The Times Magazine - UK (2022-04-09)

The Times Magazine 45

Eat!

EASTER EGGS

6. LEFTOVERS FRITTATA

Serves 2

This is the easiest, quickest way to use up forgotten veg that would

otherwise end up in the bin. I like mushrooms, tomatoes and something

green. Leftover meat from Sunday’s roast is also great.

• Large knob of butter • 1 shallot, thinly sliced • 200g baby potatoes,
  cooked and thickly sliced • 150g leftover cooked veg, chopped


• 6 eggs, lightly beaten • Salt and pepper • 40g grated parmesan,
  plus extra for serving • Crème fraîche, to serve

1. Preheat the oven to 180C (200C non-fan).


2. Melt the butter in an ovenproof nonstick pan. Add the shallot and
   cook until soft. Add the potatoes and veg.


3. In a bowl, beat the eggs and season lightly. Stir in the parmesan and
   pour the egg mixture over the vegetables in the pan.


4. Cook over a medium heat until the bottom has set, about 1 minute.
   Then transfer to the oven and cook until golden and puffed up slightly.


5. Turn out onto a plate, slice in half and serve with a dollop of crème
   fraîche and a sprinkling of parmesan.


6. EASY PESTO EGGS ON TOAST

Serve 2

• 2 tbsp pesto, plus extra • 2 eggs • 2 pieces of sourdough
  
  
  • Butter, for the toast • 1 tsp chilli flakes, to serve
  
  
  
  

1. Add the pesto to a large nonstick frying pan on a medium heat
   and wait for the oil to heat up. Crack in the eggs and fry.


2. Toast the sourdough and butter straight away. Top each piece with
   a fried egg, drizzle with extra pesto and sprinkle with chilli flakes.


3. EGG AND POTATO SALAD

Serves 4 as a side

• 600g new potatoes, halved • 2 tbsp mayonnaise • 1 tsp wholegrain
  mustard • Chives, finely chopped • 3 spring onions, finely chopped
  
  
  • 1 small cucumber, diced • Juice of half a lemon • 6 hard-boiled
    eggs • Rocket, to serve
  
  
  
  

1. Boil the potatoes until soft and fluffy. Leave to cool. Stir in the mayo,
   making sure the potatoes are properly coated. Mix in the mustard.
   2. Stir in the chives, spring onions, cucumber and lemon juice. Halve
   the eggs and stir in. Toss in the rocket and serve.