People who know me know that my cooking style is minimum effort but hopefully maximum taste. I am lucky enough to have a small group of my own ladies pecking about in my garden. From them I get a plentiful and daily supply of wonderful power houses of goodness. I adore eggs – scrambled, poached, fried, omelettes, frittatas, Benedict, souffles, Huevos Rancheros, in cakes etc. but I do enjoy trying them in different ways.
Recently I have served all in one breakfast / dinner dishes – the one pot cooking and washing up dream 🙂 I heartily recommend this approach.
- Sausages and fried onion – gf sausages cooked in the tin, add the chopped onion and when all cooked add the egg mixture.
- Sausages,Stornaway black pudding, asparagus and tomatoes – gf sausages and black pudding cooked in the tin. Egg mixture added and then when nearly cooked tomatoes and coconut fried asparagus placed on the top and returned to the oven
- Sausage, mushroom and tomato – gf sausages cooked in the tin and mushrooms and tomatoes added. When all cooked add egg mixture.
I have also served up my eggy combinations as breakfast muffins – all ingredients mixed together and baked in muffin tins – bacon rashers cooked first and chopped in to pieces and added to egg mixture, spinach and black pepper.
Serving suggestion – grilled plum tomatoes, avocado and hot buttered toast.