Edlin Photography)

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Egg Wedges With Sweet Tomato Chutney

In egg, Lunch on September 28, 2009 at 11:32 am


I’m wondering I’m I the only one that talks to my food while I am cooking it?

Hope you enjoy this original Madey Kay recipe!

-MAKA

  • 6 eggs, beaten
  • 1/2 onion
  • 1/2 bell pepper
  • 1 small summer squash
  • 6 pieces of bacon, roughly chopped
  • green chili, minced, to taste
  • Feta cheese
  • salt and pepper

Stir fry all the ingredients, except the egg in a large non-stick oven proof pan. Add the egg. and cook until lightly browned on the bottom. Sprinkle with feta. Place in under the broiler until the eggs are completely set. Slide out of the pan and cut into wedges. Serve with Sweet Tomato Chutney (see below). Serves 4.

Sweet tomato Chutney.

  • 1/2 onion
  • 2 tomatoes, cut in half, seeds squeezes out, and roughly cut
  • 2 tablespoons brown sugar
  • 1 tablespoon olive oil

Cook the onion in the oil until translucent. Add the rest of the ingredients, and simmer for 30 minutes.