|Here's one I prepared earlier - aubergine eggah in the Jamie pan. Note the heat spreader underneath|
Prepare and lightly cook the vegetable. This time I had some freshly picked broad beans from the potager which I podded and blanched in boiling water for 15 minutes and, no, I didn't peel them! Good grief, life's too short. For an aubergine eggah, slice, cube, salt, drain, wipe and fry with a little chopped onion and garlic until soft. Courgette eggah - slice and boil, or fry as with aubergine. Et cetera - you get the picture. Or you could defrost a package from the freezer and cook it.
Melt the butter in the pan, mix the eggs into the vegetable and season. Pour the mixture in the pan, stir around to make sure the veg is evenly distributed, cover (with a plate if your pan doesn't come with a lid) and cook for about 15 minutes on very low heat, until the eggah is firm on the top. Make sure it is free to move and loosen it with a nylon spatula if necessary. Slide the eggah onto a plate (or the lid of your Jamie Oliver skillet), invert the pan over it (it will have drunk the butter) and turn the whole lot over, thereby enabling you to brown the underside for a further 5 minutes. Serve with a fresh green salad. It's very comforting on a cold miserable day like today!
|The last slice of Broad Bean Eggah... with a roquette and terrine baguette accompaniment.|
Almost forgot to take the photograph!!