Grandma Smith's Eggs Windarra

Recipe By: Grandma Smith
Serving Size: 2

Ingredients:
2 eggs, poached or boiled
1 tablespoon unsalted butter
1 tablespoon plain (all-purpose) flour
1 cup milk
1/2 teaspoon curry powder
2 tablespoons fruit chutney
2 slices bread, toasted

Directions:
1. Prepare eggs to your liking*. Set aside

2. Melt butter in a small saucepan over a medium heat. Add flour  and curry powder, and stir for 30-60 seconds while it bubbles. Turn off the heat. Gradually add the milk, stirring well between additions until smooth. Turn the heat back on and bring to the boil. Allow to bubble for a few minutes, stirring constantly, until nice and thick. Turn off the heat and stir in the chutney.

3. To serve: butter your toast, pop an egg on top (roughly chop the egg if boiled) and top with a generous amount of sauce.

*When I'm poaching, I usually have the sauce finished before the water has boiled! It really is that quick.

Chicken Ceasar Salad

This recipe is adapted from the Donna Hay Modern Classics version of Ceaser Salad. I have reduced the amount of bread and bacon and the addition of chicken and a poached egg, although not entirely original, is by me :) Serve either for lunch or light dinner.

Ingredients:

6-8 chicken tenderloins
4 rashers bacon
2 baby cos lettuce
4 eggs
sea salt
freshly cracked black pepper
¼ cup parmesan, shaved
Croutons
½ baguette, thinly sliced (20 sliced)
Welly Boot Extra Virgin Olive Oil
½ clove garlic
Dressing
1 egg yolk
2 teaspoons dijon mustard
1 clove garlic, crushed
2 tablespoons lemon juice
3 anchovy fillet, roughly chopped
¼ cup parmesan, finely grated
½ cup Welly Boot Extra Virgin Olive Oil, (medium or delicate)

Directions:

1. Preheat the oven to 180° C (350° F). Put a medium sized saucepan ¾ full of water on a medium/high heat. Heat the barbecue OR place a large frypan on a medium/high heat.

2. Season chicken on both sides with salt and pepper. Grill on the barbecue or in a hot frying pan for 5 minutes each side. Remove to a plate, cover with foil and set aside.

3. Meanwhile, to make the croutons. Place the baguette slices on a baking tray, brush with the olive oil and bake for 10 minutes or until crisp and golden. Rub each slice with the cut garlic and set aside.

4. Place the bacon on a baking tray and cook under a hot grill (broiler) until crisp. When cooled, tear into large pieces. Trim the lettuce leaves, reserving the smaller inner leaves and roughly chopping the larger ones.

5. When the water in the saucepan boils, reduce heat so that it is only gently bubbling. Poach eggs using these instructions. Set aside until ready to serve.

{Poachies available from Woolworths}

6. To make the dressing, process the egg yolk, mustard, garlic, lemon juice, anchovies and parmesan in a food processor until combined. With the motor running, gradually add the oil in a thin stream and process until smooth and creamy.

To serve, toss together the lettuce, two-thirds of the dressing, the bacon, croutons, salt and pepper. Heap into four individual serving bowls. Spoon over the remaining dressing and top with sliced chicken, a poached egg each and the shaved parmesan. (Serves 4)

{WORKING MUM TIMESAVER TIP}: Use a good quality store bought ceaser dressing (Paul Newman's is quite nice).
But do try making your own. It doesn't take too long, and freshly made really does taste best.