Blow Up Food

Baked Eggs Florentine

The day after our wedding reception in Liverpool all I could think about was gorging on eggs, bread and fat (it was a very good party). Luckily, we were staying at the London Carriage Works where their Eggs Florentine comes in a big ramekin and smothered with what I think is Mrs. Kirkham’s Lancashire cheese. Nom.

I’ve been playing around with making my own version at home, but sadly poaching eggs seems to come with a good deal of risk in our house. I’ve eventually found that soft boiled eggs work just as well and mine always turn out perfectly thanks to Delia http://www.deliaonline.com/how-to-cook/eggs/how-to-boil-an-egg.html.
She really knows her eggs.

Recipe

Bring a large pan of water to a rolling boil. Pierce the bottoms of two medium-large free range eggs with a clean pin. Have a timer ready and place the eggs into the saucepan using a ladle. After 1 minute (or 1.15 if you have large eggs) turn off the heat and place a lid on the pan. Leave for 6 minutes for a runny yolk/ set white. If you have very large eggs leave for another 30 seconds.

Whilst the eggs are cooking, wilt a large handful of spinach in a pan. Add a big knob of butter and season with salt and pepper. Place the spinach in a good sized, ovenproof individual ramekin.

Once the eggs are ready, take them from the pan and place into a bowl of cold water. Peel the eggs (it’s easier if you do this under the water and start at the rounded end that you pierced earlier).

Place the eggs into the ramekin on top of the spinach. Cover the whole dish in a good cheese of your choice - anything strong and melty will do the job. Place under a hot grill until the cheese is golden and bubbly. Serve immediately with crusty bread.

This is what my version of baked eggs florentine looks like, served with a homemade lemon roll.

The perfect hangover breakfast.

Huevos Rancheros

I’ve never been to Mexico so this recipe is probably far from authentic, but it’s a good way to eat your eggs in the morning, and it makes a pretty photograph.

INGREDIENTS

1 onion (diced, with some reserved for the guacamole)
1 clove of garlic (minced)
1 green pepper (diced)
1 red chilli
1 tin of tomatoes
Cayenne pepper (2 tsp)
Ground Cumin (1 tsp)
Sea salt and black pepper
Few drops of tabasco (or a lot if you’re a fan)
1 avocado (super ripe)
A bunch of fresh coriander
A few baby tomatoes (diced)
1/2 lime
1 free range egg (per person)
Olive oil
1 tortilla wrap (per person). I like the seeded ones.
You’ll also need a frying pan that can be covered by a lid or a plate

RECIPE

Fry the onion in some olive oil, then add the green pepper and garlic when the onion has softened and become translucent. After a few minutes of stirring, add the tin of tomatoes, and some extra water (about half a tin’s worth). Season with salt and pepper, then add the spices, the sliced chilli and tabasco. Leave to reduce and thicken (about 15-20 mins), stirring occasionally. Add more salt and pepper if needed.

In the meantime, make the guacamole. I like to blend 1 half of the avocado, and dice the rest. Mix together and add some diced onion (or spring onion if you prefer), the diced tomatoes, some roughly chopped coriander. Add a squeeze of lime at the end. I don’t put salt in my guac as I think it mutes the taste of the avocado, but this is probably the only thing I don’t season.

When the sauce is ready, crack your egg into a small bowl or ramekin. Then make a dent in the middle of the sauce in your pan and pour the egg in. Cover your pan with a lid or plate and leave the egg to cook.

In a separate pan, fry your tortilla off in a little olive oil until it is crisp. Place it on your plate and check on your egg. If the white is all cooked you’re ready to serve. I like a little extra tabasco on my egg yolk, and some extra coriander. Add some sour cream if you fancy it.

As I say, it’s probably not that authentic. It’s probably a very British interpretation, but it’s a brilliant Saturday morning breakfast, or quick weekday tea.