Drain pineapple pieces and stir into vegetables (these
should include some potato), with the chopped onion, seasonings, egg and milk.
When well-browned on the underside, fold like an omelet. Serve in slices with
poached eggs and crisped bacon rashers.
Pineapple Princesses began as a tribute to Ruby Borrowdale, the home economist behind the 'Golden Circle Tropical Recipe Book' tested in the Golden Circle kitchen and modified and updated in the Pineapple Princesses' test kitchens. As Ruby said "pineapple is a versatile food" . . . no fat, high in vitamin C and full of the flavour of Queensland sunshine. The blog continues as more and more pineapple recipes are discovered from around the world.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment