Hartford House

The Home of Good Conversation, Fine Wine and Classic Horses.

Award-winning hotel and restaurant situated at Summerhill Stud on the picturesque KwaZulu-Natal Midlands Meander, South Africa.

Filtering by Tag: Egg Recipe

Herb Frittata Recipe

Herb Frittata Photo : Jackie Cameron

Herb Frittata
Photo : Jackie Cameron

Herb Frittata

Jackie Cameron Head Chef

Jackie Cameron
Head Chef

Soups or herb frittatas are ideal hunger stoppers.

Yields : A small omelette pan, 15cm in diameter or 9 x medium sized muffin cups

Ingredients :

6 Whole Eggs

250ml Parmesan Cheese, grated

60ml Selection of Herbs (basil and coriander), chopped

Salt and Pepper

60ml Fresh Cream

20ml Salted Butter

Method :

Lightly whisk the eggs then add all the other ingredients, except for the butter.

1) 'Spray and Cook' the omelette pan, melt the butter.

2) When the butter is melted add the egg mixture.

3) Cooked on a medium heat for about 10minutes.

4) Move the pan to the oven, place on the highest shelf and cook for another 5minutes.

5) Or 'spray and cook' 9 x medium sized muffin cups, fill them ¾ full, and bake at a 180ºC for 10minutes.

6) Best served immediately.

Please post your comments and any food-related questions below. I look forward to hearing from you.

Jackie Cameron
Hartford House, KwaZulu-Natal, South Africa
+27 33 263 2713

Scrambled Egg Recipe

Scrambled Egg Photo : Jackie Cameron

Scrambled Egg
Photo : Jackie Cameron

Perfect Scrambled Egg

In the Hartford House kitchen, I impress upon all that an order should take as long as the eggs take to cook. A good few hours are spent preparing for this important meal and I believe an aspiring chef should spend his / her first month on the breakfast shift because it teaches precision, speed and the importance of maintaining a high standard. No one wants a badly fried egg first thing in the morning.

Slow-cooked, creamy, chive-flavoured scrambled egg is top of my breakfast list. This is best served with a smoked salmon rosette.

Yields: for one


2 Whole Eggs

30 ml Cream

15 ml Salted Butter

Salt and Pepper

Herb Selection


1) Whisk, to bring, the eggs and cream together. Place a pan on the stove (be careful not to use too large a pan as the eggs will cook too quickly and become dry and rubbery).

2) Add butter and then egg mixture.

3) Cook on a low heat, allow egg mixture to settle and then start using a plastic spatula to make the mixture scrambled.

4) Season once eggs are cooked to ensure eggs do not toughen up.

5) Serve immediately as cooking continues.

Please post your comments and any food-related questions below.

I look forward to hearing from you.

jackie cameron

Jackie Cameron
Head Chef
Hartford House
+27 33 263 2713