2 delicious egg dishes

These two recipes with eggs and fresh herbs will lead your taste buds off the beaten path of your kitchen.

The omelette is a quick and excellent dish. The scent of herbs enhances the flavour of this classic recipe, which can be accompanied with lettuce, tomato and cucumber. Thai basil and shiso can also replace the parsley.

Preparation time: 10 minutes
Cooking time: 10 minutes
Servings: 4 omelettes

Ingredients:

• 8 large eggs
• 80 ml of milk
• 5 g (1 tsp.) salt
• 25 g (1 oz) fresh chives, chopped
• 45g (3 tbsp.) parsley, coarsely chopped
• 30 g (2 tbsp.) fresh fennel leaves, coarsely chopped
• 15 g (1 tbsp.) butter
• 60 g (½ cup) grated cheese, like Gruyere

Instructions:

1. Beat the eggs and milk. Season and stir in the herbs.
2. Melt the butter over high heat. Pour a quarter of the mixture.
3. Cook one minute, stirring gently.
4. When the egg begins to take on the rim of the pan, use a fork or wooden spoon to lift the already cooked portion to allow the still liquid mixture to flow underneath.
5. Continue cooking 45 seconds to a minute until all the mixture has set.
6. Fold the omelet in half and cover it with foil to keep warm. Cook the other three omelettes and serve with a crisp green salad.

Note: For a great omelette, you have to quickly beat the eggs. Do not cook too them long and remove from heat as soon as they have taken form. If you prefer, you can add the herbs near the end instead of mixing in with the eggs.

To enhance the flavour of this dish, add a little finely chopped red chilli to the mixture. You can also replace half the cream with milk for a light recipe.

Preparation time: 20 minutes
Cooking time: 35 minutes
Servings: 4 people

Ingredients

• 8 large eggs
• 300 ml (1 ¼ cup) cream
• 2.5 g (½ tsp.) salt
• 45g (3 tbsp.) fresh French parsley (chervil), chopped
• 15 g (1 tbsp.) fresh chives, chopped
• 155 g (1 cup) fresh peas, shelled
• 120 g (4 oz) fresh feta, crumbled
• 60 g (½ cup) cheddar or Swiss cheese, grated
• 1 or 2 ready-to-bake short pastry

Instructions:

1. Preheat the oven to 180°C (350°F). In a large bowl, whisk the eggs and cream; salt and stir in the herbs while stirring.
2. Lightly grease a rectangular dish of 35 x 12 centimetres (14 x 5 inches) or round dish 23 centimetres (9 inches) in diameter. Spread the dough gently into the dish; make sure the dough hugs the contours of the dish and remove the excess.
3. Distribute the peas and feta cheese on the dough. Pour the egg mixture and herbs and sprinkle with grated cheese.
4. Bake the quiche on the first shelf at the bottom of the oven; cook 30 to 35 minutes, until the mixture is cooked and lightly browned. Serve with a salad.

Breakfast just got better with these two simple and delicious dishes.

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