Wehave a stash of eggs
What I make when . . .
FOOD
Just how long we’ve had our chooks is a hotly debated subject in our household (has it been one year or two?), but all the same we can’t imagine life without our girls now.
Mavis and Madonna were the first chooks to take up residence in our backyard and sadly are no longer with us. One we lost to old age, the other to the neighbour’s dog (a sad day).
We now find ourselves with Flower, a rouge chook with no fixed abode who is fast, and full of attitude. We hadn’t managed to lay our hands on her eggs until the other day when we discovered 19 of them under a bush by our backdoor.
Needless to say the recipes below are inspired by our discovery!
FETA & SPRING ONION SCRAMBLED EGGS
Serves 4 Preparation: 5 minutes Cooking: 4-5 minutes 10 eggs 4 tablespoons milk (or cream if you’re feeling decadent!) 120g feta cheese, crumbled 2 spring onions, sliced finely on the diagonal 2 teaspoons butter 4 slices multigrain sourdough, toasted
4 small handfuls micro-greens/ rocket
Edible flowers to garnish, optional (I happen to have lots of these at the moment) Put the eggs into a bowl along with the milk/cream, season with sea salt and freshly ground black pepper and, using a fork, whisk together. Stir in the feta and spring onions, and whisk again.
Heat the butter in a heavybottomed frying pan over a high heat. To check the pan is up to temperature, spoon a drip of the egg mixture into the pan; if it sizzles immediately it’s ready to go.
Pour in the egg mixture and leave for 30 seconds or so. Using a wooden spoon with a flat end to it (or a fish slice), carefully fold the eggs over and leave again for a further 30 seconds. Continue to do this until the eggs are just cooked.
Butter your toast and divide the eggs between the slices, topping with the micro-greens and the flowers if using. Serve immediately.
EGG, WALNUT & WATERCRESS SANDWICHES
Makes approx 20 little sandwiches or 4 regular sandwiches Preparation: 10 minutes Cooking: 5 minutes 4 eggs 4 tablespoons thick Greek yoghurt (or mayonnaise)
1 teaspoons wholegrain mustard
1 tablespoon capers, roughly chopped
2 tablespoons red onion, very finely chopped
1 tablespoon chives (I used garlic from our garden), finely chopped
50g parmesan cheese, finely grated
cup walnuts, toasted, chopped 10 slices multigrain sourdough bread
Handful watercress to garnish (substitute with rocket) Put the eggs into a small saucepan and cover with water.
Bring to the boil and cook for 5 minutes before removing from the heat and running under cold water.
Peel the eggs and put into a small bowl.
Add the Greek yoghurt, and mash the eggs with a fork. Add the mustard, capers, red onion, chives, and cheese, season with sea salt and freshly ground black pepper, and mix well to combine.
Using a round cookie cutter, cut 2 rounds from each piece of bread. Keep the off-cuts to make breadcrumbs with, or roughly chop and fry in olive oil to make croutons.
Butter the bread, and put a heaped teaspoon of the egg mixture on to each piece before scattering with walnuts and garnishing with watercress leaves. Recipes, food styling and photography by EmmaBoyd