Oaty Pancakes

It is very depressing to go to IHOP and realize how much of the menu is not low-carb friendly.  Yes, they have protein pancakes, but the sheer volume means you're getting a lot of carbs as well.  I decided to make my own and add oats for fiber, protein, and staying power.  There's also some protein powder in here for flavor, but it isn't necessary.

I guess I don't make pancakes more often because there isn't such a thing as a small batch.  One egg makes 4 to 6 servings.  For a household of one, this counts as meal prep.  The pancakes I didn't eat the first day went into the freezer.

The original recipe I started with was from the Sunset Easy Basics for Good Cooking, copyright 1982.  That was for quantities of dry vs wet ingredients.  What I ended up with was vastly different.

1 C all-purpose flour
1/2 C rolled oats
1 Tb baking powder
*2 scoops (1 serving) vanilla protein powder
1/2 tsp salt
1-1/4 C milk (or water for dairy-free)
*1 egg
3 Tb butter or margarine, melted
oil for the pan

1.  Whiz the oats in a food processor or coffee grinder to make a coarse flour.

2.  Stir together flour, oat flour, protein powder, and salt in a bowl.  In a separate container, stir together milk, egg, and melted butter.

3.  Combine wet and dry ingredients.  Stir several times, then let sit for 10 minutes, to allow the oat flour and protein powder to hydrate.

4.  Preheat a skillet or griddle over medium-high heat.  Grease with a thin layer of oil.  When it's hot enough for drops of water to dance, you're ready to begin cooking.

5.  Pour 1/4 C of batter onto the skillet for each 3-4 inch pancake.  These came out thinner than I was aiming for, but got thicker as the batter matured.  Cook until bubbles stop popping on the surface, 2-3 minutes.  Flip and cook until the other side is golden, another 1-2 minutes.  Remove to a platter, re-oil the griddle as necessary, and repeat until all the batter is cooked.

Makes about 20 small pancakes, serving 4-6

Difficulty rating  :)

Chickpea Flour Pumpkin Cookies

After buying two pounds of chickpea flour, I suddenly had a safety net of it to experiment.  It was a tossup between this and brownies.  Brownies are hard to sell as a breakfast option, but they would have met the nutritional criteria.  Maybe next week.

And then I couldn't find a recipe for what I wanted to make.  Fine, I found the closest thing Google had and swapped out ingredients.

I got a little impatient waiting for the batter to thicken and added another 1/4 C of chickpea flour.  What that gave me was a little more of a scone than a cookie.  If I had simply left the batter to set up for another hour, they would have spread out more.  The taste is the same, just a slightly different texture.  This is to explain why the photos may not match the posted recipe's final result.

What I forgot while subbing pumpkin for the oil was that these are low-fat.  Just the egg and whatever naturally occurring oils there are in the grains.  And while it looks like a lot of honey on paper, this made a lot of cookies.  They aren't overly sweet, and benefitted from the white chocolate coating I put on some.  Not bad for a high-fiber snack or portable breakfast option.

1/2 C rolled oats
1-1/2 C chickpea flour
1 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1 tsp cinnamon
1/4 tsp nutmeg
1 egg
*1/2 C pumpkin purée
*1/3 C honey
1 tsp vanilla
Up to 1/2 C mix-ins like raisins or chips, optional
Chocolate or sugar glaze, optional

1.  If desired, pulse oats in a food processor with the salt to make a coarse oat flour.  This can also be made with regular oats.

2.  In a medium bowl, combine oats, chickpea flour, baking soda, baking powder, salt, cinnamon, and nutmeg.  Separately, whisk together egg, pumpkin, honey, and vanilla.

3.  Stir together wet and dry mixes into a batter.  Refrigerate until thickened, about 2 hours and up to eight.  Stir after an hour to make sure everything is evenly mixed.

4.  Preheat oven to 350º.  If desired, stir in any mix-ins like nuts, dried fruit, coconut, chips, etc.  Scoop generous tablespoons onto parchment-lined cookie sheets.

5.  Bake 15-18 minutes, until lightly browned and starting to firm up.  Cool 2 minutes, to make them easier to handle, then cool on a rack.  If desired, drizzle or dip in a glaze once cooled.

Makes about 18

Difficulty rating  :)

Honey Whole-Wheat English Muffins

I've been having breakfast at home more often, and thought I'd change it up.  Smaller, homemade, wheat English Muffins would have fewer simple carbs than anything in the store.

To clarify, these are not whole-grain breads.  I'm using regular, processed whole wheat flour to replace about half of the all-purpose flour.  I have a lot of it, and won't be making a new loaf of whole wheat bread until the open box of matzoh is gone.  Probably have to stick it back in the freezer.  This recipe does have more fiber, protein, and fewer simple carbs than an all-white recipe.  Plus, I'm making them smaller than the standard 3-inch muffin.

I started with the bible's English muffin recipe, which I have posted on the blog before.  I didn't expect to use the full extra cup of AP flour, because whole wheat flour hydrates differently.  Daily temperature and humidity affects these things, as well as the moisture content of the butter or margarine.  Even the size of an egg can change these things.  Most likely, the time I posted the recipe I was scooping the flour instead of spooning it into the measuring cup.  When I do that, I find I end up using far more.  At some point, I may switch to weighing my ingredients.

1-1/2 C 100º milk
1/4 C butter or *margarine 
1 Tb sugar
*2 tsp honey
2-1/4 tsp (1 packet) yeast
*2 C whole wheat flour
approx 3 C all-purpose flour
1 egg, room temperature 
1 tsp kosher salt (a pinch more if using unsalted butter)
oil for greasing the bowl and griddle
*cornmeal for the pan

1.  Stir together milk, butter, sugar, and honey.  The butter does not need to melt.  Stir in yeast and allow to get foamy, about 5 minutes.

2.  Into the stand mixer with the paddle, stir together one cup each of whole wheat and AP flour.  Add milk mixture and beat into a stringy batter, about 2 minutes.

3.  Beat in egg.  Add another cup each of wheat and AP flour and the salt.  Beat again into a light dough, another 3 minutes.  At this point, you can put away the whole wheat flour.

4.  Generously flour a work surface.  Pour dough out onto it and knead until smooth and elastic.  Add as little flour as you can to get it to hold its shape.  It will probably be about a cup.  The dough may be slightly sticky from the egg and honey, so don't go entirely by that.  Turn over in a lightly oiled bowl, cover, and allow to rise in a warm place until doubled, about one hour.

5.  Punch down dough and let rest 10 minutes.  Scatter cornmeal on two baking sheets and into a shallow dish.

6.  Roll out dough to 1/2" thick, adding as little flour to the work surface and top as possible.  Cut into 3" rounds (or smaller, or even squares) and dip lightly in the cornmeal on the pan before setting on a baking sheet.  Scraps can be rerolled, but take care not to add a lot of flour, just enough to prevent sticking.  You may also need to rest the dough for a few minutes between rolls.  When I got to the last one, I cut out squares from the block.

7.  Allow muffins to rise at least 30 minutes, until puffed.  Prepare a griddle with a thin layer of oil.  Heat over medium.  Transfer muffins to the griddle in batches, trying not to deflate them.  Cook until golden and set, about 5 minutes, then flip and cook on the other side for 5 minutes.  If they are getting dark too quickly, turn down the heat a tad.

8.  Remove finished muffins to a rack to cool.  Re-oil the griddle and continue until all are cooked.  My small muffins meant 5 rounds.  It took a while, and the last of them were quite fluffy.  Keep this in mind and start with the first ones you cut out.

9.  Split, toast if desired, and enjoy with toppings of choice.

Makes 18-20 3" muffins.

Difficulty rating  :)

Sweet Potato Cornbread

Starring, the last jar of sweet potatoes!  I was going to make arepas to go with some sort of "Mexican" black beans, then saw this concept.  The beans became a version of Caribbean Black Bean Curry, to use some condiments and freezer seasonings.

I found a cornbread recipe I liked on Butter Be Ready.  Basically, it used the quantities of ingredients I wanted to put in it.  Only downside of this recipe is it makes three times what I needed.  Knowing that going in, I made it in three mini loaf pans (plus 3 muffins) and froze the other two.  I could have made a dozen muffins instead.  I was in the mood for less crust, so sliceable won.  If I don't have this as a starch for dinner, it could be toasted with butter for breakfast, with a side of cheese for lunch, or as a tea snack.

Like most quick breads, it takes longer to assemble the ingredients than to mix it.  I did a few workarounds to use powdered buttermilk and egg replacer for one of the eggs.  I need to use that stuff more often.  All that liquid vs powder math made it take a wee bit longer than if I had just followed the recipe.  If you're using canned or pre-cooked sweet potatoes, you should be able to mix it in the time it takes for the oven to preheat.

*1 C cornmeal
1 C flour
1/4 C brown sugar
4 tsp baking powder
1 tsp baking soda
1 tsp kosher salt
1/2 tsp cinnamon
1/4 tsp nutmeg
2 eggs, room temperature 
*2 C buttermilk
*1 C mashed sweet potato (or 1 15 oz can, drained and mashed)
6 Tb unsalted butter, melted

1.  Preheat oven to 400º.  Spray or line a 9x9 baking dish, 12 muffin tray, or one loaf pan.  I may have over-sprayed my loaf pans.  The muffins popped right out of the silicone tray.

2.  In a medium bowl, sift together the cornmeal, flour, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.  I don't always sift, but in this case it made it easier to get rid of the clumps in the brown sugar and baking powder.

3.  In a separate bowl, whisk together the eggs, buttermilk, and mashed or puréed sweet potato.  Make sure your melted butter is somewhat cooled, but still pourable.

4.  Add liquid mixture to dry and stir gently until about half combined.  Add butter and finish mixing.  A few small lumps are ok and will bake out.  Just get the big ones.

5.  Pour batter into prepared pan.  This will not rise as much as you think, with so much leavening.  You can fill 3/4 full.  Bake time will depend on choice of pan, so use the toothpick test to be sure.  Muffins, 18-20 minutes, 9x9 35-40 minutes, and loaf pan start checking at 40 minutes.

6.  Let rest in pan 5 minutes, then turn out onto a rack to cool completely.  Quick breads often taste better after a day in the fridge.  Wrap before storing.  Can also be frozen once cooled for up to 3 months.

Serves 8-12

Difficulty rating  π

Sausage & Mincemeat Pie

Tasting History did a beef mincemeat pie during December.  Max wasn't all that impressed, but admitted he wasn't a huge fan of mincemeat.  I was planning to make mince pies and had a small jar of store-bought, all fruit mincemeat.  His post encouraged me to make it with added meat.  Since the only ground meat I had at the start of the Pantry Challenge was breakfast sausage, this turned into a breakfast pie.

Yes, it's kind of cheating to have only three ingredients, all of them store-bought conveniences, but it isn't simply a dump and go recipe.  What you end up with feels a lot more homemade than it is.

*1 prebaked 9" pie crust
*1 lb sausage of choice
*1 C prepared mincemeat (or to taste)

1.  Pre-bake crust according to package directions, but leave it light and barely done.

2.  In a skillet or saucepan, cook the sausage over medium-high heat.  Break it up as you go, and pour off the excess fat about halfway through cooking.  You need some fat to hold the pie together.

3.  Preheat the oven to 350º.  Stir the cooked sausage and mincemeat together.  If desired, add a pinch of salt and/or a splash of brandy to the mix.

4.  Pour sausage into pie shell and spread evenly.  Bake until browned on top and the crust is golden, about 20 minutes.  Allow to cool before slicing.

Serves 6-8

Difficulty rating  π

Sweet Potato Muffins

I got this recipe from Suttons Daze on YouTube.  She used freeze-dried sweet potatoes, which I don't buy.  I wanted to use a jar of what I had canned. That involved tweaking her recipe a tiny bit to account for the added moisture.  I also messed with the pecan topping.  She didn't say how many it made, so I cut it in half.  I suspected it was a dozen.  Didn't want to find out it was two dozen.  I did, in fact, get six from my new version.

This isn't going to use a full 15 oz can of sweet potatoes.  I froze the leftover purée to add the next time I make a casserole or soup with some.  The 15 oz would come up short for the original recipe.  I would rather have leftovers than not enough.

Muffins

1 C flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
6 Tb (1/4 C + 2 Tb) packed brown sugar
1 tsp cinnamon 
1/2 tsp nutmeg
*2/3 C mashed sweet potato, either canned and well drained or roasted
1/4 C unsalted butter, melted and cooled
1 egg, room temperature 
2 Tb sour cream or Greek yogurt

Streusel

1/4 C pecans, lightly toasted and chopped
2 Tb brown sugar
1/2 tsp cinnamon 
dash of salt
1 Tb softened butter
1 Tb rolled or quick oats
1 Tb flour

1.  Preheat oven to 400º.  If not using silicone muffin cups, pan spray or line a muffin tin for a yield of 6.

2.  In a bowl, combine flour, baking powder, baking soda, salt, brown sugar, cinnamon, and nutmeg.  In a separate container, beat together sweet potato, butter, egg, and sour cream.  In a third small bowl, mash together streusel ingredients into a chunky paste.

3.  Stir together wet and dry muffin ingredients.  Combine only until no large patches of flour remain.  Do not overmix.  The batter will be thick.

4.  Fill muffin cups 2/3 full.  Top with pecan goo.

5.  Bake 5 minutes at 400º, then turn down oven to 350º and bake an additional 18 minutes, or until a toothpick comes up clean.  The high temperature to start is so they puff up, but the middle won't bake properly before the outside burns unless you reduce the heat.  It's important not to forget to turn down the oven.

6.  Once cool enough to handle, turn out onto a cooling rack.  Stores room temperature for 3 days, fridge up to 7, and in the freezer for longer storage.

Makes 6

Difficulty rating  :)

Chicken Gravy for Biscuits

If I don't home-can chicken again, it will only be because I don't use it as much as I expected.  I really thought I was opening a can per month, but I'm not quite done with the ten jars I made last July.  Or, I could just make smaller batches.  Maybe five pounds instead of nine.  The taste is fantastic, and the texture is much better than commercially canned meat.

This chicken and biscuits recipe was one of the alternate breakfast ideas I had when eggs were super expensive.  I didn't get around to making it until now.  It's just like making sausage gravy, except you have to add more herbs and spices to make up for them not being in the meat.  You do benefit from not having to spend time cooking the meat, and you can adjust the seasonings to your taste.

*1 10-12 oz can chunk chicken
1 Tb flour
1 Tb margarine
salt and pepper to taste
1/4 tsp each sage and thyme
1 C milk, or less for thicker sauce
*biscuits for serving

1.  Add chicken and its juice to a saucepan and heat over medium-low.  Add margarine and let it melt, then sprinkle with flour and stir until it cooks and starts to thicken the pan juices.

2.  Stir in some salt and pepper and the herbs.  Begin to add the milk a few tablespoons at a time, stirring and allowing each addition to thicken the sauce.  Continue until you reach a desired consistency.  Taste and add seasonings if needed.

3.  Spoon over split and toasted biscuits.  (I used some sweet potato biscuits I forgot were in the freezer.)  Serve hot.

Makes a generous 2 C of gravy

Difficulty rating  π

Tattie Scones

I had never heard of these Scottish favorites until they came up on my YouTube feed.  I made a double batch of mashed potatoes for a cottage pie just so I would have leftovers to try the recipe.

They're super basic.  Potatoes, butter, salt, and flour.  If you don't use self-rising flour, then baking powder.  The recipe I'm using from Christina's Cucina has it as a simple ratio.  I ended up with 3/4 pound of mash, which made 12 scones the size I cut them.  Maybe they're supposed to be smaller.  Dimensions were not given.  I'm calling a pound of potatoes 8 servings.  So, cut this in half if you want four servings.  I put the rest in the freezer.

As for the taste, they're a lot like pan-fried gnocchi, or very soft naan.  The limited gluten keeps them from being too much like a biscuit.  You can definitely taste the potato.  I wouldn't call them scones in the traditional sense.  They're more like a great way to turn leftover mashed potatoes into a breakfast bread.

1 lb russet or Yukon potato
1/2 C self-rising flour, or A.P. flour + 2 tsp baking powder, plus more for the board
2 Tb unsalted butter, room temperature, cut in cubes
1/2 tsp kosher salt 

1.  Peel the potatoes.  I don't peel anything unless I have to, but this really does help the consistency.  Cut into 1/2" cubes and place in a saucepan with water to cover.  Bring to a low boil, lower heat to just over a simmer, and cook until potatoes are easily pierced with a fork, about 20 minutes.  Drain.

2.  You can rice the potatoes if you want, but I always mash as whipped potatoes in the stand mixer with the paddle.  This can even be done by hand, if the potatoes are done enough.  Add the salt and butter and mix until smooth.  If you want to add any seasonings or herbs, this is the point you would do it.  I made this first attempt plain.

3.  Once the potatoes are cool enough to handle, stir in the flour (and baking powder) until incorporated.  Knead slightly to create a smooth dough.  Divide into 4 portions and start heating a dry skillet over medium-high.

4.  Lightly flour a work surface.  Roll each portion out into a disc 1/4" thick, sprinkling with flour as needed to keep the rolling pin from sticking.  Cut each round into 4 or 6 pieces, according to your preference.  Carefully move the wedges to the skillet and cook in batches, about five minutes on each side, until golden.

5.  You can serve the tatties as is, but it is traditional to reheat them in the grease from your breakfast meat.  I put a dab of bacon grease in the pan in the morning and reheated them that way.  Simply toasting is fine.

Serves about 8

Difficulty rating  :)

Piña Colada Pancakes

I had an idea, googled it, and there was a recipe.  There were a lot of recipes, actually.  This offering from Hilah Cooking was closest to what I had in mind.  I just tweaked it to use an 8 oz can of crushed pineapple.

I'm trying to avoid ultra-processed foods now, but there are some in the house.  Done with bacon, and I rarely buy deli meat, but there were two packages of sausage links in the freezer.  As far as bread products, there's one pack of Chips Ahoy! and the last of a box of Wheat Thins.  I can't give up entirely on sauces or creamy salad dressings.  Either they're impractical to make myself (soy sauce), or the preservatives mean I can finish the batch at leisure.  Regular processed foods, like using flour in home-made goods, isn't something I'm ready to give up yet.  On the plus side, the doctor said I should work more salt into my diet, as long as it doesn't cause migraines.

I have a few weeks of frequent breakfasts at home before the schedule changes again.  A couple of days are early baking shifts, so those are at work.  The extra physical workout of baking means I can get away with pancakes the other days.  And I am definitely out of shape.  The first two baking days kicked my butt.

1 egg
*1 C coconut milk
1 Tb brown sugar
1 tsp vanilla
1 8 oz can crushed pineapple with its juice
1-1/2 C flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/4 tsp nutmeg
*1/2 C unsweetened coconut flakes, toasted if desired
oil for the griddle
*1/2 C maple syrup
1/2 tsp rum extract or 2 Tb dark rum

1.  Empty out can of coconut milk, whisk to combine solids and liquids, and measure the one cup.  About 3/4 C will be left if you used a 15 oz can.  I made decaf, stevia-sweetened chai, then turned it into popsicles.  Next time I'll blog it, because they were yummy.

2.  Whisk together the coconut milk, brown sugar, egg, and vanilla.  Separately, combine flour, baking soda, baking powder, salt, nutmeg, and coconut flakes.

3.  Combine wet and dry ingredients.  Stir in the can of crushed pineapple.  Allow to sit about five minutes as you warm up a griddle over medium heat.  Lightly oil with just enough to cover the surface.

4.  Spoon out pancakes about 1/4 C, or 4".  I tend to make mine closer to 3 Tb.  This is a very thick batter.  It will spread slowly.  Allow to cook until bubbles stop breaking on top and the bottom is a medium brown, about 3 minutes.  Flip and cook the other side.  These are kind of fluffy.  If they're cooking too quickly, lower the heat so the middle cooks through.  Remove to a warm plate, re-oil the griddle and repeat as necessary.

5.  While the pancakes are cooking, make the syrup.  In a small pot, stir together maple syrup and rum extract.  Heat on low until it just starts to bubble.  If desired, bring to a full boil for one minute to boil off alcohol.  Serve syrup warm for better rum flavor.

6.  Serve up warm pancakes with rum syrup, and butter if you like it.

Serves 4-6

Difficulty rating  :)

Millet and Sweet Potato Porridge (Congee)

I spent a couple of weeks mixing up my breakfast routine.  I did some overnight steel-cut oats in the Crockpot, then wondered if I could do something similar with millet.  Turns out it's an Asian recipe, though often made with rice.  Most recipes for it are Chinese, but even Google's AI didn't want to commit to that.

Looking at the recipes, I was skeptical about the amount of water to millet.  Then I checked on the pot in the middle of the night, and you really do need a minimum of four times the volume of water to grains.  If you want it more soupy, it's going to take at least three cups, plus the liquid from the can of sweet potatoes.

*1/2 C millet
*1 15 oz can sweet potatoes with their liquid
2 C water, or to desired consistency
1 Tb brown sugar, or to taste
1/4 tsp cinnamon

1.  Place all ingredients in the slow cooker and stir to combine.  Set to the lowest setting, which is "keep warm" on a Crockpot, for 8 hours as an overnight thing, or Low for 4 hours if you will be tending it.

2.  Stir, add more water or even milk as necessary, and turn up the heat to Low for an hour if you did the overnight version.  This will make sure the millet is fully cooked and break up any remaining chunks of sweet potato.  Serve hot.

Serves 3-4

Difficulty rating  π

Cucumber and Melon Salad

Second salad in a week.  I'm really trying here.  I even got down Salad Freak and flipped through half of it before finding a version of this recipe.  I knew it was in there somewhere.  I'm making this recipe less fussy, aside from using the V-slicer on the produce.  Because, seriously, it's just sliced cucumber and cantaloupe with lime juice.  Any herbs or seasonings are just to make it more interesting, and can be altered to suit one's taste.

Once it was on the plate, I added "breakfast" as a label.  A scoop of yogurt and a pastry would turn this salad into brunch.  That's pretty much what I did with the other half of the melon.  You could even serve this salad as a diabetes-friendly dessert.

1 large cucumber or one package of Persians
1/2 of a cantaloupe 
*2 Tb lime juice
Handful of fresh or dried herbs such as mint, basil, or tarragon
Lemon or lime zest, optional
Sprinkle of sumac for a floral hint, or chili powder for bite
Salt to taste

1.  If using a regular cucumber, peel first and seed if desired.  Slice cucumber thinly.

2.  Cut melon in half and remove the seeds from one piece.  Reserve the other half for another use.  Cut off the end and remove the peel with a knife, leaving just the fruit.  Cut in quarters or smaller wedges, then slice each wedge thinly.  I used the thinnest setting of the V-slicer for the cucumber, then flipped over the plate to get slightly thicker melon slices.

3.  Plate the cucumber and melon slices however you like.  I tried different designs each night.  Drizzle with lime juice, then garnish with herbs, spices, and salt.  Add a bit of citrus zest if desired.  Serve chilled.

Serves 4-6, depending on produce size

Difficulty rating  π

Pumpkin and Date Kugel

I needed a portable breakfast for work during Passover.  Just the last two days of the holiday.  One manager was out and I couldn't get off the full week.  At the last minute, I tossed a bag of Passover noodles into my cart.

Kugel is just a casserole.  In this case, it's a noodle and egg casserole.  I tend to call any noodle "pudding" a kugel, because that's how I was raised.  They're all super easy to make and can be sweet or savory.  I was debating making this a broccoli and cheese one, then decided I didn't want that for breakfast.

I used the potato-based Passover noodles, but there's nothing wrong with using wheat-flour noodles every other week of the year.  Or any other pasta you choose.  I also used coconut milk because I had half a can left from the sweet potatoes.  Cow, oat, almond, whatever milk you choose is fine.

8 oz noodles or pasta of choice
2 eggs
*1 C coconut (or other) milk
*1 C pumpkin purée
*1/2 C pitted, chopped dates (about 8 deglets)
2 Tb brown sugar
1/2 tsp cinnamon
dash salt

1.  Start cooking noodles according to package directions.  Preheat oven to 350º and grease an 8x8 baking dish, 9" cake pan, or any other casserole that can handle 1-1/2 quarts.  I used olive oil to make this klp and pareve.  Nothing wrong with butter, shortening, or pan spray.

2.  While the noodles are cooking, whisk together the milk, eggs, pumpkin, chopped dates, brown sugar, cinnamon, and salt in a medium mixing bowl.

3.  When noodles are al dente (aka about 80% done), drain.  Add to the pumpkin mixture and stir until evenly coated.  Transfer to prepared dish.  It's going to look soupy, but the noodles will soak up the liquid.

4.  Cover with foil or a lid and bake until set, about 30 minutes.  For a crispy top, remove cover for the last 10 minutes.  Allow to cool at least 15 minutes before serving, and an hour or overnight in the fridge if you plan to slice it.

Serves 6-8

Difficulty rating  π