A quick and convenient breakfast for kids (or adults) is to cut a hole in the center of a slice of bread with a cookie or biscuit cutter, and place it on a hot, buttered pan - as always though, not too hot; don’t burn the butter. Crack an egg into the hole and either break the yolk or not. After it fries on one side, flip it over and let the other side toast. I like to put some grated cheese on the side now facing up, as it is hot enough to melt it quickly. Some people prefer to use jam rather than cheese. Served with a few slices of bacon and given a whimsical name, this will provide kids with a much more nutritious and enjoyable breakfast than anything from a microwave or a drive through window. Apparently, there are at least 60 different names for this simple dish, from Toad In A Hole to Egg In A Basket… and all sorts of weirdness. Whatever you call it, bread fried in butter is delicious!
Quiche is a regular for me. Quiche is simply a pie made of eggs, cheese and anything you want to add to it. There is no need, at this point, to get into making pie shells. You may choose to use my pie shell recipe (later in this book) or buy one.., or even use none at all by using a buttered casserole dish. If you choose not to use a pie shell, I have found it best to cut the cooking temperature back ten degrees or so, and reduce the baking time by 5-10 minutes. You can add anything you wish to a basic quiche - bacon, ham, onions, spinach, asparagus, etc. I think a simple quiche of onions, bacon, fresh tomato, fresh herbs and Swiss cheese may be my favorite. For a standard sized pie shell, use approximately 5 eggs (depending on the size of the eggs), ½ cup of grated cheese and ¼ h cup of milk. Beat the eggs, milk and cheese together. Add your pre-cooked ingredients - spinach cooked with the liquid squeezed out, onions and bacon cooked together. Pour into the pie shell. Add your fresh herbs or fresh tomato with the seeds and pulp squeezed out to the top - they will sink in. Top with a little grated cheese of your choice. Bake 350 F for around 20 minutes or so depending on how well cooked you like it. Remember to concept of carry-over cooking. Remove the quiche from the oven when it is just a bit underdone. It will continue to cook out of the oven. Let cool and set/firm a bit before slicing. Serve like wedges of pie.
Eggs, of course, are also ingredients in innumerable dishes - everything from cake to custard, mayonnaise, to fried rice!
This article is an excerpt from
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