Everything with Eggs
An egg is one of nature's most special gifts. Not only as the beginning of new life, but also as an affordable and accessible super food!
Eggs are very nutritious, provides excellent quality protein, promotes good cholesterol, are a great source of Omega-3, Vitamin B and Choline and are said to be good for almost anything, from your eyes to your mind to how well you age! (Read more)
While eggs make for a great partner to especially Chardonnay-based bubbly, their ability to carry other flavours and fillings, open them up to a legio of recipes and wine pairings.
Celebrated writer, food stylist and photographer, Georgia East, shared a few omelette recipes paired with Leopard's Leap wines that will make you crack a few long after breakfast.
She says: "An omelette’s beauty lies in its simplicity – and the platform it provides for a multitude of different toppings. From the undemanding to the most decadent, a good omelette can be dressed for any occasion and makes the ideal dining option for all three mealtimes."
To begin, one needs a basic omelette recipe that is failsafe to prepare and fast to make.
Basic Omelette
Prep time: 5 mins /Cook time: 10 mins /Serves: 1-2
Ingredients:
3 large organic eggs
Sea salt and cracked black pepper
1 teaspoon butter
Method:
Crack the eggs into a jug and whisk together. Season the egg mixture with a pinch each of salt and pepper. Set a frying pan over medium heat and melt the butter until just bubbling. Pour in the egg mixture and tilt the pan to cover the base of it evenly with the egg. Once the omelette begins to cook and firm up but still has a little bit of uncooked egg in the middle, add your topping of choice – generally cheese first so it has time to melt – and use a spatula to fold the omelette in half.
The folding can be omitted if you want to enjoy your omelette open.
Once the omelette turns a golden brown, remove from the heat, slide it on to a plate and enjoy!
Try one of the following delicious omelette and wine combinations:
Omelette with shrimp, feta, fresh peas and spring onion
Paired with Leopard’s Leap Sparkling Chardonnay Pinot Noir.
As the omelette cooks, crumble a wheel of feta and sprinkle two tablespoons of lightly steamed petit pois over the top. Once the omelette is cooked through, remove from the heat and top with finely sliced spring onion, toasted sesame seeds and 4-6 steamed and peeled prawns or shrimp. Drizzle with a little lemon juice and sesame oil and serve immediately.
Omelette with roasted pumpkin, Stilton & sage
Paired with Leopard’s Leap Pinotage.
Toss about a cup of cubed pumpkin in a little olive oil and balsamic vinegar. Season with salt and pepper and roast in a hot 200°C oven for 20 minutes or until soft and caramelised. Melt a little butter in a skillet and brown a few sage leaves until just crispy. Set aside until needed. As the omelette cooks, scatter two tablespoons of roasted pumpkin pieces over the top, followed by a tablespoon of crumbled Stilton cheese. Once the omelette is cooked through, remove from the heat and scatter over some toasted pumpkin seeds and the crispy sage leaves. Drizzle with olive oil and serve immediately.
Omelette with smoked cheese and gammon
Paired with Leopard’s Leap Unwooded Chardonnay.
As the omelette cooks, top with a few slices of smoked cheese – a Gouda or mozzarella works well. Layer slices of smoked gammon or gypsy ham over the cheese. Once cooked, remove the omelette from the heat and scatter over a seeded and finely sliced red chilli. Drizzle over your favourite chilli sauce and serve immediately.
Omelette with smoked trout, crème fraiche & asparagus
Paired with Leopard’s Leap Chardonnay Pinot Noir.
Once the omelette has cooked through, remove from the heat and add a dollop or two of crème fraiche or cream cheese to the centre. Layer over ribbons of smoked trout, interlaced with lightly steamed asparagus spears. Scatter finely chopped dill and chives over the top and serve with a lemon wedge and lots of freshly ground black pepper.
An egg is one of nature's most special gifts. Not only as the beginning of new life, but also as an affordable and accessible super food!
Eggs are very nutritious, provides excellent quality protein, promotes good cholesterol, are a great source of Omega-3, Vitamin B and Choline and are said to be good for almost anything, from your eyes to your mind to how well you age! (Read more)
While eggs make for a great partner to especially Chardonnay-based bubbly, their ability to carry other flavours and fillings, open them up to a legio of recipes and wine pairings.
Celebrated writer, food stylist and photographer, Georgia East, shared a few omelette recipes paired with Leopard's Leap wines that will make you crack a few long after breakfast.
She says: "An omelette’s beauty lies in its simplicity – and the platform it provides for a multitude of different toppings. From the undemanding to the most decadent, a good omelette can be dressed for any occasion and makes the ideal dining option for all three mealtimes."
To begin, one needs a basic omelette recipe that is failsafe to prepare and fast to make.
Basic Omelette
Prep time: 5 mins /Cook time: 10 mins /Serves: 1-2
Ingredients:
3 large organic eggs
Sea salt and cracked black pepper
1 teaspoon butter
Method:
Crack the eggs into a jug and whisk together. Season the egg mixture with a pinch each of salt and pepper. Set a frying pan over medium heat and melt the butter until just bubbling. Pour in the egg mixture and tilt the pan to cover the base of it evenly with the egg. Once the omelette begins to cook and firm up but still has a little bit of uncooked egg in the middle, add your topping of choice – generally cheese first so it has time to melt – and use a spatula to fold the omelette in half.
The folding can be omitted if you want to enjoy your omelette open.
Once the omelette turns a golden brown, remove from the heat, slide it on to a plate and enjoy!
Try one of the following delicious omelette and wine combinations:
Omelette with shrimp, feta, fresh peas and spring onion
Paired with Leopard’s Leap Sparkling Chardonnay Pinot Noir.
As the omelette cooks, crumble a wheel of feta and sprinkle two tablespoons of lightly steamed petit pois over the top. Once the omelette is cooked through, remove from the heat and top with finely sliced spring onion, toasted sesame seeds and 4-6 steamed and peeled prawns or shrimp. Drizzle with a little lemon juice and sesame oil and serve immediately.
Omelette with roasted pumpkin, Stilton & sage
Paired with Leopard’s Leap Pinotage.
Toss about a cup of cubed pumpkin in a little olive oil and balsamic vinegar. Season with salt and pepper and roast in a hot 200°C oven for 20 minutes or until soft and caramelised. Melt a little butter in a skillet and brown a few sage leaves until just crispy. Set aside until needed. As the omelette cooks, scatter two tablespoons of roasted pumpkin pieces over the top, followed by a tablespoon of crumbled Stilton cheese. Once the omelette is cooked through, remove from the heat and scatter over some toasted pumpkin seeds and the crispy sage leaves. Drizzle with olive oil and serve immediately.
Omelette with smoked cheese and gammon
Paired with Leopard’s Leap Unwooded Chardonnay.
As the omelette cooks, top with a few slices of smoked cheese – a Gouda or mozzarella works well. Layer slices of smoked gammon or gypsy ham over the cheese. Once cooked, remove the omelette from the heat and scatter over a seeded and finely sliced red chilli. Drizzle over your favourite chilli sauce and serve immediately.
Omelette with smoked trout, crème fraiche & asparagus
Paired with Leopard’s Leap Chardonnay Pinot Noir.
Once the omelette has cooked through, remove from the heat and add a dollop or two of crème fraiche or cream cheese to the centre. Layer over ribbons of smoked trout, interlaced with lightly steamed asparagus spears. Scatter finely chopped dill and chives over the top and serve with a lemon wedge and lots of freshly ground black pepper.
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