Deviled Eggs


  • 12 Eggs

  • 1 Jalapeno pepper Minced

  • 1 Habanero Pepper seeded and minced

  • 1/4 Cup of Mayonnaise

  • 1 teaspoon yellow mustard

  • 1/8 teaspoon paprika.

Place the eggs into a saucepan in a single layer, fill with water to cover the eggs by at least one inch.
Bring the water to boil over the high heat.
Cover and remove from the heat, let the eggs stand in the hot water for 15 minutes.
Pour out the hot water then cool the eggs under cold running water in the sink.

Peel when cool.

Cut the cool eggs in half lengthwise, remove the yolks and place them into a mixing bowl along with the jalapeno, habanero, mayonnaise, and mustard mashed together until smooth. Transfer yolk mixture to a pastry bag, and decoratively squeeze into the white halves, sprinkle with paprika to garnish and serve.


Scambled Eggs


  • 8 eggs

  • 1 tablespoon water

  • 1 tablespoon garlic powder

  • 2 1/2 tablespoons mayonnaise

  • 1/4 cup dry white wine

  •  1/4 cup shredded cheddar cheese

  • salt and pepper to taste

Break eggs into mixing bowl, stir in the water, garlic powder, mayonnaise, white wine, salt, and pepper.
Mix well with a wire whisk, stir in cheddar cheese.

Heat a non-stick pan over medium heat, pour in the egg mixture and cook, stirring occasionally until well cooked.
The eggs should be firm but not hard, these eggs will have a softer texture than most scrambled eggs, serve warm.


Savoury Baked Eggs


  • 1 medium onion, chopped

  • 1 medium green pepper chopped

  • 5 tablespoons of butter or margarine

  • 6 eggs

  • 1 cup dry breadcrumbs

  • 1/4 teaspoon salt and pepper to taste

In a small saucepan, saute onion and green pepper in three tablespoons of butter, until tender. Transfer to a greased 8-inch square baking dish. Break eggs over the onion mixture, with remaining butter, toss with breadcrumbs, salt, and pepper. Sprinkle over eggs, place the dish in a large baking pan pour boiling water into larger pan to a depth of one inch. Bake, uncovered, at 375 degrees Fahrenheit for 12 to 15 minutes or until the eggs are firm.

Potato Hash


  • 600g potato, peeled and diced

  • 1 Cal cooking spray, for frying

  • 2 leeks, trimmed, washed and sliced

  • 175g lean ham weighed after trimming and discarding any fat, chopped

  • 2 tbsp wholegrain mustard

  • 1 egg


Bring a large pan of salted water to the boil. Add the potatoes and boil for 5 mins until just tender. Drain well and leave in the colander to steam dry.
Meanwhile, spray an ovenproof pan with cooking spray. Add the leeks with a splash of water and fry until very soft.
Add a few more sprays of the Cooking Spray, tip in the potatoes along with the ham, and fry to crisp up a little.
Heat oven to 200C/180C fan/gas 6.
Stir in the mustard, 1 egg and a good amount of seasoning using a fork – roughly break up some of the potatoes as you are mixing.
Flatten down the mixture, spray the top with Cooking Spray, and bake in the oven for 15-20 mins until the top is crisp.
Serve hot.

Scrambled Egg And Cheese Croissants



Whisk the eggs, cheddar, milk and some seasoning in a bowl. Pour into a saucepan and heat gently, stirring continuously, until softly scrambled. Stir in chives, warm the croissants in the oven, split them open, place the scrambled eggs inside and serve.

© 2020 by Easy Cook Recipe.