Ahhh weekend breakfast - my fave!
Pancakes are my staple weekend breakfast. They have the ability to wake me up in the most wonderful mood and cause me to joyfully leap out of bed and run straight to the kitchen to whip up a batch! I don't think there is any chance of me getting sick of pancakes, especially with all the different variations one can create. This Saturday it was, however, time for change.
I've never found the name of this recipe very appealing. Egg Pie. Sounds like prison food. I have no idea where this recipe originated from and I've never seen anyone else make this other than my family, growing up. I have an inkling that this is a pretty old fashioned, nay, vintage recipe. It's a shame it isn't more popular because it really is quite tasty and requires only three ingredients to prepare. Serve with some hearty toast, fresh fruit, and this is one stylishly retro meal!
The Egg Pie looks almost like a souffle when you first take it out of the oven; it's really quite elegant. I drizzled some lemon juice, sprinkled a little sugar on top and served with homemade jam, but there are few other variations you can also try.
Note: I tend to get a little greedy with the jam.
3 eggs, beaten until fluffy
1/2 c. milk (I used soy)
1/2 c. flour
Preheat oven to 400F.
Mix eggs, milk and flour together until smooth. Pour into a small oven proof fry pan (I don't have one of these so I use a cake pan) and bake for 20 minutes. Remove from oven and sprinkle with icing sugar, or drizzle with melted butter, lemon juice and sugar. My personal preference is lemon juice, sugar and a generous spoonful of jam.