PARMESAN EGG SCONEBREAD

Breakfast or Brunch?  I’m not too sure when you should have these, but I am sure that they’ll taste good when you do.  They come from a 1980s booklet put out by the Australian Diary Corporation which is introduced by the bearded chef, Peter Russell-Clarke.  Beside having some great recipes the booklet describes cheeses from Cheddar through to Pecorino and has a chart of which wine to have with which cheese.  It’s a great little booklet.  (If you don’t want to go to the trouble of making scones, it could work on bread roll or a muffin.)

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.