During one of our recent trips to Harrogate we had a superb meal in an Italian restaurant.
I had a starter that would make an excellent campervan snack.
I forgot what it was called in the restaurant, so I shall call it “Tomi ala eggy chedwar”
One tin of tinned chopped tomatoes (Napoli are by far the best in my opinion)
One egg (large free range from a chicken called Henrietta)
A lump of your favourite Cheese.
Slice of cooked Ham or fried bacon bits.
Prepare all the ingredients before cooking the egg.
Slowly heat the tomatoes
Grate the cheese
Cut the ham or fried Bacon into small pieces
Cut a piece of toasted bread into nearly a circle to cover the base of the dish
Poach or fry the egg in a ring or a small frying pan to keep its shape.
Place the egg into the centre of a small shallow metal dish about 6” or 15cm diameter.
In true 1950’s camping style we used white enamel pie dishes.
Surround the egg with a small amount of the hot chopped tomatoes. Imagine your creating a moat.
Lay pieces of ham or bacon over the egg
Then sprinkle cheese over the top of everything.
At this point if you fancy, you could sprinkle the cheese with dried Italian herbs, maybe finely chopped Basil or my new favourite “Good with anything herb sea salt” which is only available from Lakeland shops.
Place the dish under the grill until the cheese browns.
Eat from the piping hot dish. A heat resistant place mat will protect your table top.
A spoon and fork are the best implements to devour the culinary delight.
All washed down with a Barcardi & Coke tipple
As usual the quantities of the ingredients are down to you. A tin of tomatoes would do two servings and it’s obviously one egg per serving.
Although I haven’t tried it yet, the Ham could be substituted with maybe slices of fried sausage pieces or cooked mushrooms.
The tomatoes could be replaced by baked beans.or chuck it all in and see how it tastes.
I’m starting to realise that all my camping dishes are just variations of a full English breakfast, just presented differently.