The h2g2 Recipe: Bird's Nest, Yorkshire Style
Created | Updated Nov 13, 2011
In my family, we have a belief: If you go to the UK, you need to bring your own food. This notion was reinforced by the horrible Guide Entry on last week's Front Page.
Now I know what to do to: To survive in this hostile culinary landscape, I have to head north, to Yorkshire. Where they obviously know what good is.
We thank the Prof for sharing this good winter recipe with us. – DG
Bird's Nest: Yorkshire Style
OK! I hope you're sat down (tranquillisers at the ready) – a non-daft one
and NOT even a story or tale, lol.....
It's a FOOD one ;-)
Bird's Nest. There are many recipe variations for this dish; this one is a Yorkshire (U.K.) adaptation.
The size of this meal is adjustable to want or need, but an individual dish used per person.
Ingredients are:
- 2 large free range Yorkshire eggs (or your local free range) number used in dish according to want.
- Cheddar cheese (again, amount to want) or cheeses to one's taste.
- And milk.
Method:
- Take 1 oven proof dish, approximately 2 ins deep, either grate or dice the cheese and place around the base of the dish (size varied to want). Make 2 small clear areas and in those, crack the eggs – leaving the yolks unbroken. Then apply milk around the dish, bringing the level to close to the top of the cheese.
- Place in the oven at Gas mark 4 or 5. Electric 350/375F – 180/190C
- Bake until the eggs become solid and the cheese has melted.
(around 20/30 mins – occasional watching of course)
Then eat and enjoy!
The amount of eggs, cheese, milk used can be adjusted to individual appetites.
Depending on the style of dish wanted, add more milk if the dunking of buttered bread is a requirement and also to individual taste, the eggs can be left runny as such.
And there you go, a "birds nest" Yorkshire style, full of goodness.
