Delicious Spaghetti Carbonara
easy - 20 Mins
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Delicious Spaghetti Carbonara
ingredients
- Spaghetti
- Bacon
- Sunny Queen Farms Ready-To-Pour Odd Egg Mix
- Grated parmesan cheese
- Parsley
- Extra virgin olive oil
- Salt & pepper
Nutrition
Serves: 4
Method
Enjoy the goodness of homemade carbonara
- Boil salted water in a large pot; cook 400g spaghetti according to package instructions until al dente; reserve 1 cup of pasta water, then drain.
- In a large skillet, heat 2 tbsp extra virgin olive oil over medium heat; add 200g chopped bacon and cook until crispy; remove from heat.
- Add hot drained spaghetti to the skillet with bacon; toss to combine.
- Quickly pour in 250ml Sunny Queen Farms Ready-To-Pour Odd Egg Mix; mix thoroughly, adding reserved pasta water gradually to create a creamy sauce.
- Stir in 100g grated parmesan cheese until melted and incorporated.
Season with salt and pepper to taste. - Garnish with fresh chopped parsley and additional parmesan if desired.
- Serve immediately.
Asian Style Egg Wraps
easy - 20 minutes
Asian Style Egg Wraps
ingredients
- Sunny Queen Farms Egg Wraps
- cucumber
- carrots
- spring onion
- bean sprouts
- favourite protein
- sweet chili sauce
- cilantro
Nutrition
Serves: 4
Dietaries: Gluten free
Method
Our egg wraps are the perfect alternative to traditional wraps, simply add your favourite ingredients and create!
Open Sunny Queen Farms Egg Wraps and follow defrosting instructions on the back of pack.
Slice cucumber, spring onion, and carrot thinly and set aside.
Place defrosted egg wraps on a plate and add sliced cucumber, spring onion, carrot, and bean sprouts to each wrap.
Prepare and add favourite protein to each wrap.
Roll each wrap, add cilantro for garnish and plate.
Pour sweet chili sauce in a serving dish and enjoy.
Bacon and Mushroom Frittata
moderate -
ingredients
- butter
- brown onion
- short cut bacon rashers
- cup mushrooms
- baby spinach
- basil
- cherry tomatoes
- Sunny Queen free range eggs
- parmesan cheese
- cream
- fresh basil and thyme
Nutrition
Dietaries: Gluten free
Method
Preheat oven to 180°C
Melt butter in a 20cm (base) heavy-based flameproof frying pan over medium heat.
Cook sliced brown onion and chopped shortcut bacon rashers for 5 minutes or until browned. Add sliced cup mushrooms. Cook, stirring, for 5 minutes or until softened.
Remove from heat and stir in baby spinach, chopped basil and halved cherry tomatoes.
Transfer this mix to a heat proof flan or oven dish.
Whisk 8 eggs, two tablespoons of flour, cream and finely grated Parmesan together with a generous seasoning.
Pour this mix over bacon and spinach mixture in oven proof dish.
Ensure mixture is evenly distributed over this mixture.
Cook in oven for 10 to 14 minutes or until frittata is almost set.
Place pan under grill. Grill for 5 minutes or until just set and light golden. Stand for 2 minutes before cutting into wedges. Cool. Garnish with fresh herbs before serving.
Bacon and Egg Ramen
easy - 40 Mins
ingredients
- bacon
- Sunny Queen free range eggs
- green onions (or green shallots)
- lemongrass
- garlic
- ginger
- chicken stock
- ramen noodles
- baby spinach
- soy sauce
- sesame oil
Nutrition
Serves: 2
Dietaries: Lactose free
Method
Fry bacon in a little oil. Once crisp, remove from heat and drain on paper towel.
Cook garlic, ginger, green onions and lemongrass on low heat for 1 minute. Add the chicken stock. Bring the mixture to a simmer and cook, covered, for 15 minutes.
Break the ramen noodles in half and add one half to a bowl. Divide the spinach evenly between each bowl. Pour the chicken broth mixture over top of each block so it just covers the noodles. Let the noodles sit for 2 minutes, then stir to break apart.
Cook your eggs as desired (hard boiled, poached, fried) and top each bowl with 2 eggs. Drizzle each ramen with soy sauce and toasted sesame oil, then finish with the crispy bacon.
Auntie Em’s Creamy Potato Salad
easy - 2 Hrs, 10 Mins
Auntie Em’s Creamy Potato Salad
ingredients
- Sunny Queen eggs
- Kipfler or Desiree potatoes
- bacon
- spring onions (shallots)
- sour cream
- spreadable cream cheese
- lemon juice
- mayonnaise
- fresh dill
- salt and black pepper
Nutrition
Serves: 8
Method
Wash potatoes well and cut into bite-sized pieces, peeled or unpeeled as preferred.
Boil in well salted water until just tender, and tip into a colander to drain and cool.
While potatoes cook, place eggs in a small saucepan with water to cover.
Bring to the boil, reduce heat and cook for 9 minutes, to hard-boil.
Dice bacon and cook in a non-stick pan until crisp.
Trim and finely chop spring onions.
Transfer drained potato to a bowl and add the bacon and spring onions, and season with salt and black pepper.
In a small bowl beat together the sour cream, cheese, lemon juice and mayonnaise, and when smooth stir in the herbs.
Peel and chop the eggs and gently fold the eggs and creamy dressing through the potatoes.
Cover and refrigerate for at least 2 hours before serving.
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