Fried Egg on Potato Waffle

Just typing that title makes me feel a tiny bit ashamed, have you ever heard of a trashier combination of ingredients? Perhaps even more so when I say we didn’t even use Birdseye potato waffles (“they’re waffly versatile!”) as all we had was Tesco own brand…

We first came across this dish whilst watching BBC1’s Something for the Weekend on an extremely hungover Sunday morning. As soon as the words “potato waffles” left Simon Rimmers delectable lips we knew the recipe was a winner. His recipe was actually a lot grander than the one we have adopted; I think it consisted of (obviously) homemade potato waffles, poached eggs and possibly hollandaise sauce. We had to make do with aforementioned cheap frozen waffles and a dramatic substitution of cheese for hollandaise which worked surprisingly well. To be honest, what recipes are not magnificently enhanced by the introduction of cheese?

The combination of oozy egg yolk, crisp waffle and sharp cheese was like nothing I’d ever had before. My hangover disappeared instantly and we were ready to tackle Sunday as if Saturday night had never happened. We now recreate this dish pretty regularly with various substitutions, depending on what we have available. I have made Lea & Perrins a permanent fixture on mine as I love the savoury tang the sauce adds. Ben occasionally sprinkles a veggie version onto his that we found in Sainsburys (Lea & Perrins has anchovies in it. Who knew?) and we both shake liberal amounts of salt and cracked black pepper onto our yolks.

 

This past Sunday morning we once again recreated the faithful dish but with a couple of new additions as we were apparantly feeling adventurous!


We had the usual suspects of potato waffles, cheese and eggs but this time we had duck eggs! And they were amazing! Ben let me have the one with the biggest yolk and it was HUGE! I eagerly poured my salt on and gently poked it with my fork to release the liquid. I watched an episode of “The Best Thing I Ever Ate” on Food Network the other night and someone was raving about a pasta dish they had which was just ravioli filled with just cooked egg yolks, it looked so good! I can really imagine how amazing that would be as yolks are so rich, you don’t need a sauce! Although obviously we added tomato ketchup to our breakfast because no hangover breakfast is complete without it.

 

The plate I photographed is actually Ben’s as his looked a lot nicer than mine with the addition of a couple of slices of crispy fried Quorn ham (tastes just like Quorn bacon but a lot cheaper if you’ve already got the ham!) and a big spoonful of tomato salsa. We enjoyed our breakfast whilst watching Something For The Weekend, the show that started it all!

 

 

 

 

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Tortilla Pizza

And now for some actual food! For my first post I’ve decided to talk about one of my favourite recipes.

I can’t remember where I first heard of this “recipe” (if you can call it that) but it immediately struck me as a genius idea. As someone who is trying to cut down on her intake of excessive carbs (white rice, pasta, bread, thick, toasted crusty bread spread with lashings of melting Lurpak….oh) the concept of replacing said excessive carbs with slightly less excessive carbs was a welcome one.

It also needs to be said that I absolutely LOVE pizza. Any pizza, I’m not fussy or picky, as long as it has a base and a topping, I’m game. I’d possibly go so far as to say I could eat pizza 7 days a week, a dream that does not go unnoticed by my boyfriend who when asking me what I fancy for dinner has to first put up with the inevitable suggestive singsong of “piiiiizzaaaaaaaa?”

A recent obsession of mine is the surely heavensent Padana from Pizza Express.

“rich goat’s cheese, spinach and red onion with tangy caramelised onion confit and a drizzle of garlic oil”

Now I know it doesn’t sound like much but this combination of ingredients is nothing short of fabulous. The onion confit is the absolute highlight, making each mouthful deliciously sweet and tangy in contrast with the softly comforting goats cheese.

Here is a picture of this stunning delicacy:

 

 

So one night when we fancied pizza, I remembered a recipe I used to make at University that used a tortilla as the base. Obviously this is a lot less calories than regular pizza dough and as an added bonus (unusual for diet food) it is also delicious, especially if you like thin crust pizzas as it is about the thinnest crust you can get!

A word of advice – make some marks in the tortilla with a knife before you put it in the oven; the first time we didn’t do this and the tortilla blew up in the middle, not unlike a pufferfish.

The tortilla cooks for about 5 minutes til it is firm and not soft in the middle. Then, you can put on any toppings you like! Obviously following my expensive Padana obsession I have most recently been using ingredients similar to these, but in the past I have successfully used plain old cheese and pepperoni, roasted vegetables and the weird but fiercely defended ham and pineapple.

But, for a Padana style tortilla pizza, I start by covering the base with a couple of teaspoons of tomato paste.

I then caramelise onions very slowly for about half an hour til they are so soft and so sweet that I could just eat them right out of the pan.

Then, the onion confit. Sadly, the closest I could get to a “caramelised onion confit” was Sainsbury’s Taste the Difference ‘caramelised onion chutney” which was just not the same. It’s nowhere near as sweet as the Pizza Express one which is quite upsetting but I use it anyway for lack of a better alternative.

I add the spinach to the onions until it has wilted and pile it all onto the base in a deliciously messy heap.

Finally, I top with a controlled (very difficult) amount of gorgeous fresh goats cheese and put the pizza into the oven to crisp up and melt the goats cheese.

 

The end result is a perfectly acceptable imitation of the Padana, but for a fraction of the calories and (depending on how controlled you are with your goats cheese!) fat. Whats more, this fact alone makes it deliciously tempting to eat the entire pizza and not even feel a tiny bit bad about it!

 

 

 

The Birth of a Food Blog

On one level, this blog is:

Polka Dot: n.

  1. One of a number of dots or round spots forming a pattern, as on cloth.

Kitchen: n.

  1. A room or an area equipped for preparing and cooking food

But on another, it is something altogether more interesting!

This blog, like so many others, was born by a simple but uncontrollable desire to write about the food I cook, purchase and most importantly, enjoy. In particular, a recent hop back onto the diet bandwagon and a renewed determination to lose weight and ย feel good about myself has caused a resurge in discovering and cooking new recipes that are as kind to my waistline as they are to my tastebuds.

So, I will document these recipes here, as well as any other occasions involving edible items, from three course meals in glamourous restaurants to a cup of tea and a chocolate biscuit on a weekday afternoon.

In short, I love food and I particularly love good food and good food needs to be shared!

I hope you enjoy.