Recipe: omelette bites

If you are as addicted as I am about Pinterest, you might have encountered those pinned recipes that called themselves anything from breakfast bites to breakfast muffins. I did too and I was intrigued. Because you see, if there’s something we like in this family, it’s eggs. Ooh, yeah.

Omelette bites

Eggsies goodness – bitesized

Now, please excuse the almost non-appealing picture, I am definitely not a food photographer! But believe me when I say they are tasty! And really easy to make too!

  • 8 large egss
  • fillings of your choice: bacon, cheeses, tomatoes, corn, etc etc
  • seasoning
  • 1 tbsp corn flour diluted in 1 tbsp of water (optional)


  • muffin tray
  • measuring cup / jug
  • cooking spray

Preheat your oven at 200 degrees C.
In a big measuring jug thing (I’ve got a Pyrex one with a spout), beat the eggs senseless. Add your seasoning (pepper, herbs, but careful with the salt!) and corn flour mix (I use it with watery fillings such as tomatoes).
Spray your muffin tray thoroughly (the whole thing, not just the holes). Add the fillings to each holes, then pour your egg mix to cover. I leave about 0.5mm empty so that I can move the tray to the oven without making a big mess. Bake 10-12 minutes (until it stops to wobble!). Leave to cool before popping the bites out (I found that using a knife help with the releasing of the more stubborn ones)

That’s all there is to it! 8 eggs fit perfectly in my 12 muffins tray.

Omelette bites - closeup

Frozen peas, carrots and corn make a perfect filling with smoked bacon and cheddar cheese

They’re perfect to bring to those BBQs and other summery gatherings, or to pop into your kids lunchboxes. Hope you’ll like them as much as I do!

Inspired by Eggs Florentine

I make no secret of my love of eggs, in all the ways they can be cooked. From the humble omelette to the fancier eggs benedict, I love ’em all.
Growing up, it was always such a treat when my mum made “Oeufs a la creme” (baked eggs with cream), this is my slightly more involved version of my mum’s baked eggs.

Eggs sort of Florentine

Please excuse the poor quality of the picture! I’m no food photographer!

Ingredients (for 2 people as a main dish, could easily serve 4 for breakfast)

  • 4 eggs
  • 1 bag of fresh young spinach leaves
  • 5 rashers of smoked streaky bacon, cut in 1cm pieces
  • 1 medium onion, chopped
  • About 10-20 grams of blue cheese (or any tasty/strong cheese you like), crumbed or grated
  • 4 generous tbsps of creme fraiche (but really any cream you’ve got on hand is fine)
  • pepper, but no salt
  • 1 tbsp olive oil

Preheat the oven at 180°.

Eggs sort of Florentine Step 1

1. Onion and bacon
2. Add spinach
3. Cook until spinach just wilted

Heat up a large frying pan on medium-high with the olive oil. Add the onion and bacon until soft and very slightly coloured (about 3-5 minutes)
Add the spinach, stirring to make sure the spinach wilts evenly. About 3 minutes. Remove from heat.
Eggs sort of Florentine Step 2

1. Put spinach mixture in oven proof ramekins
2. Add cheese crumbs
3. Add cream and pepper

Divide the spinach mixture between 2 large oven proof ramekins (I picked those up from The Warehouse last week for NZ$2.50 on special. I love them!).
Add your cheese crumbs. I was light handed with my cheese because it’s a seriously strong blue cheese, feel free to add more!
Then add about 2 generous tbsps worth of cream. I like the texture of the creme fraiche when it bakes, but a liquid cream would work perfectly too, creating more of a sauce.
Eggs sort of Florentine Step 3

1. Add eggs
2. Bake in a bain-marie

Almost there! Break 2 eggs in each ramekin.
Then bake in a bain-marie (put your ramekins in a large oven dish with a couple of centimetres of hot water) for about 10-12 minutes. The white should be cooked, but the yolks should still be runny.
In my opening picture, you can see my yolks are very slightly overcooked. I cooked them for about 12 minutes, which was about a minute too long for my oven.

Serve with toast and a side dish of tomato salad if you can be bothered. Be careful with the ramekins as they will be VERY hot for quite a while!

Pumpkin, Carrot and Chocolate Cake with Chocolate Buttercream

I’m not much of a chef, and baking is definitely not my forte, but I thought I’d share this totally improvised recipe as it turned out to be finger-licking good. My measurements are approximate because 1) I don’t own a scale and 2) it was improvised.

Pumpkin Carrot and Chocolate Cake

Nevermind the blurry pic… At least I took one before we dove in.


    For the cake

  • 2.5 cups flour
  • 0.5 cup almond meal
  • 0.75 cup raw sugar
  • 2 tsps baking powder
  • 1 pinch of salt
  • 1kg slice of pumpkin
  • 1 cup grated carrot (about half of a big carrot)
  • 4 medium eggs
  • 0.75 cup olive oil (not virgin, just plain cooking oil)
  • 1 generous tsp of vanilla extract
  • about 100g of chocolate chips
  • A few tbsps of milk (up to 0.25 cup)
    For the buttercream

  • 50g of softened butter
  • 0.5 cup of icing sugar
  • 0.5 cup of cocoa powder (the real good stuff)
  • 1 tbsp of milk

Not even orange! Cake

I was a bit disappointed that it wasn’t more orange-y inside.. But it was so moist and yummy, it’s ok!

Wrap the pumpkin slice with foil and bake at 180° in a preheated oven for 1h30 or until tender throughout. Leave to cool then store in fridge. This should be done the day before, or at least half a day before making the cake.

Preheat the oven to 180°.
In a bowl, mix flour, almond meal, sugar, baking powder and salt.
Whisk in oil, eggs, and vanilla extract. Set aside.

Discard the seeds from the pumpkin slice. Spoon out the flesh into a bowl suitable to use with a stick blender (if you have a mixer / blender, use that instead). Add about 2 tbsps of milk and blend to a smooth thick purée.

Mix the pumpkin purée, grated carrot and chocolate chips with the cake batter. It should be runny-ish (but less runny than pancakes batter!!). If too thick, add milk until right consistency is achieved.

Pour in an 8 inch round cake tin (which you have suitably prepared with baking paper / butter, etc) and bake for over an 1 hour or until a a skewer poked through comes out clean. We like our cake slightly undercooked, so an hour did the trick for us for a perfect almost flan-like centre.
Leave to cool in tin for 10-15 mins, then remove from tin onto a serving plate. Let cool completely (otherwise your buttercream will melt!!).

When the cake is completely cool, start the buttercream. Now, I’m no buttercream expert (far from it, but this turned out ok. Feel free to substitute with your favourite recipe / method!)

Whisk the softened butter until pale and fluffy (really, you need an electric whisk here, unless you’ve got super strong arms and need a workout). Add the icing sugar and cocoa powder and whisk some more on LOW speed (or you’ll end up with a fine layer of sugar / cocoa all over your kitchen). At this point it should look nothing like the smooth and shiny stuff you put on a cake and more like a weird and dry mess. Finally, add 1 tbsp of milk and whisk until smooth and shiny. TADA! Magic!

Slather your cake with the buttercream and enjoy 2 of your five-a-day.

Now, the chocolate makes it somewhat rich, which might not be for everyone. But the kid wanted chocolate. So chocolate was added. I think it would work very well with an orange flavour instead, for maybe a more “refined” (grown-up?) version… For that, I would replace the vanilla extract of the cake with the juice of half an orange, and adding some finely grated zest to the cake batter (instead of the chocolate chips). And I would replace the chocolate buttercream with an orange buttercream (orange zest instead of cocoa powder). Decorated with candied peel. Wouldn’t it be yummy? I might have to try that too!

I hope this recipe makes sense. I don’t think I left anything out. If you don’t have almond meal and/or are allergic to it (it’s a nut after all), just use flour instead. I use almond meal to make the cake slightly lighter.

Now, I’m off for a second cuppa and another slice of cake, ha!