family favourites
Egg fried rice with prawns Heat a splash of oil in a wok or non-stick frying pan and add 1 bunch chopped spring onions, 2 chopped garlic cloves, 2 tsp chopped ginger and ½ tsp Chinese five spice. Stir fry for 2 minutes before adding 200g (7oz) cooked prawns and 300g (10½oz) cooked rice. Add a splash of soy sauce and heat through. Transfer to a warmed serving plate. In the same pan, add 6 beaten eggs, stir and cook until scrambled. Spoon over the rice and serve.
Egg, bacon and spinach croissants Grill 8 rashers of back bacon until crisp, roughly chop and set to one side. Beat together 8 eggs and 3 tbsp
milk. Season well. Heat 25g (1oz) butter in a large non-stick frying pan, add the egg and cook over a medium heat, stirring, until lightly scrambled.
Toast 4 split croissants and fill each with a handful of baby spinach leaves and then pile in the scrambled egg and bacon.
Scrambled egg with hot smoked trout Beat together 8 eggs, 2 tbsp milk and 2 tbsp chopped chives. Heat a good knob of butter in a large non-stick frying pan and add the eggs. Cook over a low heat, stirring all the time until almost set. Fold in 125g (4½oz) flaked hot smoked trout and season with pepper. Serve over hot toasted bread.
Spanish eggs with chorizo Fry 200g (7oz) chopped chorizo and 1 chopped red pepper in a drizzle of oil until lightly charred. Add 200ml (7fl oz) passata, season and simmer for a few minutes. Make four little delves in the sauce and crack an egg into each. Cover and cook until set. Scatter with fresh coriander and serve with crusty bread and a splash of Tabasco.
Kedgeree with poached eggs Cook 1 finely chopped onion, 1 tsp cumin seeds and 1 tbsp curry powder in 25g (1oz) butter until softened. Stir in 450g (1lb) cooked basmati rice and heat until piping hot. Add 4 tbsp chopped fresh parsley and 200g (7oz) flaked cooked mackerel. Spoon on to four warmed plates and top each with a poached egg and a wedge of lemon.
Ham and cheese eggy bread Make 4 sandwiches using thick sliced ham and 100g (3½oz) sliced mature Cheddar. Beat 5 eggs and season well. Dip each sandwich in the egg, allowing it to soak a little. Heat a little oil in a large non-stick frying pan and add the sandwiches two at a time and cook for 2-3 minutes on each side until golden.
Mushroom carbonara Cook 350g (12oz) spaghetti until it’s al dente and drain. Cook 400g (14oz) chopped mixed mushrooms and 3 chopped garlic cloves in 3 tbsp olive oil until all the liquid has cooked off. Season well. Beat together 2 eggs, 3 yolks and 8 tbsp double cream. Stir in 75g (3oz) finely grated Parmesan. Add the pasta to the mushrooms and stir in the egg mixture. Cook for just 2 minutes over a low heat, add some chopped parsley and serve with extra Parmesan.
WWW.CANDIS.CO.UK | OCTOBER 2011 103
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