The Shopkeeper’s Swift Suppers ~ Baked Eggs with Welshman’s Caviar

by Silvana de Soissons5th May 2014

 

It’s been an egg filled weekend ~ I can’t resist buying eggs wherever I go. Duck eggs, quails eggs, Burford Browns, Black Rocks, Bantams and Cotswold Legbars ~ I love the colours, the shapes, the sizes and, of course, the tastes of different breeds.

 

Because I am so busy running the shop, I need recipes that take a maximum of five minutes to prepare.

 

For this recipe I oiled an ovenproof shallow dish {Le Creuset}, cracked a few eggs into it and sprinkled Welshman's Caviar from the Pembrokeshire Beach Food Co on top. Welshman's Caviar is handpicked laver seaweed from the Pembrokeshire coast, which is dried, toasted and flaked. It is delicious served in soups, stir-fries, egg dishes and grilled meat, bringing umami flavour and depth to cooking. It’s high in vitamins and minerals and can be added instead of fresh herbs.

 

The dish then goes into a 180 degrees Celsius hot oven for 10-15 minutes {a little less if you like the yolks still runny and the eggs are small}.

 

I then sprinkled some torn sage leaves on top, cracked some black pepper and served with hot crusty buttered bread and a green salad.

 

Supper in five minutes, without feeling deprived. That’s how a good egg should make you feel.

About the Author

Silvana de Soissons is the founder of The Foodie Bugle Shop and its journal. You can follow her on Twitter @SilvanadeS and @TheFoodieBugle and on Facebook and Instagram @TheFoodieBugle

 
 
Welshman's Caviar in www.thefoodiebugleshop.com

Welshman's Caviar in www.thefoodiebugleshop.com