5 ingredient pantry staple recipes made better with eggs

5 ingredient pantry staple recipes made better with eggs

• Prep: 5 Minutes
• Cook: 35 Minutes
• Serves: 4

• 7 eggs
• Salt and pepper to taste
• 450g sachet microwave long grain white rice
• 250g frozen spinach, thawed and squeezed to remove excess liquid
• 2 cups (240g) grated cheese

• Use leftover cooked rice or pasta instead of microwave rice. You can also use the same amount of cooked grains, such as quinoa or brown rice.
• If you have fresh spinach on hand, wilt it in a pan, squeeze out the excess liquid and use as in the recipe. You can also substitute other vegetables, such as frozen corn, peas, and carrots.
• Add more vegetables with canned vegetables or antipasto such as artichokes, sun-dried tomatoes or marinated roast capsicum. Simply drain and chop before adding to the mix.

• Prep: 5 Minutes
• Cook: 35 Minutes
• Serves: 4

• 1 small onion
• 2 teaspoons ground cumin
• 800g canned chopped tomatoes
• 400g can brown lentils
• 8 eggs
• Chopped parsley and flat bread to serve (optional)

• If you don’t have lentils, use any canned beans. Chickpeas or red beans are particularly good, or even baked beans. You can also leave the beans out.
• Cumin can be substituted for other spices such as ground coriander, smoked paprika, or even curry powder or taco seasoning. Adjust the amount to your preference.

• Prep: 10 Minutes
• Cook: 15 Minutes
• Serves: 4

• 350g dry pasta of choice
• 6 eggs
• ⅓ cup (85g) whole egg mayonnaise
• ½ cup (120g) basil pesto
• 185g can tuna in oil
• ½ cup (75g) semi-dried tomatoes

• Instead of semi-dried tomatoes, use any antipasto, such as marinated roast capsicum, olives, marinated artichokes or eggplant.
• Add in canned vegetables such as peas and asparagus.
• Use any frozen vegetables, simply microwave or steam until heated through.
• You can use romesco instead of pesto.

• Prep: 10 Minutes
• Cook: 10 Minutes
• Serves: 4

• 1½ tablespoons wholegrain mustard
• 2 tablespoons white wine vinegar
• 500g microwave brown rice
• 210g canned salmon
• ⅓ cup (50g) roasted almonds
• 3 green onions
• 6 medium boiled eggs

• Instead of canned salmon, use canned tuna or sardines in sauce.
• Chopped canned artichokes, canned asparagus or frozen peas are a great addition if you don’t have fresh green onions.
• Use any rice or grain instead of brown rice, such as white rice or quinoa. This is a great way to use up leftover rice in the fridge.
• Instead of almonds, use any nuts such as walnuts, pine nuts, pistachios and cashews. If you don’t have any, add in croutons for crunch or leave them out.