Primula Treats for the Festive Season

As a child growing up in the 80s, of course I remember Primula, the cheese in a tube that was a feature of school lunches, but also good squeezed straight from the tube into the gob. As an adult, of course, I am looking for more sophisticated ways to consume such childhood memories (although the straight from the tube thing still applies) and Primula have been good enough to send me some samples and recipes to try.

prim2Primula dates back to 1924, when it was invented in Norway, and has been sold in the UK since 1929. What I didn’t realise, but is actually pretty good, is that parent company Kavli is owned by a charitable trust and all profits from the company are used to support good causes in the UK and around the world – almost a reason in itself to support the brand.

Now, on to the recipe we chose to try, Primula Breakfast Egg Muffins:

Ingredients
1/2 tube Primula Cheese with Chives
3 Eggs
8 rashers of Streaky Bacon
Handful of Cherry Tomatoes
Handful of Sliced Mushrooms
2 slices Granary toast

Method
1. Preheat the oven to 200c
2. Grease a muffin tray and line each cup with 2 rashers of bacon, ensuring all sides are covered
3. Crack the eggs into a mixing bowl and squeeze half the tube of Primula Cheese with Chives. Mix with a whisk.
4. Pour the mixture into the muffin cups so they’re 3/4 full. Place the tray in the oven for 15-20 minutes on until the eggs are firm and golden brown.
5. Whilst the egg muffins are cooking fry up the mushrooms and tomatoes with a little oil.
6. Once cooked, place two muffins on a plate with a spoonful of mushrooms and tomatoes with a slice of toast.

IMAG0970

Not going to lie – they look pretty rough, but this is partly as I overfilled the cups with egg. They actually tasted very nice, with the chive taste in the cheese coming out well and there wasn’t really any need for seasoning. We had the egg muffins on a regular saturday morning, but these would be lovely for a New Year brunch – if the hangover allows of course!

For more information on Primula, and some more seasonal recipes, take a look at the Primula website.

Note: I received samples of Primula and recipe instructions, but all opinions and the dubious cooking skills are all mine!

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