Cheese Dreams
I first came across this recipe when I was at university (no, I'm not telling you when that was!). Two of my flatmates were sisters. This was a favourite breakfast or supper of theirs taughtt to them by their mother who had studied at the Glasgow College of Domestic Science - colloquially known as The Do (dough) School. I have made it rather intermittently over the years. I'm not sure why because it's tasty and very, very comforting.
Ingredients:
For two each:
5 eggs
5 tbsps milk
salt
freshly ground black pepper
good grating nutmeg
8 small slices brown bread
100g sliced hard cheese - I used mature Gouda
Method:
Whisk the eggs, milk and seasoning together and pour into a shallow pie plate.
Make four cheese sandwiches - without butter. Soak each side of the sandwiches well in the egg mix and then fry in butter until golden brown, crispy and the cheese is beginning to melt.
Ingredients:
For two each:
5 eggs
5 tbsps milk
salt
freshly ground black pepper
good grating nutmeg
8 small slices brown bread
100g sliced hard cheese - I used mature Gouda
Method:
Whisk the eggs, milk and seasoning together and pour into a shallow pie plate.
Make four cheese sandwiches - without butter. Soak each side of the sandwiches well in the egg mix and then fry in butter until golden brown, crispy and the cheese is beginning to melt.
Sunday Brunchlet
Ingredients:
100g frozen peas, cooked and drained
handful oregano leaves
10 cherry tomatoes
3 slices cooked ham, torn in pieces
4 eggs
25g mature Gouda, or Cheddar
salt
freshly ground pepper
Cooking Instructions:
Mash the cherry tomatoes a little in a bowl and divide between two individual pie dishes or four ramekins leaving the juice behind.
Mash the peas lightly with a fork, mix through the oregano and spread over the tomatoes. Place the ham on top then break over the eggs - two in each pie dish or one in each ramekin.
Season with salt and pepper then grate the cheese over the top.
Bake in the oven at 160C (fan) for 15 minutes or until the whites are set and the top is bubbling and golden.
Serve with potato scones fried in a little butter and oil or with toast.
First made: 5th May 2013
100g frozen peas, cooked and drained
handful oregano leaves
10 cherry tomatoes
3 slices cooked ham, torn in pieces
4 eggs
25g mature Gouda, or Cheddar
salt
freshly ground pepper
Cooking Instructions:
Mash the cherry tomatoes a little in a bowl and divide between two individual pie dishes or four ramekins leaving the juice behind.
Mash the peas lightly with a fork, mix through the oregano and spread over the tomatoes. Place the ham on top then break over the eggs - two in each pie dish or one in each ramekin.
Season with salt and pepper then grate the cheese over the top.
Bake in the oven at 160C (fan) for 15 minutes or until the whites are set and the top is bubbling and golden.
Serve with potato scones fried in a little butter and oil or with toast.
First made: 5th May 2013
Savoury Parmesan French Toast
Ingredients:
4 thick slices bread
1 cup milk
2 eggs
1/2 cup Parmesan, grated
15g butter
salt
freshly ground black pepper
Cooking instructions:
Preheat oven to 200C/fan 180C
Grease a shallow ovenproof dish that the bread just fits into.
Whisk milk, eggs, Parmesan and seasoning then pour over the bread. Press the bread down to help it absorb the liquid and let it stand for 10 - 15 minutes.
Serve with sliced tomatoes.
4 thick slices bread
1 cup milk
2 eggs
1/2 cup Parmesan, grated
15g butter
salt
freshly ground black pepper
Cooking instructions:
Preheat oven to 200C/fan 180C
Grease a shallow ovenproof dish that the bread just fits into.
Whisk milk, eggs, Parmesan and seasoning then pour over the bread. Press the bread down to help it absorb the liquid and let it stand for 10 - 15 minutes.
Serve with sliced tomatoes.