Tag Archives: Eggs

Tarragon Omelette © Sue Todd Photography 2016

Tarragon Omelette

Tarragon omelette has become one of our regular go-to recipes this year.  It’s simple, fast and delicious.  It makes an elegant lunch or a delightful breakfast, looks good and tastes even better.   As we come up to the busiest time of the year with a nice salad and a glass of wine it makes a fast and delicious supper on a busy evening when you are too tired to do very much but you want something wholesome and not fast food.

Ingredients:

  • 3 egg broken into a bowl
  • pinch of salt & pepper
  • pinch of tarragon
  • knob of butter to cook
  • chives to garnish
Tarragon Omelette © Sue Todd Photography 2016

Tarragon Omelette © Sue Todd Photography 2016

Method:

Beat the eggs thoroughly.  Melt some butter in a pan

Melt some butter in a pan and add the eggs.

Using a wooden spoon pull the cooking eggs in from the rim of the pan to the middle.

When the eggs are almost cooked, fold the omelette in half and lift off the heat,
leave for a couple of mins for the inside to finish cooking. garnish with chives.

To Serve:

For a lovely light lunch serve your tarragon omelette with a green salad and a glass of good red wine.  However, this could work equally well for breakfast served with tomatoes and fresh orange juice or coffee to drink.

Baked Quails Eggs

Baked Quails Eggs with smoked salmon, cheese sauce and spinach.  © Sue Todd 2014.

Baked Quails Eggs with smoked salmon, cheese sauce and spinach. © Sue Todd 2014.

This is my all time favourite starter.  We made it for the first time on Boxing Day 2013 and its become a firm staple offering on the menu since.

Baked Quails Eggs make a fabulous comfort food, warm, sumptuous, creamy, rich but not overly so and nourishing.  Basically there’s nothing not to like.

It makes a delicious starter served with a light green salad or some home-made bread.

Baked Quails Eggs with smoked salmon, creamy cheese sauce and spinach. © Sue Todd 2014.

Baked Quails Eggs with smoked salmon, creamy cheese sauce and spinach. © Sue Todd 2014.

Ingredients:

  • 70g of fresh spinach,
  • 150ml double cream,
  • one small packet of smoked Salmon (you need enough for one layer of salmon per ramekin dish),
  • 50g Emmental cheese,
  • 50g Gruyère cheese,
  • Black pepper,
  • 8 Quails Eggs, (2 per serving),
  • finely grated parmesan cheese to top the ramekins off

Method:

Quails Eggs baked in a creamy cheese sauce with spinach and smoked salmon.  © Sue Todd 2014.

Quails Eggs baked in a creamy cheese sauce with spinach and smoked salmon. © Sue Todd 2014.

Blanch the spinach off and divide it between four ramekin bowls.

On top of the spinach add one layer of smoked salmon, cut to fit and to cover the spinach completely.

Now make a cream cheese sauce by heating the cream through gently before adding the Emmental and Gruyère cheese and black pepper to taste, stirring until the cheese melts completely.

Pour the cheese sauce over the salmon being careful to leave sufficient room at the top of each dish to add two quails eggs and some parmesan cheese.

You can prepare the dish in advance to this point and leave it to one side until your guests arrive.

Crack two quails eggs into the top of each ramekin dish and sprinkle with finely grated parmesan cheese.

Slide the ramekins   on to a baking tray and pop into a hot oven to bake.  We use the top oven of the AGA.  That will equate to about 250C, 480F or Gas 8 on conventional cookers – and you will want to pre-heat the oven.  Thankfully with the AGA that bit isn’t necessary, which is just as well or we’d always be eating later than planned!  It shouldn’t take very long, no more than 10 minutes at most, so keep an eye on it.  You want to take them out when they are golden brown and bubbly on top.

To Serve:

A sharp well chilled white wine is good with this to cut through the richness.  Serve with freshly baked bread and a green salad.

If you want some home-made bread to go with this, you could try one of these:

Eggs Benedict – the best breakfast?

Eggs Benedict - the best breakfast ever? © Sue Todd 2014

Eggs Benedict – the best breakfast ever? © Sue Todd 2014

I think this actually is the world’s best breakfast.  Definitely one for a relaxed start to the day on holiday or over a weekend.  Left over sauce is great used with poached fish the next day or served with steak, just prolonging the pleasure a bit further.

Ingredients:

  • 2 tbsp white wine vinegar,
  • 6 black pepper corns,
  • 1 bay leaf,
  • 8oz butter,
  • 3 egg yolks,
  • 2 slices ham,
  • 2 muffins or slices of toast
  • 2 eggs

Method:

Simmer the white wine vinegar in a small pan along with 1 tbsp of water, 6 black peppercorns and the bay leaf until it has reduced to about 1 tbps.

Blend 2oz of the butter with the egg yolks in a bowl.  Remove the peppercorns and bay leaf from the vinegar mixture before adding the vinegar mixture to the egg yolks and butter.  Whisk.

Place the bowl in a bain-marie, or put in a bowl over a pan of boiling water, and add a further 6oz of  butter cut into small pieces one or two at a time until they have all melted into the sauce.  Keep whisking until your sauce is smooth and glossy.  Season to taste.

While you are cooking the sauce put a couple of muffins or slices of bread to toast.

Poach your eggs.

To assemble, put the muffins or toast on the plate and add a slice of ham before topping with a poached egg. Spoon the hollandaise sauce over the eggs.

Eggs Benedict and Samphire - the ultimate English Breakfast? © Sue Todd 2014

Eggs Benedict and Samphire – the ultimate English Breakfast? © Sue Todd 2014

To Serve:

Delicious served with samphire, asparagus or chopped chives.  You can use gluten free bread for a gluten free option.  Rounds of toast or muffins work well.  I did try some gluten-free, wheat free English Muffins, but they were far too sweet to eat with Eggs Benedict.  I will keep trying to find a bread recipe I like that is gluten and wheat free.