Colourful oven egg food

What you need

Eggs 6-12

Milk

Bread

Grated cheese

Butter

Fresh baby spinach

Zucchini

Colourful bell peppers

Champignons

Onions

Cornflakes

Salt

Pepper

Turmeric powder

For an updated version, add:

Sesame seeds, Finn Crisps and colourful mini tomatoes.

How to do it

Butter an oven-proof dish and sprinkle the toasted bread slices with grated cheese

Updated Version: Do the same using the Finn Crisps

Slice the mushrooms and vegetables, then make a layer on top of the bread and cheese

Mix eggs 

 with milk and spices

Pour on the egg-milk-spice liquid. Melt some butter, mix in the cornflakes and sprinkle the buttered cornflakes on top, add sesame seeds to Updated Version.

Bake in a 170-200 C (340-390 F) oven for approximately 30-40 minutes.

Use a higher temperature if your dish is simmering -less if dry on top. Keep an eye on the cornflakes so they do not burn. It is perfectly OK to poke and stir.

Updated Version : Add chopped mini tomatoes and grated cheese about 5-10 mins before removing from oven

Ready to serve:

There will be left overs.

Here are mine:

These are excellent ingredients for a Man Salad.

Easy eggsy avocado boats

Avocado and eggs go well together, and here's a recipe that 

combines the two with warmth.

What you need

As many avocados as you have eaters

 
Double the amount of eggs as you have

eaters

Black pepper,  turmeric powder and salt

How to do it


Halve the avocados and remove the stone, keep the stone 

for later planting. 

If you are lucky, you'll end up with pretty plants looking like

this:

Remove enough avocado flesh to fit an egg (the cook gets to

eat the extra avocado -or save it for a later avocado dish,

such as the Avocado salad for four days, or the Romano 

Ramiro Avocado dish, or the Avocado salad with egg and

potato).

 Crack an egg into the avocado hole, add the spice and put

 into the oven (175 -185 C).

Keep an eye on the eggs -once they look good to you, 

remove & serve, it usually takes about 20-35 minutes.

Avocado salad for four days with limited food waste

I've gone through all the cupboards in my kitchen. 

It was a painful experience.

It's astonishing how food items pile up and go bad before one knows it. I only disposed of really very old stuff, as one shouldn't take "best before" dates too seriously. 

The "use by" and "best before" dates are referring to quality of the product such as taste, colour or consistence. 

The dates do not refer to safety. 

But despite applying this wisdom, this is how it all looked like:

Of course the waste ended up in the bio gas plant, but still the energy used to produce and ship these items is of a completely different magnitude than what can be regained.

After this kitchen Catharsis I made rules for myself: 

1. Buy only what you use

2. Use all you buy.

Sounds easy? We shall see.

Here is a simplified version of avocado salad that makes sure there will be no leftovers

4 eggs

2 avocados

4 small onions

1 cucumber, 1-2 bell peppers or other crunchy vegetable

1 lettuce head (green, red, any kind) or one chinese (napa) cabbage

Boil all 4 eggs, and put 3 of them after cooling in the fridge, use one each day.

Use 1/2 of an avocado (refrigerate the other half for the next day) -scoop the flesh out with a spoon and keep the skin if you have kids (ideas on how to amuse your children to follow).

Peel and cut one onion. 

Smash the avocado with a fork, add the onion cuts and some salt and pepper.

Add sliced cucumber/bell pepper and lettuce, top with sliced egg. Add turmeric powder.

Mix & Enjoy - and repeat for four days in a row.