Egg and Bacon Baskets are my favourite breakfast food. The bread “basket” is crisp and the egg, on a bed of tasty bacon and tomato can be cooked to any stage as you prefer. Just put the muffin pan with prepared baskets into the oven and when they are cooked to perfection enjoy for breakfast or for a light lunch with a salad or baked … Continue reading Egg and Bacon Baskets
Making an egg, bacon and vegetable pie is a perfect way to use any leftover vegetables that you may have in your fridge. Here we have used broccolini, and leeks and potato from the garden. Egg, Bacon and Vegetable Pie Ingredients: 4 large eggs 1 large or 2 small leeks cut lengthwise, washed well and chopped thinly 3-4 stems of broccolini, lightly steamed and chopped … Continue reading Egg, Bacon and Vegetable Pie
This is another single serve salad for work. Its lightly curried flavour and the variety of vegetables make for a delicious lunch with some crusty bread. Curried Egg Salad Ingredients Dressing: 1/4 cup parmesan cheese grated 2 tsp generous whole egg mayo 2 tbsp cottage cheese 2 tsp whole grain mustard Sprinkle of nutmeg 1/2 tsp curry powder Salad: 1 hard boiled egg cut into … Continue reading Curried Egg Salad
There are many versions of the traditional Nicoise salad from Nice in France. This Nicoise inspired salad is John’s adaptation. It is very nutritious and includes the protein of flaked tuna, and egg, along with refreshing summer vegetables and a lime, herb and Dijon mustard dressing. This is a great salad to take for lunch and this recipe makes 2 servings Nicoise Style Salad Ingredients … Continue reading Nicoise Style Salad
The Grantham Gardener 