Monday, 22 August 2016

Hoovers Doovers

This recipe is an old family favourite from my childhood.  When Mum first made them,  Dad called them Hoovers Doovers as he thought that's how you pronounced hors d'oeuvres. As with most of my recipes,  you can make them your own by adding your favourite ingredients.  My inlaws like to add pineapple to theirs.


Bread - sandwich sliced of any type
Butter or margarine

Butter approximately 12 - 14 slices of bread and place onto large flat baking trays

In a bowl place -

1 1/2 large tomatoes or 2 medium tomatoes finely diced
4 eggs
Diced ham or bacon - about 150 -200 grams
1 1/2 - 2 cups of grated cheese
2 teaspoons of dried onion flakes or 1/2 small onion finely diced
1 teaspoon of chives or parsley
Salt or garlic salt, pepper to taste

Mix all the ingredients together.  The mixture should be wet and thick. Add another egg if needed.
Spoon onto bread and spread to the edges with a fork.
Cook in the oven for 25 - 30 mins @ 200c until the bread is golden underneath.

Serve hot.  They are best eaten fresh but can be refridgerated  for two days but must be covered.  Can be frozen.


5 comments:

  1. I remember these, we called them Welsh rarebits and they had worcestershire sauce added to the mix. A lunchtime favourite and great way to use up eggs.

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  2. My Dad called them Horses Doovers. I think I like our Dads names for them better than the real thing.

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  3. These look delicious Wendy, I can't wait to try them. My husband will love them.

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  4. hors d'oeuvres - hmmm, now that gets the mind ticking. My family love finger food (the un-classy version of hors d'oeuvres :-) ) Your recipe brings back memories except I remember this filling in small puff pastry pockets or shells

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  5. Interesting variety to our favourite cheese slices: white bread, no butter, but topped with a mixture of 1 egg to 100g grated cheese; season with salt and pepper (usually I use 5 eggs and 500g cheese). Grill until lightly golden.

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