Hello friends, and welcome back to Belgium! After discovering Belgians’ fondness for prawns / shrimp / crevettes, today we’re doubling down on that ingredient. Bruges Egg Savoury is a delightful and light dish that perfectly marries the richness of eggs with the delicate sweetness of prawns. Now, the recipe ideally calls for the tiny, flavorful crevettes gris found in the North Sea, a true Belgian delicacy. I opted for some fresh Australian prawns, which were an excellent substitute.
As always, our European culinary journey is guided by the trusted pages of Good Housekeeping’s World Cookery from 1972, a treasure trove of international recipes. Speaking of Bruges, it was a delightful coincidence that the film “In Bruges” was on the telly the other night. It was a thoroughly enjoyable rewatch, reminding me of the city’s captivating beauty and unique atmosphere.
But back to the star of our show: Bruges Egg Savoury. This is a perfect candidate for a sophisticated brunch or a light yet satisfying lunch. With Easter just around the corner, this dish could be a fantastic addition to your brunch spread. What also appeals to me is its simplicity and speed of preparation. You can boil the eggs the day before, leaving you with minimal fuss on the day itself. It’s essentially a matter of combining the ingredients, popping it in the oven, and voila – a delicious and elegant dish ready to impress your guests.
Bruges Egg Savoury – The Recipe
While the original recipe doesn’tsuggest it, I wholeheartedly recommend serving Bruges Egg Savoury with an abundance of crusty, artisanal bread. Trust me on this one. As the dish bakes, it creates a luscious sauce or gravy, rich with the flavors of the prawns, eggs, and herbs. This flavorful liquid is absolutely begging to be soaked up with chunks of fresh bread, adding another layer of texture and enjoyment to the meal. It’s a dish that feels both elegant and comforting, perfect for sharing with friends and family.
Have a great week!
