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
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)
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
For the first 9 years of my life I hated food and really loved sugar till Wimpy (British Fast Food chain) changed my life! These days, all grown up, I've junked junk food and spend my days and nights on a quest - to find and share the sweet, sweet nectar that's food in The #NewNigerianKitchen!
Dreaming, cooking, eating and writing...about and adoring a strong food community that's big and bold enough to embrace the world's diverse cuisines - I'm passionate about celebrating Nigerian cuisine in its entirety.
Why do I love food so? It is forgiving. Make a recipe. Have it go bad....but wake up tomorrow and you can have another go at succeeding! Only with food!