This Lancashire recipe may at first seem to be a strange combination - but it is astonishingly good both in its simplicity and and its goodness. This Boiled Onion, Poached Egg and Lancashire Cheese recipe comes from Simon Hopkinson in his acclaimed book - Vegetarian Option. Simon tells how he was informed of this delicious Lancashire recipe from a young Lancastrian chef who had worked at the renowned Three Fishes in Mitton.
Simon states that it is imperative to use both white-skinned onions and white pepper here to ensure the correct texture and the traditional flavour.
Simon states that it is imperative to use both white-skinned onions and white pepper here to ensure the correct texture and the traditional flavour.
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Ingredients:
- 18 oz/500g white-skinned onions, peeled and coarsely but neatly diced
- 1½ cup/350ml water
- 2 oz/55g butter
- Scant ½tsp ready ground white pepper
- 2 tsp Maldon salt
- 1 bay leaf (optional)
- Splash of malt vinegar
- 9 - 10 oz/250 - 300g Lancashire or similar tasty cheese, coarsely grated
- 4 large eggs
- 2 tbsp finely chopped curly parsley
Preparation:
Serves 4
- Put the onions into a pan with the water, butter, pepper, salt and bay leak if using. Bring to the boil, turn down to a low simmer, cover and cook about 30 minutes, or until the onions are nice and soft.
- Heat the grill to medium. Have ready a pan of simmering water with a healthy splash of malt vinegar added , if desired, to poach the eggs.
- Once ready, stir the onions well and divide between four warmed ovenproof shallow dishes. Now sprinkle with the cheese and place under the grill to only just melt the cheese NOT brown it.
- Meanwhile, poach the eggs in the simmering water. Remove with a slotted spoon to drain and place one on the top of each dish of onions and cheese. Sprinkle over the parsley and serve without delay.
