Gluten-Free Egg Sandwiches From Boots
This morning, I had to pick up a prescription from Boots on Moorgate in London.
I use them, as they are by the 141 bus stop, that I can use to get home, so I pass their outlet regularly throughout the week.
After picking up my prescription, I looked at their small food counter. I was actually looking for milk, as I am out and nowhere on the West side of Moorgate sells small one pint bottles.
They didn’t have any, but they did have two flavours of gluten-free sandwiches; cheese and egg.
So I bought a pack of the egg sandwiches.
These pictures show the one, I have just eaten for lunch, with a beer and a banana.
Note.
- In the last picture, the Adnams 0.5 % Ghost Ship can, is marked with the gluten-free symbol.
- The only allergens noted on the sandwich packet are egg and mustard.
- The bread looks like it could be Genius, which is a brand of gluten-free bread, that I trust.
- The packaging can be recycled.
The sandwich was excellent, but then on past experience at the Tate Gallery and Blackburn Cathedral cafe, gluten-free egg sandwiches are a good combination of flavours.
So next time, I’m hungry, I’ll march into Boots.
Serial Cooking -Sardines And Baked Eggs
This simple dish is nutritious.
The original recipe recommended sprinkling with fresh parsley!
I cooked it last night in about fifteen minutes.
I always make sure, I’ve plenty of sardines in the cupboard. Last night, I used some French ones from Marks and Spencer.
Conclusion
Could this be the perfect supper for one during COVID-19?
The Return Of The Best Gluten-Free Sandwich From A Supermarket
Marks and Spencer do very good gluten-free sandwiches. In my experience, the only better gluten-free sandwiches I have had, have been in a couple of dedicated gluten-free shops, where the sandwich has been made in front of me.
This was my lunch today, bassed on a gluten-free egg sandwich, that has been brought back after about five years.
Incidentally, I suspect that egg seems to have a complimentary taste with good gluten-free bread.
I’ve also had excellent gluten-free egg sandwiches in several places including the Tate Britain, Tate Modern and Cafe Northcote in Blackburn cathedral.
Baked Eggs And Sardines
This recipe came out of Saturday’s Times and explains the tins of sardines and bread earlier. When I saw the recipe, I thought I hadn’t had sardines for years, so this recipe seemed a good one to rectify that omission.
Baked Eggs And Sardines
All I did was put a crushed clove of garlic, a complete tin of sardines in tomato sauce and two eggs into a buttered ovenproof dish, which then went in the oven at 180°C, until the eggs looked cooked.
I did buy some parsley to chop on the top, but I forgot to do it.
I shall be cooking it again! Especially as sardines are suposedly nutritious and considered by some to be an aphrodisiac. The dish is also so easy to cook. The most difficult thing was opening the tin of sardines!
Even the washing up was fairly minimal!
Have The Sale Of Eggs Benedict Declined With The Change Of Pope?
I often have Eggs Benedict for brunch on Sunday, as I did today. Hence my question!
Wikipedia gives a couple of explanations for the name of the dish. I like this one.
In the early eighteenth century Pope Benedict XIII was so fond of a particular egg dish, that he requested it very often. It is also believed that Benedict XIII had an illness which contributed to his desire for the egg dish.
I seem to be a bit addicted to eggs and always have been.
A Problem For A Jewish Coeliac
Now I’m not Jewish, although I’m suspicious that my coeliac disease comes from an Ashkenazi Jewish line from my great-great-great-grandfather who came over to work in the fur-trade at the start of the nineteenth century.
I do like to have eggs for breakfast and if I cook them at home, I will generally have them with beans and bacon. Today, though, I was on the way to IKEA via the Angel, so I popped into Carluccio’s. Usually, in such a situation, I have eggs florentine with a portion of pancetta. The pancetta is a great way to mop up the sauce and the yolk from the poached eggs.
I suppose if you are Jewish, you could accept the offer of Scottish gluten-free oatcakes. The oatcakes are fine, but they are a bit hearty for breakfast.
Poached Smoked Haddock With Poached Eggs
After my experience at the Hope Street Hotel in Liverpool, I thought I’d try to do this myself. I asked an honourable friend how to poach the fish and she suggested using the microwave. I then found this method on Yahoo.
If you don’t want to spend ages with the other recipes just put it in a shallow dish with a little milk and water (equal amounts) and a knob of butter on top then whack it into the microwave for three/mins full power.
Here’s what it looked like before it went in the microwave.
Smoked Haddock Before Cooking
And here it is after the cooking.
Smoked Haddock After Cooking
To poach the eggs, I used these mini-poachers from John Lewis.
Mini-Poachers From John Lewis
Here they are sitting in the pan.
Two Eggs Poaching
They can either sit or hang on the side. The eggs didn’t turn out of the poachers too well.
Poached Smoked Haddock and Poached Eggs
But they tasted alright and I suspect I’ll get them better next time.
By the way it looks like John Lewis is out of the mini egg poachers. Perhaps a lot of mothers are going to get them for Christmas. After all they only cost four pounds each.
Baked Eggs With Tomatoes
I’ve done this recipe for years, but in the move the book with it in has got lost.
- Well butter four ramekin dishes.
- Preheat the oven to 200°C
- Take a large tin of chopped tomatoes and put in a saucepan with a a finely chopped medium-sized onion. Mix well and heat.
- When it is hot, simmer and add two tablespoons of flour mixed with enough butter to make a nice paste.
- Simmer for five minutes or so, adding a teaspoon of sugar and salt and pepper until you get the taste right.
- Spoon the mixture into the ramekin dishes, making a nest in the top of the mixture.
- Add an egg to the nest and cover with grated cheese.
- Bake in the oven until the cheese is cooked.
With practice they can be got to rise like mini-soufflés.
In some ways the great thing about this recipe, is that apart from the eggs nothing has a sell-by date. Usually I have everything required in my fridge and/or store cupboard.
I Can Only Take So Much Lettuce
For lunch today, I had some smoked salmon and one of Waitrose’s potato and egg side salads. I don’t eat all the lettuce, but all the others bits like tomatoes and cucumber do get devoured.
So why do we put so much lettuce in a salad? Perhaps, it’s to feed our pet rabbits? I don’t have one!
The Anonymous Widower 