Posted By admin on January 20, 2009
Eggative Nequity Souffle
Well, it’s not really a souffle, it’s much simpler, but this dish is so cheap and easy we felt it deserved a mention. It has been known in our family as Eggy Pudding for years, so we felt it deserved a name upgrade to reflect the current economic climate.
If you like Jacket spuds, wash some, slit the skins and start them off in the microwave before you start the making the pie. They can finish off in the oven when you put the pie in.
First, well grease or butter an ovenproof pie dish, or souffle dish. Chop an onion, a pepper and tow or three mushrooms and sweat them gently in butter or oil until they are soft, but not coloured. Put them in the bottom of the dish, along with any leftover peas, broccoli, ham, cooked bacon etc that you may have. Don’t use leafy greens or root veg, it spoils it.
Take a one pint jug and break into it three eggs, add a little over half a pint of milk, season with a little bit of salt (not too much as cheese is quite salty) add some chopped herbs,a bit of mustard to bring out the cheese flavour, and as much grated cheese as you like. I always cram mine to the top of the jug. We like cheese.
Whip it up vigorously with a fork, pour into the prepared dish, and shove it in the middle of a pre-heated, moderate oven at gas Mark 4, 180C, or 350F.
You can put your jacket spuds in below it if you want.
It takes 30 -40 minutes to cook, depending on the size of the eggs. Check that it is cooked through in the middle, but don’t overcook it or you’ll have a giant rubber ‘omelette’ to contend with. I wait until mine is a deep golden brown, then turn the oven off, and leave the pie in the oven with the door ajar whilst I get spuds dished up. The egg will continue to cook and firm up even though the oven is off.
Serve with the jacket spuds, dolloped with a bit of thick home made yoghurt flavoured with chopped chives, a side salad from the garden and a hunk of nice fresh crusty homemade bread. Delicious..and very economical!