09/04/2012 by Farmer K's Kitchen
Who loves op shopping?
Especially when I am on the hunt for funky kitchen things. The other day Kirk and I went out and found an old-school beater with a red handle that reminded us of our childhood. Yes, I have a Thermomix, but it is still fun to use some muscle and old school cooking every once in a while. We also stumbled across a couple of sturdy pots from the past, and some white individual dishes that I figured would be perfect to hold little quiches, apple bake, ice cream, etc. Tonight I christened those dishes and that mixer with our dinner!
With chook eggs popping out at six a day, we eat a fair amount of them (I also make a lot of my bread and freeze it so we have a bit of a supply).
After a lovely late afternoon walk around our town, we came home to hunger and the needed to fix some quick…with eggs. I am also in major holiday mode and ‘lazy’ is my middle name at the moment so I couldn’t be bothered doing much else. This is the perfect recipe.
- 8 eggs, leave 2 to place on top
- Lactose-free milk
- 2 tsp of each himalayan salt & ground pepper
- 2 tsps cayenne pepper
- 2 tsp mustard (ordered online from Hot Pink Chilli)
- 2 tsp chia seeds (not for flavour, just nutrition from Hot Pink Chilli)
- fresh coriander leaves, chopped
- handful of baby spinach leaves
- 1 kale leaf, chopped
- 8 cherry tomatoes, sliced
- 2 spring onions, chopped
- 2 shortcut bacon, cooked and sliced into bits
- Mix the eggs and the milk together.
- Add in the salt, pepper, cayenne and mustard
- Layer the bottom of two dishes with the baby spinach.
- On top the of spinach, add the kale and tomatoes.
- Then add the coriander, tomatoes, spring onions, cooked bacon
- Pour the egg mixture over the top.
- Crack one egg on top and sprinkle with extra cracked pepper.
- Place the two dishes into the oven and cook for 20 minutes on 200C. Check the centre of the mix to see if it has cooked (it will be firm). Place back in oven if it needs more time.