“She turned to the sunlight
And shook her yellow head,
And whispered to her neighbor:
"Winter is dead.”
~AA Milne, when we were very young
NOTE: I am away at the moment helping my mother with her treatment for lung cancer. I have set up a few posts to post whilst I am away as a special surprise. Some are new and some are reposts of old favourites that you may have forgotten, or if you are a new reader may not even have seen. I'll be back at the end of May, but in the meantime . . . Enjoy!
PS - I will only have sporadic internet use, so if you ask a question and I don't get back to you . . . it's not that I don't want to. It just may take me a while.
Wednesday, 25 August 2010
Sometimes you want something for supper that is totally unpretentious, delicious and simple to make . . . made from simple, fresh ingredients . . .
Things that you have in your larder and fridge all the time.
Things like potatoes and eggs.
If you have potatoes and eggs . . . you got a meal.
Parsley, sage, rosemary and thyme. Are you going to Scarborough Fair?
I did . . . and it was delicious.
It went down a real treat with a slice of buttered bread on the side, and a dab of ketchup.
Herby baked oven chips . . . with the skins on and coverd with little crunchy bits. Runny yolked oven fried eggs . . . broken open and running all over the potatoes . . . rich and scrummy . . . go on . . . dip your bread in. You know you want to.
Totally Todd approved.
Breakfast for dinner. Works for me!
*Scarborough Fair Egg and Chips*
Parsley, Sage, Rosemary and Thyme. Delicious, quick and oh so easy. Healthy too, coz it's baked in the oven.
1 pound floury potatoes (Maris Piper, King Edward)
2 fat cloves of garlic, peeled and sliced
2 TBS olive oil
1/2 tsp dried rosemary
1/2 tsp dried parsley
1/2 tsp dried sage
1/2 tsp dried thyme
1/2 tsp white pepper
1/2 tsp fine sea salt
2 large free range eggs
Preheat the oven to 220*C/425*F/ Gas mark 7. Wash the potatoes and dry. Do not peel. Cut into thick chips. Tip into a nonstick roasting tray. Drizzle with the olive oil and herbs. Toss together with your fingers making sure that they are evenly coated.
Bang the tray into the oven and roast for about 40 minutes until cooked through and golden brown, giving them a shake and a flip every ten minutes or so. Create two gaps in the middle of them, pushing them aside with a spatula. Break the two eggs into the gaps. Return to the oven and bake for another 3 to 5 minutes or until the eggs are as cooked as you like. Season the eggs to taste. Divide between two heated plates and serve hot with buttered bread and ketchup for dipping if desired!