25 February 2014 / 2 Comments


I feel like I’ve been cheating on my kitchen recently…. 🙂 I’ve been surfing through the net looking for the inspiration,hunting for new props, taking lots of photos and I haven’t had much time left for cooking.I caught myself falling in love with those recipes that you prepare literally in minutes, throw in the oven and do other things while it’s baking.(nothing really wrong with that, is it?) All my fancy equipment have been left aside, kitchen feels so empty and lifeless…and I only pay a visit to make another mug of green tea…

After nearly loosing tip of my finger yesterday(ok, I might be exaggerating a little 😉 but it’s going to be out of service for a bit), it looks like I’m going to like these kind of recipes even more…I might even consider a new category of recipes on my blog: busy Be(e)a or in case of an accident 🙂

Sooner or later – I’LL BE BACK!For now I’m leaving you here with a quick recipe for Baked eggs with mushrooms.
And look after yourselves guys 🙂 and your fingers!


9-fingered Bea 😀 xxx

for 4
300g mushrooms, sliced
1 garlic clove, crushed
1 small onion, chopped
1 tbsp fresh thyme, chopped
4 eggs
rapeseed oil or butter for frying
salt, pepper
1. Preheat the oven to 190C/170C fan/Gas 5.
2. Heat the oil in a medium frying pan. Add the onion and garlic and cook until browned. Then add mushrooms and thyme and cook until softened.Season with salt and pepper
3. Divide the mixture between 4 remekins and brake one egg into each one. Season with a little salt and pepper again. Bake around 18 min, or until eggs are set.Decorate with some thyme.


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