Hi Sara

Happy you liked the latest recipe, but your point is well taken about needing 10 people for Blueberry Baked French Toast. As you have lots of eggs at the moment, how about this great Custard Tart Recipe from chef, James Martin, a proud Yorkshire man who never fails to mention that at every possible opportunity although he has lived down south for many years. His deli in Winchester is on Countryside Connection and they have been members with us from the very beginning. When we lived in a small hamlet nearby we were often in Winchester, especially when showing visitors around and a stop at his deli was always a treat. I have used lots of his recipes over the years and always find them to be quite simple and always a success.

Now, all you need is someone to send in a recipe that will use the remaining 12 egg whites! Perhaps some easy meringues which are always easy to fall back on when left with lots of egg whites? I look forward to seeing what your readers come up with.

Enjoy!

Custard Tart By: James Martin From: James Martin: Sweet

Ingredients

• 250g ready-made sweet shortcrust pastry, (pâte sucrée)
• 750ml whipping cream
• 12 egg yolks
• 115g caster sugar
• 1/2 tsp ground allspice

Method

1. Preheat the oven to 200°C/gas 6.

2. Roll out the pastry and line a 30cm loose-bottomed flan tin, leaving any excess pastry to hang over the edge (do not trim until after the pastry has been cooked).

3. Line with greaseproof paper and fill with baking beans or rice. Bake for 8-10 minutes, then remove from the oven.

4. Remove the greaseproof paper and baking beans. Reduce the oven temperature to 150°C/gas 2.

5. Heat the cream in a saucepan without letting it boil.

6. In a bowl, beat the egg yolks and caster sugar for 3-4 minutes until pale and thick.

7. Gradually whisk the hot cream into the mixture, being careful not to let the egg yolks curdle.

8. Pour the mixture into the cooked pastry case. Sprinkle with the allspice.

9. Bake for 50 minutes or until the custard is set.

10. Remove from the oven, trim the edges carefully and allow to cool. Serve at room temperature.

So if you have any recipes using lots of eggs, egg yolks or egg whites then please send them in.

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Asparagus & Soft Boiled Guinea Fowl Eggs

Ingredients

• Bunch of asparagus tips. (5/6 per person)
• Bread for toasting. (2 per person)
• Bacon rashers. (2 per person)
• Large tomatoes. (2 per person)
• Guinea fowl eggs. (4 per person)
• Virgin olive oil and balsamic vinegar for seasoning.

Method

1. Grill bacon until cooked and crispy or to your liking.
2. Grill tomatoes.
3. Boil apsaragus until cooked.
4. Boil water for guinea fowl egg and then when boiling add guinea fowl eggs which take 3 to 3 and a half minutes to soft boil.
5. Let guinea fowl eggs cool and then peel carefully.
6. Toast bread.
7. Butter the toast and squash tomatoes onto the toast.
8. Layer on the grilled bacon rashers.
9. Add the asparagus tips.
10. Add the guinea fowl eggs to the top of the dish and then cut in half so that the yolk runs onto the dish.
11. Sprinkle the dish with a little virgin olive oil and balsamic vinegar to season.
12. Enjoy!

Do you have any good recipes for using guinea fowl eggs, if so I’d love to hear them and with your permission feature them here on the Hugo house Recipe Page.