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Spring Recipes

Once upon a time eggs represented the return of spring after the long, dark days of winter. Nowadays, of course, we can have eggs all year and here are a few recipes that celebrate their versatility.

Sorrel & Parmesan Frittata
Sorrel is one of the first herbs of spring and works well with parmesan in this frittata

Shred the sorrel, then place in a pan and wilt over a high heat for 1 minute. Beat the eggs and stir in the sorrel and grated parmesan. Melt the tablespoon of butter in a sauté pan and, when foaming, pour in the egg mixture.
Cook over a low heat for a couple of minutes, or until the sides begin to set. Transfer to the oven and cook for 10 - 12 minutes or until set and golden.

Baked Eggs with Spinach & Mushrooms
If you can not find any locally grown spinach at this time of year this recipe works well with nettles

Slice the mushrooms and cook in the oil until turning brown. Pick over the spinach, remove any thick stems, wash and finely shred. Add to the mushrooms and cook over a fairly high heat until all the moisture has evaporated. Season with salt and pepper. Butter the ramekin dishes well and divide the mixture between them, making a slight well in the centre. Break an egg into each well. Melt the remaining butter and stir in the breadcrumbs and herbs. Scatter over the top of the dishes. Place the dishes in a shallow baking tray. Pour in enough hot water to come two thirds of the way up the sides of the dishes. Bake for 12 minutes or until the eggs are lightly set.

Muffins with Tomato and Tarragon Scrambled Egg
The flavour of tarragon is warm and subtle with a sharp bitter bite to it. It goes particularly well with eggs

Place the flours and salt into a bowl. Make a well in the centre and pop in the yeast. Warm the milk to hand hot, add half the milk and the sugar to the yeast cover with a little of the flour and leave until frothy. Melt the butter in the remaining milk and, together with the egg, stir into the flour and yeast adding as much flour or water as necessary to make a soft but not sticky dough.
Knead well then put into a clean bowl, cover with a damp cloth and leave in a warm place until double in size. Roll out on a floured board to ½" thick and cut out 2½"circles. Oil a fry pan or griddle and cook the muffins for five minutes over a low heat on either side. Remove and cool.
Beat the eggs with a little milk and season well. Stir in the tomatoes. Melt the butter in a pan, pour in the eggs and stir continuously with a wooden spoon until the mixture thickens.
Pull the muffins in two and toast lightly. Pile the eggs on top of the muffins, scatter over the tarragon and serve

Lemon Mousse

Put the zest and juice of the lemons into a large bowl with the sugar and egg yolks. Place over a pan of simmering water and cook over a low heat, stirring constantly for about ten minutes until the mixture coats the back of a spoon. Whisk in small amounts of butter at a time. Remove from the heat and allow to cool.
Whisk the egg whites until stiff. Fold half the beaten egg white into the lemon mixture mixing well then gently fold in the remaining half. Divide between four serving glasses and chill before serving with a lemon slice as garnish.

Floating Islands
Serves 8
- a fantastic party dish for a spring celebration

Beat the egg yolks with 9 oz (250g) of the caster sugar until very smooth and nearly white. Whisk the egg whites until stiff, add 3 oz (75g) sugar a spoonful at a time, beating well after each addition.
Bring the milk to the boil with the vanilla pods, lower the heat and, barely allowing the milk to simmer, drop a spoonful of meringue in the milk and cook each one very lightly on each side (flip it over) for about 30 seconds. Makes about 20.
Strain the milk, add some extra if necessary, to make 1¾pint (1 litre). Pour over the egg yolk and sugar mixture, pour into a pan and cook very gently until it thickens. Do not allow it to get too hot or it will curdle. The custard is ready when it covers the back of a spoon. Remove from heat, cool slightly, then pour into a large glass bowl. Carefully place the poached egg white on top. Decorate with primrose and violets.

· Penrhos Court - Kington - Herefordshire - HR5 3LH - UK ·

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