Serves: 2
Fibre 0 g,protein 11 g, fat 26 g
Calories/serving – 290
WW points per serving 6
* 2 tablespoons butter
* 4 eggs
* 1 tablespoon duble cream
* 1/2 teaspoon salt
* freshly ground black pepper to taste

1. Melt the butter in a non-stick frying pan or omlette pan. Tilt the pan so in is well covered with the butter.
2. Beat the eggs with the cream, sald and pepper. Pour into the pan and tilt to spread the eggs to the edges of the pan.
3. Cook over a low heat until the eggs begin to set, then loosen the eggs from the side of the pan with a spatula. Tilt the pan again to allow the uncooked eggs to run to the sides and cook until set. When cooked, carefully fold the outer edges of the omelette into the center to resemble a flat cone. Slide the omelette out of the pan and serve.

Serves: 4

Fibre 0g, protein 17g, fat 34g
Calories/serving : 400
WW points per serving 8

* 9 rashers streaky bacon
* 40 g onion chopped
* 2 Basic Omlette recipe

1. Cut the bacon into small pices and fry in a small non-stick frying pan or omelette pan until crisp. Add the onion and saute until translucent. Pour off the fat. Set aside.
2. Follow the Basic Omelette instructions, using half the egg mixture. When cooked, place half the bacon and onion in the center of the omelette befor folding over. Fold over and cook for 1 minute more, then move to a serving plate and cover to keep warm. Make the second omelette in the same way , then serve.

Tips:
You can use spring onion finley chopped for a better taste.

12 egg halvers
Fibre 0.1g, protein 3.5g, fat 2.7g
Calories 42
WWpoints 1

* 6 eggs, at room temperature
* 2 tablespoons soy sauce
* 2 tablespoons salt
* 3 tablespoons black tea
* 1 tablespoon anise essence

1. Place the eggs in a saucepan, cover with cold water and bring to the boil. reduce the heat and simmer for 10 minutes.
2. Remove the eggs, leave to cool, then crack the sheels in several places, but do not peel the eggs.
3. Bring 1 litre ( 1 3/4 pints) of water to the boil. Add the remaining ingredients and the eggs. Simmer for one hour, then cool the eggs in the liquid , in the refrigerator and leave overnight.
4. To serve shell the eggs and cut in half.

Serves: 4
Fibre 0.2g, protein 11.2g, fat 32.7g
Calories/serving: 355
WWpoints per serving: 7

• 8 hard-boiled eggs
• 125sml/4floz mayonnaise
• 1 tablespoon Dijon mustard
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground
• black pepper
• 3og/1oz finely chopped celery

1. Chop the eggs roughly, or push them through the large-holed side of a box grater.
2. In a large mixing bowl, mix the eggs with the mayonnaise, mustard, salt and pepper. Stir in the chopped celery, if using. Serve immediately.

Serves: 4
Fibre 0.6g, protein 15g, fat 18g
Calories/serving: 243
WW points per serving: 5

• 3og/1oz butter
• 6 shiitake mushrooms, thinly sliced
• 2 tablespoons chopped spring onion
• 11og/4oz white crabmeat
• 1 tablespoon sherry
• 6 eggs
• 45ml/1 1/2floz double cream

Melt the butter in a non-stick frying pan or omelette pan. Add the mushrooms and onion and saute until light brown. Stir in the crabmeat and simmer for 3 minutes. Add the sherry and simmer for i minute more. Remove half of the crab mixture from the pan.
Beat the eggs and cream together, then pour carefully over the crab mixture in the pan. Cook until set, fold in half, then place the reserved crab mixture over the top of the omelette.

Serves: 6
Fibre 1.4g, protein 14.5g, fat 19.4g
Calories/serving: 244
WWpoints per serving: 4

• 1/2 recipe Cheese Sauce
• 45og/1lb fresh or Frozen spinach
• 6 eggs
• salt

1. Preheat oven to 18o°C/35o°F/gas 4.
2. Prepare the Cheese Sauce. Wash the spinach leaves in cold water, place in a saucepan with a tightly fitting lid and cook over a low heat for 2 minutes. Drain well and chop finely.
3. Place the spinach in i or 2 shallow baking dishes then make a hollow for each egg in the spinach. Break one egg into each hollow and add a pinch of salt to taste. Pour the cheese sauce over the eggs and spinach and bake for 25 minutes.

Serves: 1
Calories/serving: 156
WW points per serving: 3
Fibre: og Protein: 12.6g Fat: 1o.6g

• 2 large eggs, at room temperature

1. With an ‘egg pricker’ or skewer make a small hole in the large end of the egg. This stops the egg from cracking during cooking.
2. Place the eggs in a saucepan full of cold water and bring to the boil. Boil for 3 minutes for loose eggs, 4 minutes for runny yolks and firm whites, and 5 minutes for firm yolks and whites. Run under cold water to stop the eggs from cooking further, then crack open the tops and serve in egg cups.

Serves: 1
Calories/serving: 156
WW points per serving: 3
Fat 10.6g, protein 12.6g

• 2 large eggs, at room temperature

1. With an ‘egg pricker’ or skewer make a small hole in the large end of the egg.
2. Place the eggs in a saucepan of cold water and bring to the boil. Cover the pan and turn off the heat. Allow the eggs to remain in the water for 20 minutes, then drain and cool.

Serves: 1
Calories/serving: 156
WW points per serving: 3
Fibre: og Protein: 12.6g Fat: 1o.6g

• 1 teaspoon vinegar
• 2 eggs, at room temperature
• salt and pepper to taste

1. Fill a saucepan half full with cold water, add the vinegar and heat the water to a simmer. Break the eggs, one at a time, into a flat saucer and slide into the simmering water. Allow to simmer for 3 minutes until the whites are no longer transparent, then remove from the water with a slotted spoon. Place on a plate and season with salt and pepper.