Greenfield Foods

Eggciting Mouth Watering Recipes!

Parmesan and Gruyere Soufflé

Method

Preheat the oven to 140°c. Half fill a roasting tin with boiling water and place in the oven.

Place the milk, nutmeg and bay leaf into a saucepan and bring to the boil. Remove and leave to cool so the flavours can infuse.

Meanwhile melt the butter in a saucepan, remove from the heat and stir in the flour until smooth. Return to the heat and stir, allowing the flour to cook slightly. The flour will sizzle around the edges. Remove from the heat.

Remove the bay leaf from the milk and gradually stir into the flour and butter mixture until you have a lump-free liquid. Return to the heat and heat gently until thickened to a sauce consistency and remove from the heat.

Lightly grease four ramekins and sprinkle a little grated cheese in them. Separate the eggs carefully. Stir the remaining cheese into the sauce mixture and add the egg yolks. Stir thoroughly.

Beat the egg whites until they form stiff peaks, taking care not to over-beat. Beat one third of the egg white into the mixture and slowly fold in the remaining egg white mixture using a metal spoon.

Put the mixture into the ramekins, fill to the top and then run a damp finger around the inside of the rim. This helps them to rise. Remove the tray from the oven and place the ramekins inside, ensuring that the water is halfway up the sides of the ramekins.

Bake for 15-20 minutes until lightly brown.

Asparagus with Pancetta and Poached Egg

Method

Bring a large saucepan of water to the boil. Add the asparagus, return to the boil and cook for 2-3 minutes.

Heat the vegetable oil in a frying pan. Add pancetta and fry until crispy.

Meanwhile bring another pan of water up to simmering point add the vinegar and carefully break in the eggs and simmer for 3 minutes. Remove and keep warm.

Divide the asparagus onto each plate and top with the pancetta. Break the poached egg over the top, finish with a little olive oil.

Quiche Lorraine

Method

To make the pastry, sift the flour together with a pinch of salt in a large bowl. Rub in the butter until you have a soft breadcrumb texture. Add enough cold water to make the crumb mixture come together to form a firm dough, and then rest it in the fridge for 30 minutes.

Roll out the pastry on a light floured surface and line a 22cm/81⁄2inch well-buttered flan dish. Don’t cut off the edges of the pastry yet. Chill again.

Preheat the oven to 190C/Gas 5.

Remove the pastry case from the fridge and line the base of the pastry with baking parchment and then fill it with baking beans. Place on a baking tray and bake blind for 20 minutes. Remove the beans and parchment and return to the oven for another five minutes to cook the base

Reduce the temperature of the oven to 160C/Gas 3.

Sprinkle the cheese into the pastry base and add the sliced tomatoes if you are using them. Fry the bacon pieces until crisp and sprinkle them over the top.

Combine the eggs with the milk and cream in a bowl and season well. Pour over the bacon and cheese. Sprinkle the thyme over the top and trim the edges of the pastry.

Bake for 30-40 minutes or until set. Remove from the oven and allow to cool before serving.

Eggs Benedict with Smoked Salmon

Method

First make the Hollandaise sauce.

Put the vinegar in a small pan with the peppercorns and bay leaf. Reduce the vinegar over a high heat until there is only 1 tbsp left. Remove the peppercorns and the bay leaf.

Put the egg yolks in a food processor with the vinegar reduction. Gently melt the butter so that the butter solids fall to the bottom of the saucepan.

Turn the food processor on and slowly pour the butter on to the egg yolks with the motor still running. The sauce will start to thicken. When only the butter solids are left, stop.

If the sauce is too thick, add a little hot water.

Season to taste with salt and pepper and a little lemon juice.

Lightly toast the muffin halves on both sides.

Top each toasted muffin half with around 25g of salmon and set aside.

Fill a deep frying pan with water and add the vinegar.

Bring the water to the boil, reduce the heat to very low so that the water is simmering very gently.

Meanwhile, preheat the grill.

Crack each egg in turn into a ramekin, carefully slide the egg from the ramekin into the simmering water and poach each egg for 3 minutes only.

While the eggs are poaching heat the salmon-topped muffins for 1 minute under the hot grill. Gently remove the poached eggs from the water using a slotted spoon and dry on kitchen roll.

Top each muffin with a poached egg and then spoon a portion of Hollandaise sauce evenly over each egg.
Return the muffins to the grill and grill until the Hollandaise sauce is golden brown. Season with freshly ground pepper and serve at once.