Ham, Veg and Egg Slice

We've reached the point of the year where I'm a bit over cooking to be completely honest!

Dinner needs to be on the table every night and it's got to be quick, easy and relatively nutritious.

This is so simple it's barely a recipe but it's something I make really often. 

Either for a quick dinner using up leftover veggies. 

Or I'll make it on a Sunday so I've got my own lunch sorted for the week.

Use whatever cooked veggies you have on hand. Throw in some herbs. Use ham, bacon, tinned salmon or leftover chicken or sausages. 

Ham, Veg and Egg Slice

3-4 cups worth of leftover steamed veggies (I had potato and broccoli)
A few slices of ham, chopped
8 eggs
1/3 cup milk of your choice
splash of extra virgin olive oil
A handful of nutritional yeast flakes
Salt and pepper to taste
Optional - a drop of Basil or Cilantro essential oils

Preheat oven to 180 degrees and lightly grease a baking dish.

Roughly chop the veggies and layer into the baking dish. Add the ham.

In a medium jug whisk together the eggs, milk, oil, salt and pepper.

Pour over the veggies and sprinkle the yeast flakes over the top.

Bake for approx 40 minutes or until set and golden brown.

Serve hot, warm or cold. 

Delicious!

How would this go for dinner at your place? xx

Hot Cross Bun and Butter Pudding

I am a huge fan of bread and butter pudding, it's the ultimate in comfort food. Making it with hot cross buns really takes it up another level though with the spice and sultanas.

In the interest of full disclosure I have to admit I actually made this batch of hot cross buns especially to make this pudding. Because there is zero chance I would ever get to make it because we never have leftover hot cross buns!

I used home made hot cross buns for this but of course any would do. Just make sure they are at least a day or so old so they soak up all the delicious custard.

And with that we say goodbye to hot cross buns for another year.

My Hot Cross Bun and Butter Pudding

6 leftover hot cross buns
1 cup coconut cream*
2 cups rice milk*
2 ts vanilla extract
1 tbs coconut sugar
3 eggs
6 ts marmalade*

Preheat the oven to 180 degrees / 160 degrees fan-forced.

In a jug beat together the coconut cream, milk, vanilla, coconut sugar and eggs until well combined.

Slice the hot cross buns through the middle and place the bottom halves in a greased deep baking dish. Spread each one with a teaspoon of marmalade.

Pour over half of the milk mixture, replace the tops of the buns and pour over the remaining mixture.

Leave to rest, covered, for at least 30 minutes to allow the buns to absorb about 1/2 the liquid.

Bake in a preheated oven for about 35 minutes or until golden brown and the custard is only just set in the middle (it should still have a wobble).

Stand for 15 minutes before serving.

Serves 6

* if not dairy free you can replace with regular cream, milk and butter for a more traditional bread and butter pudding.

Do you ever have leftover hot cross buns? Or are you more likely to have a stash of Easter eggs hidden somewhere?