I haven’t bought eggs for quite sometime. Being vegan I tend to choose eggless wartime recipes or adapt others.
But the children quite like many of my wartime recipes too, so for a special treat (for them), I bought eggs and made an “Irish Omelette” for my youngest daughter Emily and it gave me great pleasure, to observe her noticing the delicious smell, radiating from the oven, as she walked into the house after school..
It was a really simple recipe and smelt delicious, she said it tasted good too ( of course I couldn’t taste it having eggs, milk and bacon in it) and she came back for seconds and there are leftovers for tomorrow.
- 1lb of cooked potato
- 4 eggs (4 tablespoons of dried egg mixed with 8 tablespoons of water)
- 3 oz chopped bacon
- 1/4 pint of milk
- chopped parsley or herbs
- salt and pepper
- Leave skins on potato and chop into smallish pieces and boil in water until tender
- Fry chopped bacon
- Mix the potato, bacon, herbs, salt and pepper together
- Grease a pie dish and spread mixture out in dish
- Whisk eggs and milk and pour over mixture
- Cook in a hot oven 225 C or 425 F until browned on edges and cooked in the middle
- Leave to cool for 5 minutes before serving