|Don't put them all in one basket|
Frittata (basic model)
One or two onions
Bacon or lardons
Cheese - any kind, from grated Cheddar to sliced goat's cheese
Also consider adding: shelled broad beans, peas, herbs (especially basil), chorizo...
Cook the onions slowly in a frying pan until they are transparent and sweet, adding the bacon about halfway through. Meanwhile, cook a handful of new potatoes and whisk together the eggs. Grate or slice your cheese. Cut the cooked potatoes into chunks and add them to the bacon and onion, stirring to help them absorb the flavours. Pre-heat the grill. Then pour the eggs into the pan and cook on a low-medium heat until nearly set underneath but still runny on top. Put the cheese on top and stick the pan under the grill until the cheese is melted and just beginning to brown (any longer and you risk over-cooking, resulting in a tasty-but-rubbery end product).
I think this gets better as it cools, so leave it for a few minutes or a few hours at room temperature before slicing into wedges and serving with: baked beans (for undiscerning palates), a green salad, tomatoes, salsa...
Bread and Butter Pudding
8 medium slices bread
425ml whole milk
nutmeg - optional
50g sultanas/any dried fruit optional
Butter the bread and cut into triangles. Grease a dish (with butter) and add a layer of bread triangles. Sprinkle with some of the sugar and dried fruit, repeating until everything is used up. Whisk the eggs and a generous pinch of nutmeg into the milk and pour into the dish, pressing the bread down gently to absorb the liquid. Bake at 180 degrees/gas 4 for about 40 minutes or until the top is golden brown and the mixture is set.
Eat with cream, custard, ice cream, fruit compote, chocolate sauce, sliced bananas, anything. My best ever bread-and-butter pudding features croissants, chocolate and brandy. But that's for another day.