Three delicious egg recipes by Veggischmooze

We adore our eggs as long as they are truly free range and organic which is so much kinder to the chickens. In fact at one time we had 150 chickens and one cockerel in our garden. So eggs? bring it on.

Our first offering is the cheapest best comfort meal in the world – Eggy Nests   

Freshly made mashed potato is set in an oven proof dish and ‘nests’ hollowed out. A lovely fresh egg is dropped into the ‘nest’ and then the whole topped with cheese and baked in the oven. The skins are baked separately with a smear of oil and a generous dusting of paprika. I invented this recipe for my children and it still rocks as a family favourite.

Then who doesn’t adore a Custard Tart ?We made these glorious vanilla scented babies today and ohh they are the perfect celebration of eggs – please try them.  We prefer a hint of mixed spice to top but whichever topping – they are soo scrumptious.

            After that we thought we’d love to offer you two traditional Passover recipes. The first Egg and Onion served so often at Jewish functions as a lovely vegetarian starter. And well so delicious. Make it the day before and perfect on crackers, matzos or thick bread – soo yummy.

And then, ahh! We’ll cook Coconut Pyramids – a luscious little cookie in the shape of a pyramid that goes back in Jewish traditional history and uses a whole egg plus coconut and sugar and is a dream to make.

We soo hope this is our week – we have really tried to tempt you.

   Eggy Nests with Crispy Skins on the Side

This comforting recipe was invented to feed hungry children coming out of school- just pop it in the oven before you leave. It’s also perfect for a cosy lazy supper and always works.

Grease a 2 pint oven to table dish or 4 individual dishes.

Preheat the oven 180C, gas mark 4   

For 4 people

1 medium potato per person  

4-8 free range organic eggs

100g grated low- fat cheese such as mozzarella or cheddar  

25g butter or margarine 

Splash of milk 15g approx to add

freshly milled salt and pepper

 Scrub and smear the potatoes with a little oil. Sprinkle with salt prick all over and bake for approximately 40 minutes to 1 hour depending on the size of the potato. When the potato is cooked carefully cut in half – gloves are good. Remove the fluffy part with a spoon, add a generous knob of butter or margarine a little milk a little freshly milled pepper and maybe a fraction more salt and beat the potatoes until rich and creamy. Spoon the mixture into a greased oven-to-table dish or individual dishes. Make a well in the centre to represent a nest. Now drop in the eggs and cover with the grated cheese of your choice. Place in the oven for approximately 20-30 minutes or the egg is set and the cheese bubbling and golden. While the nests are cooking brush the inside of the skins with a little oil and sprinkle with paprika. Bake on a baking sheet alongside the nests.    Serve with green beans, peas or a lovely salad and enjoy.

         Eggstrordinary Custard Tarts

                                   Yay these little beauties were selected for The Guardian readers recipe swap.

 http://www.theguardian.com/lifeandstyle/2014/apr/19/eggs-recipe-swap-felicity-cloake  

These custard tarts are tender sweet vanilla scented individual tarts with the lightest of pastry crumb enhanced with ground almonds, vanilla and lemon zest.  We are so thrilled with the results. Please try them.

Makes 14 or in our case 12 plus a little baked custard made in a bain marie and a delicious lump of dough to nibble.

Preheat an oven on 180C, gas mark 4 and grease and flour 1 dozen individual cake tins extremely well.

Pastry

125g butter

30g fair-trade soft brown sugar

5 g vanilla sugar

1 medium free range organic egg yolk

Grated zest of ½ lemon   

190g plain flour

40g ground almonds   

Filling

10floz full fat fresh milk

40g castor sugar

2 free range eggs plus 1 extra yolk, save the whites for meringues

1 vanilla bean scraped

Pinch nutmeg traditional or mixed spice   

Make the pastry first by combining the sugars and butter in a processor, if possible, then add the egg yolk and lemon zest. Finally quickly add the flour and pulse or mix quickly until the mixture just comes together. Tip this mixture onto some clear wrap and push together with a minimum of pressure – just so it comes together and chill well for at least 30 minutes until firm. Roll out thinly between two sheets of baking parchment and cut out using 7cm cutter. Place them carefully in the tins. Bake blind by lining the individual pastry tins with crumpled up baking parchment and fill with baking beads rice etc. Bake for 15 minutes. Whisk sugar with eggs. Warm milk until just hot but not burning and add the vanilla seeds scraped from the bean. Pour into egg/sugar mixture and whisk well. Place tins half in the oven, pour in the custard mixture. Top with nutmeg or mixed spice. Slide in. Bake for an extra 20-25 minutes or until just cooked and there is the slightest wobble on the custard.

      Egg and Onion

This traditionally Jewish appetiser is frequently served as an alternative to the famous chopped liver and is equally delicious. Its savoury flavour created by combining raw and cooked onions is delicious with toast, bread or crackers for a light meal with good conversation and plenty of fun.

Serves 4-6

1 onion finely chopped

1 teaspoon olive oil

6 large free range organic eggs

2 spring onions pale green and white parts only save the dark parts for soup

3 tablespoons low fat mayonnaise

Freshly milled salt and pepper

fresh watercress to garnish

Gently fry the onions in a small pan until soft and just turning golden. Boil the eggs for ten minutes. Remove from heat and pour over iced water to prevent green edges. Finley chop the spring onions, place in a mixing bowl with the cooked onions and the mayonnaise. Peel and grate the eggs on the coarse side of a grater. Season well with salt and pepper and serve in individual glass dishes. Enjoy.