Jamie Who is a blog about everything. Except current affairs. And politics. Also science, sport, religion, celebrities, movies, media and marketing, technology, business and design. So...basically Jamie Who is a blog about food. All things food.

Thursday, August 13, 2009

Grown-up egg and soldiers

We all had "egg and soldiers" growing up. (If you didn't, you're probably weird and God only knows how you found your way onto this site.) There was something pretty cool about breaking open the egg and dipping in the bread, yolk spilling out all over the place. It was fun. And to be honest...I kind-of miss it.  

So I set out the other day to make an adult version. The main difference is that I baked the eggs but I think this makes a lot more sense. You can throw in a couple more ingredients, you get every last bit of the egg, plus it is easier to cook and looks quite funky. I did mine in ramekins that The Big Dog got me for Christmas but if you don't have any just use coffee cups. I also like the idea of using asparagus as well as bread for dipping. Egg and asparagus are best friends and when you put them together you know it's going to be good. Trust me. 

Okay, stuff you'll need to feed 2:
  • 2 eggs (I like organic but at the very least use free-range)
  • Two tomatoes, quartered 
  • 2 sausages, sliced (What's that, you didn't think you were allowed sausages? Check out Woolies my luv. Chicken viennas, 80 calories each. It's a pleasure.) 
  • 2 onions, finely sliced
  • A handful of your favourite mushroom, chopped
  • A pack of asparagus
What to do:

1. Preheat the oven to 200 degrees celsius. In a pan, gently fry the onions and mushrooms for a few minutes. Add the tomatoes and cook for 1 minute more before adding the sausage. Cook for a further minute. Remove from heat. 

2. Spoon your mixture into your ramekins or coffee mugs. Using the back of a spoon, press down on the mixture to create a little dent. (Let's call it a tiny well. Like a well for ants)

3. Crack an egg and carefully pour into well of each ramekin/mug. 

4. Bake in the oven for about 8 - 10 minutes or until done. YOU WANT YOUR EGG TO BE SOFT. The yolk needs to run out when you break it otherwise what's the point? 

5. While you are baking your eggs, cook the asparagus in salted boiling water for a few minutes until done but still firm. Remove from heat and place asparagus in ice-cold water. (This stops them from cooking and keeps them green.) 

6. To serve, place the ramekins/mugs on a plate and pile up the asparagus next to some lightly toasted sourdough bread. 

That's it. Easy. Healthy. Tasty. As it should be. 

Jamie Who 


Lisa said...

This is really clever Jamie, I like it a lot!

Pi said...

Good stuff, but I would rather dip a Goose than a asparagus. What other options? I am still a kid so perhaps I should stick to bread.

Jamie Who said...

Pi, I'm not going to tell you where and what you should be dipping.

Anonymous said...

Your opinion is useful