Question: What do shirred eggs and celeriac have in common?
Answer: Bron 🙂
Today I learned two new things and Bron taught me about both. One of Bron’s US-based friends mentioned shirred eggs recently in an e-mail. Not being familiar with them, Bron set out to master them this week. Bron has also been preparing for a dinner party in the near future and part of the main meal will be a celeriac mash. I’ve eaten celeriac before but it’s not something I’ve cooked myself or even thought about to any length. As an alternative to toast, Bron made me celeriac mash as the base for her shirred eggs this morning for breakfast. It was delicious. The celeriac mash had a lovely flavour and absorbed nicely the soft runny yolk from the eggs baked in butter.
In the context of my low carbohydrate way of living, celeriac is a good option. It sits somewhere between cauliflower and potato so that now I’m in the ongoing weight loss (OWL) phase celeriac will help keep variety in my diet. While wombok and cabbage is similar to cauliflower, you can only eat so much wombok and cabbage 🙂
For lunch I made myself some shirred eggs with bacon.
Shirred eggs with bacon and butter
- Fresh free range eggs (because you know, I don’t want to contribute to cruelty to chooks)
- Streaky bacon (because lean bacon is by definition not a sane option)
- Butter (don’t use margarine or oil) with heavy cream as an alternative
- Parmesan cheese (grated) or any other hard cheese that melts well
- Dried mixed herbs, salt and pepper
- Butter the inside of a small ramekin or bowl
- Layer the bacon on the bottom
- Place in an oven at 180 °C for 5 minutes
- Add a knob of butter and allow to melt
- Add two eggs
- Place in the oven at 180 °C for 3 minutes
- Add the grated Parmesan and mixed dried herbs
- Place under a hot grill for 2 minutes
- Don’t forget to capture images at the end of each step
- Capture a macro image of the finished dish
- Allow to cool slightly and spoon onto a plate
- Capture another image
- Eat the shirred eggs and bacon
- Clean up the dishes
- Process the images
For my dinner I wanted to make some of Bron’s celeriac mash. After breakfast she cut off a big wedge for me to try. What I didn’t realise was that celeriac is the root of celery.
The recipe Bron used is a Gordon Ramsay adaptation.
- olive oil
- dried mixed herbs
- garlic powder
- smoked paprika
- Peel the celeriac
- Dice the celeriac
- Heat the olive oil in a frying or saucepan
- Add the celeriac and cook until golden
- Season with salt and pepper
- Stir in the dried mixed herbs, garlic powder and smoked paprika
- Add enough water to nearly cover the celeriac
- Reduce the heat
- Partially cover the pan
- Leave to simmer for 25–30 minutes
- Drain remaining water
- Lightly crush with a potato masher
- Finish with a glug of cream cheese
- Season to taste
I enjoyed my celeriac mash with my left over chicken casserole for tea.
Here is some CHO information to think about. Celeriac 9 g CHO per 100 g. Cauliflower 5 g CHO per 100 g. Potato 17 g CHO per 100 g. Cabbage 6 g CHO per 100 g. Pumpkin 6 g CHO per 100 g. Sweet potato 20 g CHO per 100 g
I’m grateful to Bron for introducing me to two new flavour sensations which fit in with my low carbohydrate way of life.
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Hope you had a great weekend and ate YUMMY