Today’s supper isn’t really a recipe, and it’s barely even an assembly job, but it is a real trip down memory lane! Picnic eggs with cucumber was Estella’s favourite lunch when she was a toddler, but, not being exactly a health food, only allowed very occasionally – normally as a treat when Emily & Estella were having a ‘girls day’.
Emily also had these eggs as a child with Bibi, and again they were viewed as a slightly naughty treat. These days they are normally sold as ‘savoury eggs’, but when Emily was little they were called ‘picnic eggs’, and the term has stuck in the family.
In honesty we still both love them, and once in a while we’ll revisit this childhood treat for lunch or supper. One of us will say ‘picnic eggs?’ and the other will nod conspiratorially. There’s something about the softness of the eggs matched with the crunch of the cucumber and the tang of the sauce that we find hard to resist. Today we added tabbouleh to bring some more plants and grains to our supper.
We don’t suggest you make this every day, but if you want a smile, an occasional naughty indulgence is fine! Today we had picnic eggs as a pick-me-up after a week of hard revision for Estella.
The eggs to use are not scotch eggs, but the mini version – savoury eggs – that are sausage meat filled with chopped egg. We like to add fruity brown sauce, or sometimes sandwich pickle. The cucumber adds freshness and crunch. Pair with a salad to make your treat a little healthier!
Slice the cucumber – we like to keep it slightly chunky.
Cut each picnic egg in half, and arrange on a plate with the cucumber slices.
To serve, add a little fruity sauce to a slice of cucumber, and top with a half egg.
Serve with some salad on the side. Enjoy your taste of Emily & Estella’s naughty childhood treat!
