Egg Roll Banh Mi
Ingredients:
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4 extra-large eggs
¼ cup milk
½ cucumber, sliced lengthways
¼ iceberg lettuce, shredded
2 shallots (spring onion), cut into thirds
2 birds eye chillies, sliced thinly
¼ cup fresh coriander, picked
Extra virgin olive oil
Pickled carrot:
1 carrot, grated
1 tbsp sugar
½ cup white vinegar
½ cup water
To serve:
Kewpie mayonnaise
Maggi seasoning
Method:
To make the pickled carrots, place grated carrots, sugar, vinegar and water into a bowl and set aside for about 30 minutes.
Alternatively, make this in advance and store in a sterilised jar in the fridge for up to one month.
Whisk eggs and milk in a small bowl.
Place a small non-stick frypan over medium-low heat and add about 1 tsp olive oil. Drop one quarter of the egg mixture and swirl around in pan. Cover and allow to cook fully (about 1-2 minutes).
Remove lid and place egg wrap on plate. Repeat the process until all of the egg mixture is used up.
To assemble, spread some Kewpie mayonnaise on the base of the wrap, top with vegies and add a few drops of Maggi seasoning. Roll up and serve.
Mexican Egg Nachos
Ingredients:
200g shredded skinless barbecue chicken
400g can black beans, rinsed, drained
2 tomatoes, diced
1 long fresh green chilli, finely chopped, plus extra sliced chilli, to serve
4 long green shallots, thinly sliced, plus extra to serve
150g (¾ cup) mild taco sauce, plus extra to serve
200g plain corn chips
40g (½ cup) grated cheddar cheese
4 eggs
1 avocado, thinly sliced or diced
2 tbsp fresh coriander leaves
1 tbsp lime juice, plus wedges to serve
125g (½ cup) sour cream
Method:
Preheat oven to 200°C/180°C fan-forced. Lightly spray a 2 litre (8-cup) baking dish with oil.
Combine chicken, black beans, tomato, chilli and shallots in a large bowl. Place corn chips in prepared dish. Top with the chicken mixture and sprinkle with the cheese.
Make four indents in the nachos and carefully break an egg into each.
Bake for 12-15 minutes or until eggs are cooked to your liking.
Meanwhile, combine avocado, coriander and lime juice in a bowl. Season with salt and pepper.
Serve nachos topped with the avocado salsa, extra chilli, shallots, sour cream and lime wedges.
Recipes and photos: https://www.australianeggs.org.au/