Very ‘eggciting’ times

Eggs are a very versatile ingredient and have many uses from breakfast to dinner party desserts. They are great value and can be a very cheap and quick nutritious meal solution.

What’s Cooking with the Bridge House Hotel Award Winning chef Paddy Kennedy

They are a good source of nutrients that our bodies need for growth and repair. They can be served as simple as a boiled egg with a little butter and salt and pepper or as a lovely lunch dish such as the below. When purchasing eggs always try to support local small producers whose quality you will always find much better.

Rocket, goat’s cheese and cherry tomato frittata

Ingredients for Four Portions

6 Large free range eggs

12 Basil leaves

100g Rocket leaves

1 Shallot finely sliced

16 Cherry vine tomatoes

100g Goat’s cheese trimmed of rind

Olive oil for cooking

Method

Crack eggs into a bowl, season and beat with a fork.

Add basil, rocket, goat’s cheese and cherry tomatoes.

Heat a large pan until very hot add olive oil and shallot, cook for about 20 seconds and add egg mixture

Cook for about a further 20 seconds and place under hot grill for a further 20 seconds

Remove from pan onto warm plate, cut in four and serve.

Puffy Cheese omelette

Ingredients for Four portions

100g Cheddar cheese grated

30g Butter

3 Egg whites

3 Egg yolks

12 Cherry Tomatoes

1 Bunch basil stalks removed and shredded

3 tbsp. Water

Salt and milled pepper

Beat the egg whites in a bowl with a whisk until frothy.

Add some salt and pepper and the tomato and basil.

Continue to whisk until firm

In a separate bowl beat the egg yolks

Fold the egg yolks into the egg white mixture

Heat a heavy based pan and add the butter

Add the egg mixture and cook on gentle heat until base is lightly browned

Do not stir

Sprinkle cheese on top and place in hot oven for a further five minutes

Loosen from sides of pan with an egg slice and transfer to serving plate

Cut in sections and serve

Serve with dressed rocket salad on the side.