Cheese and Eggs

The egg is nature’s convenience food. Each one arrives in its own neat, one-portion package and has a hundred and one potential uses. Eggs are packed with protein, and have a flavour that is both clear enough to stand on its own and adaptable enough to blend with whatever you care to put with it. Half a dozen eggs won’t make too big a dent in your pocket, and they are quick and easy to cook. I can’t think of any man-made convenience food that can compete.

Cheese and eggs are natural partners, though not all the recipes in this chapter include both. When I’m at home on my own, I often make myself a quick cheese omelette for lunch or supper. If friends ring at the last minute to invite themselves for supper, it doesn’t take long to knock up Welsh Rarebit or one of the other dishes in this chapter. It’s well worth keeping half a dozen eggs and a hunk of cheese in the fridge for hungry moments and last-minute visitors.