Latest Recipe:

Feb 17th, 2012:
Bread Cheesecake

Breakfast Dishes



Bacon or Ham with Macaroni

Method; Boil the macaroni in the milk until tender, then add the bacon cut up small and fried. Mix and turn out into a dish.

Bread Steaks

Method; Remove the crust from the bread and divide into neat piece, moisten with milk then beat up the egg and add to it the sweet herbs, parsley salt and pepper. Dip the pieces of bread into the mixture, then roll in the bread crumbs, fry in the hot fat or butter until a nicely brown. Serve with fried onions, tomatoes or mushrooms.

Cheese Balls

Method; Melt the butter in a saucepan, stir in the flour and add the milk, stir well then boil for three or four minutes. Add all the seasoning and cheese, mix thoroughly then spread on a plate to cool slightly, then form into balls about the size of walnuts and brush over with beaten egg. Roll the balls in bread crumbs, place in a wire frying basket, with sufficient very hot fat to cover then, and fry to a light brown. Drain onto soft paper and garnish with parsley.

Cheese Patties

Method; Line some patty tins with pastry; melt the butter in a pan and mix in the flour, then add the milk and bring to the boil. Add the cheese, egg yolks, salt, pepper and cayenne to taste, lastly stir in the egg whites which have been whipped to a stiff froth. Fill the patty tins with the mixture and bake for about fifteen minutes, turn out and serve hot.

Cheese Turnover

Method; Melt the butter in a saucepan, add in the grated cheese and the beaten egg which has been seasoned then stir over a gentle heat until it thickens; set aside until it cools. Roll out the pastry quite thinly and stamp into rounds, then place a teaspoonful of the mixture in the centre of each round; wet the edges and fold over and press together. Place on a baking tin in a quick oven for about ten minutes,
Alternate method is to use short pastry, brush over with an egg and roll in breadcrumbs, then fry a nice brown in hot fat.

Eggs with Cheese

Method; Melt the butter in a pan and break in the eggs, add half the cheese and season with salt and pepper. Stir with a whisk over a brisk fire until the mixture starts to thicken, then dish on pieces of buttered toast and sprinkle over the remaining cheese and brown quickly under a grill. The taste will be much improved if the buttered toast is spread with a very small amount of Liebig’s Company Extract of Meat.

Curried Eggs

Method; Make the butter hot and fry and the minced onion until brown, then add the curry powder and fry for a further minute or so. Then add the flour, stock, lemon juice and seasoning heat up again and add three eggs which have been cut into pieces, when hot pour into a dish and place the three remaining eggs sliced lengthwise around the edge.

Egg Fritters

Method; After boiling the eggs place them in cold water for a few minutes, then remove the shells and cut in half lengthwise. Remove the yolks and mix them with the sausage meat, butter and seasoning, then form into balls. Place the balls in the white halves and press together, then cut into quarters, dip in batter and fry until a nice golden brown. Serve hot.

Eggs with Herbs

Method; Poach the eggs and place on the toast, ensure the eggs are prepared to co-inside with the sauce. Melt the butter and stir in the flour together with the other ingredients and simmer slowly for eight minutes then pour over the eggs and serve.

Sausage Eggs

Picture of Sausage Eggs

Method; Boil the eggs hard, place in cold water for a few minutes the remove the shells. Remove the skin from the sausages and divide into four equal parts. Dust the hands and flatten the sausage meat between the palms of the hand, place an egg in one portion then completely seal the egg with the sausage meat, repeat for the other eggs. Brush all over with beaten egg and fry for four to five minutes in very hot fat or until cooked. Drain and cut the eggs lengthwise, garnish with parsley and serve.

Savoury Eggs

Picture of Savoury Eggs

Method; Take some six dariol moulds and butter them thoroughly, mix the minced and parsley together and put a suitable amount in each mould then shake to ensure even spread. Beak one egg into each mould, take care not to break the yolk, then season to taste. Steam for three to four minutes or until the eggs set, turn out onto buttered toast and serve hot.

Swiss Egg

Method; Melt half the butter in a shallow dish and cover with a thin layer of cheese, break in the eggs one at a time and season to taste. Pour over the cream and cover with the remaining cheese and the butter chopped into small pieces, bake in a slow oven for ten to fifteen minutes.

Turkish Eggs

Method; Melt the butter in a frying pan, break into the pan the eggs and fry gently until they set, take care that the yolk do not merge. When set, take a circular cutter and cut out the yolks leaving a small border of white. Prepare using the same cutter, the rounds of bread and cover with minced ham or similar then carefully place an egg on each and sprinkle with parsley, serve hot.

French Savoury Omelette

Method; Break the eggs into a bowl and add the rest of the ingredients except the butter, then whisk very briskly for a few minutes, then continue whipping until the moment the mixture is poured quickly into the pan, [Note;-Prior to pouring the mixture into the pan heat the butter in the pan]. Quickly fry the omelette until the underside is a light brown, and the upper side is nearly done, but not set. Shake the frying pan to loosen the omelette and also a palette knife if required, then fold one half over the other and finish cooking. Then onto a hot dish with a quick flip so the whole omelette lies flat on the plate.

Potato Cakes

Method; Mix the potatoes and flour together with the egg and salt to taste. Roll the mixture out to about one third of and inch in thickness, and place on a girdle or a baking tin and cook until a nice golden brown, when cooked slit and serve hot with butter.