Apr 15: Baked Eggs; Red Wine and Mushroom Meatloaf with Roast Kabocha Squash and Sugar Snap Peas

Lunch

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.

Dinner

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.

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