Discover the savoury side of eggs with Bartlet Eggs – where every bite is a delicious adventure!

Vanilla Meringues

INGREDIENTS

  • 4  Bartlet Egg whites, at room temperature
  • 1 Cup castor sugar, sifted
  • 1/2 Teaspoon vanilla essence
  • Pinch of salt

METHOD

  1. Preheat the oven to 120°C. Line two baking trays with baking paper.
  2. Whisk the egg whites and salt with an electric whisk, until soft peaks form. Whisk in the sugar, one tablespoon at a time.
  3. Once the sugar has been added, whisk for a further three minutes before adding the vanilla essence.
  4. Using a piping bag or simply a spoon if you don’t have a piping bag, drop the mixture onto the baking sheets, creating small round shapes.
  5. Reduce the oven temperature to 90°C  and bake for 1 and a half hours, careful not to burn the meringues. Leave the meringues in the oven to cool.

Drop Scones

INGREDIENTS

  • 200g plain flour
  • ½ tbsp baking powder
  • ½ tsp fine salt
  • 50g golden caster sugar
  • 1 medium Bartlet egg, beaten
  • 200ml milk
  • vegetable oil, for cooking
  • butter, maple syrup and fruit to serve (optional)

METHOD

  1. Sieve the flour into a bowl, and add the baking powder, sugar and ½ tsp of salt. Whisk the egg and milk together in a jug, then pour into the bowl and whisk for a few minutes until you make a smooth thick batter.
  2. Add a drizzle of oil to a hot plate or large frying pan, and spread using a piece of kitchen paper. Heat the pan over a medium heat, and once hot, drop 2 tbsp of the batter into the pan to make small pancakes. You will be able to make about 4-5 at a time.
  3. Cook the pancakes for 2-3 mins until the edges are set, and bubbles rise from the middle. Flip and cook for another 2-3 minutes until golden brown and cooked through. Repeat with the remaining batter, keeping the cooked ones warm in a low oven, if you like. Add another drizzle of oil to the pan when needed.
  4. Top the pancakes with a little butter and a drizzle of maple syrup, alongside some seasonal fruit, if you like.

Chocolate Pots

INGREDIENTS

  • 400ml single cream
  • 100ml milk
  • Vanilla essence
  • 150g plain chocolate, broken into pieces
  • 1 Large Bartlet Egg
  • 4 Large Bartlet Egg Yolks
  • 25g caster sugar
  • Chocolate curls to decorate

METHOD

  1. Preheat the oven to 170°C
  2. Heat the cream, vanilla and chocolate together in a small pan, stirring until the chocolate has melted and the mixture is smooth
  3. Beat the Bartlet eggs and sugar together, then pour over the chocolate cream.
  4. Strain the mixture and divide between 6 x 150ml ramekin dishes.
  5. Place in a roasting tin, and pour boiling water from the kettle to come halfway up the outside of the dishes.
  6. Bake for 30min or until just set but still a little wobbly in the center.
  7. Cool and chill for at least 4 hours.
  8. Serve decorated

Sunrise Egg Melt

INGREDIENTS

  • 6 Bartlet eggs
  • 3/4 cup sugar
  • 2 to 3 tbsp. honey
  • 1/4 tsp. salt
  • 2 cups milk
  • Ice cream:
  • 2 cups whipping cream
  • 1 tbsp. vanilla
  • Crushed ice
  • Rock salt
  • 1 -2 liters

METHOD

  1. Custard base: beat Bartlet eggs, sugar, honey and salt in medium heavy saucepan until blended, stir in milk.
  2. Cook over low heat, stirring constantly, until mixture is just thick enough to coat a metal spoon with a thin film and temperature reaches 70°C, about 15 minutes.
  3. Do not allow to boil.
  4. Remove from heat immediately.
  5. Press piece of plastic wrap onto surface of custard to prevent a “skin” from forming.
  6. Refrigerate until thoroughly chilled, at least 1 hour.
  7. Ice cream: pour chilled custard, whipping cream and vanilla into 1-gallon ice cream freezer can.
  8. Freeze according to manufacturer’s directions, using 6 parts crushed ice to 1 part rock salt.
  9. Transfer to freezer containers, allowing head space for expansion; freeze until firm.

Classic Egg & Potato Salad

INGREDIENTS

  • Potato Salad

    • 700g baby potatoes
    • 5 Bartlet eggs
    • 1 Tbsp olive oil
    • 5 gherkins (Chopped)
    • 200g bacon rashers (chopped)
    • 1 small red onion, finely chopped
    • 1 bunch chives, chopped
    • ¼ cup roughly chopped dill
    • Cracked pepper and sea salt flakes

  • Dressing

    • ½ cup mayonnaise
    • 1 Tbsp lemon juice
    • 2 tsp red wine vinegar
    • 1 Tbsp Dijon mustard
    • 2 tsp caster sugar

METHOD

  1. Wash potatoes and place in a microwave-safe bowl. Do not dry potatoes. Cover with wet paper towel or microwave-safe plastic wrap. Microwave on high for 7-8 minutes or until tender when pierced with a knife.
  2. Place in cold water to cool. Drain. Cut in half or small pieces if the potatoes are large.
  3. Place the eggs in a saucepan of cold water. Place the pan over medium heat, and bring to a gentle simmer, gently stirring the eggs constantly in a clockwise direction.
  4. Simmer the eggs for 5 minutes for medium boiled eggs for 8 minutes if you want them firmer. Use a slotted spoon to remove the egg from the water. Transfer to a bowl filled with ice to cool. Peel and cut into slices. Set aside.
  5. Heat oil in a large, frying pan over medium heat. Add bacon. Cook, stirring for about 5 minutes or until golden. Remove from the pan and drain on paper towel.
  6. Reserve a tablespoon each of chives and dill for garnish. Combine potatoes, bacon, onion, gherkins, remaining chives, remaining dill and half of the egg slices.
  7. Pour ¾ of the dressing over the salad and stir gently until combined. Arrange remaining egg slices in salad. Drizzle with remaining dressing.
  8. Serve sprinkled with reserved chives and dill. Season with cracked pepper.

Egg-cellent Bites for Tiny Tummies

INGREDIENTS

  • 6 slices streaky bacon
  • 6 large Bartlet eggs
  • 1.5 cups cheddar cheese
  • 1 tbsp chopped fresh chives
  • 1 tsp dried mixed herbs
  • pepper to taste

METHOD

  1. Preheat the oven to 180°C. Fill each hole in a 6 hole muffin tin with a square of parchment paper.
  2. Line each of the holes in the muffin tin with a slice of streaky bacon and bake in the oven for 10 minutes.
  3. In a large jug crack in the eggs and whisk with a fork. Add the cheese, dried and fresh herbs and pepper and mix again. Pour the egg mixture into the muffin holes on top of the bacon, dividing equally between each.
  4. Bake for 20-25 minutes until the muffins are cooked and firm and starting to brown on top.
  5. Serve immediately or allow to cool and store in the fridge for up to 3 days in an airtight container.

Quick and easy January breakfast

INGREDIENTS

  • 2 hash brown patties, cooked and halved crosswise
  • 4 store-bought 8-inch flour tortillas
  • 4 strips bacon, cooked until crispy and broken into pieces
  • 4 Bartlet large eggs, scrambled
  • Extra-sharp Cheddar, coarsely grated (about 1/4 cup)
  • 2 tsp. olive oil, divided
  • Hot sauce, for serving

METHOD

  1. Arrange 1 piece hash brown in centre of each tortilla; then, dividing evenly, top with bacon, eggs, and cheese. Tightly wrap tortilla around filling, pleating edges, then place pleated side down.
  2. Heat 1 tsp oil in large nonstick skillet on medium. Place 2 wraps, pleated sides down, in skillet and cook each, pressing down on wrap and standing sides up as necessary, until entire tortilla is golden brown, about 2 minutes per large sides and 1 minute for smaller sides.
  3. Repeat with remaining oil and wraps. Cut wraps in half and serve with hot sauce if desired.

Breakfast Casserole on Christmas Morning

INGREDIENTS

  • 1 pound ground mince
  • ½ teaspoon salt
  • 6 Bartlet eggs beaten
  • 1- 1½ cup half cream and half milk
  • 6 slices white bread toasted and cut into cubes
  • 2 cups sharp cheddar cheese shredded

METHOD

  1. Grease a 9×13 baking dish, set it aside.
  2. In a skillet cook the mince over medium heat until browned, and drain.
  3. In a medium bowl mix the salt, Bartlet eggs, and half cream and half milk. Then add the mince, bread cubes, and cheese. Stir together until evenly coated.
  4. Pour the mixture into the baking dish. Cover with foil and chill for at least 2 hours or overnight.
  5. Preheat the oven to 190°C . Bake the casserole covered for 50-60 minutes.
  6. Reduce the heat to 180°C. Uncover the casserole and bake for 20-30 additional minutes or until casserole has set.

Healthy Egg & Chips

INGREDIENTS

  • 500g potatoes, diced
  • 2 shallots, sliced
  • 1 tbsp olive oil
  • 2 tsp dried crushed oregano or 1 tsp fresh leaves
  • 200g small mushroom
  • 4 Bartlet eggs

METHOD

  1. Heat oven to 200C/fan 180C/gas 6. Tip the potatoes and shallots into a large, non-stick roasting tin, drizzle with the oil, sprinkle over the oregano, then mix everything together well. Bake for 40-45 mins (or until starting to go brown), add the mushrooms, then cook for a further 10 mins until the potatoes are browned and tender.
  2. Make four gaps in the vegetables and crack an egg into each space. Return to the oven for 3-4 mins or until the eggs are cooked to your liking.

Mushroom and Pesto Egg Tarts

INGREDIENTS

  • 2 sheets puff pastry
  • 8 Bartlet eggs
  • 1/2 small red onion, cut into thin wedges
  • 150g cherry tomatoes, halved
  • 1/3 cup grated parmesan or vegetarian hard cheese
  • 1 tbsp extra virgin olive oil
  • 200g button mushrooms
  • 200g brown mushrooms
  • 1/3 cup basil pesto
  • Baby rocket, to serve

METHOD

  1. Preheat oven to 200C/190C fan-forced. Line 2 large baking trays with baking paper.
  2. Cut each pastry sheet in half to make 4 rectangles. Place 2 pieces of pastry on each prepared tray. Fold edges over on all sides to form a 1.5cm border, pressing firmly to secure. Using a fork, prick bases all over (see note). Carefully crack 2 eggs onto each tart base. Top with onion, tomato and parmesan. Season with salt and pepper. Bake for 15 minutes or until filling has set and pastry is puffed and golden.
  3. Meanwhile, heat oil in a large frying pan over high heat. Add mushrooms. Cook for 5 minutes or until golden and any liquid has evaporated. Season with salt and pepper.
  4. Serve tarts topped with mushrooms, pesto and rocket.

Egg Muffins

INGREDIENTS

  • 6 large soft boiled Bartlet eggs, shell removed
  • 2 cups all-purpose flour
  • 1 Tbsp. baking powder
  • 2 tsp. sugar
  • 1/2 tsp. salt
  • 1 1/4 cup whole milk
  • 1/2 cup butter, melted and slightly cooled
  • 1 large egg
  • 1 cup breakfast sausage, cooked
  • 1 cup shredded cheddar cheese
  • 1 Tbsp. fresh chives, chopped

METHOD

  1. Prepare the soft boiled eggs.
  2. Preheat the oven to 200°C. Spray a 6 count jumbo muffin tin with non stick spray or line with silicone liners.
  3. Whisk together the flour baking powder, sugar and salt in a large bowl.
  4. Whisk together the milk, melted butter and egg in a separate small bowl or measuring cup.
  5. Pour the butter mixture into the dry ingredients and fold gently. Then add in the shredded cheese, cooked sausage and chives. Fold just until combined or until no more flour pockets remain. (Batter will be thick!)
  6. Place ~2 Tbsp. of muffin batter into prepared muffin tin (I like to use a cookie scoop for this) and make a well in the batter with a spoon.
  7. Carefully peel the shells off of the soft boiled eggs and place the egg in the well you created. Scoop more batter on top and around the muffin to cover the egg. Repeat with remaining muffins.
  8. Bake for 18-20 minutes or until the tops of the muffins become golden brown. Slice in half immediately for a runny egg yolk, or allow the muffins to cool for ~5-10 minutes.

Egg Tortilla Roll With Coriander Mint Mayo

INGREDIENTS

  • 4 medium tortillas
  • 4 Bartlet eggs
  • 2 tsp curry powder
  • 1 tsp smoked paprika
  • 4 tsp butter, divided
  • medium onion, finely sliced
  • green chilies (optional)
  • salt, to taste

Coriander Mint Mayo

  • ⅓ cup ( 75 ml ) mayonnaise
  • ½ cup ( 125 ml ) cilantro leaves, finely chopped
  • ¼ cup ( 60 ml ) fresh mint leaves, finely chopped

METHOD

  1. Mix together ingredients for Coriander Mint Mayo. Set aside.
  2. In a non-stick skillet, warm tortilla on medium heat. Keep warm.
  3. In a small bowl, whisk eggs with curry powder and smoked paprika.
  4. In a medium non-stick skillet, melt 1 tsp (5 mL) butter on medium-high heat. Pour in egg mixture and reduce heat to medium-low. Just as the eggs begin to set, gently stir to form soft clouds. Add salt as desired.
  5. Spread Coriander Mint Mayo on tortilla and place scrambled egg on top with sliced onions and green chilies. Repeat with remaining scrambled eggs, Coriander Mint Mayo and tortillas. Serve rolled.

Bacon fried rice

INGREDIENTS

  • 2 fried Bartlet eggs
  • 4 slices bacon, chopped
  • 2 cups baby spinach
  • 2 cloves garlic, chopped
  • 1 tsp ginger, grated
  • 1 1/2 cups white rice, cooked
  • 2 tsp sesame oil
  • 2 tsp canola oil
  • 1 1/2 tbsp soy sauce
  • 1 tbsp rice vinegar
  • ¼ cup green onion, thinly sliced

 

METHOD

  1. In a large nonstick sauté pan on medium heat, cook the bacon until it starts to get crispy. Add in the garlic and ginger and continue cooking for one minute.
  2. Add the canola oil to the pan and then add in the cooked rice. Allow for the rice to get browned, stirring every so often.
  3. Once the rice is browned, add in the soy sauce and rice vinegar.
  4. Stir in the spinach until wilted and drizzle with sesame oil.
  5. Remove from the pan and separate the fried rice into two dishes. Top each dish with a fried egg and sprinkle with green onions.

Marmite Tart

INGREDIENTS

  • 1 cup flour
  • 1 cup cheddar cheese grated
  • ½ cup butter
  • 1 cup milk
  • 1 Bartlet large egg
  • 3 tsp baking powder

METHOD

  1. Mix together butter, cheese, flour, and baking powder.
  2. Beat Bartlet eggs together with milk and add.
  3. The batter shouldn’t be too thick.
  4. Pour into greased pan and bake for 10 minutes at 200°C.
  5. Melt together 125 grams butter and marmite and pour over the hot tart.

Tortilla Baked Eggs

INGREDIENTS

  • 1/2 Tbsp olive oil 
  • 8 flour tortilla 
  • 1 cup fresh spinach 
  • 4  large Bartlet eggs 
  • 1/8 tsp salt
  • 1/8 tsp black pepper
  • 1/2 cup grape tomatoes
  • 1/4 cup shredded cheddar 
  • 1/8 tsp crushed red pepper (optional) 

METHOD

  1. Preheat the oven to 180ºC. Brush the inside of a round, 7-inch diameter oven safe dish* with olive oil. Press the tortilla down into the dish so that the edges of the tortilla are folded up the sides of the dish (see step by step photos below).
  2. Roughly chop the spinach then add it to the bottom of the tortilla. Crack the four Bartlet eggs into the tortilla on top of the spinach. Add a pinch of salt and pepper on top of the eggs.
  3. Slice the grap tomatoes in half, then sprinkle them over the eggs. Finally, top with shredded cheese.
  4. Bake the egg filled tortilla in the oven for 20-25 minutes, or until the whites are set and the yolks are still jammy. You can shake the dish to see if the whites still jiggle or if they are set. Baking time may vary depending on the size of your tortilla and number of eggs used.
  5. Remove the tortilla baked eggs from the oven and slide them out of the dish. Slice into four pieces, then serve!

Pesto Breakfast Sandwich

INGREDIENTS

  • 1 teaspoon olive oil
  • 1 Bartlet egg
  • 1 multi-grain English muffin
  • 2 to 3 tablespoons high-quality basil pesto
  • 1 handful baby arugula (or other baby greens)
  • Salt

METHOD

  1. Heat 1 teaspoon olive oil in a skillet over medium heat. Crack the Bartlet egg into the pan and sprinkle with a few pinches salt. When the whites are mostly cooked after a minute or two, flip and cook another 30 seconds, then remove from the heat.
  2. Meanwhile, toast the English muffin. Spread both sides generously with pesto. When the egg is done, slide it onto one half of the English muffin.
  3. Add a handful of arugula to the still hot pan and return to medium heat; add a pinch of salt and cook for a few seconds until wilted down. Remove from the heat and place the arugula on top of the egg.
  4. Top the sandwich with the other half of the English muffin and serve immediately.