Happy Easter and here are some eggs

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I’m about to pack my swag and trundle off for the week. My taller half and I are gathering everything we’ll need for a week, piling into Bertha the silver superbus, and heading north for the last rays of summer before daylight savings ends. Keep you fingers and toes crossed the weather man is kind to us.

So I’ll leave you with my favourite meal (breakfast) with one of my favourite summer fruits (figs), the last of our favourite bacon (home made) and the symbol of easter (eggs).

I hope you all have a wonderful Easter break, whatever it is you’re doing and may your eggs be plentiful. I’ll be spending mine visiting old friends and enjoying our beautiful wilderness.

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2 Comments Add yours

  1. This looks so wonderfully delicious. It is 220am and you have me feeling hungry πŸ™‚ I will certainly give this recipe a try. Thank you for sharing and I look forward to learning from you in the future πŸ™‚ I recently started a food blog too and hopefully will have it as informative as yours πŸ™‚ Natasha

    1. idevour says:

      2.20am is a perfectly acceptable time for bacon and egg cakes. πŸ™‚

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