My dad is of those people that eats soft eggs, he can’t stand the egg if there are crispy parts on it. Which means, most morning when I make his egg and then leave it on the stove and forget about it. There are always crispy parts on it.
How you may ask does he then eat the egg, easy, he eats around the crispy parts and then he coughs and says the crispy parts are scratching his throat. Dramatic much????
TO combat his morning cough, I try to make things that are soft, like scambled eggs, poached eggs and boiled eggs and sometimes if I am really in the mood an omelette.
Lately I have been making frittatas for him. Which is actually really simple to make and he can eat it while I am in the shower. I make it the night before and he just cuts himself a slice and heats it up. No stress and I manage to leave the house without forgetting something and with brushing my hair.
This recipe in one of Mary Berry’s. Of course I tweaked the method to make it more appealing and easier to make.
- 4 x slices, stale bread, cubed.
- ¼ x cup basil pesto.
- 4 x eggs.
- ½ x cup crème fraiche.
- ½ x cup milk.
- 175g x mature cheese, grated.
- 60g x mozzarella, grated.
- Place in the bread in a greased oven proof dish.
- In a bowl, whisk together the pesto, eggs, crème fraiche and milk
- Pour over the bread and using a fork, push down to ensure all the bread is covered with the batter.
- Sprinkle the cheese over the top.
- Pop into a preheated oven and bake at 180 degrees for30 – 40 minutes or until the cheese is melted and golden brown.