6 tsp butter 6 eggs 6 tsp grated cheese 6 tsp crumbled bacon or Bac-O's 6 tsp minced parsley Tony Chachere's Creole Seasoning, to taste Worcestershire sauce, to taste Paprika, to taste 1 Using a 6-cup muffin tin, place 1 teaspoon butter in each muffin cup. Gently break egg into each cup and

BAKED EGGS 1 SERVING 1 large egg 1/4 teaspoon mustard 4 drops Worcestershire sauce 1/4 cup chopped bean sprouts 2 tablespoons chopped scallions 2 tablespoons chopped parsley 1/4 cup shredded Cheddar cheese Break egg into a lightly greased individual baking dish. Stir egg to break yolk. Add mustard,

The first step is to make the tomato sauce. Heat a little olive oil in a pan and gently fry the onions until they begin to soften. then add tomatoes, tomato puree, salt, pepper, garlic, sugar and chilli flakes and white wine vinegar. Let this cook on a fairly high heat so that the tomatoes cook down

Heat a little olive oil in a pan and add the onions. Sauté over a medium heat until softened and beginning to camalize. Add the veggies of your choice and continue to cook until just wilted. Season with salt and freshly ground pepper. Divide the mixture into 4 oven-proof ramekins. Make a

Much of my current enthusiasm about cooking eggs stems from a simple fact, if I eat an egg (or two) for breakfast I'm satisfied until lunch. The same can't be said about bagels. I mention bagels because they are one of the few non-pastry items available at most cafes in the morning. All the

Serves nice as brunch. Plan ahead though- it needs to be refrigerated overnight before baking.