Dad Makes It a Little Easier
Since I'm on a deadline to get a dozen reasonably substantive posts out out today (2 1/2 hours to go PST), I'm grateful to dad (22 or so pounds lost & counting), who took it upon himself to make Keith's baked eggs.
Voilà:
Dad says:
I changed the ingriedients a little because I didn't have some of them. I started out with olive oil and a little bacon dripping, with bacon on the bottom, followed with onion and green peppers, then sharp chedder with two eggs on top. I had to bake it a little longer, probably because I used a crock and should have pre-heated it.
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Free The Animal is an eclectic writing project about everything since November 2003. 23 years, 5,500 posts, 5 million words.
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Awesome recipe. I have been meaning to try them for a while since seeing them on TTP…..Let us know how they tasted. For me they seem like a perfect accompanying dish for a nice piece of meat and salad, may have to try some this weekend….
Chris:
Have I got you on the blogroll? No need to answer; I'll check myself in the morning. If not, it's an oversight.
You do good work, well worthy of recognition here.
Definitely going to have to try that!
I made it the other day, but didn't blog it. We were too interested in eating it. Here's a tip: sprinkle it with parmesan before it goes in, and after it comes out add a sprig of fresh basil.
Baked eggs are the new pizza; the variations are endless.