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Young & HungryIf you can't take the heat, get outta the kitchen! |
| 9 March |
I found these recipes in the December issue Fine Cooking and decided to try them out at a recent brunch (note: vegetarian bacon can easily be substituted for vegetarians like myself.) For those who have never had baked eggs, I highly encourage you to try them. You’ll find yourself surprised and delighted at their light fluffiness. As for the bacon—two words: maple, bacon. Need I say more?
- Plate perfect and brunch ready!
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