Eating and Drinking > Cooking, Storing and Preserving

Eggs Phillipe

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Goosegirl:
My OH's made-up recipe for eggs Phillipe. Boil some fresh eggs then plunge into cold water (the eggs not you) and de-shell. Put them into a bowl and mash with a fork until you get a coarse texture. Add a big spoonful at a time of Heinz salad cream and Waitrose's Hollandaise sauce then season with salt and black pepper to taste. It will keep in the fridge for about 4-5 days. I've had it with both hot and cold meat and fish dishes and it works for me.

Growster...:
This is one of Mrs Growster's evening staples for a sandwich!

I like the idea of Hollandaise sauce as well, and we always buy some salad cress to go with it!

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