I've been a big egg lover for as long as I can remember. I used to help my granny collect the bantam eggs from around the farm when I was wee and she used to make me coddled egg for my tea. They are an absolute staple in my kitchen and we go through a lot in various shapes and forms. Might not be everyone's idea of a perfect gift but I was so chuffed when I received an Eggskelter for my 40th birthday.
Nowadays I would only ever buy free range eggs. We are lucky enough to get them delivered weekly from Fernieflatt Farm. There they have over 200 Black Rock Hens which produce the tastiest eggs with the most vivid yellow yolks you have ever seen. A double yolker is a fairly regular occurrence. The eggs come in all colours, shapes and sizes complete with straw and feathers. Its all part of the charm.
The traditional based egg meal is probably breakfast. Who doesn't love dippy egg and soldiers? Fried eggs probably come near the bottom of my preferences whilst fighting for pole position are coddled and poached.
Homemade Tattie Scone, Stornaway Black Pudding and Poached Egg Stack.
Scrambled Egg and Smoked Salmon
Coddled Ducks Egg with Buttered Soldiers
Oven Baked Egg in toast - Breakfast in bed from my son ♥
Egg Mayonnaise is my sandwich filling of choice and a picnic is just not a picnic without hard boiled eggs and lashings of salt. Curried Eggs were the perfect retro canape for me to rustle up for an Abigail's Party themed 70's soiree.
Not everyone however likes them au natural. I made a foodie faux pas recently as part of a Nigel Slater challenge where I tweeted him a photo Chorizo Potatoes made from his recipe and asked if he approved of the addition of a poached duck egg on the side. "I like the idea. But couldn't eat an egg for love nor money." was his response. I can't imagine not liking eggs.
This post is an entry for the Britmums Egg Mains In Minutes Linky Challenge sponsored by British Lion Eggs so I'd better crack on (sorry!) and share my recipe.
SPAGHETTI CARBONARA FRITTATA
130g cubed pancetta
garlic to taste
6 free range eggs
large handful of chopped parsley
pinch of ground black pepper
75g parmesan grated
Cook the spaghetti in boiling salted water for 12 minutes and drain.
Meanwhile cook the pancetta in a large frying pan along with a squeeze of garlic paste or crushed garlic to taste.
In a large bowl beat the eggs and add a pinch of pepper (no salt required as the pancetta is salty enough)
To the beaten eggs add chopped parsley, 50g of the parmesan, the cooked pancetta mixture and drained spaghetti and mix thoroughly.
Return the mixture to the frying pan, spread out and cook over a low heat for 8 minutes.
Meanwhile heat the grill.
Sprinkle the remaining 25g of parmesan over the top and grill for a further 5 minutes until the cheese is melted and lightly browned.
Slice, serve and enjoy #eggmainsinminutes
A really tasty and wonderfully filling supper dish. Exactly the same ingredients you would find in a traditional Spaghetti Carbonara, its just the quantity ratios have been juggled. The recipe makes 4-6 portions depending on how hungry you are and if you serve anything alongside. It is however very much worth your while to keep at least one slice back to pop in the fridge. It makes an awesome cold breakfast the next morning.