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