Feb 2: Baked Eggs & Toast; Bacon and Black Bean Chili


For lunch we tried a baked egg recipe. We took some small ramekins and covered the bottom with a little of our (still) left over Pinto Bean and Andouille sausage stew, dropped in two eggs, covered with some grated cheese and baked in a water bath until the eggs were set.

We served it with “fry bread,” which is toast made in the panini press!

  • A slice of rye bread is 16c
  • Pastured eggs are 51c each, or 1.02 per serve
  • Add 20c for grated cheese
  • Add 20c for the stew.

We discovered that two eggs do not work in this configuration. A single egg would have the yolk to the center, so the outside white could cook without overcooking the yolk. Although we had very uneven cooking we enjoyed this for $1.58 per serve.


For dinner we thought we would finish the final two serves of Bacon and Black Bean Chili, but we still have left overs!

The chili, with avocado and labné was $4.99 per serve. Tonight we tried spicy labné, which worked really well.

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