Rufus’s Baked Eggs with Tomatoes
This is an excellent dish to serve up for dinner with a crisp green salad and fresh bread. My husband was sceptical at first, accused it of being a quiche, but I don’t think that it is – no pastry shell for one thing. He was won over in the end; said it was delicious.
I’m not sure about the chemistry of eggs mixed with buttermilk, but as soon as the two were combined it turned into a custard consistency. Total nifty. If anyone knows why this happens, please shout!
I made a few substitutions, which in my opinion is the test of a good recipe – it works when your fridge dictates the ingredients. No mushrooms, so I substituted cubed leftover potatoes. No cayenne pepper, so I substituted 1 teaspoon dried flaked chilli. I tossed in some thinly sliced onions, and stirred some Romano cheese into the egg mixture before baking.
For the full recipe and the ingredient list, pop over to Rufus’s Food and Spirits Guide. Your tummy will thank you!