|Toasty Egg Pies|
At the beginning of the school year I fantasized about presenting my kids each day with a wonderful smorgasboard of lunchy tidbits in a brightly coloured bento box with matching insulating sleeve. And I wasted quite a few hours online investigating just where to get the perfect BPA free lunch box without spending a small fortune. I also spent quite a bit of time perusing these wonderful websites Laptop Lunches and Vegetarian Lunchbox and Vegan Lunch Box (I even bought this one's book which is fab). I was pretty sure I was going to be a damned near perfect school-lunch making mother. But I'm not.
I seem to remember that my mother had the same problem when I was a kid. She used to make me freaky weird sandwiches that I'm sure she'd read about in a '70s Women's Weekly. Like walnut and vegemite or jam and sultanas. Which I suppose was better than my best friend Jeanette who had a white bread vegemite sandwich and cheese in a plastic stick every single day of her entire primary school life.
Well tomorrow I'll try again to be perfect mum with these concoctions. I've used silverbeet and chives from the garden and they're all binded together with an egg and cheese mix so there's no way Little Monkey can pick out the green bits without leaving the entire thing. Which he's quite likely to do actually. After taking the snap for this blog post tonight I thought I might have a little nibble on one just to see if it was OK. It was good. So I ate the entire thing. And then I thought seeing as the damage had already been done and now I had an odd number I might eat another one. So I did. Now there are only four left - just enough luckily to fill two monkey lunchboxes. And if they come home untouched I might just help myself to them.
Toasty Egg Pies (makes 6)
6 slices of bread, crusts removed
silverbeet (finely chopped)
splash of milk
parmesan cheese, grated
Butter the slices of bread and squash each piece, buttered side down, into a muffin tray to make the cases. In a bowl mix the eggs with a splash of milk. Add the silverbeet and chives (or other veggies of choice). Pour the egg mixture into each bread casing and top each one with the grated parmesan cheese. Bake in a moderate oven until the egg has set.