The Recycled Cook

The Recycled Cook Boiled egg and soldiers with a twist This is my attempt at taking one of my all time favourite breakfast dishes, boiled egg with toast soldiers and giving it that extra little twist. To be honest this recipe is a derivative of a restaurant dish by one of the UK's top chefs, Nathan Outlaw (great name) but he takes it a lot further, using duck eggs and making freshly baked saffron bread, I know my limits. This is a dish that could be served as a special breakfast or as a lovely brunch for family and friends. Having made this for the first time and realising just how much preparation is involved I would recommend doing some of these stages the night before and keeping the ingredients in the fridge, you will give yourself far less pressure. Before you start make sure you have two bowls of prepared ice water ready.  Firstly boil your eggs for approximately five to six minutes depending on your preference, You want the white firm but the yolk soft.  Im...

The Recycled Cook By Adrian Sleeman Flamenco Eggs The Spanish name for this is "Huevos Flamencos"  and for me this sums up what Mediterranean cooking is all about, flavour and colour. and it is a great dish to have as an alternative to your usual breakfast. It also makes a delicious supper dish. Flamenco on a plate. As with all of my dishes it is not a rigid recipe, is easily adapted depending on what you have left over in your fridge and making a vegetarian option is just a case of substituting the meat for a suitable vegetable, such as Courgette or Aubergine.  Start by sweating off some chopped onion and Chorizo (if using) over a medium heat until softened, then add crushed garlic to taste, being careful not to catch this or it will be bitter. Set aside and keep warm. Next gently mix some eggs, do not over beat as ideally you want a mix of yolk and egg white in the finished dish. This is not after all a "Tortilla"  Chop whatever left over veget...