It was hard saying good bye to Little C at the crack of dawn this morning, only a couple of weeks after we took you to the airport Izzy. We’ve so enjoyed having you both home for a while. And what a treat to have some time off cooking while you both took over the chauffeuring, the grocery shopping, and the cooking. Very nice indeed. I’ll certainly miss my lovely helpers.
Our family holiday in Burma was memorable. The Shwedagon Pagoda visit together is one I won’t forget. It was so lovely wandering that glittering complex amongst friendly locals in their beautiful traditional costumes. They were there to pray, enjoy family picnics and some to visit their children, there as novice monks. I also loved seeing Papa’s old school, and wandering around the sleepy compound with you all. Fascinating to eat tea leaf salads- we’d never had them before. The meals at ‘Gekko‘, ‘Monsoon’ and ‘Sharky’s’ were great, weren’t they? Not to forget that amazing curry table at the Governor’s Residence. And Shan noodles-yum, yum!
Back home in Sydney, I was hardly allowed into the kitchen with Little C around, but I did make some baked eggs one week-end morning. It needs to be recorded here as an easy go-to recipe; it is nutritious and delicious and takes you through a long morning of work or study.
The nice thing about bakes eggs is the variety of things you can bake them with, for a change from the usual. Because you cook them in a water bath, there is ‘no-fail’ built into it too, which works for everyone. You just want to watch the time so as not to over bake them.
If you don’t have little individual pots to bake your eggs in, you can use a small oven proof dish, or even a shallow fry pan. Left overs come in handy for this dish. Here’s how to put it together:
For 4 people:
- 8 fresh eggs
- 2 cups of spinach leaves
- 1 large onion
- any suitable left overs: I had some barley salad with diced peppers which was ideal. Also a left over bowl of baked beans.
- a few cherry tomatoes, quartered
- 1/2 cup parmesan cheese
- 2 tablespoons olive oil
- salt and pepper
- Chop the onion into a large dice and soften in a sauce pan with a table spoon of olive oil. Set aside.
- Heat the oven to 180 degrees celsius.
- Wipe four ramekin dishes or a small over-proof dish with the rest of the olive oil, and place this in a baking tray half filled with water.
- Into the bowl, arrange layers of some spinach leaves, the barley salad , some baked beans, the tomato and the cooked onion.
- Break two (or one) eggs onto the top of each dish. Sprinkle over with parmesan cheese, and grind some salt and pepper over each.
- Place in the hot oven and cook until eggs are firm, about twenty minutes.
Note: you can use a myriad of other ingredients with your eggs: chopped peppers, mushrooms, chopped and cooked bacon or prosciutto, slices of zucchini, a handful of arugula, some chopped cooked potato pieces, any cooked mince,sun dried tomatoes or even tinned sardines or tuna. Add grated cheddar cheese in between layers too, if you like it more cheesy.
Have a wonderful new semester coming up. Izzy- your new home looks wonderful from photos and I cannot wait to come visit. Little C, your Ormond room this semester makes up for the exile of T-Res. You deserve the great room you scored. I miss you, my lovely girls. I hope you get together often, and continue to cook like you did over the holidays here.