I’m not normally a big lunch person during the week when I’m at work, in fact it tends to be a cupasoup and fruit! I’ve been stuck in the house today so decided to make myself a proper warm lunch and actually sit down and eat it..
Despite my dislike of eggs I actually quite liked the sound of this. I’m still not a fan of just egg on its own but like the thought of it with a good bechamel sauce, parsley and toast!
I think I have a habit of over boiling eggs but I reckon I left these for nearer 10 minutes and looked fine when I cut them up.
The bechamel sauce was straightforward enough and pretty sure I’ve posted that recipe a few times now. I was halving this just for me, thought if I quartered it then it really wouldn’t be much!
I felt that the egg totally broke down when I stirred it through the sauce, well the white stayed fairly intact but the yolk all fell to peices, maybe that’s a sign I did cook them too long?
Anyway I thought it looked quite nice, and opted to have with toast rather than rice.
Well this was a really enjoyable lunch! The sauce is just the right thickness and is good with the egg and parsley. Am glad I opted for toast as that adds a nice crunch, and kind of makes it like posh egg and soldiers!
Would I make this again? Yes I would, good lunch or even breakfast if you have time to make a sauce in the morning!
I don’t think this recipe looks anything like you’d expect when reading the title!!
This is not the kind of dinner I like to cook on a Sunday! I usually like to make a bit more of an effort, but this weekend I’ve baked and iced 5 large cakes and made several sugarpaste flowers so not had time to do a food shop nevermind cook anything exciting!
I think this recipe falls into that category of recipes which is made up based on what’s left in the fridge, so if you have sausages, eggs, beans and cheese then you’re sorted for this delight!!
I have to admit I didn’t use skinless sausages, I only had some pork chipolata sausages so that’s what I used. Considering I’ve been baking and icing all day and am now hungry and I could’ve quite happily eaten the sausages and beans!!
The next part of this recipe reminds me of the fluffy fried eggs I made a while back! I assumed the egg whites were to be spread right over the bean mix, then I very carefully dropped the yolks in..
The recipe doesn’t specify a cheese and I only had Parmesan in the fridge so that’s what I used!
After 10 minutes in the oven the egg white was slightly browned and the yolks just set so I decided that was enough and took them out, I definitely don’t think I used enough cheese..
I don’t think my family were terribly impressed with tonight’s tea! I know it’s not exactly a masterpiece but it was just what I was in the mood for. The egg yolk was just set and was lovely with the cheese, the egg white was crispy on top and lovely and fluffy underneath, then the sausages and beans were good. I do maybe think it’s more suited to a weekend breakfast rather than Sunday dinner but when there’s nothing else in the house this worked just fine!
Would I make this again? Yes I would, good weekend brunch perfect with a cup of tea
I like the idea of getting this all prepped and in the oven and then I have time to get showered and ready for work while this cooks…
I didn’t use streaky bacon, all I had was just back bacon so assumed that was fine. I don’t think I understand the need for the flour? I was making this just for me so rather than quarter everything I halved it so it was a 2 egg omelette. I thought making with just one egg didn’t seem enough for breakfast!
After 30 minutes is really puffed up and a lovely golden colour, I don’t think this photo really shows how puffed it had become during cooking
It did sink back a touch on cooling, but it really does smell good!
Inside the eggs are lovely and soft and light. The bacon, onion and parsley are all good and then the cheese on top just adds an extra richness!
Overall this was a good breakfast and saves the whole trying to fold the omelette in the pan!
Would I make this again? Yes, nice change for breakfast
Never heard of this before so did a quick search and couldn’t find any other references to this, so no idea where it comes from..
So this just sounds like scrambled egg with ham, mushrooms and asparagus served on fried bread. As you can see there is also a photo!
Really easy to cook this. I know cooking scrambled eggs is quite a basic method but I didn’t use to like eggs and think I cooked scrambled eggs for this first time this year! I liked the addition of the cream and paprika, the cream definitely made the eggs a more appealing texture!
I completely forgot to get bread so just had to have this on it’s own with the asparagus on top.
This was really nice, the eggs were really soft and creamy and the paprika added a nice flavour. To be honest the asparagus seemed an unusual accompaniment but it was nice.
Would I make this again? Yes, think I’ll be adding cream to all scrambled eggs from now on!!
This was for lunch today, not something I’d usually make for myself, but like the idea of the egg being coverd with a nice cheesy sauce!
This was nice and simple to make and ready in about 15 minutes. I have seen other versions of this recipe that use poached eggs rather than boiled. The sauce was easy, I know I’ve said this a few times but there’s so many recipes that involve a white sauce in this book.
I didn’t have much time for lunch today so as usual this was made it a bit of a rush! I kind of threw the sauce over the eggs rather than attempt to place it!
It was under the grill for about 3 minutes, and I like the dark brown bits….
Well I have to say this was quite delicious! The egg with the sauce is a lovely combination and the parsley adds an extra nice touch. If I had been offered this a year ago I would’ve said no, but I did really like this and would have again.
Would I make this again? Yes, I’d maybe try adding a touch of paprika next time
I have found another shop that sells pimiento so despite me still not being convinced about omelettes I did really like the sound of this..
This is one of the very few recipes that includes olive oil, I can imagine that must’ve been really hard to find and be really expensive post war.
I think is a great recipe for using the last of the veg, I know I’m sticking to this exactly but could be adapted to whatever is left in the fridge!
I loved the colours and smells of this as the veg was cooking
I have two frying pans; one is tiny and the other is giant! I was doing the full quantity of this so picked the bigger frying pan. I knew there was no way I was going to be able to turn this!
I had to opt for finishing it off under the grill. I think if I had a slightly smaller frying pan it would be easier to turn, also it would be much thicker.
So this was dinner for the two of us, and I really enjoyed this. The veg and pimiento take away from the real egginess of it! I think it would be nice with some garlic and chorizo as well.
Would I make this again? Yes, great way to use up the last of the veg, and it’s tasty!
This isn’t what I had planned to make today but after reading a post on the blog Keep Calm and Fanny On I decided to change my mind. Check out that blog, they are cooking their way through Fanny Cradocks cookery programme, it’s a brilliant blog, really witty with excellent photos and some fab recipes.
Anyway I fancied trying a croque-monseiur and was going to use the Fanny Cradock recipe but then I remembered there was a recipe in the book I’m cooking from so thought it would be interesting to compare. This recipe is in the egg chapter of the book, I think it actually fits into a few chapters; cheese, sandwich or the French section of the recipes around the world chapter.
4 slices bread buttered
4 slices cheese
4 thin rashers of bacon
Toast the bread on the buttered side until it is golden. Lay a slice of cheese on each piece of bread and grill until bubbly and golden in colour. Lightly grill the bacon and put on top of the cheese. Arrange the slices of bread and the tomatoes in an ovenproof dish and sprinkle with salt. Turn the grill low and put the dish under it until the tomatoes are soft and the bacon crisp. Fry the eggs, lift out from the pan using a slotted spoon and serve on top of the bacon.
I last had a croque-monsieur in a little cafe in Paris last summer and it was amazing. Ridiculously filling! It was nothing like this recipe at all. Traditionally a croque-monsieur is a grilled ham and cheese sandwich with a bechamel sauce and typically gruyere or emmental cheese should be used. I only decided last night that I was making this so just had to use the cheese in the fridge which was cheddar. Apparently it is a croque-madame that has a fried egg on top so I guess this is a bit of a hybrid!
I had to assume that I was to use enough cheese to cover the bread, the recipe just suggests one slice but one of my slices wouldn’t cover a quarter of the bread! I had to let the tomatoes have a couple extra minutes under the grill on their own as they weren’t soft enough once the bacon and cheese were ready.
We loved this! We had this for brunch and was brilliant. Have to be honest but this is nothing like any other croque-monsieur recipe I have seen or tried! It has bacon rather than ham, then there is the egg on top, and it’s not even a sandwich! Despite all that it was good. The tomatoes were a nice addition, they added a bit of moisture as by the time the cheese had been under the grill all that time it had gone a bit dry. Good late morning start to a wet Saturday!
Would I make this again? Yes, but also going to try more traditional version