We’d had a rather large meal at the George and Dragon in the afternoon, and after such a large lunch, dinner is always something of a conundrum. I didn’t want to eat too much, because the calories from lunchtime are still gushing round my system, but equally I have to eat something as twelve hours without eating anything is going to make me feel like death when I wake up… Oh and there were some leftovers that needed finishing, disparate things lying about, like the cornbread we’d made earlier in the week, half a red onion and a few kidney beans.
As the Foodie household is in the middle of a drive to eat more veg, we decided we’d draw some inspiration from Mindy Fox (although not a recipe) and throw something together. Planning went along the lines of, does she use lettuce? Check. Does she use egg? Check. Does she use sweetcorn? Check. does she use kidney beans? No.. but they have to be used up so in they go.
The result could have gone very wrong, but as a (very) light supper this really works when you don’t want anything rich, heavy or complicated. Incidentally, all you need to know how to do is chop veg and sweat onions to make this.
Half a Lolla Rossa lettuce
Half an onion sliced thinly
A couple of chunks of cornbread
2 tbsp sweetcorn
2 tbsp kidney beans
Shaving of parmesan
2 tbsp extra virgin olive oil
Sweat the onions on medium heat whilst you prepare the scrambled eggs. Once they’re both done, toss the onions with the lettuce, sweetcorn and kidney beans and olive oil, plonk on a plate with the cornbread (warmed if you like) and scrambled eggs. Sprinkle with shavings of parmesan and serve
Things to note
We like to do our scrambled eggs very slowly, over a low heat. It comes out a lot creamier that way even if it takes a lot longer than one might expect. The results look a lot yellower than more quickly,done scrambled eggs.
If there’s no Lolla Rossa lettuce, iceberg will probably do, but the former is better.