My foodie friend from afar – Nagi
of the famed Recipe Tin Eats
has done it again.
All her recipes are, by the way, awesome – all beautifully presented with tasty looking images.
But for the purpose of my tiny galley focused blog
I choose the ones I can reproduce with limited resources and space.
The rest of her recipes I have been stashing away in my favourite Recipe Tin app for future use.
Imagine being able to prepare a delicious breakfast,
complete with carbs, veggies and proteins…
here’s the best part..
no washing up after?
Anyone who has been anywhere near a boat,
especially a modest little boat such as ours,
knows that space,water and electricity are at a premium.
Check this out….
Little bread rolls, stuffed with eggs, spinach and cheese…
Pretty aren’t they?….
…each wrapped in foil…
…cooked on the barbecue….
we can still keep to the Captain’s safety mantra:
“One hand for you and one hand for the boat”
It’s also the perfect choice for you camping nuts!
EGG AND CHEESE BREAKFAST BOWLS
4 bread rolls
4 slices deli ham
1 cup chopped baby spinach
1/2 cup grated cheese (sharp cheddar is especially nice)
seasonings of choice (I used sea salt, pepper and parsley)
Slice the top off each roll and set aside
Scoop out a small hollow in each roll,
being careful not to pierce the bottoms.
As Nagi says, you can save the bread bits for another recipe.
Mine were saved for a little bread pudding.
Line each bowl with a slice of ham.
Press some spinach down on top of the ham.
Crack an egg into each and sprinkle with cheese and seasonings.
Place the top back on and wrap each with foil.
Fire up the ‘barbie’
and place the four packets on the grill.
Close barbecue cover and cook over medium flame for about 15 minutes,
depending on your preferred doneness.
Or cook in a traditional oven at 350 ° F for same amount of time.
Thank you Nagi.
This summer you will be with us onboard…if only virtually.