Home at Last Farm...: boiled egg and soldiers

Saturday, January 20, 2007

boiled egg and soldiers

Leave it to the Brits!

I have just discovered the joys of soft boiled eggs with buttered toast. Joe made me some lovely egg cups on his lathe and Matthew and I have been eating like kings and queens.

And now I learn that the buttery toast strips are known as soldiers! I just thought that was interesting!

2 comments:

Lena said...: Your egg cups are beautiful! I like eggs and toast together this way too. I've heard it referred to as soldiers too, but have never really known why.
My husband's family likes Japanese food, but I've never tried it. One of his sisters lived in Japan while writing her thesis and she especially enjoys it.
I loved The Mary Tyler Show and used to watch it every evening when I was younger. Mash too. Mr. Stagg's worked nights then and I had the tv on a lot more than I do now.; 1:06 PM
Heidi said...: Oh Terri, I love eating my eggs in an egg cup or 'coddled'. Every weekend we buy our eggs fresh from a farm and have them in our egg cups. My favorite is medium boiled ~ 6 minutes. Aren't soilders fun! They make you feel like a child all over again.; 1:28 PM

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mac and cheese

Ingredients
Butter, for greasing dish
12 ounces wide egg noodles
2 cups heavy cream
2 1/2 cups whole milk
2 teaspoons all-purpose flour
1/2 teaspoon salt, plus more for pasta water
1/4 teaspoon freshly ground black pepper
2 cups (packed) grated Fontina
3/4 cup (packed) finely grated Parmesan
3/4 cup (packed) grated mozzarella
4 ounces cooked ham, diced, optional
2 tablespoons finely chopped fresh Italian parsley leaves
Directions
Preheat the oven to 450 degrees F.

Butter a 13 by 9-inch glass baking dish and set aside. Cook the noodles in a large pot of boiling salted water until tender but still firm to bite, stirring frequently, about 5 minutes. Drain well, but do not rinse.

Whisk the cream, milk, flour, 1/2 teaspoon salt, and pepper in large bowl to blend. Stir in 1 cup Fontina, 1/2 cup Parmesan, 1/2 cup mozzarella, ham, if using, and parsley. Add the noodles and toss to coat. Transfer the noodle mixture to the prepared baking dish. Toss the remaining 1 cup Fontina, 1/4 cup Parmesan, and 1/4 cup mozzarella in a small bowl to blend. Sprinkle the cheese mixture over the noodle mixture. Bake until the sauce bubbles and the cheese melts and begins to brown on top, about 20 minutes. Let stand for 10 minutes before serving.