Here’s one I made earlier…
Tomorrow I’m co-hosting The Morning Show on Channel 7 (09:00-11:30am) and they’ve asked me to help out with the cooking segment. Ha, ha! I’m going to try and whip up my signature Spanish Eggs dish. It’s a quick easy dish for brunch or a light supper and I always make it for friends with a jar of my friend’s Passata sauce for a quick meal.
I’m excited but terrified as I love cooking at home for friends and family, but have no idea how to do the ‘here’s something I made earlier’ moment!
If you’d like to join in, here’s my well-loved recipe:
Dannii’s Spanish Eggs
Ingredients (Makes one serving)
2 tsp Olive Oil
3 small white potatoes
Handful of spinach
Dried Mixed Herbs
Salt & pepper to taste
2-3 tbsp Passata sauce
1 or 2 tbsp soft goat’s cheese or grated parmesan
Roughly chopped parsley
Chilli flakes or chopped chilli (optional)
Boil small potatoes and steam spinach (I always have these cooked in the fridge on stand-by. They are a great staple.)
Heat 2 teaspoons of olive oil in a fry pan.
Cut the boiled potatoes into small quarters and add them to the pan.
Sprinkle the potatoes with dried mixed herbs.
Add salt and pepper to taste.
Fry until golden.
Add the steamed spinach and 2-3 tablespoons of passata sauce (you can reduce the sauce if it’s too runny before adding).
Add one to two eggs to the small pan covering it with a lid. (I find a clear glass lid is best, as you can see when eggs are done to your liking. My favourite is a little runny in the centre).
Then add 1 or 2 teaspoons of goat’s cheese, or you can grate parmesan on top at the end.
Plate up the eggs and garnish with chopped parsley. You can also add chilli flakes or chopped fresh chilli if you like it hot!