I come from a reasonably large family of four kids and I believe this is why I always cook too many potatoes. Potato-duty for family meals was a large scale operation and the mission was successful upon delivery of a large pot or roasting pan …
Pork and porridge. Â It’s not too often you get these two together, but they are both delicious with a little applesauce, no? Admittedly, my first thought on arriving at Apple Sauce in the Edmonds Cookbook (apart from no, not more apples) was ho-hum. Â Apple sauce …
It started a sunny beautiful Saturday and how nice to spend it having brunch chez nous with old friends.  The majority of today’s spread was very traditional British breakfast fare….bacon, sausages from our excellent Ngaio butcher, some croissants and jam for a sweet, and a token green salad as I felt we’d best eat something from a plant.  I made sure we had a generous assortment of appropriate condiments, including my Mum’s excellent relishes and some H&P sauce in a nod to those at the table hailing from Old Blighty.
I had eggs on the menu too, and to juice them up a bit, did my favourite feta scrambled eggs. Â I’ve been inspired by the delicious feta scrambled eggs served up in mouth-watering perfection every time by the Ministry of Food. Â I can’t promise my version to be as perfect as theirs, but I can promise it’s pleasingly reliable when you are looking for a little pep with your eggs.
You will need:
Put a frying pan over moderately high heat and melt the butter. Â Meanwhile, whisk your eggs with a dash of milk, salt, pepper and chilli flakes.
When the butter is runny and bubbling, add the egg mixture. Â There is a wide divergence in how one should scramble one’s eggs; my preferred method is to run a spatula or wooden spoon through the mixture, turning up sections as they cook and letting the uncooked mixture flow into the gaps.
When you have been doing this for a few minutes and the whole pan is starting to cook and solidify into chunks, add the feta. Â I choose this point in proceedings for the feta, as this way it doesn’t melt entirely and you get pleasing, half-gooey chunks throughout the eggs.
This may be against the egg-scrambling rules; however at this point I turn up the heat and toss the eggs through the pan so they finish off cooking and are not too soggy.
Serve immediately and sprinkle with chopped herbs if you wish…the eggs picture are covered with my sister’s most lustrous fresh parsley, which she kindly gave me as part of the lovely big bunch of herbs pictured, as we are in our new house now and I have yet to return my parsley plot to past glories.
Enjoy and happy eating!