Friday 26 September 2014

Egg Bake

This is a comfort dish that I make when I want something to use up whatever's in the fridge that needs using up - be it rashers and sausages, vegetables, ham... you can throw anything in here really!

There's not much preparation involved, and the eggs pack a protein punch. Depending on what you put in it, it can be really healthy and provide lots of nutrients...or you can put sausages and rashers in for a real comfort meal :P It takes a while in the oven though, so you could use this time to wash the pan and chop up some crusty bread...or just pour a glass of wine...whatever.

This recipe makes about a 12x12 dish, and depending on how big you cut the pieces, can serve between 4 and 9 people.

Egg Bake
Ingredients
9 eggs, whisked with about 150 ml water

Suggested fillings:
Filling A
2 onions, chopped
4 good-quality sausages, chopped
4 rashers, chopped and rinds removed
1/2 a white pudding, halved lengthways and thickly sliced
4 tomatoes, chopped up
1 tsp chilli powder
1 tsp cumin

Filling B
2 onions, chopped
Bag of spinach
Tub of cherry tomatoes, halved
Tub of goat's cheese

Filling C
2 onions, chopped
2 peppers, whatever colours you have, chopped
1 red chilli, finely chopped
1 courgette, chopped
6 mushrooms, sliced
4 tomatoes, chopped
1 tsp chilli powder
1 tsp cumin

Method

For the Fillings
Filling A
  1. Heat up some oil in the frying pan. When it's good and hot, add the sausages, rashers, pudding and onions to the pan. Season with the spices and some black pepper.
  2. Fry until rashers are brown. Remove rasher bits and add tomatoes. 
  3. Fry until veg is softened and sausages and pudding are nicely browned. 
  4. Pour mix into greased dish and spread evenly around the base.

Filling B
  1. Heat oil in the frying pan. Add onions and sauté for a few minutes. Season with some black pepper and a bit of salt.
  2. Add the tomatoes halves and cook a few minutes more. 
  3. A minute or two before they're nice and soft, turn the heat down, add the spinach and cover, to wilt the spinach. 
  4. Turn into the greased dish, and spread out evenly. 
  5. Dot the goat's cheese over by the teaspoonful. 

Filling C
  1. Heat oil in the frying pan.
  2. Add everything bar the tomatoes and mushrooms to the pan. Fry for 5 mins. Add the mushrooms and tomatoes. Season with the spices and some salt and black pepper.
  3. Fry until everything's nicely softened. 
  4. Tip into your greased dish and spread evenly throughout the dish.
For the Eggs
  1. Preheat the oven to 180 C.
  2. Crack the eggs into a bowl. Beat them and mix the water in until they're a uniform yellow colour. Season with black pepper and some dried mixed herbs. Set aside. You can do your filling now. 
  3. When your filling is done, and in the greased dish, pour your egg mix evenly over the filling.
  4. If you wish to do so, sprinkle some grated cheese over the top.
  5. Place in the oven and cook for 30-40 mins until the egg is set and the top is browned
  6. Serve with crusty bread and a green salad.

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