Growing up, my Dad and I were attached at the hip. As a commercial salmon fisherman on the West Coast of British Columbia he was gone (along with my mom) all summer, but more than available to spend all his time with me when it wasn’t fishing season.
We went skating, we listened to music, we sang in the car, we laughed, we played violin.
It was my Dad’s idea to get chickens as backyard pets. Which also lead to his idea for my first job to be canvassing the neighbours to buy chicken eggs from me. Free range, grass and veggie fed chicken eggs, sold for $1.50 a dozen (cash only). I was five years old.
It’s no doubt my love affair with eggs started early. Today’s recipe is a new one from my lovely clients Nora & Pete. The hosts with the most is how I would describe them. This is a fabulous recipe that cooks up well every time. Easy to make breakfast for 20 people at the same time too!
Ingredients
- 1-12 eggs (depending on how many you want to feed)
- water
- salt & pepper
- butter for greasing the pan
- Frank's red hot sauce for extra flavour
Instructions
- Preheat the oven to 350F.
- Grease a muffin tin and place a very small amount of water into each cup, just enough to cover the bottom.
- Crack eggs into each muffin cup, season with salt and pepper and bake for 15 minutes. If you want to make less than a full muffin pan of 12 eggs, simply fill empty muffin cups at least half full with water. These pop out easily with a knife and spatula.
- I put two oven baked eggs atop sautéed cabbage, spinach, red pepper, onion, zucchini and salami. They are so versatile, you can eat them any way you like!
