This recipe comes at just the right time as I have plenty of bits of food left over after having friends round for dinner. Not out to the theatre, oh dear. Fannys recipe calls for leftover bread, potatoes, bacon and eggs - but in the spirit of actually using leftovers I am substituting the potato for some squash I have to hand. As ever, it seems fairly simple to put together, but really isn't something I would've thought of. I need to dice the squash and fry it gently first of all.
Then, the same with the bread - cut into croûtons and fry gently until they are golden. I am cooking them in rapeseed oil and butter, so they take on a fantastic colour. Fanny suggests any cooking oil (even dripping, but only if it is VERY clean) and notes that the croûtons should take up every scrap of oil as they start to brown. They do.
I add a sprinkle of my favourite smoky substitute flavour in place of the bacon - Paprika - and mix the squash and croûtons together, with some seasoning. They need to be piping hot when served, so I heat them slowly and gently while I prepare the eggs. This simply involves separating the whites (which are not used) from the yolks and returning the yolks to one half of the cracked shells.
To serve, Fanny says that the Swedish pop the mixture into a bowl, make an indent in the middle and place the yolk-in-shell in the centre. So, if that's what they do in Sweden, that's what I do too. At the table, each person tips the yolk into the hot contents and stirs with a fork - creating the sauce. That's it, and that's what I do. Simple as it is, it is very tasty and really comforting - just the sort of thing I'd love after the theatre, or even a simple Sunday night supper. Clearly I am beyond forking it up in my flatlet.
Great idea for using up leftovers and I think it sounds even tastier with squash instead of potato :)ReplyDelete
Thanks Jen, I think you could add almost any leftovers! The squash gave it all a lovely colour, with the rapeseed oil and egg yolk, which was great!Delete
I love this! I'm swedish and can attest to the fact that pyttipanna is a household staple! You have also given me such inspiration for dinner tonight, but instead of using potato i'm going to use leftover pumpkin! Will let you know how it turns out :)ReplyDelete
Oh that is brilliant, thanks so much! Look forward to hearing all about it! Thanks, you've made me smile today!Delete
I love egg yolk in soup as a thickener and creamer. Not good for dairy avoiders though.ReplyDelete
Yes, many uses for the yolks! Thanks...Delete
Hello, I've just discovered your blog through Dom and I'm very glad I stopped by. I love your pics, love whole Julia thing. This is a lovely way to use up leftovers, perfect for the season. XReplyDelete
Thanks so much, hope you continue to follow my adventures...Delete