Today was a writing-for-money day, and on those days I eat at funny times of the day. Having had lunch at about 3:00 pm (and wolfing a Tunnock’s Caramel and a Moser Roche dark mint chocolate bar (about 25g), I didn’t need anything to eat until about 10:00 pm. And boy, was I hungry. And greedy.
I devised a kind of broccoli and cheese egg bake, and ate it with oven-baked na’an bread and homemade red coleslaw.
Cut up into small florets enough broccoli (one average-sized floret into 5-6 pieces) to cover the bottom of the dish, and blanche. While that’s cooking (no more than a couple of minutes), heavily grease the inside of the dish with softened butter and line with the broccoli when done.
Crumble some blue cheese on the broccoli. Not too much. (I used Blacksticks Blue, creamy and quite salty, but doesn’t sting your mouth). Break enough eggs into the dish to lightly cover the main of the contents, careful not to break the yolks.
Spread a few teaspoons of creme fraiche across the eggs; it doesn’t have to cover the whole dish, and salt this gently.
Grate some plainer cheese on the top – I went for Creamy Lancashire – and sprinkle small dices of chorizo or bacon on top. Bake until the top begins to brown, and start eating within a few minutes or the yolks will set.
The idea is to dip the toast or na’an bread into the yolks and the whites to be combined with the creme fraiche, like a very light, hot quiche.