We had a lovely breakfast this morning. The boys helped make the
gingerbread french toast from Honest Pretzels and I made creamed eggs to
go with it. We served the french toast with powdered sugar and had
apricots and grapes along with breakfast. We also had some diced
tomatoes to eat with the eggs. All eggs courtesy of our lovely, hard
working chickens. 🙂
Creamed Eggs
Ingredients per egg:
Chopped Chives
Grated Romano
2 Tablespoons Heavy Cream
S & P
Butter for the dish
Preheat oven to 350F.
Butter a ramekin/custard cup and break an egg into it. SPrinkle with
cheese and chives, pour cream over the top and season with salt and
pepper (I do this pretty lightly, there's plenty of salt in the cheese
and the pepper can overwhelm the chives). Bake for 10-15 minutes, until
the cream bubbles and the egg is set.
Regards,
Ranee
Remove do not & spam to e-mail me.
"She seeks wool and flax, and works with willing hands." Prov 31:13
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