Lion Quality Eggs
– The Pub Snack
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Three Vegetable Egg Påté
Serves 10
Ingredients
12oz/350g cooked drained spinach a little ground nutmeg
Salt and freshly ground black pepper
3 eggs
12oz/350g cooked mashed potato
3 medium Lion Quality hard-boiled eggs
12oz/50g grated cheddar cheese
12oz/350g cooked carrot pureé
Method
Line and grease a 11/2lb/800g loaf tin. Mix the spinach with the nutmeg, seasoning and one egg. Spoon mixture into the base of the prepared tin and smooth with a palette knife. Mix another egg with the potato and cheese and season. Place a thin layer of potato mixture on top- of the spinach and add the long egg. Top with remaining potato mixture. Mix the carrot with an egg and seasoning, and smooth over the top. Cover over with greased foil. Bake in a preheated oven in a bain-marie at mark 4, 180C, 350F for 50-60 minutes or until set and firm. Leave to cool before placing in the refrigerator overnight, serve in slices.
NB When a recipe requires raw eggs, we recommend using a pasteurised Lion Quality egg product.
Further Information & Literature
If you would like further information about Lion Quality eggs and how they can benefit your business, please contact the British Egg Information Service on 0207 052 8899
Order Literature
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