Friday, 15 June 2012

Foodie Friday

Can we talk about eggs for just a moment? They really are brilliant, aren't they? They are an integral ingredients in cakes. You separate them and the whites rise to the occasion and make perfect meringues, or macaroons, while the yolks make luscious lemon curd or fresh custard. You can scramble them, poach them, boil them, bake them and fry them. Seriously, how incredibly versatile are eggs? 

Despite their versatility, we don't often have them as the main protein in a main course. This could quite possibly be because Mr King might not find them filling enough. John's away at the moment, so I decided my dinner-for-one this evening would be baked eggs. The original recipe is one I came across in a lovely Marie Claire Seasonal recipe book. I made quite a few adaptions and the end result was tasty and surprisingly filling
Ingredients (makes 1 portion)
2 eggs
5 slices of courgette (also known as zucchini in other countries)
half an onion
6 slices chorizo
1 inch worth of celery
quarter of red bell pepper
cheddar cheese 
1. Pre-heat the oven to 190C / Gas mark 5 and butter an 8" ramekin / small ovenproof dish. 
2. In a deep frying pan / skillet, heat a knob of butter and a tiny slosh of oil.
3. Finely chop the onion, chorizo, celery, courgette & pepper, then gently saute until softened.
4. In a small bowl beat the eggs with a healthy amount of salt and pepper.
5. Transfer the sauteed vegetables into the buttered ramekin, and pour the beaten eggs over the top.
6. Grate cheese onto the top and place the ramekin into a roasting tin, half full with water.
7. Bake for 15 - 20mins or until set. (Mine took a lot longer - more like 50 mins but as I have mentioned before, our oven is a little funky. You'll know how powerful your oven is, so just go with the flow!)

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