I have added plenty of English mustard to give these Halloween themed deviled eggs a kick, along with mayonnaise, vinegar, salt and pepper (not ground or there will be black flecks in the egg) and a pinch of paprika. The insects on top are made from olives, I was going to make spiders but couldn’t fit all the legs on!
I had a lovely breakfast of scrambled eggs on toast with asparagus today. It was really nice. I was pottering around on t’internet and coincidentally on the 20th of April 1667 Samuel Pepys also had asparagus, but he had his with salmon and I didn’t buy mine for 18 pence in London! I think from now on I will call asparagus sparrowgrass…
So home, and having brought home with me from Fenchurch Street a hundred of sparrowgrass, cost 18d. We had them and a little bit of salmon, which my wife had a mind to, cost 3s. So to supper, and my pain being somewhat better in my throat, we went to bed.
Love scrambled eggs, really adore them. I could eat them for breakfast, brunch, lunch or supper!
I love baked avocado, especially with eggs and salad! You can cut a slice from the under side of the avocado to keep it level, really useful if doing eggs, but I used some foil to keep them level.
I used a cake tray to make these really easy and quick bacon and egg treats. I wrapped bacon around the outside and put an egg in some and egg whites and mushrooms in others. The tray is non stick but I used a little olive oil just to make sure the bacon didn’t stick. There was a lot less mess than using the frying pan and they were all ready at the same time. They went very well with buttered toast, sausages and tomatoes.
Mayonnaise, prawns and hard boiled eggs. Such a perfect combination!
I used two large free range eggs, two medium sized mushrooms and a handful (40g) of spinach and some black pepper.
I love asparagus, especially with eggs. Today I blanched 80g of asparagus and put it on top of a two egg omelette and seasoned well with ground black pepper. This makes a lovely quick lunch.