Instructions

1. Heat cooking oil for deep-frying in a medium-size pan over medium heat.
2. Cut the hard-boiled Eggbert eggs in half lengthwise. Gently separate the cooked egg white from the yolk and remove to a medium bowl.
3. Coat the cooked egg white in flour, eggs, and breadcrumbs. Carefully place eggs into the hot oil.
4. Fry for 2-3 minutes, flipping halfway through.
5. Remove from pan and drain excess oil on a paper towel.
6. Add mayonnaise, mustard, hot sauce, salt, and pepper to the yolks and mash until smooth.
7. Fill a piping bag or plastic sandwich bag with yolk mixture. Pipe mixture back into the fried egg white and dust with paprika.

Instructions

1. Preheat oven to (190°C). Mix olive oil with minced garlic. Brush mixture onto crostini and bake in oven for 8-10 minutes or until golden in colour and crispy. Move onto a wire rack to cool.
2. In a medium skillet, heat oil on medium heat. Sprinkle in tandoori masala and blend with oil until smooth. Gently place egg rounds into the skillet and coat with masala.
3. Arrange crostinis on a large platter. To assemble, layer each crostini with mashed avocado, topped with tomato slice and two Eggbert egg rounds. Garnish with coriander leaves (optional).

Instructions

1. Remove the leaves and stem from your cauliflower and cut into roughly 1cm square pieces. A mix of small and large pieces is fine, some will end up as crumbs just make sure the stem parts are not too big so they cook through.
2. Add all the ingredients to a large bowl except for the milk, then gradually add the milk until you end up with batter about the thickness of pancake mix evenly coating all the cauliflower. You might not need all the milk.
3. In a large frypan over medium heat add about 1cm of neutral oil and heat for a few minutes. Working in batches, drop the batter into palm-sized rounds and cook til about ¾ done before flipping. It should take about 2-3 minutes on the first side and 1 minute on the next, and end up golden and crispy. Drain in a sieve placed over a bowl or on some paper towel.
4. Repeat until all fritters are cooked, adjusting the flame for temperature as you go if it gets too hot or if they take too long.

Instructions

1. Preheat oven to 200°C.
2. Cut each strip of bacon into 5” pieces then fold in half lengthwise. Take two folded strips and shape them into a heart. Place on a baking sheet and bake until crispy, about 12-15 minutes. Place each crispy bacon heart over the bread and cut out a heart shape from the bread.
3. Melt butter in a large ovenproof skillet over medium heat. Add the bread and toast until golden on one side. Flip the bread and add bacon hearts to the center of each piece of bread. Crack eggs into the centers of the bacon hearts. Sprinkle eggs with salt and pepper. Transfer skillet to oven and cook until egg whites are set, about 5 minutes.

Instructions

1. In small bowl, combine vinegar, shallot, thyme and 1/4 teaspoon each salt and pepper. Let sit, tossing occasionally, 10 minutes.
2. Meanwhile, heat medium saucepan of water to a boil and fill medium bowl with ice water. Reduce heat so water is at rapid simmer, gently add eggs and simmer 6 minutes. Immediately transfer eggs to ice water to stop cooking. Drain and peel eggs.
3. Stir oil, mustard and parsley into shallot mixture. Spread bread with mayo, then coarsely chop eggs and arrange on top of bread. Spoon shallot vinaigrette over top and sprinkle with more thyme, parsley and cracked pepper if desired.

Instructions

1. Heat the oil in a deep 20cm non-stick frying pan. Fry the potatoes, onion and garlic for 10 mins until tender. Stir in the paprika and fry for 1 min more.
2. Beat the dried or fresh herbs into the eggs with seasoning, then pour into the pan. Stir a couple of times as the egg starts to set on the bottom of the pan, then leave alone to cook slowly over a very low heat for 10 mins until set, except for the very top.
3. Carefully slide the tortilla onto a plate. Slide back into the pan, with the uncooked top now on the bottom, and cook for 1-2 mins more. Garnish with parsley, if using, wrap in foil and serve warm or chilled.

Instructions

1. Cut the English muffins into cubes and place in a medium-large bowl.
2. Whisk together the eggs, milk, heavy cream, salt, pepper nutmeg, paprika and onion powder and pour this custard over the English muffins. Let soak for 30 minutes, stirring occasionally.
3. Meanwhile, grease an 8×8 inch glass baking dish with softened butter.
4. Sprinkle half of the bacon down into prepared pan.
5. Preheat the oven to 180°.
6. Pour soaked English muffins into the pan, followed by the remaining Canadian bacon.

7.  Cover with foil and bake for 30 minutes with the foil on, and for 10-15 minutes with the foil off or until the casserole is set and the top has slightly browned.

8.  Make the hollandaise right before serving: melt the butter in a saucepan on the stove on medium-low heat if it’s not already melted. Set aside.

9. Add the egg yolks, lemon juice, Dijon, salt and cayenne pepper to a blender or food processor and blend until smooth, ~30 seconds.

10. With the blender running, very slowly pour in the melted butter in.

11. Pour the hollandaise over

12. top the casserole, pouring as much as desired

Instructions

1. Lightly coat a 12-inch (30 cm) pizza pan with cooking spray. Place pan in the oven and preheat to 500°F (260°C).
2. On a well-floured surface, roll dough into a 12-inch (30 cm) circle.
3. Remove hot pan from oven. Carefully arrange dough to the edges of the pan. Pierce dough all over with a fork, then lightly brush with some of the olive oil. Evenly spread pizza sauce over top. Sprinkle cheese over dough, and top with olives. Crack eggs over top of pizza.
4. Place pizza in oven and bake until crust is browned and crisp, 8 to 10 minutes.

Instructions

1. Using 3-inch (8 cm) round cutter, cut out circle from centre of each bread slice; reserve centres.
2. In large, nonstick skillet, heat butter and oil over medium heat; cook bread slices until lightly toasted, approximately 1 to 2 minutes. Flip and crack 1 egg into hole of each bread slice.
3. In large, nonstick skillet, heat butter and oil over medium heat; cook bread slices until lightly toasted, approximately 1 to 2 minutes. Flip and crack 1 egg into hole of each bread slice.
4. Toast reserved bread pieces for 1 minute per side or until golden brown. Top eggs with salsa and feta cheese. Serve with toasted bread rounds.

Instructions

1. STEP 1

   Crack the egg (for fluffier waffles, use only the yolk at this stage) into a large bowl, then tip in the flour and a generous pinch of salt. Add the sugar, if using, then gradually whisk in the milk followed by the melted butter until smooth. Whisk in the vanilla, if using. If you’ve chosen to make fluffier waffles, whisk the egg white to soft peaks, then gently fold this into the batter. Alternatively, make the batter by blitzing all the ingredients together using a blender or hand blender. Can be made 1-2 hrs ahead and chilled.
2. STEP 2

   Heat a waffle maker following the manufacturer’s instructions, brush with a little of the oil, then ladle in enough batter to just cover the surface. Cook following the manufacturer’s instructions (usually 5-6 mins) until the waffles are golden brown and crisp. Serve immediately or keep warm in a low oven while you make the rest. Drizzle with maple syrup or sprinkle with icing sugar, if you like.

Instructions

1. Heat the oven to 150C/130C fan/gas 2. Beat together the eggs, vanilla and sugar with a wooden spoon until combined. Mix in the milk and cream and pour into a medium-sized dish. Finely grate over a generous grating of nutmeg.
2. Half-fill a roasting tin with water to make a bain-marie. Place the dish in the tin so that the water comes about three-quarters of the way up the sides of the dish. Bake for 45-50 mins, or until just set with a slight wobble in the centre. Serve warm or leave to cool in the fridge overnight. Serve with poached fruit.

Instructions

1. Hard boil the eggs. Let cool.
2. Thinly slice the red onion and radishes. Halve the rosa tomatoes and slice the avocado.
3. Make the vinaigrette: in a jar with a lid, combine the olive oil, vinegar, and mustard with a pinch of salt and pepper. Close the jar and shake for a minute or two.
4. Peel and slice the boiled eggs in half.
5. In a salad bowl, add your mixed greens, tomatoes, avocado, onion and radishes. Drizzle your vinaigrette over and toss together until just combined. Top the salad with your boiled eggs. 

Instructions

1. In a medium-sized bowl, combine the flour and salt. Make a well in the flour, add the slightly beaten egg and oil, and mix with your hands. The mixture should form a stiff dough. If needed, stir in 1-2 tablespoons of water.
2. On a lightly floured surface, knead the dough for 3 to 4 minutes. Add more flour to your table surface if the dough starts to stick. Let the dough rest at room temperature for 30 minutes. 
3. With a pasta machine or by hand, roll out the dough until it is at your desired thickness. If you’re using a pasta machine, you’ll want to start off with the widest roller setting, and roll through your dough. You can gradually reduce the width, running the dough through the roller with each setting. Use the machine or a knife to cut the pasta into strips of around 1cm wide, or according to your preferences.
4. Let dry or cook immediately. If cooking fresh pasta, reduce the cooking time and check frequently to ensure that it does not become overcooked. Serve with a homemade pasta sauce. 

Instructions

1. Mix dressing ingredients in small bowl.
   
2. Reserve and refrigerate 6 centre slices from eggs for garnish.
3. Chop remaining eggs.
   
4. Combine chopped eggs, avocados, tomato, onion and parsley in large bowl; toss gently to mix.
5. Add dressing and stir gently just until ingredients are evenly coated with dressing.
6. Refrigerate at least 1 hour to blend flavors.
7. SERVE on spinach leaves, topped with reserved egg slices.
8. OPTIONAL: Serve with cooked chicken breast.

Insider info:
To hard-boil eggs:

• Place eggs in saucepan large enough to hold them in single layer.
• Add cold water to cover eggs by 1 inch.
• Heat over high heat just to boiling.
  
• Remove from burner.
• Cover pan.
• Let eggs stand in hot water about 15 minutes for large eggs (12 minutes for medium eggs; 18 minutes for extra-large eggs).
  
• Drain immediately. Cool completely under cold running water or in bowl of ice water, then Refrigerate.
  
• Hard-boiled eggs are easiest to peel right after cooling.
• Cooling causes the egg to contract slightly in the shell.

Instructions

1. Preheat your oven to 190°C.
2. Cook the bacon in a large skillet over medium heat. The bacon should still be bendable, and not too crispy when it’s done. Put the cooked bacon on a paper towel-lined plate for the grease to drain.
3. Beat the Eggbert eggs in a large bowl. Add the cheese, sour cream, minced jalapeno, garlic powder, onion powder, salt, and pepper. Whisk the mixture until all the ingredients are well-combined.
4. Spray a muffin tin with non-stick cooking spray. Line each muffin well with a slice of bacon. Pour the Eggbert egg mixture into each well until it is about 2/3 full.
5. Bake them for 18 to 20 minutes or until the eggs look dry. Let them cool for 10 to 15 minutes, then remove them from the pan.

Instructions

1. Preheat oven to (190°C). Mix olive oil with minced garlic. Brush mixture onto crostini and bake in oven for 8-10 minutes or until golden in colour and crispy. Move onto a wire rack to cool.
2. In a medium skillet, heat oil on medium heat. Sprinkle in tandoori masala and blend with oil until smooth. Gently place egg rounds into the skillet and coat with masala.
3. Arrange crostinis on a large platter. To assemble, layer each crostini with mashed avocado, topped with tomato slice and two Eggbert egg rounds. Garnish with coriander leaves (optional).

Instructions

1. Remove the leaves and stem from your cauliflower and cut into roughly 1cm square pieces. A mix of small and large pieces is fine, some will end up as crumbs just make sure the stem parts are not too big so they cook through.
2. Add all the ingredients to a large bowl except for the milk, then gradually add the milk until you end up with batter about the thickness of pancake mix evenly coating all the cauliflower. You might not need all the milk.
3. In a large frypan over medium heat add about 1cm of neutral oil and heat for a few minutes. Working in batches, drop the batter into palm-sized rounds and cook til about ¾ done before flipping. It should take about 2-3 minutes on the first side and 1 minute on the next, and end up golden and crispy. Drain in a sieve placed over a bowl or on some paper towel.
4. Repeat until all fritters are cooked, adjusting the flame for temperature as you go if it gets too hot or if they take too long.

Instructions

1. Preheat oven to 200°C.
2. Cut each strip of bacon into 5” pieces then fold in half lengthwise. Take two folded strips and shape them into a heart. Place on a baking sheet and bake until crispy, about 12-15 minutes. Place each crispy bacon heart over the bread and cut out a heart shape from the bread.
3. Melt butter in a large ovenproof skillet over medium heat. Add the bread and toast until golden on one side. Flip the bread and add bacon hearts to the center of each piece of bread. Crack eggs into the centers of the bacon hearts. Sprinkle eggs with salt and pepper. Transfer skillet to oven and cook until egg whites are set, about 5 minutes.

Instructions

1. In small bowl, combine vinegar, shallot, thyme and 1/4 teaspoon each salt and pepper. Let sit, tossing occasionally, 10 minutes.
2. Meanwhile, heat medium saucepan of water to a boil and fill medium bowl with ice water. Reduce heat so water is at rapid simmer, gently add eggs and simmer 6 minutes. Immediately transfer eggs to ice water to stop cooking. Drain and peel eggs.
3. Stir oil, mustard and parsley into shallot mixture. Spread bread with mayo, then coarsely chop eggs and arrange on top of bread. Spoon shallot vinaigrette over top and sprinkle with more thyme, parsley and cracked pepper if desired.

Instructions

1. Heat the oil in a deep 20cm non-stick frying pan. Fry the potatoes, onion and garlic for 10 mins until tender. Stir in the paprika and fry for 1 min more.
2. Beat the dried or fresh herbs into the eggs with seasoning, then pour into the pan. Stir a couple of times as the egg starts to set on the bottom of the pan, then leave alone to cook slowly over a very low heat for 10 mins until set, except for the very top.
3. Carefully slide the tortilla onto a plate. Slide back into the pan, with the uncooked top now on the bottom, and cook for 1-2 mins more. Garnish with parsley, if using, wrap in foil and serve warm or chilled.

Instructions

1. Cut the English muffins into cubes and place in a medium-large bowl.
2. Whisk together the eggs, milk, heavy cream, salt, pepper nutmeg, paprika and onion powder and pour this custard over the English muffins. Let soak for 30 minutes, stirring occasionally.
3. Meanwhile, grease an 8×8 inch glass baking dish with softened butter.
4. Sprinkle half of the bacon down into prepared pan.
5. Preheat the oven to 180°.
6. Pour soaked English muffins into the pan, followed by the remaining Canadian bacon.

7.  Cover with foil and bake for 30 minutes with the foil on, and for 10-15 minutes with the foil off or until the casserole is set and the top has slightly browned.

8.  Make the hollandaise right before serving: melt the butter in a saucepan on the stove on medium-low heat if it’s not already melted. Set aside.

9. Add the egg yolks, lemon juice, Dijon, salt and cayenne pepper to a blender or food processor and blend until smooth, ~30 seconds.

10. With the blender running, very slowly pour in the melted butter in.

11. Pour the hollandaise over

12. top the casserole, pouring as much as desired

Instructions

1. Lightly coat a 12-inch (30 cm) pizza pan with cooking spray. Place pan in the oven and preheat to 500°F (260°C).
2. On a well-floured surface, roll dough into a 12-inch (30 cm) circle.
3. Remove hot pan from oven. Carefully arrange dough to the edges of the pan. Pierce dough all over with a fork, then lightly brush with some of the olive oil. Evenly spread pizza sauce over top. Sprinkle cheese over dough, and top with olives. Crack eggs over top of pizza.
4. Place pizza in oven and bake until crust is browned and crisp, 8 to 10 minutes.

Instructions

1. Using 3-inch (8 cm) round cutter, cut out circle from centre of each bread slice; reserve centres.
2. In large, nonstick skillet, heat butter and oil over medium heat; cook bread slices until lightly toasted, approximately 1 to 2 minutes. Flip and crack 1 egg into hole of each bread slice.
3. In large, nonstick skillet, heat butter and oil over medium heat; cook bread slices until lightly toasted, approximately 1 to 2 minutes. Flip and crack 1 egg into hole of each bread slice.
4. Toast reserved bread pieces for 1 minute per side or until golden brown. Top eggs with salsa and feta cheese. Serve with toasted bread rounds.

Instructions

1. STEP 1

   Crack the egg (for fluffier waffles, use only the yolk at this stage) into a large bowl, then tip in the flour and a generous pinch of salt. Add the sugar, if using, then gradually whisk in the milk followed by the melted butter until smooth. Whisk in the vanilla, if using. If you’ve chosen to make fluffier waffles, whisk the egg white to soft peaks, then gently fold this into the batter. Alternatively, make the batter by blitzing all the ingredients together using a blender or hand blender. Can be made 1-2 hrs ahead and chilled.
2. STEP 2

   Heat a waffle maker following the manufacturer’s instructions, brush with a little of the oil, then ladle in enough batter to just cover the surface. Cook following the manufacturer’s instructions (usually 5-6 mins) until the waffles are golden brown and crisp. Serve immediately or keep warm in a low oven while you make the rest. Drizzle with maple syrup or sprinkle with icing sugar, if you like.

Instructions

1. Heat the oven to 150C/130C fan/gas 2. Beat together the eggs, vanilla and sugar with a wooden spoon until combined. Mix in the milk and cream and pour into a medium-sized dish. Finely grate over a generous grating of nutmeg.
2. Half-fill a roasting tin with water to make a bain-marie. Place the dish in the tin so that the water comes about three-quarters of the way up the sides of the dish. Bake for 45-50 mins, or until just set with a slight wobble in the centre. Serve warm or leave to cool in the fridge overnight. Serve with poached fruit.

Instructions

1. Hard boil the eggs. Let cool.
2. Thinly slice the red onion and radishes. Halve the rosa tomatoes and slice the avocado.
3. Make the vinaigrette: in a jar with a lid, combine the olive oil, vinegar, and mustard with a pinch of salt and pepper. Close the jar and shake for a minute or two.
4. Peel and slice the boiled eggs in half.
5. In a salad bowl, add your mixed greens, tomatoes, avocado, onion and radishes. Drizzle your vinaigrette over and toss together until just combined. Top the salad with your boiled eggs. 

Instructions

1. In a medium-sized bowl, combine the flour and salt. Make a well in the flour, add the slightly beaten egg and oil, and mix with your hands. The mixture should form a stiff dough. If needed, stir in 1-2 tablespoons of water.
2. On a lightly floured surface, knead the dough for 3 to 4 minutes. Add more flour to your table surface if the dough starts to stick. Let the dough rest at room temperature for 30 minutes. 
3. With a pasta machine or by hand, roll out the dough until it is at your desired thickness. If you’re using a pasta machine, you’ll want to start off with the widest roller setting, and roll through your dough. You can gradually reduce the width, running the dough through the roller with each setting. Use the machine or a knife to cut the pasta into strips of around 1cm wide, or according to your preferences.
4. Let dry or cook immediately. If cooking fresh pasta, reduce the cooking time and check frequently to ensure that it does not become overcooked. Serve with a homemade pasta sauce. 

Instructions

1. Mix dressing ingredients in small bowl.
   
2. Reserve and refrigerate 6 centre slices from eggs for garnish.
3. Chop remaining eggs.
   
4. Combine chopped eggs, avocados, tomato, onion and parsley in large bowl; toss gently to mix.
5. Add dressing and stir gently just until ingredients are evenly coated with dressing.
6. Refrigerate at least 1 hour to blend flavors.
7. SERVE on spinach leaves, topped with reserved egg slices.
8. OPTIONAL: Serve with cooked chicken breast.

Insider info:
To hard-boil eggs:

• Place eggs in saucepan large enough to hold them in single layer.
• Add cold water to cover eggs by 1 inch.
• Heat over high heat just to boiling.
  
• Remove from burner.
• Cover pan.
• Let eggs stand in hot water about 15 minutes for large eggs (12 minutes for medium eggs; 18 minutes for extra-large eggs).
  
• Drain immediately. Cool completely under cold running water or in bowl of ice water, then Refrigerate.
  
• Hard-boiled eggs are easiest to peel right after cooling.
• Cooling causes the egg to contract slightly in the shell.

Instructions

1. Preheat oven to 375 degrees.
2. In a large glass mixing bowl, combine eggs and milk and whisk well.
3. Stir in 3/4 c. cheese, cooked bacon, salt, and pepper.
4. Divide mixture evenly among 12 greased muffin cups.
5. Sprinkle with remaining 1/4 c. cheese and fresh chives.
6. Bake at 375 degrees for 20 minutes or until centers are set and muffins are beginning to brown 

Instructions

1. Unroll pastry into a 9-in. pie plate; flute edges. Line unpricked pastry shell with a double thickness of heavy-duty foil. 
2. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer.
3. In a large resealable plastic bag, combine the flour, salt and pepper. 
4. Add tomato slices, a few at a time, and shake to coat. In a large skillet, cook tomatoes in oil for 1-2 minutes on each side or until golden brown.
5. In a small bowl, whisk eggs and cream; stir in cheddar cheese. Sprinkle olives and onions into crust; top with two slices of provolone cheese. 
6. Layer with tomatoes and remaining provolone. Pour egg mixture over the top.
7. Bake at 375° for 40-45 minutes or until a knife inserted in the centre comes out clean. 
8. Let stand for 10 minutes before cutting. 

Instructions

1. Preheat the oven to 220 degrees. Set aside a large pizza pan or baking sheet 

2. Fry the bacon until half-cooked and drain the fat. Meanwhile, make the pizza.  

3. Flour a large work surface and roll out the pizza dough to fit the size of your pan. 

4. Using your finger tips, slide the dough onto the pan. 

5. Sprinkle the mozzarella cheese on top. 

6. In a medium bowl, whisk together the eggs and milk. Pour over the pizza dough.

7. Top the pizza with the cooked bacon and cheddar cheese.

8. Bake for 10-15 minutes in the top half of the oven until the cheese is bubbling

9. Remove from the oven. Serve warm with optional sauces and, ENJOY!

Instructions

1.  First preheat your oven to 200 degrees.  Then line a large cookie sheet with foil for easy clean up.
2. Spread a layer of tortilla chips on the bottom of the cookie sheet in a shallow layer.
3. Sprinkle eggs, black beans, and the green chillis over the top of the chips until they are covered then spread the grated cheese and bacon over the whole thing and place in the oven. You will bake the nachos around 8-12 minutes or until the cheese has melted completely over the top and the nachos are heated through.
4. Remove from the oven and generously drizzle with the enchilada sauce then top with sour cream, guacamole and salsa. Serve it up immediately and enjoy!

Instructions

1. Spray a microwave safe dish with cooking spray. Whisk together the eggs, egg whites, black beans, cumin, oregano salt, and pepper. If your are adding extra veggies stir them in as well. If your veggies are raw, you can microwave them first for 1-2 minutes until just tender. 

2. Microwave the eggs for 1 minute. Remove and scramble with your fork. Return to microwave for 1-1.5 minutes until cooked through.

3. Warm the tortillas. I prefer to do this directly on the burner on the stove so they toast a bit but you could also microwave them for 10-15 seconds.

4. Assemble your tacos with your favorite salsa, avocado, and any additional toppings.

Instructions

1. Cut the avocados in half and remove pits. Scoop a little bit of avocado out of each half to make a bowl shape to fit the egg in. Set aside.

2. Heat olive oil in a small pan over medium heat.

    

3. Crack eggs into a bowl and beat with a fork until well combined. Pour the eggs into the heated pan and allow them to cook, stirring gently. Scramble the eggs and mix in the cheese, salt and pepper about 1 minute before the eggs are done. You can either mix in the tomatoes and micro greens, or top on your eggs whichever you prefer.

    

4. Scoop eggs into the avocado, and enjoy!

Instructions

1. Combine all dip ingredients in a bowl; set aside

2. Spread 1 side of each tortilla with 2 teaspoons butter. Place tortillas onto cutting board, buttered side down.

3. Melt remaining butter in non-stick pan over medium heat. Add onion and green pepper; cook 2-3 minutes or until veggies are crisply tender. Add beaten eggs; continue cooking, lifting gently and stirring slightly to allow uncooked portions to flow underneath, 2-3 minutes or until set. Remove form heat.

    

4. Assemble quesadillas by placing 2 halves cheese over half of each tortilla. Layer with 1/3 eggs, 2 strips bacon and 2 halves cheese. Fold other half of tortilla over filling. Press down slightly.

    

5. Heat frying pan over medium heat. Cook each quesadilla, turning once, 2-3 minutes or until lightly browned. 

    

6. Cut each in half; serve with dip. 

Instructions

1.  Heat half the oil in a pan, then add the bacon and fry until crispy. Remove from the pan and set aside.

    

2. In the same pan, fry the mushrooms until golden and softened, then set aside along with the bacon.

3. Mix together the mince, salt and pepper, thyme and parsley, then shape into 4 patties.

4. Heat a griddle pan, drizzle the patties with the remaining olive oil then grill on both sides.

5. To prepare the tomato relish, place the cherry tomatoes, garlic, balsamic vinegar and brown sugar in a clean pan and simmer gently until the tomatoes start to burst and soften.

6. Cut the muffins in half, and toast.

7. Assemble each burger by placing half a muffin on a plate. Top with some relish, burger patty, cheese, mushrooms, bacon and fried egg, more relish and finally the other half of the muffin.

    

Instructions

1. Preheat oven to 180 degrees. Grease your baking dish.
2. In a large bowl, whisk eggs. 
3. Add flour, baking powder, salt, and pepper and mix well. Stir in cottage cheese, shredded cheese, and pimento.
4. Pour in egg mixture into prepared pan and bake for 45-55 minutes. Cook time will vary depending on the shape of your baking dish. Allow more time for deep dishes. Cover the top with foil if it starts getting more brown that you prefer.
5. Let cool for 5-10 minutes before serving