It’s very nearly the end of the month and that can only mean one thing! I’m down to the bottom of my fridge and meals are becoming more creative as pay day approaches! For lunch yesterday, I made scrambled eggs with pepperoni & ham on a spare part baked baguette. It’s the little things I really appreciate sometimes, like fresh bread without the effort of making it from scratch! Part baked items are prefect for days like this, and they cost less than 40p for 2 baguettes at most supermarkets. I always use free range eggs as the taste is much better but they can be expensive. My best advice is to always buy the best quality eggs that you can afford. If you are buying budget brand eggs, be aware that they will have come from caged hens in most cases. I’m not preaching, but caged hens have had a terrible life and the quality of eggs they produce is not great. I honestly can recommend the budget brand eggs from Sainsbury’s as these are barn hens and their quality of life has been better than that of a caged hen. You will definitely notice a difference in taste.
Scrambled eggs is one of my all time favourite lazy foods. They are easily made in the microwave. This is my preferred method as baked on eggs can be evil to scrub off your pans if you slightly overcook your eggs or don’t quite stir them correctly. It can get messy so after throwing away several pans, I use a pyrex jug in the microwave to save Misteright chewing my ear off about the amount of pans that he has to replace! Scrambled eggs in the microwave are so easy that even the kids can do it with a little bit of supervision.
- 5 x free range eggs
- a splash of milk
- salt & rainbow pepper to season
- 8 slices of pepperoni (cut into thin strips)
- 2 slices of honey roast ham (cut into thin strips)
- crack the eggs into a bowl and add the milk
- using a fork, gently break up the eggs but not too much
- season the eggs
- put the eggs in a ceramic frying pan on a medium heat
- add the pepperoni & ham
- using a wooden spoon occasionally break up the eggs to stop it forming into an omelette
- cook for 3-5 minutes depending on how runny you like your eggs
- great served on a warm baguette, on toast, with croissants or muffins.
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