Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted in the centre comes out clean.  Cool completely before serving.

Todd enjoyed his with some squirty whipped cream on top.  I cannot afford that indulgence myself.  In fact I cannot afford even eating the cake, but I do treat myself to a tiny smidgen.  I hope you will too!  Bon Appetit and happy weekend!

 

Place the rounds on a baking paper lined baking tray . . .  slighly overlapping in a circle shape . . .




Icing sugar to dust (optional)


While the rolls are baking heat the apricot jam and brandy in a small pan, letting it bubble up a bit for about a minute. Push through a seive.  Brush this glaze while the rolls are still warm. Dust lightly with icing sugar, if using. Cut or break the rolls apart to serve.  Best served on the day.

Scrambled Eggs on Toast are a very popular and quick supper dish served over here in the UK.  I had probably been living under a rock, but . . . . in all honesty, it wasn't something I had ever heard of, or even considered, prior to moving over here!  I'd eaten plenty of toast with scrambled eggs, but had never had my scrambled eggs served on TOP of the toast.


 When I was working at the Manor, quite often Todd would make me scrambled egg on toast when I got home from work.  I would be too tired to want to cook for myself, but totally starving. (No I did not eat at work.  They did not feed their employees. That was one of their rules.  Rich people eh . . .  go figure.) Scrambled eggs on toast never tasted so good as when Todd made them for me.  He's a great Scrambled eggs on toast maker, but I reckon he got plenty of practice at it when he was a bachelor!



Well, not in the actual toast per se . . .  but piled into buttery crisp toast cups, that are very easy to make.  You can be baking the toast cups while you make the eggs.


Making these cups is as easy as cutting the crusts off slices of bread, buttering it on both sides and then pressing the slices down into muffin cups. You then bake them until they are nice and crisped up.  Fresher bread works best as it is more maleable, and will press down into the cups with less risk of tearing or breaking.


The Eggs are delicious  .  .  . free range eggs beaten together with cream, strong cheddar, and chives are scrambled in a knob of butter . . .  softly scrambled.  Seasoned with some salt and pepper and another knob of butter folded in at the end, ensures that they are delicious and moreishly tasty.  Pile them into the warm and crisp toast cups, put a bit of salad or sliced tomato on the side, and breakfast, lunch, or even a light supper is served!



a few TBS chopped chives or flat leaf parsley to garnish



Put a large non-stick skillet on medium heat to warm up. In the meantime beat together the eggs, cream, cheese and chives in a bowl. Drop a knob of butter into the heated skillet. Once it starts to foam tip in the egg mixture. Let it sit for about 30 seconds or so and then using a wooden spatula start to bring the egg from the edges into the centre, folding and turning slowly as the egg begins to cook. (You can’t rush scrambled eggs) Cook only until the egg is mostly set, but still moist and then remove from the heat and throw in the last knob of butter, folding it in. Taste and then season. Sometimes the cheese gives it enough flavour that you don’t need any seasoning at all!

Place two of the toast cups onto each of four heated plates and divide the scrambled eggs between them.  Garnish with the additonal chives or parsley.  Serve immediately.


These make a lovely presentation for a special breakfast at the weekend.  I can't think of anyone who wouldn't be pleased to be handed a tasty plate holding a couple of these! Egg haters maybe 😲 Bon Appetit!

This is really such a simple dish, and lives in many places.  Also known as Egg in the Hole, Egg with a Hat or Gashouse Egg, this is a simple and filling dish that pleases people on many levels.  Essentially it is fried egg toast . . .  the unsophisticated sister of French toast . . .  or the country cousin to that old city mouse.


As simple as it is however, it is also capable of bringing delight to those who sit down to enjoy its pleasures.  I like to dress it up a bit . . . sophisticate it a little . . .  with a few additions.


Perhaps that is what makes this the "gangster" cousin of Egg in a Hole.  It is just a simple addition of some garlic powder and some hot chili flakes . . . 


But it works beautifully.  You get a nice slice of fried bread, with a tasty runny egg fried into the middle of it and that toasty little round of fried bread that you can slip on top like a hat.


No wonder children love it so much  . . . and with these simple additions grown ups can fall in love with it all over again.  Of course . . .


 That buttery crisp bread . . . the slight whiff and taste of the garlic.  You could use real garlic, but I find that the powdered garlic works just fine and you don't have to worry about it burning.  Burnt garlic has a bitter quality that is not very nice . . . the hardest part is timing the cooking of it so that the egg stays runny.  Yum!


Butter your slice of bread on both sides.  Using a sharp 2 inch round cutter, stamp out a hole in the centre. Reserve the hole for a bit later.  Heat a non-stick skillet over medium-high heat.  Lay the slice of bread in the centre and add a tiny knob of butter into the centre.  Once it begins to foam, crack the egg into the hole, taking care not to break the yolk.  Sprinkle lightly with salt, pepper, garlic powder and chili.  Flip over carefuly when the egg has begun to set and the bread has turned goldenbrown.  Add the bread hole to the pan. Season all with more sea salt, pepper, garlic powder and crushed red chili. Continue to cook until golden on the other side, taking care not to over cook the egg.  You want it to still be runny.  It will only take a few minutes. Also flip the bread hole over when it has browned and brown the other side. Serve the egg toast accompanied with the toasted bread cut out.



 Comfort food can't get any simpler or tastier than this!  It makes a lovely hearty breakfast, or you can make it into a lovely simple supper by adding a few rashers of bacon and a salad on the side.  I can't think of anyone who would turn their nose up at this.  Simply multiply the quantities to serve more.  You only need one slice of bread and one egg per person.  Fresh eggs are the best.  Bon Appetit!