Spicy scrambled eggs with spinach

Spicy scrambled eggs with spinach

Serves 1

Breakfast this morning - had some eggs going out of date and the addition of red chilli and spinach turned out to be jolly nice. It’s hardly a recipe but was very healthy and filling. Would make a nice brunch with some grilled crisp bacon and roast cherry tomatoes on the side.

2 thick sliced of seeded soda bread or whatever you have

Spray oil

¼ red chilli, deseeded and finely chopped

2-3 eggs, beaten lightly

Small handful of baby spinach leaves

Salt and pepper

Toast the bread. Meanwhile in a small frying pan spray in a few squirts of oil (or a tsp of regular olive oil). Add the chilli and stir fry for about 30 secs to soften slightly. Tip in the eggs and spinach and season. Stir quickly and continuously so that the eggs scramble and the spinach wilts. You can cook until quite firm or leave the eggs a bit soft – it’s up to you. Pile onto hot toast (no need to butter in my opinion) and eat immediately.

Kedgeree

Kedgeree

Serves 1

Haven’t made this lightly spiced rice dish in such a long time, but had some haddock in the freezer which needed eating up. If I had flaked almonds or pumpkin seeds I would have sprinkled in a few for added crunch.

50g basmati rice

Salt

2 cloves

2 cardamom pods

1 smoked haddock fillet, about 100g

¼ pint milk

Bay leaf

Few peppercorns

1 egg

½ onion, finely chopped

1 tsp oil

1 tsp curry powder

Pinch cayenne pepper

1 tbsp sultanas

1 tbsp petit pois

1 tbsp fresh parsley, finely chopped

1 cherry tomato, cut into wedges

½ lemon

Boil the rice in boiling salted water with cloves and cardamom for 10 mins until just tender. Refresh under cold water and leave to drain well in a colander.

Place the fish in a frying pan with the milk, bay and peppercorns. Bring to a simmer and gently cook fish for about 6-8 mins until cooked. Transfer to a bowl and flake, tip the milk over the top, but discard the bay and peppercorns.

Boil the egg for about 7 mins and then cool under cold running water. Peel and roughly chop half, then slice the remaining half into wedges.

Fry the onion in the oil under softened. Add the curry powder and cayenne and fry for 30 secs more to cook out the rawness of the spices. Add the cold rice, flake fish and moisten with some of the milk. Add the sultanas, peas and chopped egg and cook until the peas are warmed through. Turn off heat and stir in parsley.

Garnish with tomato, remaining egg and lemon wedges for squeezing over