Page #: 2/4 |
@obi_jon | 9 May 21 | |
Fry some bacon lardons with a little olive oil(in a high sided frying pan or saucepan with a lid*) until it starts to go crispy. Add a chopped onion, a chopped green pepper, some sliced chilli(to taste/optional) and couple of cloves of minced garlic and cook until softened. Add a tin of chopped tomatoes and a big pinch of dried oregano, season with salt and pepper and bring it up to a simmer for about 5 minutes. Now crack 2 eggs directly into the tomatoey mixture(use a wooden spoon to clear a space to drop each egg into), pop the lid on the pan and let them poach/steam until they're cooked. Serve immediately, either on toast or in a bowl with some crusty bread and butter. *If you don't have a pan with a lid, you can always stick it under a hot grill just for a minute or so right at the end to cook the top of the eggs. You could even add some grated cheese to melt on the top whilst doing that. |
||
@eyesore | 9 May 21 | |
REPOST
|
||
@wildfern | 9 May 21 | |
French toast my fav
|
||
@obi_jon | 9 May 21 | |
Soft boiled, with buttered soldiers. AKA Dippy eggs. Only use the very best freshest eggs you can find for this, for the egg purists. |
||
@obi_jon | 9 May 21 | |
Hard boiled and then mashed up with salad cream/mayo(or both) and loads of black pepper, spread on toast, with slices of fresh tomato on top(and maybe a basil leaf or 2 to garnish, if you wanna be fancy)
|
||
@obi_jon | 9 May 21 | |
Fried egg butties, in white sliced bread.
|
||
@fir3hill | 9 May 21 | |
*
An omel, the small version is known as an omelette
|
||
@obi_jon | 9 May 21 | |
Poached, either on buttered wholemeal toast with a dash or 2 of tobasco sauce and/or worcestershire sauce, or on top of a buttered toasted English muf*in, with a slice of ham and hollandaise sauce(aka Eggs Benedict).
|
||
@obi_jon | 9 May 21 | |
Pickled.
|
||
@obi_jon | 9 May 21 | |
Devilled.
|
||