Home & People Eggs for nutritious meals

Press, 16 July 1979, Page 14

Home & People Eggs for nutritious meals

Eggs are nutritious and very sustaining. They contain vitamins A and D, lime, phosphorous, sulphur and iron. They are also rich in animal protein. Eggs may be served to suit most tastes and I have selected-a few of my favourites to share. CURRIED EGGS AND RICE This recipe for four servings presents eggs in a slightly different guise. You will need: 6 hard-boiled eggs 1 small onion Clove garlic (optional) | apple 1 dessertspoon raisins 1 pint stock Flour Salt

1 tablespoon curry powder 2 tablespoons butter 1 cup rice 1 tablespoon chopped green pepper 2 tablespoons chopped and fried bacon Method: Melt 1 tablespoon butter in pan and fry the finely chopped onion and garlic in this until soft. Add curry powder, chopped raisins and grated apple and 1 ’ tablespoon flour. Cook over low heat for 2-3 minutes before gradually adding stock. Stir continually until thickened and season with salt to taste. Allow to simmer very slowly for 10 minutes then press through sieve or strainer. Cut eggs in halves lengthwise. Cook rice in boiling salted water; drain thoroughly. Melt remaining butter in pan and add chopped bacon and chopped pepper. When bacon is nearly cooked add the dried out rice and stir through. Continue to cook until the rice begins to colour. Arrange eggs in serving dish, cover with the hot curry sauce and edge with rice mixture. EGGS MORNAY Eggs Mornay with bechamel sauce makes a particularly nice dish for a light meal. The recipe serves four. You will need: 4-8 eggs 1 pint milk 1 tablespoon grated onion loz butter loz flour 1 cube chicken stock Salt Pepper Nutmeg Thyme Grated cheese

Method: Melt butter in small pan and add onion and saute for 2-3 minutes on low heat. Add crumbled chicken cube and flour and continue to cook on low heat for further two minutes before gradually adding heated milk, thyme and nutmeg. Stir continually until thickened and smooth. Season to taste with salt and pepper. Poach the eggs and drain very thoroughly; arrange in ovenproof dish previously greased with butter. Cover with sauce and sprinkle with cheese. Place

under hot grill for long enough to melt and lightly brown cheese.

BAKED OMELETTE Next time you feel like having an omelette for lunch try baking it and sprinkling the top with grated cheese. Serves four. You will need:—3 eggs 2 tablespoons sour cream 2 tabk-poons milk

1 heaped tablespoon flour 1 tablespoon butter melted Salt Grated cheese (optional) Method: Beat eggs well with salt; add flour and sour cream and beat until smooth. Gradually add the milk which has been heated to lukewarm and

By

Celia Timms

beat again. Pour into a well greased ovenproof dish and bake at 350 until lightly browned. The cheese can be sprinkled on top if liked. When cooked sprinkle each portion with melted butter. QUICHE LORRAINE Quiche Lorraine is a traditional dish and possibly the origin of the bacon and egg pie. Serves six. You will need:— 6 oz flour 2oz butter loz of good dripping 6 rashers bacon 1 pint cream or evaporated milk 2 eggs Salt Pepper Method: Rub the butter and dripping into the fiour, add a pinch of salt and sufficient water to make a medium dry mixture. Roll into a ball and leave it to stand for one hour. Roll out on a lightly floured board and line a greased pie dish. Cut the bacon, after removing rind, into dice and fry in its own fat for a minute or two then spread on base of pastry lined tin. Beat eggs with cream, sea-

son with salt and pepper and pour over bacon. Bake at 400-425 for approximately 30 minutes. Allow to cool a little before serving sprinkled with chopped parsley. EGGS ESPAQNOLE

Eggs Espagnole should be baked in individual ramekins, but one large dish may be used. Ingredients given are for one ramekin serving but can be adjusted for as many as you wish. You will need:—

2 eggs 1 dessertspoon butter 1 tomato i onion 1 tablespoon grated cheese 3 tablespoons cream Salt Pepper Garlic (optional) Parsley

Method: Melt butter in pan and in this saute the grated onion; add skinned and chopped tomato and crushed clove of garlic if being used. Season lightly. Transfer to greased dish

and carefully break eggs on top of vegetables. Sprinkle with a little salt and pepper and the grated cheese and pour over the cream. Stand in pan of hot water and bake for 1520 minutes at 350 then brown for just a minute or two under the grill before serving. Sprinkle with chopped parsley..