Monday, 7 July 2014

Baked Egg Cups With Gluten Free Breakfast Crackers

Pesto & Soft Cheese Egg Cups 
Gluten Free Breakfast Crackers

For Goodness Bake!

I'm a sucker for fresh free range eggs, not the store bought ones! Did you know even the store bought free range eggs can be 6 weeks old! Not fresh at all and to be considered free range the chickens only need to get out for a couple of hours a day in a space of  1 hen per 4 metres. Instead we keep our own hens in our garden that get fed fresh herbs, corn, meal worms, the occasional snail and leftovers from the kitchen (no chicken leftovers of course). In return they provide us with capsuled gold aka an egg a day from each. Once you've had a fresh, "free range" egg you'll have trouble going back to the store bought, all of a sudden there is a strong taste difference and now the store bought eggs taste, well, blah.
Here's one of my favourite dishes to make with our fresh eggs...

Cheddar Cheese Breakfast Crackers Ingredients:
100g Gluten Free Flour (I used Doves Farm)
25g of soft butter (around 1 tablespoon)
2 tbsp. Grated Strong Cheddar Cheese
3tbsp. Water
1 egg yolk
Grated parmesan cheese (Parmigiano-Reggiano)
1 1/2 tblsp. polenta* (You can use flour if you don't have polenta)

Preheat the oven to 200 celsius.
Sift flour into a medium sized bowl with butter, add the cheese & water then start mixing together with your hands until it forms a dough (the dough should NOT be watery, should slightly resemble pasta dough) At this stage you can add chopped leak, poppy seeds or rosemary if you wish but carry on to the next step if you just want the plain cracker.

Next roll your dough out flat about 1/2 a cm in thickness. Now using a circular cutter around 2x2 inches in size, cut out as many breakfast crackers as you desire. Remember to roll up remaining dough and re-cut. Now find a baking /pizza pan and line with raw polenta, this will help the crackers bake evenly and not stick. Use flour if you don't have any polenta. Place all the crackers on the tray and coat the tops of the crackers with egg yolk and parmesan cheese. Place in the oven until golden (not burnt) about 10-15 minutes. depending on oven.

Pesto, Soft Cheese & Tomato Egg Cup
Serves 2 (in two tea cups)

2 Free Range Eggs (1 egg for each cup)
2 sliced cherry tomatoes
2 tblsp. of Quark soft cheese
2 heaped tsp. of basil pesto
Salt & Pepper to taste

Preheat oven to 180 celsius
Place 1 sliced cherry tomato in each oven friendly tea cup, on top crack an egg (the sliced tomatoes will move about, you want this to happen) Place one heaped tablespoon of Quark carefully on top, then lastly a teaspoon of pesto. Place cups on top of tray and into the oven. Bake for 10 minutes (or longer/quicker depending on how runny you want your egg yolk, we prefer runny as it will mix with the cheese, tomato and pesto, yummmm) Carefully take out of oven and sprinkle salt and pepper.
Pair with Cheddar Breakfast Crackers and you're ready to serve! 

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