Saturday Night Easy Eggs

A Quick and Easy Supper Recipe for All the Family

After a brief escape to the scenic Berkshire countryside for the night, where our attention to mealtimes did not falter, I am sure that I do not need to eat again for a good day or two.  The Barn at Coworth Park did not disappoint!

Following a good night’s sleep, as a result of all the clean air you find out there, the day started with a post-breakfast swim and then continued with an energetic walk across the fields in our wellies to look at the horses, all to justify the next meal.

We returned to London this afternoon feeling refreshed but in need of a quick and easy supper for our little one from what we had in the fridge.  Whilst we were at it, we made a few more for the freezer.

Saturday Night Easy Eggs
Makes 12
Prep in 10 minutes, cook in 15 minutes

Ingredients and suggested quantities:
3 large eggs, lightly beaten
Splash of cream or milk
1 tbsp olive oil
½ red onion, finely chopped
½ red pepper, finely chopped
2 spring onions, chopped
Large handful of spinach, washed and torn
1 slice of ham, or a few slices of wafer thin sliced, chopped
2 tbsp sweetcorn
Freshly ground black pepper
2 oz strong cheddar, grated
Sprinkle of Cayenne pepper
Butter or oil to grease

  1. Preheat oven to 180c and grease a 12 cup muffin tin
  2. In a jug lightly beat the eggs with a splash of cream or milk and leave
  3. Heat olive oil in frying pan on a high heat, add onions, peppers and sweetcorn for about 5 mins, stirring continuously to brown
  4. Remove from the heat, combine with ham, spinach and black pepper, and spoon into each of the cups of the muffin tin
  5. Pour the egg mixture over each one so it is equally distributed, then top with the grated cheese
  6. Sprinkle a pinch of Cayenne pepper on top of the cheese and carefully put in the oven on the middle shelf for 15 minutes until nicely puffed up and golden on top
  7. Remove from the oven, run a knife around each and pop the ones you are not going to eat straight away onto a cooling rack

These little eggy puffs, almost like little soufflés, can be made with whatever you have in the fridge.  If you are going to freeze them, ensure that they are thoroughly defrosted before reheating with a little more cheese on top and served with a salad for a light lunch.


One thought on “Saturday Night Easy Eggs

  1. Pingback: Chief Packed Lunch Maker? | Mumma, what's for supper?

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s