Back from holiday and need something quick to eat? Then break some eggs

A great many of you have probably just come back from a summer holiday so this week I am going to give you some really easy quick and nourishing dishes so that the cooking time does not distract from all the washing, ironing and sorting out for either a new school term or just an end of summer sort out.
Jumbo Omelette
I prefer to make a separate omelette for each person as you can then get more filling in each one but if you prefer, you can use a larger pan and then cut the omelette in half for two people.
I will leave the choice of cheese up to you as you may well have some that needs eating up otherwise Cheddar, cream cheese or Lancaster would work well. The main trick of a good omelette is the pan you use.
Make sure it is a really good non-stick and then the perfect dish will land on your plate.

Ingredients
Two eggs;
A splash of
Worcestershire sauce;
Fresh parsley, chopped;
Salt and freshly ground black pepper;
A knob of butter;
25g cheese, grated;
Half a ripe avocado, peeled and sliced;
One small tomato, sliced.

Method
Break the eggs into a mug and add 1 dessertspoon water, the Worcestershire sauce, parsley and some salt and freshly ground black pepper.
Whisk gently with a fork.
Heat the omelette pan over a high heat, add the knob of butter and when melted and sizzling, pour in the egg mixture.
Using a fork gently bring the edges into the middle and then when it is starting to set a little just stir the middle with the back on the fork. Reduce the heat a little and then add the grated cheese, the avocado and the tomato slices to cover the cooking egg.
When the cheese has melted and the bottom of the egg mix is browning, ease up the edges, and gently tipping the pan over a plate let the omelette half slide out and then flip the top over to close in the cheesy bits.
Serve immediately.

Croque Monsieur
This is a great supper dish and instead of Gruyere you can use Mozzarella or Tallegio.
To make the meal more substantial or varied you can add some rashers of crispy bacon, some tomato slices and even add a fried egg to the top and turn it into a Croque Madame.
I never tire of this dish especially served with a fresh green salad using perhaps rocket, watercress and perhaps some grated carrot.

Ingredients
25g of butter;
Four slices of white bread;
Four slices of ham;
40z Gruyere, grated;
Mustard for spreading;
Olive oil for frying.

Method
Butter the bread and top two of the slices with a slice of ham and then the cheese. Spread the remaining pieces of bread with mustard and sandwich together.
Heat a little oil in a large frying pan and fry the sandwiches on both sides until golden brown.
If adding an egg, fry in the pan when empty and then add to the top of the sandwiches. Serve hot.

Clare’s Kitchen
41 Chalcot Road
Primrose Hill, NW1
Tel: 020 7586 8433
www.clareskitchen.co.uk