Scrambled, poached, boiled, fried, quiche and custard – eggs are an ideal soft food.
This is a sneak preview of one of the first recipes for the site which, fingers crossed will give anyone cooking for someone who has a swallowing difficulty some inspiration.
I couldn’t resist sharing this variation on french toast with you, just because it’s so tasty.
French Toast, Greek-styleScrambled, poached, boiled, fried, quiche and custard – eggs are an ideal soft food.
Dieticians might question having more than two or three eggs a week, they are high in saturated fat and cholesterol afterall, but they are nutrient dense, high in protein and immensely adaptable and useful in preparing a variety of meals, particularly for someone with the need for a soft diet.
I love crunchy toast with soft curds of scrambled egg. A smear of basil pesto on the toast and a sprinkling of salty feta cheese make simple scrambled eggs really special. Crunchy toast however could be problematic for someone with a swallowing difficulty. The solution is easy – french toast with a twist.
French toast is traditionally a sweet breakfast dish, sometimes served with maple syrup, grilled bananas, or even a couple of rashers of crispy grilled bacon. The technique of soaking bread in an egg mixture and then gently frying is perfectly suited to soft diets, and there are lots of ways to adapt the technique, both savoury and sweet.
Feta cheese, lemon and olives are classic greek flavours. Why not make a different start to the morning with a savoury eggy bread recipe.
IngredientsThick sliced bread, crust removed, 1 slice per person1 large egg per person1 tablespoon feta cheese, crumbled per personlemon zestsalt and pepper to tasteolive oil or butter to fry Olive tapenade* and natural yoghurt, optional to serve
MethodCombine eggs and feta cheese in a bowl and mix well to incorporate the cheese with the eggs. Add salt and pepper and lemon zest and set aside. Heat frying pan over moderate heat and add olive oil or butter to the pan. Dip the slices of bread in the egg aand cheese mixture, pushing the bread well into the eggs until the bread soaks the mixture up.
Gently fry the first side of the egg-soaked bread in the frying pan for two or three minutes until golden brown, turn and cook through on the second side.
Serve with a dollop of natural yoghurt and olive tapenade for an extra burst of flavour.
Olive tapenade is a simple recipe with robust mediterranean flavours. A dollop of tapenade can add a salty hit to any meal and is ideal to boost a soup or casserole
1 cup pitted green olives – I like queen or kalamata olives for this recipe2 or 3 anchovies1 small clove of garlic (i like the garlic a lot) 1 tablespoon of olive oil1 tablespoon of capersjuice of a lemon
Combine all ingredients in a blender or food porcessor and process until a rough paste.