As sure as Eggs is Eggs

ChickensWe’ve had some very lovely new additions to the household: Vera, Michaela Jackson, Dambuster,Babs, Bertina and Nadine. Rescued by the British Hen Welfare Trust they are keeping everyone entertained and also providing us with some lovely eggs.This has prompted me to get a little more adventurous with egg recipes.

 

Harissa baked beans with chorizo, eggs and

feta

These are comfort food or a great hangover breakfast from French & Grace

Serves 4 as a starter/light breakfast 2 for dinner

100g cooking chorizo

3 sliced shallots

2 cloves of garlic, chopped

1 tsp dried oregano

2 x 400g cannellini beans (drain 1 of them)

2 tbsp harissa

400g tin chopped tomatoes

1 tbsp sugar

1 tbsp red wine vinegar

4 free range eggs

100g feta

pinch of sumac (optional)

Bread/toast to serve

Gently fry chorizo, shallots, garlic, oregano until they start to soften and go orange.

Add beans with the water of one can, tomatoes, vinegar and sugar and simmer for 15 min.

I then split the mixture into 4 oven proof basins (like mini versions of the ones your xmas pud comes in) but you can also use one large ovenproof dish. Make a hole in the mixture in each pot/four in the one big pot and crack an egg in each.

Sprinkle the crumbled feta over the top and bake for 10 min (I found these took a little longer, but then I live in mortal fear of snotty whites).

http://www.guardian.co.uk/lifeandstyle/2013/mar/02/10-best-bean-recipes

 

Eggs Benedict

This is the same recipe but substitute the ham for wilted spinach and its Eggs Florentine.

This is the same recipe but substitute the ham for wilted spinach and its Eggs Florentine or smoked salmon/trout for Eggs Royal.

This is one of those recipes that came from a completely unexpected place.

Hugh is mid-20’s, Irish in every way and a massive rugby fan, it is not unusual to find him crashed on the sofa after a heavy nights boozing, so it was a bit of a surprise when he whipped this up (I’m cutting and pasting his own words with the offensive bits taken out)….

Serves 2

4 x eggs

Lots of bacon (you can never have enough bacon)

English muffins

Butter

Salt

Pepper

Lemon juice

Cayenne pepper

Vinegar

Sauce – Take 50g of butter and melt over a medium heat. Meanwhile take two yokes and beat. Once melted remove the white stuff on top (very technical I know, I think its called Clarifying) and slowing whisk into the eggs. Season to taste with Salt pepper/cayenne and lemon juice.

Eggs -Bring water to boil in pan and add a dash of vinegar. (This helps the eggs to keep their shape whilst cooking). Whisk the water to create a whirlpool in the middle of the pan and drop the egg into it. (If quick enough you’ll be able to get two in). Leave for two/three minutes to cook.

Bacon – FRIED TO TASTE.  Do not grill. Grilling is for ********

Muffins – Very technical.  Cut in half and put in toaster.

Butter muffin, place one/two pieces of bacon on muffin,  egg on top, then sauce. I like to pierce the yoke and have some running out and garnish with parsley because it makes it look pretty and chefy.

That’s basically all there is to it .

 

More baked Eggs

I found a magazine on a table of the train and tore out this egg recipe, I stupidly forgot to pay attention to which magazine and author so cannot give them credit they deserve for this. If anyone knows please tell me, because although they have a terrible name (Chard with green lentils, spiced lemon and tumeric butter, plus baked egg) and sound like they’re only going to be enjoyed by the hardcore vegetarian, I promise that’s not the case. These are perfect for a warm and filling lunch that makes you feel like you’re eating something good, as well as good for you.

 

180g green or brown Umbrian lentils (I used puy and they worked grand)

2 cloves of crushed garlic

sprig of thyme

400g chard (they say boil in salted water until tender, I washed and finely chopped it then thre it straight in the butter to sauté, if you do the stalks for a min before adding the rest of the leaves it evens up the cooking rate)

4 tbsp butter

1 finely chopped onion

2 finely chopped cloves of garlic

1 sliced green chilli

1 tsp toasted cumin seeds

1tsp ground tumeric

4 free range eggs

chilli powder (I used cayenne as it was there and it hit the spot).

1. Pre-heat oven to 220’C

2. Lentils, crushed garlic and thyme with water in a pan, bring to the boil and simmer until lentils are tender. Drain.

3. Saute chopped garlic and onion in a pan with butter add cumin, tumeric and chilli then greens. Mix well.

4. In four oven-proof bowls divide the lentils, then the greens and finally make a dip in the top and crack and egg in. Final sprinkle of cayenne pepper then bake.

The recipe states 6-10 min, you’re after cooked white and runny yolk, I found that it took a min or two longer but it will vary depending on freshness of egg, your oven, etc.

Try it with Naan or toasted sourdough.

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4 Comments

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