Category: Supper

Eggs With Spinach and Fashion Tips From Dinah Shore

Eggs and Spinach are a classic combo. Think Eggs Florentine, Spinach Quiche or Spinach Soufflé.  Well today we are using eggs and spinach to create a twist on the dish The A -Z of Cooking calls Eggs With Spinach.  Uh huh.  What it lacks in imagination, it makes up for in precision.  But it’s also from a chapter called Watching Your Weight and, to be honest, the original recipe was a little meh….So, whilst staying in the spirit of Eggs with Spinach here’s my version.  What it lacks in weight watching, it makes up for in flavour. 

Given that choice, always make flavour the winner.  Just go for a run the next day!

Eggs withspinach6My eggs and spinach recipe contains spinach lightly sauteed in garlic, mixed with a little cream, sprinkled with nutmeg, topped with cheese and baked with an egg until the white is set and the yolk is runny perfection!

Eggs with Spinach1Did anyone say brunch?  These eggs with spinach scale up really well for a group at brunch or make a great quick and easy supper for one!

Eggs with Spinach2

I used fresh baby spinach in my Eggs with Spinach, however you could use frozen.  Below is a great vintage ad for frozen spinach.  Note the awesome striped t-shirt being worn by Dinah Shore and the perfectly coordinated polka dot apron.  She’s rocking my favourite patterns and showing that the rule of “blue and green should never be seen” is as dumb AF.   Go Dinah. Vintage Spinach2OMG, I only just noticed her gorgeous green shoes with the bows.  I want that entire outfit!  I wonder if  back in the day women everywhere were also exclaiming “Glory be….fuck the spinach, get me that t-shirt and those shoes…” 

Does anyone say “Glory be” anymore? 

Did anyone ever?

Before we travel down that etymological rabbit hole here’s the recipe:

Eggs with Spinach
Serves 2
A delicious quick and easy dish for brunch, lunch or supper!
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Ingredients
  1. 500g baby spinach
  2. 1 garlic clove, crushed
  3. 25g butter
  4. salt and pepper
  5. 1/4 tsp nutmeg
  6. 2 tbsp cream
  7. 4 tbsp grated cheddar cheese
Instructions
  1. Preheat oven to 180°C/160°C fan-forced.
  2. Lightly grease four 3/4 cup-capacity ovenproof dishes.
  3. Wash the baby spinach.
  4. Melt the butter in a frying pan over medium heat and add the garlic.
  5. Saute for a minute or two until the garlic softens but does not change colour.
  6. Add the spinach and stir until just wilted, about 2 minutes.
  7. Take off the heat and stir in the cream and nutmeg.
  8. Divide the spinach into two and place in two ramekin dishes.
  9. Make an indent in the middle and break and egg into each.
  10. Sprinkle the cheese over the top.
  11. Season with salt and pepper.
  12. Bake for around 15 minutes or until the egg white is just set but yolk is still runny.
  13. Remove from oven. Stand for 2 minutes.
  14. Serve with toast.
Retro Food For Modern Times http://www.retrofoodformoderntimes.com/
If you would also like to rock Dinah’s look here is my take on it:

The Dinah CollectionTop:

Scarf (Replaces Apron)   or add a bit of green with something like this

Skirt

Shoes     And more shoes

That was awesome fun!  Now I gotta go do it in real life.  Have a good one!

Signature 1 Vintage Valentine Quick as Wink2
 

 

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Retro Food For Modern Times – Scotch Woodcock and Sunday Television

“We’re having a little soirée after the theatre tomorrow darling, nothing fancy, maybe some scotch woodcock and a nightcap or two.  Do come”

No one’s ever said that to me.  Because I don’t live at Brideshead.  Or Downton Abbey.

The recipe for Scotch Woodcock appears in the After-Theatre Party Section of The Party Cookbook by Anne Marshall and Elizabeth Sewell (1971).  I can’t help it, that combination of the After-Theatre Party and the Scotch Woodcock immediately had me imagining something English and posh and from a bygone, more glamorous era.  In my mind, Scotch Woodcock consisted of a game bird shot on the estate by the endearingly eccentric squire and then marinated in gallons of whiskey.

Wrong and wrong.  This is Scotch Woodcock.

Scotch Woodcock
Scotch Woodcock

If you happen to be thinking “But that looks nothing like pheasant drowned in single malt…In fact it looks remarkably like scrambled eggs on toast topped with anchovies”, congratulations! You get this weeks Elephant Stamp!

elephant_stamp

I’m not sure why this is called Scotch Woodcock when it contains neither whiskey nor woodcock.  Then again, those cheeky Brits do like to bamboozle the foreigners with their nomenclature.  (We’ll be getting on to Welsh Rarebit in a future post.  Toad in the Hole will never be mentioned again.  Except  to say, that the best thing about it is that it doesn’t actually contain toads).

I wish I lived in world where I gave after theatre parties (or was invited to them).  Unfortunately I don’t and I suspect not many of us do. I do however, have a penchant for a meal I can whip up as a quick and easy light supper during my Sunday night television marathon.

Scotch Woodcock fits the bill exactly. Here’s how it’s done.

The evening starts at 6:30 with The Super-Sizers Go…  If you have never seen this show and have any interest in food history done in the most hilarious way, stop right now.  Do not pass go.  Do not collect $200.  Watch The Super-Sizers Go… then come back.  That last bit’s important.  Make sure you come back.

[youtube=http://www.youtube.com/watch?v=HQlanfOun64]

Anyway, during the breaks in The Super-Sizers you can do the following:

Gather your ingredients.  If you are thinking that the milk in the photo below looks a little thick, you’re absolutely right.  We had run out of milk.  (So much for recipe preparation!)  I used cream for the photo and mixed it with a splash of water for the cooking.  And, no I couldn’t have gone and bought milk.  I had FOUR hours of television to watch.

Scotch Woodcock - Ingredients
Scotch Woodcock – Ingredients

Make and Butter Your toast. Make an extra piece of toast.  Hot buttered toast is one of the best things in the world.  Munch on this whilst you watch the end of Super Sizers.

Hot Buttered Toast
Hot Buttered Toast

7:30.  Masterchef: The Professionals.  I can’t help it.  I am an unashamed Masterchef addict.  And I am loving the professionals. It’s as contrived and the situations are as silly as the normal Masterchef but  Marco Pierre White is amazing. He’s like a wise owl, dispensing advice to the hapless.  I want him to be my Dad.

[youtube=http://www.youtube.com/watch?v=sV11bTbK9m4]

During breaks in ‘Masterchef, Scramble your eggs.  I chose not to add salt as I thought the anchovy and olive topping would be salty enough. They were.

You might also want to open a bottle at this stage.  Sparkling wine is lovely with this…and hey, don’t we all need a little sparkle to help us face Monday?

Next break, heat your grill, load the scrambled eggs, anchovies  (I added some olives) onto the toast and warm through.

Serve with another glass of bubbles.

(Just a quick note about the serving sizes.  This may feed 4 people as stipulated in the recipe if it is part of a larger “after-theatre party” spread.  We had it as a light meal and the quantities listed in the recipe were perfect.  We had eaten a large, late lunch though.  Adjust your quantities as required).

Creamy scrambled eggs, crispy toast, and the salty hit of the anchovies.  Delicious!

This is not a meal for four!

8:30 Elementary. I know it’s not as good as the Benedict Cumberbatch and Martin Freeman Sherlock which is brilliant, but it’s absolutely watchable.

Sherlock vs Elementary
Sherlock vs Elementary

During the breaks, do your dishes and tidy the kitchen.  Better still get your significant other to do the dishes and tidy the kitchen. And send him out for some milk.

9:30 You can both settle back down on the couch and finish that bottle whilst watching The Graham Norton Show.

Graham Norton Show
Graham Norton Show

I admit, it’s hardly high glamour but I can think of many worse ways of spending a Sunday night!

Enjoy your week!

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