Rice and seafood broth & baked Eggs

Posted by petra08 on January 21, 2021 · 5 Comments 

I had a little rice left over from dinner, not enough to make a meal but I am always reluctant to throw anything away. The rice went in to the fridge to give me some time to think of what to make.

The following morning I looked out of the window and I saw pouring rain and trees swaying in the wind. It looked grey and cold. It looked like a soup kind of day and I wondered what I could use from what I had in my fridge.

I decided to make a soup for dinner but breakfast first. It was more a brunch and one of my favorite brunch items is eggs. I had seen a recipe for baked eggs and wanted to give it a go. I looked in the fridge and found, cream, oat milk, eggs, a few mushrooms, a small handful of coriander, half of a small red onion and trout roe. What more could I ask for?

I did two different toppings, one with pan fried, crispy mushrooms and coriander and one with trout roe and red onion chopped fine. I used the mushroom stalks in the egg mixture but it is of course optional.

Baked eggs

preparation time 5 minutes

cooking time 30 minutes

oven 175C/350F

serves 2

Ingredients

• 4 eggs
• 1 dl or 1/2 cup cream (I used double cream)
• 1 1/2 dl or 3/4 cup (oat) milk
• 1 tbsp pan fried mushrooms, I used 6 chestnut mushroom stalks
• a pinch of salt & white pepper
• butter to grease the oven proof dishes

Bring the cream and milk to a boil and let cool.

Chop the mushroom stalks very fine and pan fry in a little oil and butter.

Whisk the eggs and add the cooled milk, mushrooms with any butter and oil and salt and pepper. Whisk until mixed and pour in to greased ramekins. I used my souffle ramekins for this.

Place the ramekins in a tin with high edges and pour boiling water around, bain marie, before placing them in the oven. Let cook for 30 minutes.

Whilst the eggs are cooking pan fry the mushrooms crispy, mix them with some chopped coriander just before serving.

I added the trout roe to the second eggs en cocotte.

I toasted some dark rye bread, made a cup of tea and what a brunch!

I felt energised to do some pre menu planning, sort out some paperwork and do some cleaning. I should do this more often.

As I was pottering around the house getting things done all of the sudden I remembered the rice in my fridge. The cold weather made me think of congee. I thought about stock and decided to use soy and miso as a flavor base. Ater cooking my congee for an hour I tasted the broth and decided to add seafood and make a rice and seafood broth instead.

I did a fridge and freezer raid and used what I had but you can of course replace anything with what you have avaliable. I almost always buy fresh fish from the fishmongers but for emergencies I try to always have some frozen fish and peeled king prawns in my freezer. I was busy doing other things so it was a perfect day to use some of my frozen seafood.

Rice & Seafood broth

preparation time 5 minutes

cooking time 1 hr 45 minutes

oven 140C/280F

serves 2

Ingredients

• 2 dl/1 cup of cooked rice
• frosen or fresh fish, about 100 gr/3.5 oz per person
• 2 frozen or fresh king prawns, shelled and de veined per person
• 1/2 carrot, diced fine
• 1 celery stalk, diced fine
• about 1 inch of leek, sliced fine
• 1/4 sweet heart cabbage, sliced
• 1 garlic clove, crushed
• 2 tbsp soy sauce
• 1 tbsp rice wine vinegar
• 1 tsp sugar
• 1 tsp Miso paste
• 1/2 tsp salt + extra to taste
• 1 small chopped chilli
• 1 1/2 litre or 7 1/2 cup of water
• Chilli oil

Place the rice, soy sauce, garlic, carrot, rice wine vinegar, sugar, salt, miso paste and water in an oven proof pan with a lid. Bring it to a boil on your cooker, try to dissolve the miso paste to spread it evenly.

Place the pan in the oven and let cook for 1 hour. Take it out and taste the broth, add more soy/miso/salt if needed. Put the broth back in the oven for another 30 minutes.

Taste the broth again and add the frozen fish, cut in to slices and the king prawns. Turn the heat off in the oven and put the pan back and leave for 15 minutes. If you are using fresh fish and prawns I would check after 5 minutes to avoid the seafood for over cooking.

Garnish with chilli oil. I used Heatonomy’s Spiced Chilli Oil that comes with plenty of chilli flakes. The chilli flakes adds a delicious crunchy texture as well as flavour and heat.

It was light and warming and a great way to make a bit of left over rice in to a generous sized dinner for two.

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Filed under Cabbage, Carrot, Celery, Chilli, Egg, Fish & Seafood, Herbs, Home made produce, Leek, Main course, Mushroom, Onion, Prawns, Recipe, Rice, Starch, Starter, Vegetarian · Tagged with eggs en cocotte, Heatonomy Chilli Oil, pollock, Trout roe