Remember back when I made the Unnamed Italian Dish for the STL Foodbloggers' potluck? Well, I made an extra pan of them and put it in the freezer. Last week I got it out, and had it now and then until Frank came over for the weekend and I fried an egg, warmed a serving of the IDICR, stacked and sprinkled the two with salt and pepper and Parmesan, drizzled on a little olive oil, and knocked his hungry socks off.
So now I'm wondering how many baked dishes and casseroles have the potential to become fabulous breakfast dishes is a flash, like this one. Seriously. "Add An Egg 101." Maybe we should do it.
So now I'm wondering how many baked dishes and casseroles have the potential to become fabulous breakfast dishes is a flash, like this one. Seriously. "Add An Egg 101." Maybe we should do it.
2 comments:
I've been in the "add an egg" mood lately, too. I've placed a poached or fried egg atop leftover polenta, sauteed spinach, roasted potatoes, and sticky rice.
Yum.
Ya! That all sounds yummm-E. I've had a secret egg add-iction for a long time, I think. I'm planning on sending a submission to your herb weekend, btw. I'm thinking something Thai, using some basil from my garden. Post the link if you want.
Post a Comment