9 April, 2012  |   5 Comments

Lessons in Practice. And Eggy Pie.

Keep trying, we’ll figure it out together.
BUT I CAN’T! IT’S TOO HARD.
Eggy Pie Women

Try cracking another egg. Let’s practice together!
NO, YOU DO IT FOR ME.
Eggy Pie Women

Remember, tap it on the side of the bowl, make a little dent. Put both thumbs in the little dent and open it into the bowl.
THIS IS TOO HARD.
Eggy Pie Women

Almost there, on the next egg, try tapping a little harder.
You’re on your way. You’re almost there.
JUST LET ME ADD THE OTHER STUFF.
Eggy Pie Women

Not quite yet, we’re almost done with the eggs.
Ha! See what you did there? That’s two perfectly cracked eggs! No egg shells in the bowl, and no egg on your hands! Well done! You kept trying and you figured it out!
I DID.
I DID FIGURE IT OUT.
Eggy Pie Women

And darned if she didn’t.

Eggy Pie

Easter Weekend Eggy Pie Brunch Recipe

Ingredients
2 red potatoes
1 leek
1/2 sweet onion
1/4 pound ground italian sausage
12 eggs
1/4 cup heavy cream
1 teaspoon salt
1/2 teaspoon pepper
6 sage leaves, stems removed, minced
12 Piacci parmesan cheese nuggets, chopped fine or 3/4 cup shredded Parmesan cheese or 1 cup of shredded Havarti cheese.

Directions
Preheat oven to 325°.
Scrub, then microwave red potatoes for 5 minutes. Remove from microwave and cool.

While potatoes are cooking, prepare a springform pan. I do this by oiling the inside liberally. Then I cover the outside of the pan with aluminum foil. Then I set the prepared pan on a baking sheet.

Brown and drain bulk sausage. Chop leek and onion fine and sauté in sausage fat over medium heat for 5 minutes or until translucent. Let cool in pan.

Crack all 12 eggs into a bowl. Add cream to the bowl and whisk until mixed.

Cut potatoes into small, bite sized cubes. Add potatoes, leeks and onions, drained sausage, salt, pepper, minced sage leaves and cheese to the egg mixture.

Stir through until it’s one glorious gloppy mess.

Add the mixture to the prepared pan.
Put the pan into the oven and bake for 45-60 minutes, peeking in at 45 minutes to make sure the eggy pie is baked all the way through.

Cool for 15-20 minutes before releasing from the pan and serving with something sweet or savory.

It’s good to plan ahead on this one.

We like to make this the night before and then warm it in the oven. Or, wake up on toddler time, very early in the morning, so it’s ready when your guests awake.

Eggy Pie

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5 thoughts on “Lessons in Practice. And Eggy Pie.

  1. 1

    Thar look of accomplishment is amazing!

  2. 2

    What a great post, in words and pictures, of the encouragement we as parents give our children. The encouragement they need, the excitement once they’ve succeeded. A good reminder to not “help” them out too much :-)

  3. 3

    [...] My specialty love-cooking meal is breakfast. (See: Pancakes, Sticky Baked French Toast, Eggy Pie) [...]

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