My husband learned to cook this dish in home ec. class in Australia and when he moved to the states he wrote home for it. I converted it for the American kitchen with some heathy improvements. It is a great go-to recipe for brunches or anytime you need a hearty one-dish meal. Fresh local eggs give this all-around family favorite a lovely rise. This is one of the few egg dishes that I add the onions to still raw. This recipe bakes long enough to soften and sweeten them, but still leaving a garden flavor. A scoop of organic flour makes for a perfectly soft texture throughout. Of course no recipe of my husband’s would be complete without smokey bacon, but I’ve made it vegetarian before and that’s great too! —Building Blocks Show
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