Friday, 3 October 2008

The Foodie Post

I have a photo of the beginnings of a chocolate ripple cake . I'm impressed that I remembered LOL. I neglected to mention that when you slice them, you do it across on the diagonal so that you get the stripes.

I also wanted to share this simple but very special little breakfast dish. I'm a bit stingy when it comes to eggs. I object rather strongly to using a whole dozen on one meal. So when I want to do something a little bit nice, but without using all the eggs I have, this is what I do.

Baked Eggs

1 egg per person (or two, if you like)
chopped ham
chopped spring onions
grated cheese

  1. Preheat oven to 180C/350F.
  2. Grease a normal sized muffin pan really really well (or your eggs won't come out)
  3. Break one egg into each hole, and top with the ham, spring onion and cheese.
  4. Bake for about 10 minutes
Told you it was easy!


Aprille Roberts said...

Thanks for showing the pic of how to begin the ripple cake - it looks fabulous!

Thank you soooooooo much, no I mean SOOOOOOOOOO much, for the egg idea. I usually could fix a few eggs and have a bit leftover for my breakfast the following morning (we have breakfast for supper a lot), but now my kids are into breakfast food big time. They love their eggs! So....I made eight eggs, and there was not any left for us to save. Eight eggs for four people, two of those people under nine years old. Hmmmm. Anyway, next time I made ten eggs for these same four people, and there were NONE LEFT!!! They were devoured. I was getting a bit frustrated with the egg situation. So, thank you so much for this wonderful bit of advice!

Aprille :0)

Tracy said...

If you do one egg each and pop into a toasted English Muffin it is a far tastier version of a McDonald's breakfast...and then you really DO get away with one each! That, and it's hot when you serve it LOL.

Left-Handed Housewife said...

I have just finished breakfast, and yet for some reason, I'm feeling hungry all over again. Those eggs look great!