Being a Sunday lunch we often experiment with something new. Today we tried a baked egg recipe, which is simply some spinach, cream and eggs in a ramekin with some cheese sprinkled on top. We served with a slice of “fry” bread.
- Two eggs are $1.00 per serve
- The slice of bread is 16c
- Butter adds 20c
- Heavy cream was $1.79 and we used a fraction, or 10c per serve
- Spinach adds 5c per serve
- A sprinkling of grated cheddar adds 50c per serve.
We enjoyed today’s lunch for $2.01 per serve.
Tonight we cooked the meatloaf originally planned for Friday night. It’s a favorite and tonight we served with roast kabocha squash and sugar snap peas.
The recipe makes four generous serves.
- The dry aged ground beef was $19.42 or $4.86 per serve
- Sliced portobello mushrooms were $2.49 or 63c per serve
- Onions and garlic add 20c per serve
- Two large eggs are $1.00 or 25c per serve
- The butter is $3.99 per block, and we used about 3/8 for four serves, or 38c per serve
- Red wine adds $1.00 or 25c per serve
- Add 20c for Worcestershire sauce and other spices per serve
- The kabocha squash was $1.94 and we used half, or 97c per serve
- The sugar snap peas were $2.99 and we used half, or 75c per serve.
The meatloaf was excellent, although – ironically given our recent experience at Peggy Sue’s Diner – needed a little more bread, as we ran out of panko breadcrumbs! The kabocha squash is a tasty starch while the sugar snap peas provide a fresh crunch. A good meal for $8.49 per serve.