You made a what???
For for those of you who are already totally confused, let me explain. A Jaffle is an Australian term for a toasted sandwich. And it is a much loved food for breakfast, brunch, lunch, afternoon tea, dinner, supper, a midnight snack or any of the times inbetween.
And I made one based on Vincent Price’s Buckingham Eggs. And it was very good!
Like I guess many of my generation, the first real inkling I had of Vincent Price was as the voice in Thriller….
I had no idea he could not only cook, but cook like a boss, until I started blogging. It’s one of the reasons why I am so excited that the 50th edition of Vincent and Mary Price’s A Treasury of Great Recipes is about to be released. And I am reliably informed by Jenny of Silver Screen Suppers that, in her view, it is the best cookbook ever written! And Jenny knows her stuff!!!
Only a few more sleeps ’til that happens but first, Jenny invited her blogging pals to take part in a cookalong with some of Vincent and Mary’s recipes.
I hadn’t really intended on making the Buckingham Eggs for the cookalong . I was totally primed to make Vincent Price’s Champagne Chicken but, it was only 10:00am. Possibly a little too early for a roast dinner. But I was hungry and a jaffle seemed like the perfect thing to tide me over til dinner time. A quick glance at the fridge revealed eggs, cheese and anchovies. I had a thought process that went something like this:
- You could make the Buckingham Eggs
- But I want a jaffle
- The Buckingham Eggs sound really good.
- So does a jaffle.
- Anchovy and Mustard butter…-
- Egg and Cheese Jaffle
- Hmm…what if we…
- I like where you are going with this
And thus the Buckingham Eggs Jaffle was born. I’m sure neither Jenny or Vincent would disapprove of my tweaking the recipe slightly to satisfy both the devil and the angel on my shoulder! For the purists, here is a link to the original recipe as cooked by Jenny:
For my version make an English mustard and anchovy butter. I could not find any anchovy paste so I mushed up an anchovy. The mustard adds some heat and makes it a beautiful colour!I could just eat this on toast for ever and be totally content!
But, wait, there’s more!
Eggs and cream and cheese and onions. I meant to add some Worchestershire Sauce but I totally forgot! Oh well, all the more reason to make it again next Sunday!
Now, add the onions to the egg mixture and scramble them really lightly. You need them to thicken up but still be quite moist as they will continue to cook once they are in the jaffle iron.
Now, butter both sides of the bread (if you’re feeling decadent ) or the one side if not. Place the buttered sides on the surface of the jaffle iron. This is important otherwise your bread will stick like crazy. Place the cheese on one side and the thickened egg mixture on the other side.
Fold The Iron over. Trim any bits of bread hanging out of the iron and place over a low heat.
The only tricky bit is that once the iron is closed you have no way of telling how much the inside has cooked unless you open it up and have a little peek. Make sure you turn it over at least once so both sides get toasty. As a general rule, once the outside is a dark golden colour, the inside will be perfect. This is the colour you are aiming for:
At the risk of sounding a bit hippy dippy, when cooked like this, the egg and cream mixture and the cheese become one in a gorgeous creamy melange. This is surrounded by the crispy, salty, slightly spicy bread…..ZOMG delicious.
This made a super brunch, but if darkness is falling across the land and the midnight hour is close at hand, this would also make a super late night snack!
A massive thanks to Jenny for including me and to Vincent and Mary Price for the recipe.
For all the deets on the cookbook launch and activities around it, click any (ALL) of the links below:
Amazon Page for the 50th Edition of A Treasury of Great Recipes
Champagne chicken up next! Stay tuned….
Vincent Price’s Buckingham Eggs Jaffle
- 2 slices of bread
- 2 tbsp butter, divided
- 1 anchovy
- 1/2 tsp English Mustard
- 1 egg
- 1 tbsp cream
- grind of pepper
- 1/2 tbsp finely minced onion (optional)
- dash of Worchestershire sauce (optional)
- 1 tbsp grated cheddar cheese
- Mash the anchovy with a fork.
- Add 1 tbsp butter and mustard and mix together until well combined.
- Spread either one or both sides of bread with the butter mixture.
- Place butter side down on each side of your jaffle iron.
- Add the grated cheese to one side.
- Mix the egg, cream, onion and pepper together.
- Melt a tbsp butter over low heat in a small skillet.
- Pour in the beaten eggs. When eggs begin to thicken, stir with a wooden spoon.
- Whilst still moist and underdone, transfer the mix from the skillet to the non-cheesed side of the jaffle iron.
- Add a few drops of worchestershire sauce, if using
- Turn your stove flame onto low, close the jaffle iron and trim off any bread that is poking out.
- Close the iron and place over the flame. Cook on each aide for 3-4 minutes or until the bread is crispy and golden brown.
- Serve immediately.
I did not add salt to the egg mixture because I thought the anchovies made it salty enough.
The amounts above are for one jaffle.