Lizzie's Recipes

A collection of easy to make recipes

Archive for the month “December, 2013”

Best Ever Scrambled Eggs

There is nothing more delicious than properly made scrambled eggs. Most people make them using milk or cream – I subscribe to the school of thought scrambled eggs should never have milk or cream near them.  If I order scrambled eggs when we go out I usually end up with a watery moat around a mound of pale gloop (that’s caused by the milk) or they are like little hard bullets having been cooked too long.

All you need are fresh free range eggs, a small amount of butter and a frisson of Parmesan cheese.

Aussie Farmers Direct delivers fresh free range eggs to my door every Saturday morning so we often have scrambled eggs – it is one of my husbands favourites…

This recipe serves two hungry people…

Scrambled Eggs


6 fresh free range eggs

1 teaspoon of butter

Salt & Pepper to taste

1 tablespoon freshly grated parmesan cheese

Tabasco sauce (goes wonderfully well with eggs)


Melt butter in a small non-stick pot or pan

Break the eggs carefully first into a saucer (to make sure they are all ok – nothing worse than getting to egg 5 and the last one is rotten) then slide into the melted butter

When all the eggs are in the pot, season with salt & pepper

Gently break the eggs up with a wooden spoon – you don’t want to beat them as you want the texture to be a good mix of white and yolk

Keep moving around the pan until just set – they should be oozy and creamy and not quite cooked.

Stir through the Parmesan cheese and serve immediately

By the time they hit the plate they are ready.

Shake over a little Tabasco Sauce – this goes amazingly well with eggs of any kind

Serve with hot buttered toast…

Bon Appetit! 🙂

Pancake Lasagne

This is a recipe I have been making for over 30 years – it came about when a friend wanted to make lasagne for dinner but we didn’t have a square casserole dish in the house so she decided to make it with round pancakes!  What a gem of a recipe this turned out to be…

The ingredients can be amended to accommodate just about any combination you fancy – want some meat sauce in there – just add it in.  Want to make it with tuna – add a tin of tuna to the cheese sauce!  The possibilities are endless.

Just one point – this is a labour of love – you need to assemble everything before you start then it’s a breeze to put together.  I haven’t included recipes for the tomato sauce or the pancakes – everyone know how to make them!

And here is the finished product straigh out of the oven.  Cut it into wedges like a cake and serve with a green salad – delicious…

Pancake Lasagne just out the oven



6 large pancakes

450g box frozen spinach (cooked as per instruction on pack)

6 hardboiled eggs, sliced

Approx. 2 cup Napolitano sauce (homemade Italian tomato sauce)

Approx. 2 cups thick cheese sauce

2 tablespoons grated Parmesan cheese


Have all the ingredients ready to assemble

Place a tablespoon or so in the bottom of a round casserole dish

Lay down a pancake

Top with a couple of tablespoons of tomato sauce, a sprinkling of spinach and a sliced boiled egg

Top with another pancake

Continue to layer until all the ingredients are used

Finish with a plain pancake for the top layer

Carefully pour over the thick cheese sauce until the top is covered

The sauce will slowly fill in all the gaps around pancakes and filling

Sprinkle with parmesan cheese and some freshly ground nutmeg

Bale in 180c fan-forced oven for around 40 minutes or until top is golden and bubbly.

Cut into wedges like a cake and serve

Excellent with a green salad

Bon Appetit!  🙂

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