Tag Archives: Eggs

Days of Our Chicken Lives

24 Jan

Here is the latest chicken gossip:

Princess Layer has started worming her way into the in-group! When the choice scraps get thrown out, Gertie and Jermy always get first dibs and if the other chickens try to eat alongside them, the old ladies will chase them away. But recently they’ve begun to tolerate Layer eating alongside them. My current theory is that it’s because Layer has started laying eggs and now the older two see her as their equal. They’re all like “you are a woman now, come eat this corn with us”.

Look at Layer being a sneaky social climber.

Ani has also started laying, so I’ll be able to see if my theory is correct. Here she is, pondering her possible ascension into the cool group.

While the cheese (aka Hen Solo) stands alone.

Ani and Layer both lay pretty small eggs (30g+ compared to the 80g monsters that Gertie and Jermy produce) Here is a Layer egg. It’s lovely and blue because she is an araucana, and she’s been producing eggs pretty frequently. This egg is 36g and according to Cat the yolk is normal size and the whites are tiny.

Here is a Layer egg next to a 75-80g egg from the Vic Market.

The ladies also like jumping onto Cat’s raised garden beds. Unfortunately they are not particularly aerodynamic.


Once they get up there they just kind of walk around pecking at stuff and being very pleased with themselves.

They have totally hit the chicken jackpot – of all the possible lives they could have led, being a backyard chook who gets to free-range forage and eat chicken scraps is pretty sweet. My parents often bring the chickens leftover soy bean soup. Cat said that they’re really proud of how much the chickens like the soup, and she doesn’t have the heart to tell them that the chickens like everything. Apparently once mum gave them the soy stuff after they had just eaten, and the chickens were really unenthusiastic, and mum was crushed. =(

Also this photo makes me laugh. When you look at Layer head on, her face looks like a hand clenched into a fist.

Spinach and Bacon Frittata

13 Dec

I’m a big fan of frittatas. They are full of eggy goodness, with a decent amount of protein and vegetables. This is a fairly big lunch, so I often pair it with something a bit lower in calories – like chicken breast and steamed vegetables – for dinner.

The recipe is from Taste. It’s supposed to serve 4, but as soon as I saw it I was like “nup, this is only serving 2”.

It originally used ham, but I subbed bacon because I like the taste better, and also added mushrooms for variety. You can add pretty much anything to the basic frittata mix. I think I’ll keep the arrangement of the tomatoes for future frittatas though, because I think they are quite striking.



  • 6 eggs
  • 1/2 cup pure cream
  • 1/3 cup grated parmesan cheese
  • 2 garlic cloves, crushed
  • 1 bunch English spinach, trimmed, shredded
  • 100g bacon rashers
  • 100g button mushrooms, sliced
  • 250g cherry tomatoes, halved


  1. Preheat oven to 190C. Grease a 6cm deep 19cm square cake pan and line with baking paper.
  2. Chop bacon and fry until lightly browned. Place bacon on paper towels, and fry mushrooms in the remaining bacon fat until done.
  3. Meanwhile, whisk the eggs, cream, cheese and garlic cloves in a medium bowl.
  4. Arrange half the spinach in the prepared pan. Top with half the bacon and mushrooms. Repeat with remaining spinach, ham and mushrooms.
  5. Pour frittata mix over spinach mixture. Top with tomato halves, cut side up.
  6. Bake for 35-40 minutes or until golden and set.

Very Rough Nutritional Guide:
1/2 frittata: 656 calories, 63% fat, 32% protein, 5% carbs 

Breakfast Pizza

9 May

Remember how I thought I could make a better breakfast pizza than Settebello?


This was actually an impulse creation, but it was delicious. Turns out you can’t really mess up a breakfast pizza.

I fried up some bacon, chopped it into rough pieces, and put it on some dough, along with a mozzarella/parmesan mix. Then I cracked some eggs on top of the pizza (note: if your pizza doesn’t have a raised edge the egg will run over the sides) and put it in the oven for 5-10 minutes. When it came out I sprinkled some parsley over the top.

There was no recipe to speak of really. Next time I’d like to add some chives and shallots. It was a ridiculously satisfying meal.

Bacon and Egg Roll

16 Apr

This is my version of the bacon and egg roll, and it shits all over the Red Hill one. I didn’t even try to make it super fancy by adding stuff like sauce or fried onions, though I did add some avocado for colour. It cost around a quarter of the Red Hill one and tasted much better, and was ridiculously simple to make. I originally made it with 2 eggs, but that made it a bit eggy. 1 thick rasher of rindless bacon, 1 egg, some avocado, plus salt and pepper. Easy!

Poor James got food poisoning in Sydney (I was going to say “caught food poisoning” but it’s not contagious. Maybe I should have written “James was food poisoned “). We’re not entirely sure if it’s food poisoning or a stomach bug, not that it matters. James was a bit worried that if it was a stomach bug I might get it, but I have a crazy strong immune system. I haven’t been sick in about two and a half (maybe three?) years.

I’ve been taking care of James since Wednesday evening, and when I made this on Friday morning it was the first meal he ate with gusto. Actually, I lie. I’d bought him a borek from the Vic Market, and that was the first meal he ate with gusto. Then he said he was still hungry so I made him this roll after I saw him sneaking peeks at mine.

Bacon and eggs would have had a better macro breakdown, but there’s something about stuffing everything into a roll. Maybe cos you get to cradle it in your hands like a soft little hamburger.

Very Rough Nutritional Guide:
1 roll: 469 calories, 50% fat, 19% protein, 31% carbs 

Sriracha Quesadilla: Bigger and Better!

23 Feb

Do you remember the sriracha quesadillas from ages ago? Well I certainly do, because I’ve been eating them several times a week (which probably explains the extra couple of kilos that have crept up on me). Anyway, believe it or not, I’ve found a way to make them better.

I cook everything exactly as before, but omit the butter at the start, and add a (pre-cooked) chicken breast to make it more filling. Which is good, because James had begun to request 3 quesadillas instead of 2. 2 chickenless quesadillas are just shy of filling – 2 chickenful quesadillas on the other hand, are just right.

Today I had some leftover broccoli with it to make me feel less guilty about the paltry vegetable content. I am so, so full.

Also I need James to come home. There’s much less motivation to eat healthy when there’s only me to feed.


Very Rough Nutritional Guide:
2 quesadillas: 850 calories, 40% fat, 39% protein, 21% carbs


21 Feb

46-50 hardware lane, Melbourne

Late last year I bought some Zoupon (at least I think it was Zoupon) vouchers for a cafe called Settebello. I paid $11 for a $30 voucher, which was a pretty good deal so I ended up buying a few.

The vouchers expire in early March, so I’ve been frantically trying to use them up, and a couple of Saturdays ago James and I had breakfast there.

I ordered a glass of orange juice and a breakfast pizza. The pizza base was quite tough and thick, and the bacon wasn’t as flavorsome as the bacon I normally buy. Still, pizza is still alright even when it’s not great. I might have a go at making a breakfast pizza at some point.

James ordered some sort of eggy salsa-y thing and a long black coffee. Sorry, I’m not good at remembering stuff, and there aren’t any prices or menus on the Settebello website. He seemed to like his breakfast alright, though he wasn’t wowed. He said the coffee was decent, but his gold standard is still Seven Seeds.

Look at him sitting so patiently while I take a photo of his food. =)

To use up the voucher I also  ordered a custard tart with some nutella swirled in. Delicious! Best part of the breakfast!

The meal came to a couple of bucks over $30. It was incredible value for the actual $13 that we paid, but in terms of the actual food it’s not as good as G&O or Fandango (though admittedly we are spoiled when it comes to our local breakfast places).

I went there a week later for lunch with Ivo and Cat, and I think their lunch offerings are far stronger.

Saturday Morning Breakfast

15 Nov

Or was it Friday? The days are kind of blurring together now that James is at home. Earlier that week I’d picked up some organic bacon ($5 for 6 rashers – eek) and garlic sourdough at the Vic Market, and served it with some eggs, chives (snipped from the balcony garden), and truss tomatoes.

I think next time I’d want to add something green – avocado is the obvious choice, but I’d prefer something lower in calories – maybe some wilted spinach or asparagus?

This is the reason I need it to be low calorie:

This crusty bundle of deliciousness was baked by Noisette in Port Melbourne. The aroma of roasted garlic was heavenly, and even though I’d intended to save half for lunch the next day, I’m ashamed to report that we polished most of it off for breakfast.