Cor, this weather is epic!
We're having a mixture of snow and hail, with the odd bit of sleet and clap of thunder thrown in for good measure. I've never known snow and thunder to go together before now, and the hail, rather than being little pellets of ice, is little soft balls of snow (I examined some when it came down the cihmney last night!). Perhaps it is the wetter climate of Ireland compared to what I'm used to in the UK; I'm just glad we're staying here for Xmas this year and not trying to get a plane to the out-laws!
I tramped through the slush this morning to the supermarket to buy onions and apples for Homestead Eggs. So much slush everywhere! I love this dish, it's really savory and more-ish, and I'm a soft yolk addict too (although what with the bump I'm having to eat set egg yolks at the moment which is rather disappointing).
The recipe comes from the breakfast section of my lovely Book of Egg Cookery and it makes a great supper dish served with leftover potatoes fried in a bit of olive oil or bacon fat. Yum!
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Homestead Eggs (adapted from the Book of Egg Cookery)
3 medium onions
3 sharp dessert apples (I either use Coxes Orange Pippins or a couple of Bramleys)
4 derinded bacon rashers (I generally use a packet of bacon bits)
3oz butter (I think this is far too much butter (but it was the Seventies!) and I generally leave it out because the bacon has enough fat on it)
8 eggs
Chop the rashers and fry gently either in the butter, or in a dry pan (and they'll render out some fat pretty quickly). Slice the onions and core and chop the apples (no need to peel them). As the bacon starts to brown a bit , add the onions and allow these to soften for a couple of minutes before adding the apple. Take off the heat once the mixture is soft and the apples broken down.
(You can make bulk quantities of this and freeze it at this stage if you like.)
Break the eggs on top of the mixture, cover the pan tightly and leave to cook for 3-5 minutes depending on how firm you like your eggs. You could also do this bit in the oven if it's more convenient.
Serves 4
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You can use sausages or sliced frankfurters instead of the bacon if you like.
I made a vat of this using red onions this morning and it looks very pretty (but sorry no photo as it's like The Undersea World of Jaques Costeau in the kitchen at the moment). Most of it will go in the freezer, and the rest will go in me for supper tonight! Double yum!
