Franciscan Eggs are one of our favourite midday meals with a hint of spice from the capers.
I can't remember where this recipe came from originally or how it got its name, but it is a recipe that I often cook to have ready when Margaret comes home from volunteering in our local charity shop.
The only problem is the fight over who gets to scrape the dish out.
I had to write the recipe down to work out the calorie count and realised for the first time why this makes such a satisfying meal.
This can't be described as 'low-calorie' or 'low fat' but it is delicious.
Our recipe specifies Cheddar Cheese, which is readily available in vegetarian form. For advice about what makes a cheese suitable for vegetarians please check out this page on the Vegetarian Society website.
Any tasty cheese that will melt and brown under the grill can be used
To make 2 servings:
4 small Potatoes
2 medium Eggs, hard boiled
300ml Semi-Skimmed Milk
25g Plain Flour
1 clove Garlic, crushed
50g Cheddar Cheese, grated
Less than 500 KCal per serving.
The recipe calls for 4 small potatoes but you can use the equivalent amount of larger potatoes cut up smaller. You want to end up with about twice as much potato as egg.
Boil the potatoes in the milk until they are soft, 15 to 20 minutes. At the same time you can hard-boil the eggs. It takes longer to cook the potatoes in milk than it does in water so do check they are cooked through.
Halve the eggs and put them in an oven-proof dish. Remove the potatoes from the milk with a holey spoon and add them to the eggs, saving the milk for the sauce.
Make a basic white sauce with the milk, flour and the butter and add in the crushed garlic and a little of the cheese
Keep stirring until the sauce thickens and then pour it over the eggs and potatoes.
Sprinkle the whole dish with the remaining grated cheese and the capers and grill (broil) it until the top has turned golden brown.
That's how you make Franciscan Eggs. Serve them immediately