#DaliasKitchen |3 Healthy Dishes To Make With Eggs

Eggs served up three ways for healthy dishes with a difference from Daila Dogmoch Soubra

Eggs served up three ways for healthy dishes with  a difference from Daila Dogmoch SoubraDalia wears: blazer, Dhs4,450 and trousers, Dhs2,500, both Adeam at Ounass. Earrings, Dhs79, Zara. T-shirt and sandals, Dalia's own. 

BAKED EGGS WITH TOMATO & BASIL

Serves 4

Prep & cook time: 15 minutes

  • 240ml cooking cream
  • 8 cherry tomatoes, cut in halves
  • 8 organic eggs
  • 60ml cup extra virgin olive oil
  • A handful fresh basil, chopped
  • Bread of your choice, toasted
  • Salt and cracked black pepper to taste

Eggs served up three ways for healthy dishes with  a difference from Daila Dogmoch Soubra

Dalia's Baked Eggs With Tomato & Basil

1. Preheat the oven to 180c. Pour the cream into the prepared cocottes or baking dish, then add the tomatoes and gently crack in one egg at a time, being careful not to break the yolk.

2. Season with salt and pepper. Bake for 12–15 minutes (depending on how runny you like your eggs).

3. Drizzle with the olive oil, top with basil and serve with the toasted bread. Enjoy!

POACHED EGG, SPINACH & PORTOBELLO MUSHROOM TARTINE

Serves 4

Prep & cook time: 20 minutes

  • ¾ tbsp olive oil
  • ½ tbsp butter
  • 1 tbsp white vinegar (optional)
  • 2 bunches or 4 large handfuls baby spinach
  • 4 large Portobello mushrooms
  • Juice of half a lemon
  • 4 thick slices country bread, toasted
  • 8 organic eggs
  • Sea salt & cracked black pepper

Eggs served up three ways for healthy dishes with  a difference from Daila Dogmoch SoubraDalia's Poached Egg, Spinach & Portobello Mushroom Tartine

1. In a pan, heat a little olive oil and butter on medium heat, and sauté the spinach for just a few minutes until it starts to wilt. Season to taste and finish with a squeeze of lemon juice. Place the spinach on the bread.

2. Use a wet towel or kitchen tissue to wipe the Portobello mushroom. Add a little more butter to the pan, then cook the mushrooms for a minute on each side. Season to taste. Place the mushroom on top of the spinach.

3. Crack one egg at a time into a small bowl or ramekin.

4. Bring a pot of water to a simmer, add the vinegar if you are choosing to. This may help the egg hold its shape.

5. Using a spoon create a whirlpool by stirring in a circular motion. Once the whirl has slowed slightly, dip the egg into the centre.

6. Simmer the egg for about 3 to 4 minutes for medium, or adjust to your preference.

7. Using a slotted spoon, remove the egg and lay it on a plate lined with kitchen tissue to absorb excess water. Season the egg and place it on top of your tartine.

SCRAMBLED EGGS OVER POTATOES & PEAS

Serves 4

Prep time: 30 minutes

  • ¾ tbsp vegetable oil and a knob of butter
  • ½ tsp salt
  • ¾ tbsp butter
  • 2 garlic cloves
  • 4 potatoes, peeled (optional), cut into cubes or other shape
  • 400g frozen peas
  • 2 tbsp salted butter
  • A handful freshly chopped chives
  • Salt and pepper to taste
  • 8 organic eggs
  • Sea salt & black pepper to taste
  • Chives and extra virgin olive oil to garnish

Eggs served up three ways for healthy dishes with  a difference from Daila Dogmoch Soubra

Dalia's Scrambled Eggs Over Potatoes and PeasP


Photography: Efraim Evidor, Aasiya Jagdeesh. Styling: Lucy Wildman. With thanks to Flair No.5 at The Ritz Carlton, DIFC

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