It’s so great to be enjoying salads now the weather’s behaving: this week we’ve picked a variety of salad onions, radishes, lettuce leaves and herbs to enjoy – plus it’s still the season for fresh asparagus, delicious with a simple hollandaise sauce or steamed and tossed in a salad. For spring onions with a twist though, try out Dominika’s recipe for spring onions with scrambled eggs for a luxurious brunch – if you’re short of organic eggs, drop us a line or nip in the farm shop Wednesday to Saturday (fresh bread every Thursday). Serves 4 1 bunch spring onions, sliced 2-3 tbsp olive oil 6 medium or large eggs glug or two of milk sea salt & black pepper 8 thick slices wholemeal bread 4 rashers bacon (optional), cut into strips a little butter Heat the oil in a frying pan and fry the bacon if using on a high heat for a few minutes, until browning. Add the onions and fry on a moderate heat, until softened. Meanwhile crack the eggs into a bowl and add the milk and seasoning, whisking together briefly. Pour into the frying pan and stir continuously, until cooked through. Toast the bread and spread a little butter on each slice, then pile the scrambled eggs on top. Add another grate of pepper and salt, and serve with chopped chives, the tops of the spring onions, parsley… or ketchup and brown sauce. For a variation, try making with smoked salmon, or even asparagus for a sensual morning snack… SXC From our land into yo u r h a nd Purton House Dominika’s special scrambled eggs with spring onions The apprentice: Kate Collyns Tel: 01793 772287 www.purtonhouseorganics.co.uk Printed on FSC-accredited paper made from renewable sources Copyright Purton House Organics 2009
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It’s so great to be enjoying salads now the weather’s behaving: this week we’ve picked a variety of salad onions, radishes, lettuce leaves and herbs to enjoy – plus it’s still the season for fresh asparagus, delicious with a simple hollandaise sauce or steamed and tossed in a salad. For spring onions with a twist though, try out Dominika’s recipe for spring onions with scrambled eggs for a luxurious brunch – if you’re short of organic eggs, drop us a line or nip in the farm shop Wednesday to Saturday (fresh bread every Thursday). Serves 41 bunch spring onions, sliced2-3 tbsp olive oil6 medium or large eggsglug or two of milksea salt & black pepper8 thick slices wholemeal bread4 rashers bacon (optional), cut into stripsa little butter
Heat the oil in a frying pan and fry the bacon if using on a high heat for a few minutes, until browning. Add the onions and fry on a moderate heat, until softened. Meanwhile crack the eggs into a bowl and add the milk and seasoning, whisking together briefly. Pour into the frying pan and stir continuously, until cooked through. Toast the bread and spread a little butter on each slice, then pile the scrambled eggs on top. Add another grate of pepper and salt, and serve with chopped chives, the tops of the spring onions, parsley… or ketchup and brown sauce. For a variation, try making with smoked salmon, or even asparagus for a sensual morning snack…
SXC
From our land into your hand
Purton House
Dominika’s special scrambled eggs with spring onions
The apprentice: Kate Collyns
Tel: 01793 772287www.purtonhouseorganics.co.uk
Printed on FSC-accredited paper made from renewable sources
Copyright Purton House Organics 2009
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