There are some nights when, let’s be honest,you just can’t be bothered cooking dinner. For real. We’ve all seen the meme right. Possibly the most honest parenting meme out there 😉
This is a recipe for those nights. It takes all of 5 minutes in the kitchen to prepare. And you know that everyone is going to eat it. My 7 year old who legitimately detests eating eggs will eat this egg pie. Not only will he eat this without complaining- he will clean his plate before anyone else has finished eating! And believe me when I say, that is unheard of with this child.
Now because I know that if you can’t be bothered cooking tonight, you also can’t be bothered reading a rambling post from moi 😉 I’ll just jump straight to the point. Here is the recipe.
6 free range eggs
1 brown onion
2 big handfuls of grated hard cheese (I like a mix of cheddar and colby)
Powdered vegetable stock (I prefer Vegeta)
Hot sauce (the kind made from capsicums, not chillis)
Now before I begin can I just say. Yes, you could spend an eternity making puff pastry from scratch. It would probably be healthier. There would certainly be less waste. But puff pastry is one of those things that I always keep on hand in my freezer for quick and easy meals and picnic treats. I haven’t mastered it and quite frankly, I don’t want to spend the time and effort on it. Kudos to you if you are the puff pastry master. Go ahead and use your delicious, flaky homemade pastry and please- send me your recipe!
- Preheat your oven to 220 deg C. Thaw the pastry. Grate the onion and the cheese.
- Crack you eggs into a medium sized bowl. Add in all other ingredients. Amounts are entirely up to you. This is not one of those recipes that requires you to measure anything. It will probably taste slightly different each time you bake it. That’s a good thing! I go with a few cloves of crushed garlic, a couple of teaspoon sof hot sauce, a dash of the Worcestershire, teaspoon of Vegeta, a couple of handfuls of cheese and a tablespoon of paprika. Whisk it all together.
- Now that the pastry has had a chance to thaw, lightly grease a shallow pie dish then lay the pastry across the bottom. Trim excess pastry from the sides.
- Pour in the egg mixture.
- Bake in oven for 30-40 minutes until pastry is browned and the egg has cooked through.
You can serve this with a simple side salad to make a quick and easy midweek meal. I personally like to cook this one for Meatfree Mondays 🙂 and because…Mondays haha
Do you have a favourite Meatfree Monday recipe?