Monday, 23 January 2012

Brunch, featuring baked egg boats

3 eggs
drop of milk
handful of grated cheese
3 small baguettes
salt and pepper to taste
2 spring onions

Step 1. Preheat oven to 180
Step 2. Cut a deep “V” through the tops of each baguette until about a 1/2 inch to the bottom. Partially unstuff the baguettes. Set aside.
 Step 3. Place e eggs into a bowl and beat
Step 4. Chop up the spring onions and bacon add them to the eggs

Step 5. Next add a drop of milk, butter, salt and pepper to the mixture and whisk

Step 6. Pour the mixture into the baguettes and place in the oven for ten mins

If the egg is still runny after ten mins just pop them in the microwave for a minute or two and TADAAA!!

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