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It’s surprising how little effort it takes to throw together something special for a Boxing Day breakfast or brunch. With the help of some Christmas gnome magic and all the flavours that speak of the season this creamy concoction was ready in no time.
For the purpose of boat galley cooking it was made in my stove top Omnia oven but in a conventional oven it’s cooked in a cast iron skillet.
It puffed up beautifully (thankfully that’s as far as it went)
With a little whipped cream and a grind of nutmeg it was pure heavenly yum!
Inspiration thanks to Lemons for Lulu
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