EGGS FOR BREAKFAST IN A VARIETY OF WAYS

Press, Volume C, Issue 29635, 4 October 1961, Page 3

EGGS FOR BREAKFAST IN A VARIETY OF WAYS

A letter from the Wairarapa poses a question which any mother in the country might have written at one time or another. “ Can you magic for me some egg breakfast dishes ? ” she asks, i. ' . P<*ch, boil, bake, fry and scramble, occasionally add bacon. , and kidneys. Omelettes and souffles are not sensible because of daggered breakfast times. Curried eggs are delicious, but time in the morning doesn’t allow for the true presentation of curried eggs although I have an unlimited supply of eggs, I go to bed each night wondering what on earth we shall have for breakfast. I would hate to think that the family also went to bed thinking, Scrambled again tomorrow!*” the writer says.

Quite a problem; bat a lueky family to have such <wre and thought, to aay nothing of the unlimited Here are one or two quick suggestions for a change of breakfast scene. ★ Deep-fried Eggs Heat a sufficient quantity of cooking oil in a saucepan to completely cover eggs when broken in, as if french poaching in water. Heat the oil until smoking hot- Break eggs into a cup and slide gently into the boiling oil. Lift the eggs out on to fried bread rounds or fried potatoes. ★ Barbecued Egg Ingredients: 1 bottle tomato puree, or 2 cups stewed tomatoes ‘i teaspoon sugar ’ 1 teaspoon Worcester sauce 1 teaspoon butter Salt and pepper < eggs Method: Heat tomatoes with butter, sauce, sugar and seasonings to boiling. Break in eggs, beating through lightly with a fork. When. thickened, or the egg white opaque, turn on to buttered toast. If the tomatoes have much juice, strain some of the liquid part away before using. It may be used in another dish.

Shirred Eggs Ingredients: Butter Eggs Individual ovenware dishes Cream •. Salt and pepper Method: Butter individual ovenware dishes and break an egg into each, or two eggs if desired. Dqst with salt and pepper and cover with a few shavings of butter. Stand in a large pan of water and bake until the whites are just set. Heat a little eream with salt and pepper and spoon a little over each eee.

Potato Hash Cake Ingredients: Joz butter ‘ . 3 onions %lb cooked whole potatoes. 4 rashers bacon 1 tablespoon chopped parsley Salt and pepper 4 eggs Method: Cut rashers in half and remove rind. Fry until crisp, lift out and keep hotChop onions and fry in the butter until cocked and browned. Add chopped potatoes and toss together until the potatoes are heated through if necessary. Beat eggs with salt, pepper and chopped parsley and pour over. Cook until set and browned. Garnish with the bacon and parsley sprigs.

Cutlets Marinade You need a little forethought to make this dish. To taste its best the meat mast in the marinade for two days before cooking. Ingredients: 6 cutlets 2 onions 1 carrot 1 bay leaf Pinch of thyme Pinch oregano 2 cloves 3 peppercorns Large sprig parsley 1 tablespoon olive oil 14 cup vinegar *4 cup water 1 cup cheap red wine 1 tablespoon .butter 1 tablespoon flour Salt Method: Heat a good tablespoon of oil in a saucepan and add chopped onion and carrot and saute gently for 10 minutes. Add vinegar, water, parsley and herbs tied up in a piece of muslin. Simmer gently about half an hour, then remove from the heat Stir in a cup of red wine and allow to cool. When cold, pour over the cutlets in a shallow dish. It Should just cover them. Stand in a cool place for two days. Drain out and remove the herb bag from the liquid. Leave the meat draining for half an hour, then fry briskly In a little oil or butter until well browned both sides. Drain out on to a hot dish. Melt butter in a saucepan and blend in flour. Strain the marinade liquid in slowly, stirring until • the sauce is smooth and boiling. Add a little salt to taste and pour over the cutlets. Keep hot until required.

Barberued Sausaces Sausages make a useful standby for luncheon boxes, picnic baskets, fried for breakfast or curried for lunch. Here is a way of serving them in a spicy barbecue sauce. Turn the sausages on to a large hot dish ringed round with snowy boned rice, then add spiced red plums for an effective appearance. Ingredients: 1141 b sausages 2 onions 2 tablespoons butter or dripping 2 tablespoons flour 1 tablespoon vinegar 114 tablespoons brown sugar 2 tablespoons tomato sauce 1 teaspoon Worcester •; sauce • _.• - 1 teaspoon made mustard 2 cups stock Salt and pepper Rice Tinned or bottled red plums Vinegar Spice Method: Prick sausages, cover with cold water and bring to the boil Simmer five minutes, then drain, skin and cut into inch-long pieces. Melt butter or dripping and fry the pieces of sausage until browned- Drain out. Add chopped onion to the fat and fry until browned. Slir in flour and, when browned, add stock, vinegar, brown sugar and seasonings. Stir until boiling and return the sausages to the sauce. Simmer gently for five minutes, then turn into a hot dish. Boil rice in salted water, drain and mound round the sausages. Bring plums to the boil in their syrup. Add a teaspoon of mixed spice and two tablespoons of vinegar. Boil for two minutes, then drain and arrange the plums on the rice round the dish. Gravies. Serve thick brown gravies with roast veal, roast pork. Thin brown gravies should always be served with roast beef, mutton or lamb.