Saturday, 11 July 2015

Just Six Eggs

I know I've blogged on this subject before- but if a thing's worth doing, it's probably worth doing again and this time I have come up with a few more cracking ways to use up a box of eggs.

My dear Mum used to say, if you have half a dozen eggs in the fridge you always have a meal. And not just one. I've got three here for you.

First of all, I'm going mad and using up three of the little chaps in a quiche. I know I make a lot of quiches but this time it's a Trout and Watercress Quiche, which feels quite special.

Bake a 20 cm pastry case blind or use a pre-prepared one for simplicity.

Let the pastry case cool down if need be, and meanwhile chop half a bag of washed watercress* quite coarsely. Take one trout fillet and cook it in the microwave for 1 minute in a microwaveable dish covered with cling film. (If you don't have a microwave - pan fry it quickly or poach until it is translucent.)

Spread the watercress over the base of the patry case, flake the cooked trout flesh (discarding the skin) over the watercress and add a thin layer of grated Emmental or strong cheddar cheese.
Beat the 3 eggs with some salt and pepper in a measuring jug and bring the level up to 500ml with some milk.
Carefully pour into the quiche shell ( it should just fit) and bake at 180 degrees until firm and golden.
Scrummy hot, cold or warm.

Trout and Watercress Quiche
*You can use up the remainder of the bag of watercress in a Salad Bag Soup.

The next recipe is one I've adapted from a recipe book by cute Italian Gino d'Acampo. When I saw it, it struck me immediately as a genius way of using up leftover Spaghetti Bolognaise. I have some leftover sauce, but no spaghetti, so decided to use up a bit of tagliatelle I had in the storecupboard as there was such a small amount in the bag, it wouldn't make a whole portion by itself. Did it work? Well reader, it was good- so the recipe uses up whatever little bits of pasta you might have.

Just a few ingredients
This might not look like much ot make a meal for two - but the diminutive chef obviously knows how to make a little go a long way- and with the addition of some grated cheese ( Emmental, Cheddar, Parmesan or Pecorino- whatever you like) and a sliced tomato, we had a scrumptious supper.

Cook the pasta until it is al dente and mix it into your pan of leftover meat sauce:

Mix the pasta and the sauce
Beat the eggs with a splash of milk and a handful of grated cheese and pour into the pan with the pasta and sauce, top with some more cheese and a sliced tomato:

Add the eggs, cheese and a sliced tomato
Bake for 20 minutes or so in the oven at 180 degrees until set and golden. (Make sure your pan is ovenproof, or transfer it to a baking dish and smooth it level before baking):

Golden frittata
Serve it straight from the pan or turn it out onto a plate. 

Finally, I'm using the last egg in a Chef's Salad.

If you have never heard of this recipe, a Chef's Salad is basically the ultimate leftover salad dish- made from whatever the chef has left over in the fridge. No frills.
Traditionally, it is supposed to contain hard boiled egg, some kind of cold meat, grated cheese, salad leaves, tomatoes and cucumber- plus whatever else you want to put in there. I like sweetcorn and some garlicky croutons* to give it crunch. Dress the whole lot with a lemony vinaigrette, or salad cream (if you must).

* For croutons and other bready ideas go to:

Chef's Salad
If you want to see more egg-citing recipes from the blog you can follow this link:

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