Welcome to Flavour Nuggets! This is the free version of the newsletter. These recipes stay free for 2 weeks, after which they’re auto-paywalled. There’s a second instalment on Fridays for paid subscribers, with a brand-new recipe. Plus! Paid subs can access the juicy recipe archive, enjoy occasional perks/giveaways, and BTS snapshots of my life as a recipe developer and food writer. All for 87p a week! If that sounds good, go ahead and upgrade via the button below. I didn’t call these ‘green eggs and ham’ bagels because I wasn’t a Dr Seuss kid (I don’t think?), and anyway, didn’t a load of his books get pulled for racist drawings? Sigh. I also thought there might be a film of the same name, but it turns out I was thinking of Fried Green Tomatoes, which I remembered had Gerard Depardieu in it, except it turns out that he was in Green Card… you know what, let’s start again. The real reason I wanted to try these bagels, I’m ashamed to admit, is because of the flappy folded egg technique I’ve seen all over Instagram, which basically involves making a skinny omelette, plopping the bagels on top, flipping the whole thing like a tortilla and folding the omelette inwards like an envelope. Why? Having made one, I don’t know. It would be far easier to make an omelette and put it in the sandwich. That’ll teach me to get sucked in by a silly online trend (it absolutely won’t, see you next time).
The actually useful message today is a reminder about my weekly practice of blending leftover ingredients into a sauce to reduce wastage. I do it with my green ‘super sauce’, which is any soft herbs/salad leaves + any nuts or seeds + olive oil and garlic, sometimes parmesan. It’s a flexible situation. Other times it might be roasted red peppers + sherry vinegar + nuts/seeds + olive oil and garlic for a romesco vibe. Or perhaps it’s more of a tapenade direction with olives and anchovies. The point is: odds and ends go in, and I end up with an extremely easy way to add big flavour to plates for the following week or so. That’s it for today! A quick hello as I’m dealing with some Life Stuff. I hope you give these eggs a go and perhaps have a little appraisal of your fridge - in a non-judgemental way! Think about what lingers and how it might better serve you; a sort of Ready Steady Cook for your blender. Helen x
Green Eggs Bagels Here’s a video of me making the bagel if you want to try the egg folding thing. If you cba (I hear you), just cook the eggs until set, then fold up the omelette and put it in the sandwich like a NORMAL PERSON. 2 eggs, beaten Today’s green super sauce Add a small dash of olive oil to a non-stick frying pan over medium heat. Beat a generous dollop of the sauce with the 2 eggs and pour into the frying pan, swirling to cover the base evenly. When the eggs are almost cooked, sprinkle the spring onions on top, then place the two bagel halves cut side down. Get a spatula underneath and flip the whole thing over as if you’re flipping a tortilla. You now have two bagel halves on the base of the pan and the omelette on top. Take it off the heat. Fold the edges of the omelette inwards so you have a neat rectangle of egg - honestly, as I’m typing all this out, it sounds so ridiculous - then top with the tomato, greens and ham. Close the bagel. PHEW.
Until next time, Flavour Fans x
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