Ingredients
1/4 cup rolled oats
3 each eggs beaten
1/2 cup honey
1/2 cup sugar
18 teaspoon black pepper
2 tablespoons butter sweet,
1/4 cup heavy whipping cream
1/2 teaspoon vanilla extract
1 cup pecans
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Individual cups for perfectly shaped poached eggs
Electric egg cooker — hard, soft, poached eggs, no guessing
Adjustable stand — hold cookbook or tablet at eye level while cooking
Raw unfiltered honey — baking, glazes, tea, cheese boards
Dark robust buckwheat honey — intense, molasses-like, gingerbread
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Individual cups for perfectly shaped poached eggs
Electric egg cooker — hard, soft, poached eggs, no guessing
Adjustable stand — hold cookbook or tablet at eye level while cooking
Raw unfiltered honey — baking, glazes, tea, cheese boards
Dark robust buckwheat honey — intense, molasses-like, gingerbread
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roll out the rummed oat crust dough on a lightly floured board, and line a 9-inch pie plate with it. trim and flute the edges. preheat the oven to 400f (200c). place the oats in a medium-sized skillet over medium heat. cook, stirring constantly, until lightly toasted, about 5 minutes. allow to cool. lightly beat the eggs in a large bowl. beat in the honey, both sugars, pepper, butter, cream and vanilla. stir in the oats and the pecan pieces. pour into the pie shell and bake 10 minutes. reduce the heat to 325f (160c) and continue to bake until the filling is firm, about 30 minutes longer. serve warm.