So it is now only one more sleep until I hit the sunny shores of Tunisia for a well deserved three-day lie-on-the-beach/pool/bed/recliner holiday. Being as ridiculously geographically challenged as I am (I don’t think I’ve ever taken a geography lesson. I vaguely remember having to take Social Studies in Year 9, which in all effects and purposes should cover geography and history, but all I remember from that class was an unhealthy obsession with all things Egyptian, and an even unhealthier obsession with Stargate and pondering the gender identity of Jaye Davidson – the jury’s still out on that one), up until about a month ago, I thought Tunisia was in Europe. Anyway, Google Maps told me otherwise. Tunisia is actually in Northern Africa, right up there next to Algeria and Morocco, and a stone’s throw from Italy’s south coast. At least it’s close to Europe. There was a time when I thought the Caribbean was in Africa. Shame.
So now that we’ve established Tunisia is in North Africa, at least I now know where I am going. I am working on my geographical knowledge though – I played Facebook’s Where I’ve Been quiz for months to increase my spacial awareness of the countries around the UK before we moved here so that I would appear to be less of a numpty than I actually am. It might have worked, but only a tiny bit.
Anyway, what has all this got to do with America’s National Egg month, you ask? Nothing really. But I’d like to think that despite being geographically challenged, I am actually extremely culi-culturally aware, and willing to celebrate traditions that aren’t even my own! Did you buy that? Hah! I hope not. I just need an excuse to celebrate something – anything – to do with food, and hey if it’s in a-whole-nother continent, so be it! (Just you wait til World Egg Day in October…)
So anyway, I borrowed this recipe from TheDeliciousLife, and it is absolute gold, so I am sharing it here with you. My recipe is probably simpler, only because I’m more retarded in the kitchen, but hey, I thought they tasted pretty good! Aside from the boiling time, it literally takes 5 minutes to whip up this adorable and scrumptious (not to mention full of protein-packed healthiness) snack!
|6 large free range eggs, hard boiled and halved length wise
1-2 tablespoons of seeded mustard
2-3 tablespoons of natural fat free yoghurt
1 large ripe avocado, diced
Half of a medium salad onion, diced very finely
|Makes 12 angelled eggs.|