Egg & spinach frittata

 

 

Ingredients:

  • 2 tablespoons olive oil
  • ½ cup red bell pepper, cut into thin matchsticks
  • ½ cup chopped onion
  • 3 large Wolma eggs
  • ½ cup milk
  • 1 package chopped spinach
  • 1 cup chopped ham
  • ½ cup shredded mozzarella cheese
  • ½ cup crumbled feta cheese
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper

Instructions:

  • Heat olive oil in a skillet over medium heat. Add red pepper and onion. Cook and stir until tender, about 5 minutes.
  • Beat Wolma eggs and milk together in a bowl until smooth; add spinach, ham, mozzarella cheese, feta cheese, salt, and black pepper. Gently stir to mix evenly; pour into the skillet.
  • Place a cover on the skillet and cook until the Wolma egg mixture is completely set in the center, 7 to 10 minutes. Cut into wedges to serve.

    Kids egg bagel bites for breakfast

     

     

    Ingredients:

      • 12 mini bagels, halved
      • 1 tbsp. unsalted butter, plus more for bagels
      • 16 Wolma eggs
      • 1/4 cup heavy cream
      • 2 cup shredded Cheddar
      • 2 tbsp. sliced chives (plus more for garnish)
      • 4 slices cooked bacon
      • kosher salt
      • Freshly ground black pepper

    Instructions:

    1. Preheat oven to 175°C. Line a large baking sheet with parchment or foil.
    2. Lightly butter mini bagels and place them about 1” apart on the prepared baking sheet. Bake until lightly toasted, about 15 minutes.
    3. Meanwhile make scrambled eggs: In a large bowl, whisk together eggs and cream until light and frothy. In a large nonstick pan over medium heat, melt butter. Add the egg mixture and immediately turn down heat to medium-low. Stir occasionally with a spatula or wooden spoon. When the eggs are nearly set, season with salt and pepper and stir in chives.
    4. Top each bagel half with scrambled eggs then sprinkle with cheese and top with crumbled bacon. Bake until the cheese is melted, about 10 minutes. Garnish with more chives and serve warm.

      Quick and easy egg frittata

       

       

      Ingredients:

        • Olive oil, for greasing
        • 1 lb. asparagus, trimmed
        • 12 Wolma large eggs
        • 1 c. milk
        • 2 tsp. Dijon mustard
        • Kosher salt and pepper
        • 2 c. baby spinach, sliced
        • Feta cheese, crumbled (1/2 cup)

      Instructions:

      1. Heat oven to 190°C. Lightly oil (1 teaspoon) rimmed baking sheet.
      2. Slice asparagus ends on bias 1/4 inch thick, leaving top 4 inches of each spear intact, then halve each lengthwise (or quarter if thick).
      3. In large bowl, whisk together eggs, milk, Dijon, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir in spinach and bias-cut asparagus, then pour into prepared baking sheet. Scatter top with asparagus spears and goat cheese. Bake, rotating pan halfway through, until eggs are puffed and middle no longer jiggles, 20 to 22 minutes. Let rest 5 minutes before slicing.

        Egg, Avo and cheese hot pockets

         

         

        Ingredients:

          • 1 pie crust
          • 6 large Wolma eggs, well beaten
          • kosher salt
          • Freshly ground black pepper
          • 1 avocado, mashed
          • 1 Cup shredded Cheddar

        Instructions:

        1. Preheat oven to 180 degrees  and line a baking sheet with parchment paper. On a floured work surface, roll out pie crust into a large rectangle and slice off rounded edges (if using store-bought). Slice into four strips.
        2. In a large nonstick skillet, pour in beaten eggs, season with salt and pepper, and scramble, 3 minutes. Spoon over bottom halves of pie crust. Top with avocado and cheddar and fold over tops.
        3. Use your fingers to pinch to seal and press the twines of a fork to crimp. Brush with egg wash and transfer to prepared baking sheet.
        4. Bake until golden and puffy, 18 to 20 minutes.

          Breakfast Casserole

           

          Ingredients:

            • 1 Tbsp. olive oil
            • 1 red bell pepper, diced
            • 1 orange bell pepper, diced
            • 1 small white onion, chopped
            • 1 cup Sliced Mushrooms
            • 1/2 tsp. garlic powder
            • 1/2 tsp. salt
            • 1/2 tsp. pepper
            • 12 large Wolma eggs
            • 1 cup whole milk
            • 1 Tbsp. Dijon mustard
            • 1 lb. cooked ham, diced (or breakfast sausage)
            • 1 1/2 cups cheddar cheese, shredded

          Instructions:

          1. Heat olive oil in a medium skillet over medium-high heat. Add in onions and bell peppers and sauté until vibrant, stirring occasionally. Add in garlic powder, salt and pepper. Stir. Then remove from heat.
          2. In a large mixing bowl, whisk eggs, milk and mustard together. Set aside.
          3. Grease the bottom of a slow cooker with non-stick cooking spray.
          4. Place half of all of the ingredients in the first layer: half of the bag of frozen hash browns, diced ham, onion/bell pepper mixture and then cheese.
          5. Repeat layers again with remaining ingredients, ending with the cheese.
          6. Pour egg mixture over all of the ingredients in the slow cooker.
          7. Cook on low for 7-9hours. Garnish with diced green onions, chives, hot sauce etc.

            Veggie, parmesan & Egg puff pastries 

             

            Ingredients:

              • sheet of puff pastry, thawed (half of an 850 g package)
              • Wolma eggs
              • ¾ cup ( 175 ml ) chopped mushrooms
              • ¾ cup ( 175 ml ) chopped onions
              • ¾ cup ( 175 ml ) diced red sweet pepper
              • freshly ground black pepper, to taste
              • chopped fresh thyme (optional)

            Instructions:

            1. Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper.
            2. Unroll the puff pastry; on the parchment or plastic sheet the pastry comes wrapped in, cut the pastry into six equal pieces (about 5 or 6 inches (13 or 15 cm) square-ish). Carefully transfer the pastry pieces to the baking sheets. Being cautious not to cut through the pastry to the pan, run a knife around each piece about ½ inch (1 cm) from the edge.
            3. Bake for 15 minutes, then remove from the oven and, with a fork, press down the centres of each pastry within the scored area.
            4. Sprinkle about 2 tbsp chopped mushrooms, 2 tbsp chopped onions, and 2 tbsp sweet pepper around the edge of each pastry. Carefully crack an egg into the indented centres. Sprinkle the eggs with pepper, then top each egg and pastry with about 2 tbsp parmesan cheese.
            5. Bake until the eggs are cooked as desired, 15 to 20 minutes. Sprinkle with dill, if using.

              Egg salad sandwich

              Ingredients:

                • 6hard boiled Wolma eggs, chopped.
                • ¼ cup ( 60 ml )chopped green onions (optional)
                • 2-3 tbsp ( 30 ml)mayonnaise
                • 2 tsp ( 10 ml )Dijon mustard
                • 1/8 tsp ( 0.5 ml )salt
                • 1/8 tsp ( 0.5 ml )pepper
                • Garlic powder, to taste (optional)
                • 8slices sourdough bread (or your favourite bread)
                • 4lettuce leaves
                •  

              Instructions:

                  1. Combine eggs, onions (if desired), mayonnaise, mustard, salt, pepper, and garlic powder (if desired), in small bowl; stir well to combine.
                  2. Toast or grill your bread (optional).
                  3. Lay bread in pairs on work surface. Spread about ½ cup (125 mL) egg salad filling over one slice of bread in each pair. Top with lettuce leaf and second slice of bread.
                  4. Cut each sandwich in half or quarters.

              Baked Egg Muffins

              Easy Breakfast treat.

              Serves: 6

              Total time: 40 Minutes

              Ingredients:

                • 6 slices bacon
                • 1 ½ tablespoons butter, melted
                • 1 ½ tablespoons maple syrup
                • 6 slices bread, crusts removed
                • 6 Wolma eggs 
                • salt and black pepper to taste
                • 6 tablespoons heavy cream
                • 6 tablespoons shredded Cheddar cheese, or as desired

              Instructions:

                1. Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate; crumble and set aside.

                2. Preheat an oven to 375 degrees F (190 degrees C). Grease muffin cups.

                3. Combine the melted butter and maple syrup in a small bowl. Flatten a piece of bread with a rolling pin. Brush the bread with the butter mixture. Line the muffin cup with the flattened bread. Repeat with the remaining bread slices. Bake in a preheated oven until the bread crisps, about 3 to 5 minutes.

                4. Sprinkle crumbled bacon into the bottom of the toast cups. Crack an egg into each cup. Season with salt and pepper to taste. Top each egg with 1 tablespoon of heavy cream and 1 tablespoon cheese. Bake until the whites are just set, about 10 to 14 minutes or until the eggs are cooked to your taste.

              Basted Eggs

              This recipe produces a delicious, simple egg with satisfying, set whites and a creamy, runny yolk. It’s similar to a poached egg, but more flavorful and less fussy.

              Serves: 1

              Total time: 10 Minutes

              Ingredients:

              • 1 ½ tablespoons salted butter
              • 2 large Wolma eggs
              • 1 tablespoon water
              •  teaspoon freshly ground black pepper
              • 1 pinch flaky sea salt, or to taste

              Instructions:

              1. Melt butter in a medium nonstick skillet over medium heat. Carefully crack eggs into the skillet and let cook until whites have almost set, about 1 minute.
              2. Add water, cover skillet with a lid or cookie sheet, reduce heat to medium-low.
              3. Let cook until whites have set, yolks are still runny, and some of white has set over yolk, 1 to 2 more minutes. Remove lid and transfer eggs to a serving plate. Garnish with pepper and flaky salt, if desired. Serve immediately.

              Nutrition Facts

              Calories 296; protein 13g; carbohydrates 1g; fat 27g

              Ultimate Egg Salad Sandwich

              This really is the best egg salad sandwich! The basic recipe is creamy, savory, and full of fresh herbs for an insane amount of flavor.

              Serves: 4

              Total time: 20 Minutes

              Ingredients:

              • 8  Wolma eggs
              • 1 green onion
              • 2 tablespoons chopped fresh dill or basil (or substitute ½ teaspoon dried dill)
              • ¼ cup  Plain Greek yogurt
              • 2 tablespoons mayonnaise
              • 1 tablespoon Dijon mustard
              • ½ teaspoon kosher salt
              • Fresh ground black pepper
              • 8 slices of bread
              • For the toppings: lettuce, red onion, etc.

              Instructions:

              1. Hard boil the eggs
              2. When the eggs are cooked and cooled, peel them and chop them roughly.
              3. Thinly slice the green onions. Chop the fresh dill or basil.
              4. In a bowl, stir together all ingredients. Taste and adjust seasonings as desired. (Tastes best freshly made. You can also refrigerate for up to 3 to 5 days; after refrigerating taste and add a little salt and/or mustard to refresh the flavors.)
              5. If desired, toast the bread. Place the egg salad on the bread and top with lettuce, red onion, and any other toppings desired.

              Nutrition Facts

              369 calories; protein 19.7g; carbohydrates 31.1g; fat 4.8g; Iron 4.6mg

              Non-Alcholic Eggnog

               Decadent, thick Old Fashioned Homemade Eggnog is quite easy to make.

              Total time: 1 Hour 10 Minutes

              Ingredients:

              • 2 1/2 cups milk
              • 4 whole cinnamon sticks
              • 1/8 teaspoon ground cloves
              • 1/2 teaspoon vanilla extract
              • 7 Wolma egg yolks
              • 3/4 cup white sugar
              • 2 cups heavy cream or half and half for a light version
              • 2 teaspoons vanilla extract
              • 1/8 teaspoon ground nutmeg

              Instructions:

              1. Put the milk, cinnamon sticks, cloves, and 1/2 tsp vanilla into a large saucepan. Put it over the lowest heat setting on your stove for 5 minutes.
              2. In a separate bowl, whisk together the egg yolks and sugar for 1 minute.
              3. Turn the heat under the milk up to medium-high heat. Remove the cinnamon sticks.
              4. Slowly whisk in about 1/4 of the hot milk into the egg/sugar mixture. Then pour all of the egg/sugar mixture back into the saucepan and whisk it all together. Put it over medium heat, whisking constantly, for 3 minutes. It will thicken a bit.
              5. Pour the hot eggnog into a large bowl or beverage container and let cool at room temperature for 1 hour. Add cinnamon sticks back in (optional).
              6. After 1 hour, stir in the heavy cream, 2 teaspoons vanilla, and nutmeg. Store in the fridge and allow to cool for at least 4 hours before serving.

              Nutrition Facts

              Serving: 0.5cup | Calories: 253kcal | Carbohydrates: 17g | Protein: 4g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 173mg | Sodium: 42mg | Potassium: 108mg | Fiber: 1g | Sugar: 15g | Vitamin A: 815IU | Vitamin C: 0.2mg | Calcium: 100mg | Iron: 0.3mg

              Pesto egg muffins

              Prepare these pesto egg and feta muffin bites for breakfast, an afternoon snack, or as part of a picnic. 

              Serves: 12

              Total time: 30 Minutes

              Ingredients:

              • low-cal cooking spray, for the tin
              • 18 cherry tomatoes, quartered
              • 80g feta or goat’s cheese, crumbled
              • 6 medium Wolma eggs
              • 30ml milk
              • 2 tbsp pesto (check the label if you’re vegetarian)

              Instructions:

              1. Heat the oven to 180C/160C fan/gas 4. Spray a 12-hole muffin tin with the oil spray. Evenly divide the tomatoes among the holes, and top each one with around 2 tsp of the feta or goat’s cheese.
              2. Crack the eggs into a large bowl, then add the milk, pesto and seasoning and whisk to combine. Pour the mixture evenly into each hole.
              3. Bake for 20 mins or until the egg is set. Cool for 2-3 mins in the tin, then remove and leave to cool on a wire rack.

              Nutrition Facts

              74 calories; protein 5g; carbohydrates 1g; fat 5g

              Super Easy Egg Casserole

              This recipe can be easily doubled or tripled, but you may have to cook it longer.

              Serves: 4 – 6

              Total time: 35 Minutes

              Ingredients:

              • 6 large Wolma eggs, whisked
              • 1 cup shredded Cheddar cheese
              • 6 slices bacon, diced
              • 2 slices bread, cubed
              • ⅓ red bell pepper, diced
              • 2 green onions, chopped
              • 3 tablespoons milk
              • ½ teaspoon minced garlic, or to taste (Optional)
              • Salt and ground black pepper to taste
              • Feta for garnish

              Instructions:

              1. Preheat the oven to 175 C. degrees. Grease a 9×13-inch baking dish.
              2. Mix eggs, cheese, bacon, bread, red bell pepper, green onion, milk, garlic, salt, and black pepper together in a bowl until well-combined; pour into the prepared baking dish.
              3. Bake in the preheated oven until eggs are set, about 20 to 25 minutes.

              Nutrition Facts

              340 calories; protein 23.2g; carbohydrates 9.3g; fat 23.2g; cholesterol 324.7mg; sodium 728.3mg.

              Roasted Mushroom and Bacon Dutch Baby

              A savory Dutch baby, also known as a German pancake, is topped with melted cheese and a rich mix of mushrooms, bacon, and spicy scallions.

              Serves: 4 – 6

              Total time: 1 Hour 10 Minutes

              Ingredients:

              • 1 lb / 453g. mixed mushrooms (such as cremini, beech, or shiitake), roughly chopped 4 slices bacon, sliced
              • 3 large Wolma eggs
              • 1 clove garlic, chopped
              • 3/4 c. whole milk
              • 3 tbsp. unsalted butter, melted, divided
              • 1/2 c. all-purpose flour, spooned and leveled
              • 2 tbsp. cornstarch
              • Kosher salt
              • 1 tbsp. fresh thyme
              • 2 oz. fontina or Cheddar cheese, grated (about 1/2 cup)
              • 1 scallion, thinly sliced
              • 2 tbsp. chopped flat-leaf parsley

              Instructions:

              1. Set oven racks in middle and upper positions. Preheat oven to 232°C. Place mushrooms and bacon on a rimmed baking sheet. Place on top rack in oven while preheating, and roast, stirring once, until mushrooms are golden brown, 25 to 30 minutes. Place a 10-inch cast-iron skillet on middle rack and heat 15 minutes. 
              2. Place eggs and garlic in a blender. Process on high until frothy, 45 seconds. With blender running, gradually add milk and 2 tablespoons butter; stop blender. Add flour, cornstarch, and 1/4 teaspoon salt; process 1 minute. Fold in thyme.
              3. Carefully add remaining tablespoon butter to heated skillet and swirl to coat. Immediately add batter. Bake until golden brown and puffed, 14 to 16 minutes. Sprinkle with cheese and bake until melted, 3 to 5 minutes.
              4. Top with mushroom mixture, scallions, and parsley.

              Bacon and avocado blend nicely in these special eggs. They’re easy and perfect for breakfast. But I’ll also whip them up after an evening meeting.

              Serves: 6

              Prep time: 10 minutes

              Total time: 10 minutes

              Ingredients:

              • 8 large Wolma eggs
              • 1/2 cup 2% milk
              • 1/2 teaspoon salt
              • 1/4 teaspoon pepper
              • 1 medium ripe avocado, peeled and cubed
              • 2 tablespoons butter
              • 6 bacon strips, cooked and crumbled

              Instructions:

              • In a bowl, beat eggs. Add milk, salt and pepper; stir in avocado. In a skillet over medium heat, melt butter. Add egg mixture; cook and stir gently until the eggs are completely set. Sprinkle with bacon.

              Nutrition Facts

              1 each: 233 calories, 19g fat (7g saturated fat), 302mg cholesterol, 434mg sodium, 4g carbohydrate (2g sugars, 1g fiber), 12g protein.

              Baked Egg Muffins

              Easy Breakfast treat.

              Serves: 6

              Total time: 40 Minutes

              Ingredients:

                • 6 slices bacon
                • 1 ½ tablespoons butter, melted
                • 1 ½ tablespoons maple syrup
                • 6 slices bread, crusts removed
                • 6 Wolma eggs 
                • salt and black pepper to taste
                • 6 tablespoons heavy cream
                • 6 tablespoons shredded Cheddar cheese, or as desired

              Instructions:

                1. Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate; crumble and set aside.

                2. Preheat an oven to 375 degrees F (190 degrees C). Grease muffin cups.

                3. Combine the melted butter and maple syrup in a small bowl. Flatten a piece of bread with a rolling pin. Brush the bread with the butter mixture. Line the muffin cup with the flattened bread. Repeat with the remaining bread slices. Bake in a preheated oven until the bread crisps, about 3 to 5 minutes.

                4. Sprinkle crumbled bacon into the bottom of the toast cups. Crack an egg into each cup. Season with salt and pepper to taste. Top each egg with 1 tablespoon of heavy cream and 1 tablespoon cheese. Bake until the whites are just set, about 10 to 14 minutes or until the eggs are cooked to your taste.

              Basted Eggs

              This recipe produces a delicious, simple egg with satisfying, set whites and a creamy, runny yolk. It’s similar to a poached egg, but more flavorful and less fussy.

              Serves: 1

              Total time: 10 Minutes

              Ingredients:

              • 1 ½ tablespoons salted butter

                 

              • 2 large Wolma eggs

                 

              • 1 tablespoon water

                 

              •  teaspoon freshly ground black pepper

                 

              • 1 pinch flaky sea salt, or to taste

              Instructions:

              1. Melt butter in a medium nonstick skillet over medium heat. Carefully crack eggs into the skillet and let cook until whites have almost set, about 1 minute.
              2. Add water, cover skillet with a lid or cookie sheet, reduce heat to medium-low.
              3. Let cook until whites have set, yolks are still runny, and some of white has set over yolk, 1 to 2 more minutes. Remove lid and transfer eggs to a serving plate. Garnish with pepper and flaky salt, if desired. Serve immediately.

              Nutrition Facts

              Calories 296; protein 13g; carbohydrates 1g; fat 27g

              Ultimate Egg Salad Sandwich

              This really is the best egg salad sandwich! The basic recipe is creamy, savory, and full of fresh herbs for an insane amount of flavor.

              Serves: 4

              Total time: 20 Minutes

              Ingredients:

              • 8  Wolma eggs
              • 1 green onion
              • 2 tablespoons chopped fresh dill or basil (or substitute ½ teaspoon dried dill)
              • ¼ cup  Plain Greek yogurt
              • 2 tablespoons mayonnaise
              • 1 tablespoon Dijon mustard
              • ½ teaspoon kosher salt
              • Fresh ground black pepper
              • 8 slices of bread
              • For the toppings: lettuce, red onion, etc.

              Instructions:

              1. Hard boil the eggs
              2. When the eggs are cooked and cooled, peel them and chop them roughly.
              3. Thinly slice the green onions. Chop the fresh dill or basil.
              4. In a bowl, stir together all ingredients. Taste and adjust seasonings as desired. (Tastes best freshly made. You can also refrigerate for up to 3 to 5 days; after refrigerating taste and add a little salt and/or mustard to refresh the flavors.)
              5. If desired, toast the bread. Place the egg salad on the bread and top with lettuce, red onion, and any other toppings desired.

              Nutrition Facts

              369 calories; protein 19.7g; carbohydrates 31.1g; fat 4.8g; Iron 4.6mg

              Non-Alcholic Eggnog

               Decadent, thick Old Fashioned Homemade Eggnog is quite easy to make.

              Total time: 1 Hour 10 Minutes

              Ingredients:

              • 2 1/2 cups milk
              • 4 whole cinnamon sticks
              • 1/8 teaspoon ground cloves
              • 1/2 teaspoon vanilla extract
              • 7 Wolma egg yolks
              • 3/4 cup white sugar
              • 2 cups heavy cream or half and half for a light version
              • 2 teaspoons vanilla extract
              • 1/8 teaspoon ground nutmeg

              Instructions:

              1. Put the milk, cinnamon sticks, cloves, and 1/2 tsp vanilla into a large saucepan. Put it over the lowest heat setting on your stove for 5 minutes.
              2. In a separate bowl, whisk together the egg yolks and sugar for 1 minute.
              3. Turn the heat under the milk up to medium-high heat. Remove the cinnamon sticks.
              4. Slowly whisk in about 1/4 of the hot milk into the egg/sugar mixture. Then pour all of the egg/sugar mixture back into the saucepan and whisk it all together. Put it over medium heat, whisking constantly, for 3 minutes. It will thicken a bit.
              5. Pour the hot eggnog into a large bowl or beverage container and let cool at room temperature for 1 hour. Add cinnamon sticks back in (optional).
              6. After 1 hour, stir in the heavy cream, 2 teaspoons vanilla, and nutmeg. Store in the fridge and allow to cool for at least 4 hours before serving.

              Nutrition Facts

              Serving: 0.5cup | Calories: 253kcal | Carbohydrates: 17g | Protein: 4g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 173mg | Sodium: 42mg | Potassium: 108mg | Fiber: 1g | Sugar: 15g | Vitamin A: 815IU | Vitamin C: 0.2mg | Calcium: 100mg | Iron: 0.3mg

              Pesto egg muffins

              Prepare these pesto egg and feta muffin bites for breakfast, an afternoon snack, or as part of a picnic. 

              Serves: 12

              Total time: 30 Minutes

              Ingredients:

              • low-cal cooking spray, for the tin
              • 18 cherry tomatoes, quartered
              • 80g feta or goat’s cheese, crumbled
              • 6 medium Wolma eggs
              • 30ml milk
              • 2 tbsp pesto (check the label if you’re vegetarian)

              Instructions:

              1. Heat the oven to 180C/160C fan/gas 4. Spray a 12-hole muffin tin with the oil spray. Evenly divide the tomatoes among the holes, and top each one with around 2 tsp of the feta or goat’s cheese.
              2. Crack the eggs into a large bowl, then add the milk, pesto and seasoning and whisk to combine. Pour the mixture evenly into each hole.
              3. Bake for 20 mins or until the egg is set. Cool for 2-3 mins in the tin, then remove and leave to cool on a wire rack.

              Nutrition Facts

              74 calories; protein 5g; carbohydrates 1g; fat 5g

              Super Easy Egg Casserole

              This recipe can be easily doubled or tripled, but you may have to cook it longer.

              Serves: 4 – 6

              Total time: 35 Minutes

              Ingredients:

              • 6 large Wolma eggs, whisked
              • 1 cup shredded Cheddar cheese
              • 6 slices bacon, diced
              • 2 slices bread, cubed
              • ⅓ red bell pepper, diced
              • 2 green onions, chopped
              • 3 tablespoons milk
              • ½ teaspoon minced garlic, or to taste (Optional)
              • Salt and ground black pepper to taste
              • Feta for garnish

              Instructions:

              1. Preheat the oven to 175 C. degrees. Grease a 9×13-inch baking dish.
              2. Mix eggs, cheese, bacon, bread, red bell pepper, green onion, milk, garlic, salt, and black pepper together in a bowl until well-combined; pour into the prepared baking dish.
              3. Bake in the preheated oven until eggs are set, about 20 to 25 minutes.

              Nutrition Facts

              340 calories; protein 23.2g; carbohydrates 9.3g; fat 23.2g; cholesterol 324.7mg; sodium 728.3mg.

              Roasted Mushroom and Bacon Dutch Baby

              A savory Dutch baby, also known as a German pancake, is topped with melted cheese and a rich mix of mushrooms, bacon, and spicy scallions.

              Serves: 4 – 6

              Total time: 1 Hour 10 Minutes

              Ingredients:

              • 1 lb / 453g. mixed mushrooms (such as cremini, beech, or shiitake), roughly chopped 4 slices bacon, sliced
              • 3 large Wolma eggs
              • 1 clove garlic, chopped
              • 3/4 c. whole milk
              • 3 tbsp. unsalted butter, melted, divided
              • 1/2 c. all-purpose flour, spooned and leveled
              • 2 tbsp. cornstarch
              • Kosher salt
              • 1 tbsp. fresh thyme
              • 2 oz. fontina or Cheddar cheese, grated (about 1/2 cup)
              • 1 scallion, thinly sliced
              • 2 tbsp. chopped flat-leaf parsley

              Instructions:

              1. Set oven racks in middle and upper positions. Preheat oven to 232°C. Place mushrooms and bacon on a rimmed baking sheet. Place on top rack in oven while preheating, and roast, stirring once, until mushrooms are golden brown, 25 to 30 minutes. Place a 10-inch cast-iron skillet on middle rack and heat 15 minutes. 
              2. Place eggs and garlic in a blender. Process on high until frothy, 45 seconds. With blender running, gradually add milk and 2 tablespoons butter; stop blender. Add flour, cornstarch, and 1/4 teaspoon salt; process 1 minute. Fold in thyme.
              3. Carefully add remaining tablespoon butter to heated skillet and swirl to coat. Immediately add batter. Bake until golden brown and puffed, 14 to 16 minutes. Sprinkle with cheese and bake until melted, 3 to 5 minutes.
              4. Top with mushroom mixture, scallions, and parsley.

              Bacon and avocado blend nicely in these special eggs. They’re easy and perfect for breakfast. But I’ll also whip them up after an evening meeting.

              Serves: 6

              Prep time: 10 minutes

              Total time: 10 minutes

              Ingredients:

              • 8 large Wolma eggs
              • 1/2 cup 2% milk
              • 1/2 teaspoon salt
              • 1/4 teaspoon pepper
              • 1 medium ripe avocado, peeled and cubed
              • 2 tablespoons butter
              • 6 bacon strips, cooked and crumbled

              Instructions:

              • In a bowl, beat eggs. Add milk, salt and pepper; stir in avocado. In a skillet over medium heat, melt butter. Add egg mixture; cook and stir gently until the eggs are completely set. Sprinkle with bacon.

              Nutrition Facts

              1 each: 233 calories, 19g fat (7g saturated fat), 302mg cholesterol, 434mg sodium, 4g carbohydrate (2g sugars, 1g fiber), 12g protein.

              Egg Bake

              This egg bake is great for an easy dinner or lunch, and is very filling. Similar to a frittata, this recipe makes use of eggs and cream to create a delicious base. 

              Serves: 8

              Ingredients:

              • 6 Wolma Eggs
              • 1 tablespoon of olive oil
              • 100 grams of finely grated parmesan
              • ¼ cup of cream
              • 250 grams rosa tomatoes, sliced in half
              • 1 Red pepper, thinly sliced
              • 1 garlic clove, crushed
              • 200g bacon, fried and diced
              • ½ teaspoon onion powder
              • 200g fresh spinach, washed roughly chopped
              • 1 teaspoon paprika
              • 100g Feta, cubed
              • Salt and pepper, to taste

              Instructions:

              • Preheat the oven to 180˚C.
              • Butter a pie dish and set aside.Place a pan over medium heat with a drizzle of olive oil and add the spinach. Sauté for about 15-30 seconds, or until the spinach is wilted.
              • Whisk together the eggs, cream, garlic, paprika, parmesan, onion powder and season with salt and pepper, to taste.
              • Add the cooked bacon, tomatoes and spinach and toss to combine.
              • Pour into the buttered dish.Bake for around 30-35 minutes, or until just set. Cut into wedges and serve warm.
                1.  

                Spaghetti Carbonara

                Creamy, rich and delicious, this spaghetti carbonara is sure to tantalise your tastebuds!

                Prep Time: 30 min
                Serves: 4

                Ingredients:

                • 400g Spaghetti
                • 250g Diced Bacon
                • 100g Parmesan Cheese
                • 4 Wolma Egg Yolks
                • 1 Tablespoon olive oil
                • 100g Butter
                • Salt and pepper

                Instructions:

                • Cook the pasta and drain, reserving half a cup of the pasta water. 
                • Heat the olive oil in a pan and add in the diced bacon, cooking until slightly crispy.
                • Beat the eggs and the cheese together, adding in salt and pepper. Add the egg mixture and the butter to the pan. 
                • Add the drained pasta to the pan and quickly toss. If the sauce is too thick, pour in a tablespoon or two of the pasta water. 
                • Serve immediately.

                   

                   

                AVOCADO TOAST WITH EGGS

                Prep Time: 15 min
                Serves: 1

                Ingredients:

                • 2 Pieces of bread
                • 2 Wolma Eggs, hard-boiled
                • 1 Ripe avocado
                • 1/2 Lemon
                • Olive oil
                • Salt and pepper

                Instructions:

                •  Lightly toast the bread

                • Slice the avocado into thin slices, or alternatively, mash with a fork. Squeeze a small amount of lemon juice over the avocado.
                • Peel the hard-boiled eggs and slice in half
                • Place the avocado on top of your toasted bread, before adding the egg slices on top. Sprinkle with salt and pepper before drizzling a light layer of olive oil on top. Enjoy!

                 Tips and tricks

                • You can easily customise this recipe to suit you taste- add some dried chili flakes, cheese or fresh rocket; anything you fancy! 

                   

                   

                   

                Prep Time: 20 min
                Cook Time: 40 min
                Serves: 6

                Ingredients:

                • 1 basic piecrust (20-cm), baked
                • 1 cup asparagus pieces (2cm)
                • 3/4 cup shredded Italian cheese blend (150g)
                • 1 cup cherry tomato slices
                • 6 EGGS
                • 1/2 cup milk
                • 1/3 cup sour cream
                • 1/2 tsp. salt
                • 1/4 tsp. white pepper

                Instructions:

                • Heat oven to 190c. Blanch asparagus in boiling water for 1 minute. Drain well. Sprinkle cheese evenly in bottom of piecrust. Top with asparagus and tomatoes in an even layer.

                • Beat eggs, milk, sour cream, salt and pepper in medium bowl until blended. Carefully pour over filling in piecrust.

                • Bake in center of 190c oven until center is almost set but jiggles slightly when dish is gently shaken and knife inserted near center comes out clean, about 40 minutes. Let stand 5 minutes. Cut into wedges.

                   

                  Insider info

                • A tasty spring garden vegetable quiche that makes a light easy dinner. Prepare in mini pie pans (or ramekins) for individual servings or for a convenient on-the-go snack.

                • If using frozen piecrust, choose the deep-dish size. Always bake your pie shell first to avoid a soggy crust.

                • No water bath needed. The piecrust protects the custard filling from direct oven heat, so a water bath is not necessary.

                • How to tell if it’s done. Baked custards should be removed from the oven before the center is completely set. The center will jiggle slightly when dish is gently shaken. Custard will continue to “cook” after it’s removed and center will firm up quickly. Overbaked custard may curdle. The knife test: test for doneness with a thin-bladed knife. Insert knife about 1 inch from the center of a one-dish custard; midway between center and edge. If knife is clean when pulled out, the custard is done. If any custard clings to the blade, bake a few minutes longer and test again. Cheese fillings: quiche fillings containing cheese may continue to test “wet” even after they are done. Tap or gently shake the dish; remove quiche from oven when the center is almost set but still jiggles a bit.

                   

                   

                   

                   

                   

                Prep Time: 20 min
                Cook Time: 6 min
                Serves: 4

                Ingredients:

                • 2 large eggs
                • 60 ml (4 T) biltong, finely chopped (or biltong powder)
                • 30 ml (2 T) sweet chilli sauce
                • 30 ml (2 T) fat free smooth cottage cheese
                • salt and black pepper, to taste
                • 4 slices home style brown bread
                • 1 spring onion, finely sliced, to garnish
                • extra sweet chilli sauce, to garnish (optional)

                Instructions:

                • Hard-boil the eggs (5 – 6 minutes on a rolling boil). Allow to cool.
                • Once the eggs are cool, roughly chop them.
                • Mix together the eggs, biltong, sweet chilli sauce and cottage cheese.
                • Season well with salt and black pepper.
                • Toast the bread slices. Using a round cookie cutter, press 4 rounds out of every slice.
                • Spoon teaspoonfuls of the mixture onto the toast rounds.
                • Garnish with spring onion, a dollop of sweet chilli sauce and serve.

                Prep Time: 30 min
                Cook Time: 15 min
                Serves: 4

                Ingredients:

                • 800g potatoes, peeled, sliced thinly
                • 1 tbsp olive oil
                • 1 large brown onion, sliced thinly
                • 200g chorizo sausage, sliced thinly
                • 6 beaten Wolma Eggs
                • 310ml pouring cream
                • 4 green onions (scallions) sliced thickly
                • 25g coarsely grated mozzarella cheese
                • 30g coarsely grated cheddar cheese

                Instructions:

                • Boil, steam or microwave the potato until just tender; drain.
                • Meanwhile, heat the oil in a medium frying pan; cook brown onion, stirring, until softened. Add the chorizo; cook, stirring, until crisp. Drain the chorizo mixture on absorbent paper.
                • Whisk the eggs in a large bowl with cream, green onion and cheese, stir in the potato and chorizo mixture.
                • Pour the mixture into a heated oiled medium frying pan; cook, covered, over low heat, about 10 minutes or until the tortilla is just set. Carefully invert the tortilla onto a plate, then slide back into the pan cook, uncovered, about 5 minutes or until cooked through.

                Prep & Cook Time: 35 min
                Serves: 4

                Ingredients:

                • 8 slices wholemeal bread
                • 8 slices ham
                • 40g butter
                • 4 Wolma Eggs
                • Cheese Bechamel
                • 20g butter
                • 1 tbsp plain all purpose flour
                • 180 ml milk
                • 60g finely grated cheddar cheese
                • 1 tbsp finely chopped fresh flat-leaf parsley.

                Instructions:

                • Make the cheese béchamel
                • Spread the béchamel onto the bread slices. Top four slices with ham then the remaining bread.
                • Melt the butter in a large frying pan. Add the sandwiches, in batches; toast until browned both sides. Remove from pan.
                • Fry the eggs in the same pan until cooked. Top each sandwich with an egg.
                • Cheese Bechamel:  Melt the butter in a small saucepan, add flour; cook, stirring, 1 minute. Gradually add the milk; cook, stirring, until the sauce boils and thickens. Remove from the heat; stir in cheese and parsley.

                Please feel free to contact us, using the contact details below and we will get back to you shortly.

                 

                013 590 0260

                402 JS RIETSPRUIT FARM
                1 STOFBERG ROAD,
                R555
                Middelburg,
                1055

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