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Dad Makes It a Little Easier

Since I'm on a deadline to get a dozen reasonably substantive posts out out today (2 1/2 hours to go PST), I'm grateful to dad (22 or so pounds lost & counting), who took it upon himself to make Keith's baked eggs.

Voilà:

Baked-eggs

Dad says:

I changed the ingriedients a little because I didn't have some of them. I started out with olive oil and a little bacon dripping, with bacon on the bottom, followed with onion and green peppers, then sharp chedder with two eggs on top. I had to bake it a little longer, probably because I used a crock and should have pre-heated it.

Richard Nikoley

I'm Richard Nikoley. Free The Animal began in 2003 and as of 2021, contains 5,000 posts. I blog what I wish...from health, diet, and food to travel and lifestyle; to politics, social antagonism, expat-living location and time independent—while you sleep—income. I celebrate the audacity and hubris to live by your own exclusive authority and take your own chances. Read More

5 Comments

  1. Chris - Zen to Fitness on December 30, 2008 at 22:28

    Awesome recipe. I have been meaning to try them for a while since seeing them on TTP…..Let us know how they tasted. For me they seem like a perfect accompanying dish for a nice piece of meat and salad, may have to try some this weekend….

  2. Richard Nikoley on December 30, 2008 at 23:31

    Chris:

    Have I got you on the blogroll? No need to answer; I'll check myself in the morning. If not, it's an oversight.

    You do good work, well worthy of recognition here.

  3. Jan on January 5, 2009 at 18:47

    Definitely going to have to try that!

  4. Richard Nikoley on January 5, 2009 at 18:58

    I made it the other day, but didn't blog it. We were too interested in eating it. Here's a tip: sprinkle it with parmesan before it goes in, and after it comes out add a sprig of fresh basil.

  5. Keith Norris on January 26, 2009 at 13:18

    Baked eggs are the new pizza; the variations are endless.

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