Thursday, February 12, 2009



The first time I made these, I went to heaven! Absolutely the most amazing scrambled eggs I have ever had.


2 eggs
1 slice toast
1 tbsp Butter
1 tsp Creme fraiche
1 tsp chives
1 tomatoes on the vine

1. Break the eggs into a cold, heavy-based pan. Add half the remaining butter and place the pan over a very low heat, stirring the eggs frequently with a spatula. After a few minutes, as the eggs are beginning to set, stir in the remaining butter. The eggs should be creamy, soft and a little lumpy. (If they are setting too quickly, regulate the heat by moving the pan back and forth from the hob, stirring frequently). Before the eggs are completely set, remove the pan from the heat, stir in the crème fraiche and season to taste with salt and pepper. Fold through the chives.

2. In a hot pan with olive oil, toast the tomatoes, seasoned with salt and pepper.

3. Place a piece of warm toast on individual serving plates, drizzle with a little olive oil and season with a pinch of salt. Spoon over the scrambled eggs and top with pepper. Set tomatoes on plate. Serve immediately.


Another first time creation.

  • 125ml milk
  • 200ml water
  • 150g plain flour
  • 1 tsp brown sugar
  • ½ tsp salt
  • 100g unsalted butter
  • 4 medium eggs, lightly beaten
  • 1/2 cup shredded cheese
1. Preheat the oven to 400˚F. Sift the flour and half salt into a bowl. Place the milk, cold water, half salt, sugar into a pan and set over a low heat. Once the sugar and salt has dissolved add the butter. Once the butter has melted, bring to a rolling boil. Turn off the heat then tip in the flour and beat vigorously with a wooden spoon. As soon as the mixture starts to come away from the side of the pan, stop beating and tip onto a plate to cool.

2. Return the mixture to the pan, then gradually beat in the eggs and cheese, a little at a time, mixing well between each addition, until you have a smooth paste. (Alternatively, transfer the mix to an electric mixer and gradually add the eggs and cheese while the mixer is running on a low setting).

3. Line a baking sheet with greaseproof paper. Spoon the choux pastry into a piping bag fitted with a large plain nozzle (about 1.5cm in diameter). Pipe a small blob of the pastry mix under each corner of the greaseproof to keep the paper in place. Now pipe about 20 walnut-sized balls onto the baking sheet, spaced well apart. Level the peaked tops with the tip of a wet finger then bake for 18-20 minutes until well risen and golden brown. Immediately transfer to cooling rack or cold plate to stop the puffs from deflating.

50 calories per serving
20 servings
Fat 5g
Carbs 8g
Protein 11g

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