Dr Suess's Eggs

Our breakfast this morning.  Thanks to Emu Point Cafe for the inspiration!

Ingredients (serves 2):

6 eggs

Tsp olive oil, olive spread or butter

3 handfuls of finely chopped baby spinach

1 tsp pesto (or a bit more if using homemade pesto)

Salt and pepper

2 slices of sourdough or other bread

Method:

Toast the bread either on the bbq, carefully over a gas cooker flame, or on a griddle.  Or, as we did this morning at home, in a toaster ;)

Melt the olive spread/butter/oil in a large frying pan.  Crack the eggs in and whisk with a fork. Once the eggs start to cook (as it starts to thicken slightly) add the other ingredients.  Keep whisking.  As the spinach starts to cook it will release water making it look like a sloppy mess, but keep cooking and it will eventually thicken up!  Once it has reached scrambled egg texture, tip onto the toast.  

Serve with a cup of Russian Caravan Tea and a glass of grapefruit juice.  Breakfast of champions!  

Shark with Pineapple Salsa

This was the first time we'd tried shark, and to be honest, we weren't all that impressed.  Quite an odd texture and not enough taste to make up for the oddness!  However, we tried Carpet Shark and probably each kind of shark is a little different.  This salsa would also go well with any firm white fish.  


Ingredients (serves 2):
Salsa:
1/2 ripe pineapple
Drizzle of extra virgin olive oil
Juice of 1 lime
1/2 red onion, finely chopped
Handful of finely chopped coriander
Handful of finely chopped mint
Salt and pepper 


Shark:
2 shark fillets
Olive oil
Salt and pepper


Method:
Salsa:  Rub the pineapple in oil and grill, bbq or fry until starting to crisp and brown (this helps the pineapple to unleash it's juices!).  Chop into small chunks and add to the other ingredients. 


Shark:  Rub the shark in oil and grill, bbq or fry until cooked through.  This may take longer than you think, particularly if the fillets are quite fat.  We ended up chopping our fillets into smaller pieces to help the cooking process. 

Spicy coconut prawns

We ate these prawns on Christmas Day as a spicy, creamy, yummy starter. 

Ingredients (serves 2):

2 handfuls of raw prawns (shelled)

Handful of fresh flat leaf parsley, finely chopped

1/2 tsp sweet paprika

2 dried chillis, finely chopped

1/2 can of coconut cream

Salt and pepper

Method:

Marinade the prawns overnight in the other ingredients.  Cook in a frying pan or wok until cooked through, or alternatively thread the prawns onto skewers and bbq.