If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: These were the snack of my childhood - we always had them at Mr Biggs, the Nigerian equivalent of MacDee, along with Jam doughnuts. Then a few years ago, I came across a no-bake method which I've made on many occassions, both with hen and quails eggs. A perfect addition to any lunch or picinic box.
Pack a pot of mustard. A bottle of refreshing cordial and some sparkling water.
Find a great spot to lay out your gingham blanket and set your basket upon, perhaps grassy dunes or a rolling meadow. —Kitchen Butterfly
- 4 medium chicken eggs, at room temperature or a dozen quail eggs and 1 chicken egg
- 2 slices of (wholemeal) bread, crusts removed
- 100ml milk
- 3 rashers of bacon (desalted by giving a short hot water bath, if you wish)
- 400g good-quality pork sausage meat
- 1 small shallot, finely chopped
- Grating of mace or nutmeg
- 1-2 teaspoons fresh lemon thyme, chopped (or other herbs)
- Black pepper, to taste
- Preheat the oven to 190 degrees Centigrade (375 degrees Fahrenheit)
- Boil the eggs, reserving 1 chicken egg. Simmer for 5 minutes from the moment the water starts to bubble, then drain and run under cold water to prevent further cooking and grey-ringed yolks.When cool, peel eggs carefully as they may be a bit soft.
- Soak the bread in the milk for a minute and then remove it and squeeze it dry.
- Put the bread and sausage meat in a large bowl along with the remaining egg, lemon thyme and nutmeg. I added a sprinkling of black pepper and a pinch of salt.
- Line a muffin mould ( I used my colourful silicone ones) with a rasher of (desalted) bacon and press some meat mixture into the base. Add a boiled egg to each mould, pointy end up and pack the meat mixture around and over the eggs until completely covered.
- Bake for half an hour, or until nicely browned. I found that a lot of the fat from the sausage meat and bacon baked and drained away.
- Let cool and then pack away as part of a delicious lunch
- This recipe was entered in the contest for Your Best Road Trip Snack
- This recipe was entered in the contest for Your Best Pub Food
- This recipe was entered in the contest for Your Best One-Bite Party Snack
- This recipe was entered in the contest for Your Best Fair Food
- This recipe was entered in the contest for Your Best Picnic Dish
- This recipe was entered in the contest for Your Best Brown Bag Lunch
These Figs are Feeling a Little Tart
Learn to love fruit with chocolate
Learning to love fruit with chocolate.
The best donuts—ever.
We've got the summer blues.
How we do a Genius dinner party for 30.
A better basket.