Yes, I know they've already started in many areas but for me, they don't really start until the last week of November - this year I was hearing Christmas songs on the radio on the 6th! That's way too early! And I am a self-admitted Christmas lover - so today we headed off to a market at the schmancy Hoghton Tower.
As usual, lots of lovely things! We bought some gourmet sausage rolls and limencello and PB very sweetly treated me to a beautifully handmade mohair rabbit who he named Delwyn. He's Welsh, naturally!
As a bribe nice thing to do for my husband considering he'd rather be locked up with a hungry xeno than go to a Christmas market, I decided to have a fancy breakfast on Saturday (it's hard to plan to do nice, more effort stuff with fibro but I crossed my fingers and was super strict on my pacing) and since I've been enjoying flicking through the wartime issued version of The Joy of Cooking, I thought I'd try one of the variations on baked eggs.
As an aside, isn't it nice in old recipe books when they list lots of variations? I easily found a recipe that fit my pantry stock but had ideas if I wanted to ring the changes when I make them again. I suppose that might be down to the war and rationing making substitutions and variations necessary for all.
The recipe I chose was one of the simpler ones, where cheese is optional...except in this house where it is always mandatory.
Baked Eggs
Ingredients:
4 eggs
1/2 cup of grated cheese
1/2 cup of double cream (I suppose you could use single here without much issue to be fair)
Breadcrumbs
Butter
Seasoning suggestions: white pepper, smoked paprika, nutmeg, cayenne, etc.
Instructions:
Preheat your oven to 200 or 180 if a fan oven.
Take a baking dish that will accommodate the four eggs once cracked open and butter throughly then line with breadcrumbs (the amount needed depends on the size of the dish). I used an enamel pie dish which fit the four eggs in quite snugly.
On top of the breadcrumbs, crack each egg into the dish taking care not to break them. Season to your taste on top of the eggs then sprinkle over the cheese and drizzle the cream over the top.
Place in oven and bake until eggs are firm. I ended up baking them about twenty minutes. In the grand tradition of old recipes, no fixed time is given so it's definitely a breakfast for a leisurely morning that you can spend keeping an eye on the oven while having a cup of tea.
And yes, it was an ideal bribe. That and the sausage rolls.
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