I've mentioned before how great it is to have fresh, organic eggs from Rosebank Farms every week. I split the dozen with my mother, so we each get six eggs weekly. However, last week she didn't take any eggs, so they are all mine—and I don't know how I'm going to use them all up before Friday!
I have six eggs left that I'd like to use in the next two days, and I need your recipe suggestions! The recipe that uses the most eggs for the least amount of work (doubling the recipe doesn't count; I have to be able to eat it in a couple of days) will be featured on the site for Thursday Night Leftovers, and you will also have my undying appreciation!
Wednesday, September 22, 2010
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- Emily Avent Havener
- Charleston, SC, United States
- As a food therapist and certified holistic practitioner, I help people develop a healthy relationship with food.
2 comments:
This isn't anything fancy, but this is a Mexican twist on sausage and eggs. In the US, you can get Mexican chorizo sausage (in the UK, we can only get the Spanish kind), so take some sausages and either remove the meat from its skin or chop up and fry in a large pan with some olive oil. If you can't get chorizo, use whatever spicy sausage you like. Remove the sausage and excess fat.
In the same pan, soften some yellow onions and spring onions. Put the sausage back in and add some raisins. Whisk at least six eggs in a bowl, add salt, and then pour them into the pan. You're not really aiming for a Spanish omelette, so gently stir to break up the eggs. Just as the eggs are about to set, take them out and add fresh coriander (I think you call coriander leaf cilantro?).
Other stuff we've put in with this include cheese and jalapenos.
You can eat it on its own, although in our house we put it in a baguette, toast some tortillas or eat it with all manner of potatoes.
Good comfort food to share with a friend. ... or what to have for dinner when the cupboard is bare.
Creamed Eggs on Toast.
6 hard boiled eggs
Toast points
White sauce:
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 cups milk
• 1/8 teaspoon ground white pepper, if desired
• salt and pepper to taste
1. To make the white sauce,
-Melt butter in small saucepan.
-Stir in flour and cook slightly ‘till bubbly but not browned
-Add milk.
-Stir constantly to incorporate butter flour mixture.
-Continue to stir over low heat until white sauce thickens.
Season with salt and pepper.
2. Add hardboiled eggs and stir until warm through and through.
3. Spoon over toast points.
4. Share with a friend.
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