Tag: egg

Sweet potato, chorizo & chickpea frittata

That title right up there might well be a lie. I’m not sure. In all my years of baking and cooking so far, I’ve never learnt to become a master of egg-based foods. When does a crustless quiche become a frittata? Is it the milk, as some of the internet seems to suggest? How much milk does it have to contain to count as a quiche rather than a frittata? How about if, like this one, you don’t cook it on the stove and then in the oven, but rather, do the whole thing in the oven?

I fear these are things I may never know. What I do know, however, is that this is easy, and tasty, and ticks all the boxes for taking to work as lunch in the middle at the end of the month when money is tight.

This all came about because I got stuck in a bit of a rut, using the same ingredients to make the same meals over and over again. I got hung up on Stilton and leek, and then I started to get a touch obsessive about spinach and goats cheese (I maintain that those two things are incredible together. I may still yet revisit them.) So it was time to break out the chorizo and shake it up a bit.

Serves 4.
Will keep in the fridge for up to 3 days.

Ingredients

1 medium sweet potato, peeled and thinly sliced (about 3mm thick)
1 medium onion, diced
75g button mushrooms, halved
100g chorizo, skin removed, sliced
120g tin chickpeas (half a tin)
8 medium eggs
1tbsp milk
40g strong cheddar, grated

Method

1) Lightly grease a 9 inch pie dish and preheat the oven to 170C. Bring a medium pan of water to the boil and add the sweet potato slices. Boil for about 4 minutes, or until just tender. Arrange the slices on the bottom of the pan.
2) In a large frying pan, fry the onion and mushrooms until the onion is soft. Add the chorizo and chickpeas and fry for a further minute, before spreading the mixture over the top of the sweet potato.
3) Whisk together the milk and eggs in a jug, and add black pepper to your taste. Pour the egg mixture into the pie dish, and poke any chickpeas or slices of chorizo that are sticking out back under the surface of the egg mixture.
4) Bake on the middle shelf of the oven for 15 minutes, before sprinkling with cheese. Return to oven and bake for a further 5-10 minutes, until puffed and golden brown.

English breakfast parcels

MushBacOne

It’s no secret here that I think about breakfast a lot. Usually this means pancakes and porridge and an abundance of hot cross buns, but every now and then you need a proper English breakfast.

The other thing about breakfast, though, is that I like mine to be transportable, or at least able to be eaten at the office – I even took speculoos pancakes to the office to reheat and have with bananas. These parcels tick those boxes. Okay, so there’s no beans (how I like my breakfast) and it’s almost like a quiche. But you can pick it up and eat it on the move, without sacrificing any of that proper breakfast goodness.

English breakfast parcels

Serves 6 (ramekins)

Ingredients

3 rashers bacon, smoked or unsmoked, chopped
50g mushrooms, sliced
6 sheets filo pastry
4 eggs, whisked with 4 tbsp milk & seasoned with pepper
30g cheese, grated
5 cherry tomatoes, sliced (optional)
Butter, melted

Method

1) Preheat oven to 160C. Lightly fry bacon pieces and mushrooms slices (and tomatoes, if using them) until just cooked, then set aside. Brush each ramekin with a little butter to grease.
2) Cut your pastry sheets in half. Line a ramekin with one half, allowing excess to hang over the sides, then coat with butter using a pastry brush and place the second half on top, perpendicular to the first and allowing no gaps.
3) Add 1/6th of the mushroom and bacon to the ramekin, and top with approximately 5g grated cheese. Pour over the egg mixture until about 5mm from the top of the ramekin. Fold the excess pastry over, scrunch up, and dab with butter.
4) Repeat 5 times, and bake for 20 minutes or until golden brown. Remove from ramekins when cool.

Cooking with Poach Pods {or how to make a perfectly rounded poached egg}

Also alternatively titled, “How to make poached eggs that look a little bit like boobs”.

This post has been updated! Click HERE for wayyyy more info.

Poached eggs have a special place in my heart. I have loved them, with the kind of wistful adoration usually reserved for distant lovers, since my first taste, as part of eggs Benedict at Patisserie Valerie. But I’ve struggled to cook them, always being left with a weirdly gelatinous mermaid’s tale of egg white and never quite getting that perfect yolk.

So on one of my regular escapes from London, I couldn’t help but nip into a Lakeland to get some Poach Pods. And although they’ve been around for years, they were a bit of a revelation – no more trailing egg whites, and I get that elusive beautiful yolk every time. It wasn’t all smooth sailing though – the Pods’ packaging was devoid of usage tips, so on the first time I didn’t put a lid on the saucepan, so after 12 minutes cooking all I got was a half raw, half rubbery egg. Parts of the egg were stuck onto the pod too, as I didn’t realise they needed greasing before use.

But once you take these steps, the Pods are easy to use and deliver excellent results.

Poach

Tips for use

* Lightly grease the pods before use.

* Only half fill the pan you’re poaching in – any more and the water may go over the side of the Pod.

* Cook for 4-5 minutes with the lid on.

* Run a knife around the edge of the egg when cooked to ease it out.

You can buy Poach Pods from Waitrose, Lakeland, and Sainsbury’s.

Image: Poached egg in a toasted English muffin, 5 Weight Watchers ProPoints!