Egg cups, Funny.

This morning I got an email with a picture of a boiled egg. As you can see, it’s sitting in a cup. I started thinking about this and wondering why very few places “on this side of the pond” seem to have egg cups which is an item found in every household in Britain. I wondered why they didn’t cross the ocean with the original settlers.
I am sure there are some households which have them of course, but they are not common. I always remember a cousin who had spent time in the States coming home and cracking her boiled egg into a glass and eating it that way. Mind you I was ticked off because she left it for me to clean up. Both pictures at least appear to have buttered toast soldiers for dipping into the egg yolks. An essential item for this meal. I haven’t had a boiled egg and soldiers for years so now I want one. Could have one for breakfast but I just bought some scones at a local Scottish store so I'm eating those for breakfast at the moment.

Had to share this, it’s so silly it’s funny.


This sounds pretty tasty to me.

One-pot pork with orange, olives and bay

BBC Good  - Jane Hornby

Servings

Serves 6

A Provençal-style pork casserole with vibrant citrus flavours, sweet shallots, new potatoes and sundried tomatoes

Ingredients

• 85g sundried tomatoes in oil, roughly chopped, plus 2-3 tbsp oil from the jar
• 1kg pork shoulders, cut into chunky cubes
• 2 tbsp plain flour, seasoned
• 400g shallots (see tip, below)
• 1 onion, thinly sliced
• 3 bay leaves
• few thyme sprigs
• 5 garlic cloves, thinly sliced
• 400ml red wine
• strip of zest and juice from 1 orange
• 350ml chicken stock
• 400g can chopped plum tomatoes
• 800g large new potatoes, peeled and halved or cut into fat slices, depending on size
• 70g pack dry black olives

• Tip

  Soaking your shallots

  Soaking your shallots in just-boiled water for 5 minutes before peeling makes the job a lot easier. Once soaked, trim away the root end and peel from the bottom.

• Tip

  Making ahead

  This one-pot is great for cooking a day ahead. The excess fat will be easy to lift away once cold, and the flavours will be even more intense once warmed very gently to a simmer. You may need to add a splash of water to loosen it a little.

• Method

1. Heat 1 tbsp of the sundried tomato oil in a large, flameproof casserole dish. Toss the pork in the flour, tap off any excess, then brown it in 2 batches, transferring to a large bowl once golden and crusted. Use a splash more oil for the second batch if needed.
2. Tip 1 tbsp oil, shallots, onion, bay leaves and thyme into the pan and fry for 5 mins until golden here and there. Stir in the garlic and sundried tomatoes, cook for 1 min more, then tip onto the pork.
3. Splash the wine and orange juice into the dish, add the orange zest and boil hard for 5 mins. Add the meat and onions back in.
4. When ready to cook, heat oven to 160C/140C fan/gas 3. Stir the stock, canned tomatoes, potatoes and olives into the casserole, then bring to a simmer. Prod the potatoes as far under the surface of the liquid as you can. Cover, leaving a slight gap to one side, then cook in the oven for 2½ hrs, or until the meat is tender enough to cut with a spoon. Spoon away any excess fat and let the stew rest for a few mins before ladling into shallow bowls.

Have a great day