I cook in our commercial kitchen like a house wife. I hate waste and because our bread is usually home made with organic spelt flour I religiously bake all the left over bits and make very healthy breadcrumbs.
Of course there are only so many breadcrumbs you can use, especially in a kithchen that is mainly gluten free.
My mum used to make Treacle Tart with hers, oodles of treacle - bread crumbs a handful of oats - all on top of a good rich pastry base; sugary, buttery and lots of calories.
Here is a delicate twist on an old classic and one of our breakfast specials.
1 Teaspoon butter
3 Teaspoons breadcrumbs
2 Leaves chard or perpetual spinach, finely chopped
1 Egg
2 Tablespoons cream
2 Tablespoons grated cheese
Sprinkle of garden fresh herbs -any that are in season
Grate of nutmeg
Twist of pepper
2 Baby tomatoes halved
Melt the butter in a small balti or mini wok .
Add the breadcrumbs and spinach, and gently saute until everything is warm to touch.
Add the egg, making sure the yolk stays whole.
Top with the cream, cheese, pepper, and nutmeg and arrange the tomato halves prettily around the edges. Cover with a second wok or a piece of tin foil.
Set the timer for 4 minutes and allow to cook slowly.
Check the consistancy of the egg - the egg yolk must be soft and the white cooked; depending on the size of the egg it may need another minute..
Serve with bread soldiers to dip.
As an alternative vegan version: Soak a slice of tofu in tamari or soya sauce to replace the egg and use a little hummus lightly mixed through with finely chopped spring onion or leek to replace the cheese, drizzle on some soya cream and cook in the same way.
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