They say if you have an egg you are wealthy. At the moment I have 25. I have tried buying shoes with them, I have tried paying for my bus ticket with them and well visa apparently doesn’t accept eggs as payment. So I assume I am only wealthy nutritionally speaking. There goes my cunning plan to pay for my cocktails with a carton of eggs and some killer charm 😉
How does one end up with 25 eggs I hear you ask, well I was clearly having a seniors moment when last week I went to the grocery store and thought ‘hmm, I don’t think we have many eggs left, I should buy a dozen, they never go to waste.’ Needless to say to live up to the challenge of an egg not going to waste I have really had to put my brain into action. This post will be one of a few in the coming weeks based around eggs and the wonderful things you can do with them…I hope.
I made this dish to take to a friends house. She is currently moving house and pregnant which is just an awful combination. This made a lovely lunch with some crusty bread. I only very slightly adapted the original recipe by adding pancetta and pine nuts. You could of course keep it completely vegetarian friendly by omitting pancetta, but let’s be honest eggs and bacon a match made in heaven!
Do you ever buy things you don’t need? What are your favourite ways to use up eggs?
Pancetta, ricotta and spinach bake
adapted from BBC Australian Good Food Magazine August 2011
- 150 gms of pancetta sliced
- 250 gms of low fat ricotta drained of excess liquid
- 1 box of frozen chopped spinach defrosted and squeezed of water.
- 4 eggs
- 1/2 cup of parmesan
- 1/2 cup of pinenuts
- 2 Tomatoes sliced
- salt and pepper to taste
1. Preheat the oven to 200 degrees
2. Squeeze spinach between a clean tea towel until all the water you can remove is squeezed out.
3. Fry off the pancetta until slightly crispy. Turn of the heat and add the pinenuts to the same pan. Watch the nuts to make sure they don’t burn.
4. Mix together ricotta, eggs and parmesan with salt and pepper in a bowl.
5. Add spinach, pancetta and pine nuts to the ricotta mix.
6. Pour into a baking dish and top with sliced tomatoes.
7. Bake in oven for 15 minutes or until set and golden on top.
8. Serve with crusty bread and a salad.