shirred eggs

Fancy breakfast times, to celebrate spring. Shirred, or baked, eggs.

Shirred Eggs with Shrimp
makes 1 serving
2 medium eggs
4 frozen shrimp, peeled and tail off; thawed
Butter
1 T cream or milk (I used coconut milk, a recent obsession)
Salt and pepper to taste
Cilantro for garnish

Preheat oven to 325 degrees. If you have two ramekin dishes, butter those. If not, butter a 5x7" baking dish. I did the second
Crack two eggs into buttered baking dish; or one egg in each ramekin dish. Place shrimp on top of eggs, arranged however you see fit. Drizzle the cream on top of the eggs; this will help them from drying out in the oven. Salt and pepper to taste.
Bake eggs for 12-15 minutes, checking them at 10 min to see if the whites have solidified yet.
Take them out when the whites are firm. Garnish with cilantro, then serve.
Goes great with orange juice (fresh-squeezed if you can), coffee, fruit, toast, and lazy sunny days eating breakfast on a porch or deck. I'm taking mine with coffee, toast, orange slices, and beautiful poetry for class, while enjoying the creek and marsh in my back yard.

split pea soup

Soup is my comfort food, and winter in the Northwest always needs more comfort. Plus, beans and split peas are ridiculously cheap at GrocOut right now.

Simple Split Pea Soup
makes 4 servings as a side
2 c dry split peas, washed
4 1/2 c water
2 stalks celery, chopped
2 large carrot, chopped
1 medium onion, chopped (I like red onions)
1 T salt
2 c milk or milk alternative thing (I used almond milk)
Pepper, to taste.

Boil water. Put split peas, celery, carrot, onion, and salt in water. Boil for 30-40 minutes, stirring occasionally. Remove from heat. Add milk. Add pepper. Stir. Eat. Feel warmth in chest.
If you like meat, add 1 c cooked diced ham when adding the veggies.