Last night I planned to make a traditional Toad in the Hole, with some of Newitts' wonderful Gloucester sausages. (Believe it or not, this dish was originally made using lamb cutlets). However, I found that we had no eggs left to make a batter so we went with Bangers and Mash instead. I put some spring onions and cabbage through the mash and served it with carrots and onion gravy - proper autumnal comfort food.
As we pick up our eggs on a Wednesday, there will regularly be an egg based recipe on Wednesdays. So here we go - this is my recipe for Mexican eggs. A colleague described this as Huevos Rancheros, though my understanding is that this dish involves a tortilla and salsa.
This makes a great weekend breakfast though it would be equally suited for lunch or supper.
Mexican Eggs
Serves 2
4 Free range eggs (from an ethically responsible farm)
Left over cooked potatoes (New or old)
One medium onion
Half a red pepper
A few chillies (how hot do you like?)
A little oil
A sprinkling of mature cheddar
Pre heat your grill. Chop up the onion, pepper and chili and sweat off in the oil till soft and just taking colour. Add the chopped potatoes to the pan and mix. (If you use old potato it will be a bit "bubble and squeaky", if you use new it will be a bit "hash browny") Once the spud is mixed, press it down into the pan and leave to brown on the bottom.
Make four wells in the mix and break an egg into each, sprinkle over the cheese and pop under the grill till the eggs are just setting. Serve with a cup of "Hot Joe."
Special Tip 1 - If you are buying cheese for cooking it is a false economy to buy mild cheddar. You will use much more of it to add flavour and your dish will go fatty.
