Eggstraordinary value for money

Eggstraordinary value for money

Our latest Eggonomics recipe is Curried Rice Frittata – a real find at approximately 66p per portion!

Curried Rice Frittata recipe

Prep: 10 mins
Cook: 20 mins
Serves 4

Ingredients
30ml/2tbsp vegetable oil
1 onion, chopped
3 peppers, deseeded and cut into chunks
225g/8oz cooked rice
15ml/1tbsp medium curry paste or 5ml/1 tsp curry powder
6 large British Lion eggs
salt and freshly ground black pepper

Method

  1. Heat a large non-stick frying pan and add the oil, onion and peppers. Sauté over a medium heat for 6-8 mins or until they are golden.
  2. Add the rice and curry paste or powder and cook for 1 min, stirring.
  3. Beat the eggs with seasoning, then pour into the pan and cook for 1 min, stirring until the egg has begun to set. Shake the pan to level the surface, cover with a baking sheet or lid and cook for 6-8 mins or until the egg has almost set.
  4. Pop the pan under a hot grill and cook for a further 2 mins or until all the egg is set and the top is golden. Serve in wedges with a tomato salad.

Cook’s tip

A good tip when shopping for ingredients is to look for bags of ‘economy’ peppers which are all shapes and sizes. They taste the same and are such a bargain. For the rice, any kind you have leftover works – brown, white long grain or basmati.

Midweek supper on a budget

This week I’m sharing a new ‘Eggonomics’ recipe – Spaghetti with Eggs and Veg. This dish makes a brilliant midweek supper; is quick to prepare and pasta is always a hit with the kids. Try it tonight!

Preparation: 10 mins

Cooking: 15-20 mins

Serves 4

Cost per portion: 88p

Ingredients

300g/10oz spaghetti

225g/8oz broccoli florets

100g/4oz frozen peas

6 large British Lion eggs

60ml/4tbsp pesto sauce

60ml/4tbsp toasted pinenuts

salt and freshly ground black pepper

grated Parmesan to serve (optional)

Method

  1. Bring a large pan of salted water to the boil. Add the spaghetti and cook for 5 mins.
  2. Meanwhile place the eggs in a medium pan, cover with cold water and slowly bring to the boil. Boil for 7 mins.
  3. Add the broccoli and peas to the spaghetti pan, return to the boil and cook for a further 5 mins or until the spaghetti and vegetables are just tender or ‘al dente’. Drain in a colander and return to the pan.
  4. Remove the eggs from the heat, drain and rinse in cold water. Tap the shells all over, then peel away and discard. Roughly chop the hard boiled eggs.
  5. Stir the pesto into the spaghetti and vegetables, stir through the eggs and pine nuts. Season to taste. Serve straight away with a sprinkling of Parmesan if liked.

It’s Eggonomics – again

It’s Eggonomics – again

Looking to save some cash for your summer holiday? Try one of the new ‘Eggonomics’ recipes which are all about cooking on a budget.

This updated version of the classic eggy bread makes a great Sunday brunch, and the recipe is really versatile – it’s easy to substitute the veg for broccoli, peppers or any other of your favourites.
[Read more...]

New ‘eggonomics’ recipes

New ‘eggonomics’ recipes

Eggs offer value for money, but did you know that there is a special website devoted to inexpensive egg recipes? Eggonomics.co.uk features recipes that cost less than a £1 per portion, are easy and quick to make, and there’s a good mix of veggie and meat-based recipes on offer.

The range has recently been expanded to include four new recipes. I’ll be sharing one every few weeks, so watch this space! First up is this scrumptious Corned Beef and Egg Hash.
[Read more...]