Sum­mer eggs

Landscape (UK) - - In The Kitchen -

Serves 2

9 cherry to­ma­toes on the vine 2 tbsp olive oil 2 cour­gettes, trimmed and thickly sliced 1 gar­lic clove, peeled and finely chopped 6 eggs 150g broad beans sea salt and black pep­per fresh basil leaves, to gar­nish salad, to serve

Pre­heat the oven to 200°C/gas mark 6. Place the to­ma­toes on the vine on an oven tray and driz­zle with half of the oil. Sea­son with salt and pep­per, then roast for 10-15 mins un­til juicy and soft.

In a large non-stick fry­ing pan, add the re­main­ing oil, then add the cour­gettes and fry for 4 mins, turn­ing the pieces over once. Mix in the gar­lic and cook for 2 mins.

In a jug, whisk the eggs, then add the cour­gettes and gar­lic, and the broad beans. Heat the fry­ing pan un­til very hot, then add the egg mix­ture, mak­ing sure it cov­ers the bot­tom of the pan by tip­ping it from side to side. Snip the tomato vine in two places to cre­ate three clus­ters, then add to the pan. Cook for 6-8 mins un­til firm.

Pre­heat the grill to high, then place the pan part of the fry­ing pan un­der the heat for 5-6 mins un­til the mix is golden and com­pletely cooked through. Re­move, wear­ing oven gloves, and slide the mix­ture out onto a serv­ing plate. Cut into four, gar­nish with the basil leaves and serve with salad.

“Like Roy­alty, she goes her way, Lay­ing foun­da­tions ev­ery day, Though not for Public Build­ings, yet For Cus­tard, Cake and Omelette...” Oliver Her­ford, ‘The Hen’

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