When going on holiday I don't like packing and unpacking. Even after the finest travel a huge pile of baggage kills my good mood. The clothes which I have to wash at once, the toys for the beach, which are always covered in sand the whole year, the shoes which I have to dry because the waves of the sea were recently ruthless, a lot of trinkets, and, most importantly of all, souvenirs from the holiday, which we absolutely must bring back home. The parents of young gatherers of everything know what I am talking about: seventeen very beautiful cones, one hundred different stones, a board which apparently was once a raider ship and fifteen sticks, each of which has a different magic power. The most awful thing is that I will have to pack most of these things again...

We try to enrich the journey home with sightseeing tours, which means we usually get back home late in the evening. At home the empty fridge waits for us and the children just behind the doorstep ask "Mum, what we will eat for supper?" Children have such perfect timing 

Today I would like to share with you the recipe for a dish which saves the nerves of the housewife. You have to do a little shopping, but you can find the ingredients in every local shop. It is a slightly more sophisticated approach to the toast which we made in my family home. Ten minutes of preparation, twenty minutes in the oven (when you are able to put the laundry on) and the supper is ready.

Ingredients:
1 pack of chilled French pastry
6 slices of ham
6 slices of cheese
6 eggs
2 tablespoons of nigella
2 tablespoons of milk
3 slices of onion
sprigs of basil
2 tomatoes

Heat the oven up to 180C. Cover a baking sheet with some baking paper.
Cut the French pastry into 6 rectangles. Put the triangles on the baking sheet, keeping them separate. Smooth every rectangle with the milk and sprinkle with nigella. Put a slice of cheese, some onion rings and a slice of ham on each rectangle. Bake for 12-15 minutes. Take them out (don't switch off the oven) and put an egg on each piece of toast. Bake for 7-10 minutes depending on how well done you like your eggs. Decorate with the basil and pieces of tomato.

Enjoy your meal!

Try also:
Eggs in Parma ham baskets.
A new approach to sandwiches
French pastry rolls with courgette and goat cheese