Category: Eggs

Cheddar Scotch Eggs

Hey friends! Today, I’m diving into a classic recipe: Cheddar Scotch Eggs. This little gem hails from 500 Recipes for Quick and Easy Meals by Marguerite Patten (1972).

I’ve got a confession: Scotch Eggs are one of those foods I adore eating but dread making. Remember the Pakistani version, the Nargisi Kofta,  I made back in 2019? It was a culinary delight, but let’s face it, Scotch Eggs are a lot of work!  Who wants to deal with the mess of a deep fryer just for one meal? It’s like running a marathon for a single slice of pizza! 

Scotch eggs are however, quite lovely eaten cold, which makes making a big batch worthwhile as you can enjoy meals for a few days!  They are also amazing picnic food so if you are contemplating an al fresco meal in the near future, these could be your go-to dish! 

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Ahem, I hear you say.  That looks exactly like a regular Scotch Egg. Where’s the extra cheese you promised? Scotch Eggs are already laborious enough to make, but this version takes things to a new level. You cut the eggs in half, remove the yolks, and mix them with cheese. Then, you reassemble the eggs and proceed with the normal Scotch Egg process..   You can see the split in the eggs where they where cut through in the close up photo below. 

What Are Scotch Eggs?

But maybe I should pause here in case some of my readers are unfamiliar with the concept of a Scotch Egg.

First thing.  They are not from Scotland.  They were invented by Fortnum and Mason the very posh department store in Picadilly in London in 1738.  The term scotch comes from adding anchovies to the meat to cut through the fattiness of the meat and to give it a stronger flavour.  

Second, they are an egg, wrapped in a meat casing and then crumbed and fried. 

Cheddar Scotch Egg

Cheddar Scotch Eggs – The Recipe

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Have a great week!

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Swiss Eggs

Hello, retro food lovers! This week we have a straightforward but delicious supper dish to delight your tastebuds! Now, I use the term “supper” quite deliberately here. For me, dinner is a much more formal affair – a multi-course spread, often quite heavy. Supper, on the other hand, is all about keeping things quick and light. And that’s exactly where Swiss Eggs come in! While they’d also be perfect for lunch or brunch, these beauties fall squarely into the supper category.

The recipe itself hails from a little gem called “500 Recipes for Quick Meals” by Marguerite Patten, published back in 1972. Get ready for a tasty trip down memory lane!

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How good does it look with that combination of both melted and crispy cheese!  This is not one for the lactose intolerant!  And as the name of the book suggests this is also a quick recipe, it also only has four ingredients! Quick, easy delicious = a suppertime win!  It would also be a great brunch or work from home lunch!  So, as you might have guessed the Swiss in the title doesn’t refer to this dishes provenance but to the use of Swiss cheese which is first used to line the bottom of the baking dish.

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You then add your eggs.

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Cover with cream:

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And more cheese. And that’s it. Job done. Pop that into the oven for around 12 minutes and enjoy!

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Serving Suggestions for Swiss Eggs

While your eggs are baking, why not whip up a simple green salad and some toast? Or, if you’re feeling a touch more indulgent (like me!), pop some garlic bread in alongside the eggs to bake together. The combination of creamy Swiss Eggs, a refreshing salad, and warm, garlicky bread creates a light yet undeniably delicious meal.

Speaking of delicious, a glass of chilled white wine wouldn’t go amiss here, would it? The entire dish evokes a certain European charm, and a glass of wine would only enhance that ambiance. So go ahead, channel your inner Elizabeth David on this one. Of course, if you’re enjoying this as a breakfast treat, it might be wise to stick with Marguerite’s original suggestion of some good old-fashioned (and perhaps very 1972) fried bread! It might not be quite as continental, but it’s certainly a nostalgic and satisfying way to start your day.  Then again, who am I to judge?  If you want wine with your brekkie, go for it!

Swiss Eggs – Recipe

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I thought the Swiss Eggs were holey delightful!  (Geddit?  Swiss Cheese has…nevermind) And not at all eggtravagant!  I”m sure you’ll all be scrambling to make these!

Enough with the puns!  Have a great week!

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Mushrooms & Quail Egg Choux Buns

Happy Easter everyone! I hope the bunny brought you all the chocolate eggs you wanted. I am also bringing the Easter classics of buns and eggs but in savoury form with some choux buns with truffled mushrooms and quail eggs.  I wanted to use up the leftover quail eggs from the Nevilled Eggs.  A quick search of my recipe spreadsheet led me to a beautiful book called Food Fashion Friends Fleur Wood.  She is a designer, entrepreneur and philanthropist.  Coming from a former fashion designer the book is very glamorous so I had high hopes for this recipe! 

(And yes, I have a recipe spreadsheet.  And yes,  I know that makes me the very opposite of the glamorous chic in the book!)

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It turned out that I had a few more quail eggs than required for the choux buns so I also made one of Jamie Oliver’s dipping salts for quail eggs.  He has three recipes, all of which sound delicious but I chose one with smoked paprika and cayenne.  

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Fleur Wood’s recipe has black caviar as an additional garnish for her eggs.  I did not have any of this so I omitted it but I’m sure the buns would have been delicious with it.  A little sprinkle of some parsley or chives might have been nice too.

The one thing that for me, did not work in this recipe were the quail’s eggs.  They didn’t bring anything to the dish which was a bit disappointing as I was looking for something in which they would shine.  The mushroom filling was so delicious that I would have been happy with just them or maybe a bit of goat’s or cream cheese added.   Even in the photo from the book, the eggs look a little…out of place.  Maybe Fleur was also trying to use up some quail eggs?  

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Picture via Food Fashion Friends

The choux buns worked like a dream which I was pleased about!  So, whilst I was a bit disappointed that the eggs didn’t shine, the mushroom filling and the buns definitely put this in the “make again” territory.  The Jamie Oliver dipping eggs were also a nice little bonus!

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The Recipe – Mushrooms & Quail Egg Choux Buns 

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Incidentally, I had never cooked quail’s eggs before the Nevilled eggs.  So, I had never realised quite how beautiful I would find their speckly outsides:

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Or that they would have a gorgeous blue inside!

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I am off to eat more eggs, of the chocolate variety!  Have a great week!

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Neviled Eggs – Towards Zero

Hello crime readers and food lovers. Let me start right off with an apology for the atrocious pun. I am so sorry. But…I was racking my brains to think of what to cook for Towards Zero and, as is my want, I started searching for a pun. “What rhymes with Audrey..tawdry…no cancel that one. Battle rhymes with cattle…maybe a beef Wellington?” And then I got to Nevile and “eh voila” as Poirot would say, the idea of Neviled Eggs was born.  And once it was in my head…there was no going back. 

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I adored “Towards Zero,” so please don’t mistake my playful recipe title for any disrespect towards this brilliant novel. Usually, I read these books twice: once for the initial experience, and then again to glean details for these posts. My first read of Towards Zero left me utterly bewildered about the culprit, right until the big reveal. On my second read, however, I was astounded by the sheer number of cleverly hidden clues scattered throughout. 

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The plotting here is simply masterful! What seemed like passing chatter on the first go-round all converged beautifully towards the killer’s identity. To any aspiring mystery writer, I wholeheartedly recommend “Towards Zero” as a masterclass in artful clue placement. But even if you’re simply seeking a meticulously crafted detective story, this is a must-read.

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Towards Zero – The Plot

“I like a good detective story,’ he said. ‘But, you know, they begin in the wrong place! They begin with the murder. But the murder is the end. The story begins long before that—years before sometimes—with all the causes and events that bring certain people to a certain place at a certain time on a certain day.”.”

Agatha Christie – Towards Zero

We start with four seemingly disparate vignettes.  

  1. A group of London lawyers are speaking of the latest case and Mr Treves, a highly esteemed and elderly solicitor makes the above quote about murders being the end of a series of events that can bring a group of very different people together, all as they move towards zero hour.
  2. Angus MacWhirter is recovering in a hospital after a failed suicide. He is bitterly disappointed still to be alive but his nurse tells him that he was saved because God may need him in the future
  3. We next take a peek at a very disturbed person who is meticulously planning a murder
  4. Superintendent Battle’s daughter is intimidated into confessing that she stole things when she is innocent

Could these four seemingly unconnected events, be somehow related as they all move towards zero?

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Our Cast:

  • Nevile Strange is a tennis player, known for his good sportsmanship on the court.  Neville was raised by Matthew and Camilla Tressilian at their home Gull’s Point.  Sir Matthew has now passed and Lady Tressilian is bedridden but Neville visits her each year.  (Incidentally, I did my first “reading” of this on audio via YouTube and the reader kept referring to Nevile as Ne-vile and not Neville.  For me, Ne-vile Strange sounded like the name of a Harry Potter villain.  
  • Kay Strange is Nevile’s second (trophy) wife.  She finds the visits to Gull’s Point boring and would prefer to be having fun with her friends, one of whom is Ted Latimer, a very handsome but somewhat louche young man.  Whilst not staying at Gull’s Point, Ted has taken up residence at Easterhead Bay, a short distance across the bay from Gull’s Point.
  • Audrey Strange, Nevile’s first wife.  Normally Audrey and Neville stagger their visits to Lady Tressilian however this year their trips converge.  And no one seems happy about it.  Except Nevile who seems to be trying to rekindle his old flame. 
  • Mary Aldin, Lady Tressilian’s companion
  • Thomas Royde. Audrey’s cousin who is visiting from Malaysia
  • Mr Treves, who was an old friend of Sir Matthews is holidaying in the vicinity and is invited to dinner one fateful evening.

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We have:

  • Mr Treves killed by staircase (ingenious!)
  • Lady Tressilian beaten to death with a golf club and, 
  • Superintendent Battle virtually pushing someone off a boat to confirm that really can’t swim!
  • Rank odours, MacWhirter asking odd things of Mary
  • Something significant in the attic
  • And many, many people being lying liars who lie

Battle also channels his inner Poirot to bring the killer to justice.

Battle rubbed his chin and frowned.  “I wish I knew what keeps putting Hercule Poirot into my head.”

“You mean that old chap – the Belgian – comic little guy?” asked Leach.

“Comic my foot,: sais Superintendent Battle.  “About as dangerous as a black mamba and a she-leopard – that’s what he is.  I wish he were here – this sort of thing would be right up his street.”

Towards Zero – Agatha Christie

If only Battle had used a Boomslang (as per Death in the Coulds) as his snake analogy!

Towards Zero – The Covers

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So many great (and non-English) covers here.  My three favourites are Audrey on the cliff (top row second from left), a theatre bill, second row first from left showing Gull’s Point and of course, top row, first on the left, Tennis racquet head!  So clever and cluey!  

And it’s not the first tennis racquet head we’ve had either!  Murder at the Vicarage also has one of these!

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The Recipe Neviled Eggs

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Neviled Eggs – Towards Zero

A lovely elegant appetizer, inspired by one of the characters in Agatha Christie’s Towards Zero

Ingredients

Scale
  • 12 quail eggs
  • 1 tsp lemon juice
  • 1 tsp Dijon mustard
  • Dash of Tabasco (optional)
  • 2 tsp mayonnaise
  • sprigs of dill to garnish
  • Salmon roe to garnish

Instructions

Place the eggs in a pan filled with enough water to cover them.  Bring the water to boil then cover with a lid, remove from the heat and let the eggs sit for 2 minutes.

Drain and cool the eggs in cold water with some ice cubes in it.

Peel the eggs, cut them in half and scoop out the yolks.  

Mash  the yolks with the lemon juice, mustard, Tabasco and mayonnaise until the mixture is smooth. 

Fill a piping bag with the mashed yolks and pipe back into the egg whites.  

Garnish with a little sprig of dill and a salmon egg.  

Enjoy!

Notes

I found it easier to place the dill sprigs and salmon roe on the eggs with a pair of tweezers because I have massive man hands that are not great for delicate tasks like this!  

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Links To The Christieverse

Battle mentions Poirot a few times but does not refer to any specific cases.  The other Superintendent Battle books are:

Other Food & Drinks Mentioned in  Towards Zero

Our March read is The Hollow.

Have a great week!

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Midweek Quickie – Oeufs Caroline (2)

Welcome to another midweek quickie!  I was delighted last week when the lovely Jenny from Silver Screen Suppers sent me this gorgeous photo of her dinner…or should that be supper…of Oeufs Caroline.

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Jenny agreed that the eggs were yummy and they certainly look very pretty on her vintage plate!  If you have cooked any of my recipes and would like your creation to feature on a midweek quickie, please get in touch!  I would love to see your versions!

If you feel like even more cooking, why not hit up Jenny over at Silver Screen Suppers.  She is looking for recipe testers for the second volume of her Murder She Cooked book. I will be doing some testing very shortly!  If you don’t want to test but want to cook up some recipes by characters from Murder She Wrote, you can pick up the first volume here

I have a copy of this and am looking forward to cooking from it!!!  As a childhood fan of Gilligan’s Island, Alan Hale’s Skipper’s Dream Sandwich is high on my list of things to make.  As is Claude Akin’s recipe for Barbecued Honey Orange Chicken and Samantha Eggar’s Tostada Salad.  And who could resist Jerry Orbach’s Tough Guys Desert…ok..I want to cook the whole book!  😂

But enough from me, these posts are meant to be short and sweet!  I hope the week is being kind to you!

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