Sometimes we end up with loads of eggs and we just can't seem to use them up! We give some away, but often have more than we actually need. I do cook with eggs on a regular basis but when the egg supply is high I look for recipes that use them up in large quantities.
A new recipe I discovered in the archives of Taste was a Spinach and Feta pie. It was delicious and made a large enough pie to create plenty of leftovers.This recipe recommends 6 eggs. But I used 8!
SPINACH & FETA PIE
Adapted from a recipe on Taste.com.
1 large bunch of silverbeet (shredded)
6 to 8 eggs, beaten
1 cup of uncooked rice
2 cloves of garlic
1 cup of tasty cheese, grated
1 cup of feta cheese, crumbled
1 handful of chopped parsley
1/4 to 1/2 cup of olive oil
4 sheets of Frozen puff pastry or homemade pastry
Salt and Pepper to taste (I didn't use salt as the feta was salty enough)
Mix silverbeet, eggs, rice, garlic, cheeses and parsley in a large bowl. Add enough olive oil to coat the mixture without being over oily.
Cover the base of a lasagna size dish with two sheets of pastry. Pour the spinach filling over the pastry and then top with the remaining pastry sheets. Prick holes in the top of the pastry and then coat with egg wash or milk.
Bake in a hot oven for 30 minutes and then reduce the oven temperature to a moderate temperature for 30 minutes. Bake until golden brown and filling is coked through.
Serve warm or cold!
LADY FLO'S BAKED CUSTARD
One of my all time favourite dessert recipes also uses a large amount of eggs. This recipe is by Flo Bjelke-Peterson and it is a baked coconut custard which is rich and perfect for entertaining. I love this cold the next day!
1 can of condensed milk
1 300ml bottle of cream
8 eggs, beaten
1 can of coconut milk
1 tsp vanilla extract
Nutmeg
Mix coconut milk, cream ,eggs, vanilla, condensed milk and 1 condensed milk tin of hot water in a bowl. Beat very well. Pour into a greased oven proof dish (you will need a large one for this recipe) and sprinkle with the nutmeg.
Stand custard dish in another baking dish of cold water that comes halfway up the sides of the custard dish. Bake in a moderate oven for 1 hour or until set.
This is delicious served with stewed fruit and lasts several days in the fridge.
I would love to hear how you use up your eggs if your supply is high. Please link to any recipes you know of too...I can never have enough eggy recipes!
Thanks for visiting,
Amanda x
