Tuesday, 16 October 2012
Well, what else would you call it?
Inventing the names for the colours of a Revlon lipstick range or Dulux colour chart or the recipes in Ruby Borrowdale’s ‘Golden Circle Tropical Recipe Book’ would be a wonderful occupation! How did she arrive at "Eggs Flamenco" for this breakfast dish? Anne.
440g Golden Circle Pineapple Pieces, 220g can spaghetti in tomato sauce, 2 rashers bacon, 2 to 4 eggs, parsley, butter, salt and pepper.
Butter individual heatproof dishes and line with cooked spaghetti. Break one or two eggs into the centre of each. Season with salt and pepper. Place a trimmed bacon rasher on either side of the eggs. Add a spoonful of drained pineapple pieces to each dish. Bake in moderate oven (180°C) about 30 minutes, or until eggs are set. Garnish with parsley and serve hot. Serves 2.