- Cooking spray
- Ham, diced
- Cheddar cheese, diced
- Chives, diced
- 3 eggs
- 3 tsp milk
- Sea salt and freshly cracked pepper, to taste
- Cayenne, to taste
Have you ever tried something for the first time and wondered how you lived without it? A bit of an open ended question but Baked Eggs have done that to me. Big time. Alison and I first tried this simple yet quirky dish at Lilianas Cafe (Old Possum Creek School) on Friday Hut road a few weeks ago. Their version had Salmon in it and some very delicate cheese bit of goodness.
I am going to test drive this recipe and let their Chef know how it went when we give him some samples of our wood smoked free range ham. They seem a little bit interested in featuring some of our produce on the menu and have let us know they would buy as many free range eggs as we can lay on them.
Here is the recipe I am going to follow. I am so excited Aubrey and her netball buddies have just woke up and given the thumbs up to this dish.
Recipe and photos by For the Love of Cooking.net