Jerked Eggs on Toast or with bammies

Ingredients
3 eggs
2 tablespoons vegetable oil
1 tablespoon milk
1 heaped teaspoon jerk seasoning
1 tablespoon sweet peppers, chopped (red, green, yellow)

Method
Heat oil in frying pan
Break eggs into a bowl and add remaining ingredients
Whisk well until frothy
Pour into hot oil and scramble for 3 seconds
Serve hot on toast or mini bammies.
Serves 3

Hearty Egg Salad

Ingredients
4 hard boiled eggs
2 ½ cups macaroni, boiled and drained
1 tbsp. each sweet pepper (green & ripe)
1 tbsp. onion chopped
½ tbsp. escallion chopped
1 tbsp. garlic chopped
¼ cup mayonnaise
1 tbsp. vegetable oil
1-2 tbsp. herbs & spices as desired
Garnish: Lettuce leaves, carrot, parsley and tomato

Method
Preparation time – 25 minutes
1. In a saucepan heat oil, add sweet pepper, onion scallion and garlic. Saute /cook for about a minute and set aside.
2. Slice or dice eggs and set aside.
3. In a large bowl combine macaroni, sautéed vegetables, eggs and mayonnaise. Mix gently.
4. Top with a dash of herbs and spices. Garnish as desired.

Egg Fried Rice

Ingredients
6 eggs
3 cups white rice boiled and cooled (not sticky)
1 tbsp. each – onion, scallion and sweet pepper chopped
2-3 cloves garlic chopped
1 tbsp. vegetable oil
½ cup mixed vegetables or green peas
¼ - ½ cup soy sauce
Salt and pepper to taste

Method
Preparation time 30-35 minutes
Heat saucepan on medium heat and add oil, garlic and mixed chopped seasoning. Allow to cook for one minute.
Add eggs and mix until cooked.
Add rice and mixed vegetables. Allow to cook for 2 minutes.
Add soy sauce, salt and pepper to taste. Stir until blended.
Garnish with escallion rosettes.
Serves 4

Carrot Egg Nog

Ingredients
1 ½ cups carrot juice
1 egg beaten
¼ cup cow’s milk
Sugar to taste
¼ cup rum (optional)
½ teaspoon nutmeg
Dash of Angostura bitters (optional)

Method
Combine carrot juice, egg, milk, sugar and rum. Mix well in a blender. Add nutmeg and bitters. Serve over cracked ice.