Tag Archives: eggs

Recipe: Grilled asparagus with egg and green olive dressing


I feel a little guilty about griddling asparagus, as it seems harsh treatment for such a noble vegetable. Griddling, however, does perk up a bunch that’s been hanging around in the fridge for a bit.

asparagus with egg & green olive dressing photo DSCN0735_zpsecc4b713.jpg

1 bunch of asparagus (about 10-12 spears)
2 hard boiled eggs, chopped
6 green olives, finely chopped
1/4 tsp mustard
1 tbsp vinegar (cider or white wine)
3 tbsp olive oil

If you have a griddle pan, coat the asparagus spears in oil and griddle on a medium to high heat.
If you are using a frying pan, heat the oil in the pan before adding the spears.
Heat them for about 4 minutes each side.
Add the olives, mustard, vinegar and olive oil to a bowl and mix thoroughly.
Season with salt and pepper.
When the asparagus is cooked, place on a plate, scatter with the chopped egg and spoon the dressing over.

Serves 2 as a starter or a light lunch with crusty bread to mop up the dressing.
If you want to make a vegan version, the dressing does very well without the egg.


Recipe: Huevas Rancheros


A couple of years ago I went to Las Vegas for a sci-fi convention. I had a great time and amongst the highlights were the best margaritas I’d ever had and the best guacamole I’d ever had. It was also the scene of one of the most disappointing breakfasts I’d ever had. Do not have the huevas rancheros at Las Vegas airport. The eggs were OK, but the sauce was underflavoured and watery.

Which is a shame because huevas rancheros is one of the great egg dishes of the world. The eggs should ooze their runny yolks into a lovely, tomato sauce with a real kick of chilli. It makes a fabulous weekend breakfast/brunch dish. It is also a great hangover cure (or so I’ve been told).

Huevas Rancheros

1/2 red onion, finely chopped
1 clove garlic, finely chopped
1/2 red pepper, chopped
1/3 red chilli, finely chopped
1 small tin chopped tomatoes
pinch oregano
1/2 tsp balsamic vinegar
2 eggs
1 tbsp coriander, chopped

Soften the onion, garlic, pepper and chilli in a little oil in a small frying pan for about five minutes.
Add the tomatoes, oregano and balsamic vinegar and simmer for another five minutes until the sauce is reduced. You don’t want it dry, but it shouldn’t be watery.
Season with salt and pepper.
Make two dents in the mixture and crack an egg into each of them.
Put a saucepan lid over the eggs so that they will cook in the steam.
When the eggs are cooked so the yolks are still runny, sprinkle over with the coriander and serve.
Traditionally they should be served on a warmed flour or corn tortilla, but they taste just as good on a couple of slices of toast.

Serves 1