As weekdays are always pretty hectic I find it easier to batch-cook on Sunday afternoons to make sure I have lots of healthy and nutritous leftovers to get me through most of the week.
One of my regular dishes is a baked egg dish. I basically throw in whatever I have lying around or feel like eating in with the eggs to make a chunky omelette or pastry-free quiche type meal - it’s great for a filling breakfast or quick dinner.
This week I had onions and mushrooms…
Put it all into a large pyrex (or other oven-proof) dish
Add some smoked salmon
Some lime zest and juice
Then break all your eggs into a separate jug - I tend to calculate about 2 eggs per day that I’m planning to bake for. So this day I was making for all five weekday breakfasts so there was 10 eggs piled in.
Add milk to the eggs and mix - to make the liquid go further and make it less ‘rich’.
Season both the eggs and dish - pepper, herbs etc.
Then pour the egg mixture into the pyrex dish.
Mix the egg liquid and other ingredients together.
And then bake.
Cooking time varies - depending on how many ingredients I’ve piled in! Seems to take at least half an hour though to cook through so I cover with foil to make sure it doesn’t burn and also cooks through.
And it’s as easy as that. Keep in the fridge once cool and portion up as needed.
- 2-3 eggs per day
- whatever meats / veggies you fancy
Post a Comment