Struggling to keep up with all the eggs your hens lay? Follow F&F’s egg recipe series.

I’d keep chickens even if they didn’t produce eggs, but there are few things lovelier than collecting four warm little presents every day when I visit the birds. There’s something magical about seeing a hen emerge from her coop, singing her special ‘I’ve just laid’ song, and then diving in there to collect an egg that is glowing with the heat of her body.

And the quality of that egg puts anything you’d buy to shame. I’d never go back to trying to poach shop-bought eggs that fall apart in the pan: now, when I get up in the morning, I can collect a couple of still warm eggs from the hens, and crack them straight into a boiling pan of water. Their whites stay together beautifully because they are as fresh as fresh can be, and their yolks are a glorious orangey-yellow because the birds are happy and healthy and eat their greens and their grass.

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But having four birds means I need to be reasonably organised about using up my eggs, as I can get just under 28 of them a week (even strong layers in their first few years of producing eggs like mine skip a day every so often as an egg takes around 25 hours to travel through the hen to be laid). And so I’ll be posting more and more egg recipes on F&F over the coming months. You can review them through this ‘eggs’ tag here.

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And in the meantime, here’s a recipe for a feta, sweet potato, chorizo and caramelised onion omelette, which uses up a whole day’s worth of eggs from my hens in one.

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Chorizo, sweet potato and feta omelette
Author: 
Recipe type: Lunch
Cuisine: Mediterranean
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
A simple and flavoursome omelette
Ingredients
  • 4 eggs
  • 3 onions
  • 2 sweet potatoes
  • Half a cup of chorizo chunks
  • Half a pack of feta
  • 3 sprigs summer savory
  • Sugar for caramelising
  • A knob of butter for the pan
Directions
  1. Chop the onions and caramelise with the butter and sugar in the pan. When the onions are nicely browned, beat the eggs together and pour into the pan.
  2. Add the sweet potatoes quickly before the eggs start to set, and then cook on the hob for a minute on a medium to high heat before sprinkling the chorizo and feta over the top. Add the savory.
  3. Place the omelette in the pan under a hot grill and cook until the eggs have puffed up a bit and the feta is bubbling with golden-brown bits on top. Serve immediately with a good salad.

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