Quote:
Originally Posted by beppe
Thank you, very clear. In Flemish land, to give a punch to the eggs, they use bacon crumbs. That would go well with the spinach, or dried mushrooms, or both. Lately I have been using dry tomatoes and dry sweet peppers, cut in small pieces.
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I had thought of bacon. Well, actually of Pancetta. I have a small block of it in my fridge and did think about using it. But I decided that would have been TOO strong a flavor to add. I do have a package of Porcini mushrooms on the shelves, but I didn't think of it! That would have been a good addition!
Stitchawl