Recipes (for eggs!)

There are more recipes here at the Hen House Archives.

Creamy Eggs and Spinach

2oz butter
2oz plain flour
1/2 pint milk
250g frozen spinach
1/4 teaspoon fresh ground nutmeg
Salt and pepper to taste
Eggs – 1 hen egg/2 bantam eggs per person
Creme fraiche
Grated cheese

Preheat the oven to 200C

1. Preheat the milk in a microwave. Defrost spinach in the microwave.
2. Prepare a roux by melting the butter and stirring in the flour. Cook gently for 2 mins and remove from heat. Stir in the milk a little at a time – it will thicken so keep stirring to avoid lumps. Return to heat,  and stir in the nutmeg and spinach. Cook gently for a minute or two. Season to taste.
3. Divide the mixture between 4-6 ramekins (depending on size) or a shallow oven proof dish. Make a well in the centre of each and gently break the eggs into each depression. Top with dollops of creme fraiche and sprinkle with cheese.
4. Bake in a bain marie for 15-20 mins until eggs set but yolks still soft.

The sauce and spinach also go really well with smoked haddock.

Melting Moments

A useful recipe for the occasional left over yolk …

4oz soft margarine or butter
3oz caster sugar
1 egg yolk
5oz self-raising flour
crushed cornflakes
glacé cherry halves

Preheat the oven to 180C

Cream the sugar and fat together, then beat in the egg yolk. Stir in the flour until you have a stiff dough. Drop heaped teaspoons of the mixture onto a plate of crushed cornflakes, and roll into a ball – ensure they are well coated with the crumbs.

Place well apart on a prepared baking tray (use baking parchment or silicon). Top each with a cherry half, flattening slightly.

Bake for 15mins. Allow to cool on the baking tray for 3-5mins before transferring to a cooking rack. Makes 12-15.

Spicy Potato Wedges

A useful recipe for the occasional left over white … and so easy

Preheat the oven to 220C/200C (fan) or gas mark 8

Potatoes – any kind, any size
1 tablespoon oil (olive or sunflower)
1 egg white
spices … choose your favourites eg paprika, cayenne, steak seasoning, garlic (fresh or dried)
salt and pepper

Combine the egg white, oil, spices and seasoning in a large bowl, and place an oiled baking tray in the oven to preheat.

Cut the potatoes into wedges – no need to peel them! Place the wedges in a pan of cold water and bring to the boil. Boil for no longer than 5 minutes. Drain.

Toss the wedges in the egg mixture and spread out on the hot baking tray.

Bake for 40 mins … turning wedges over half way through … or until the wedges are golden and the edges start to crisp.

Serve with a soured cream or crème fraîche dip.

Ideal with salads, burgers etc.

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