FRIDAY FEAST with Rachel Bailey

25 Replies

Happy Friday, Feasters! We’re back to normal guest programming now Heartland is well and truly out in the world, and what a lovely guest we have too.RachelBailey

Australian author Rachel Bailey writes for Harlequin Desire, with 7 titles to her name. If you like sexy, romantic and fantastically rich alpha heroes who have everything but the right woman, then Rachel has a book for you! She’s a USA Today best-seller and former President of the Romance Writers of Australia and knows exactly what readers want so you know you’ll be in for a cracking read.

Her latest release is No Stranger to Scandal. Check it out…




NoStrangerScandalAustSmallDecorum Vs. Destiny

She might be the stepdaughter of one of the most powerful media moguls in Washington, but Lucy Royall is no pampered princess—she’s making her own way as a junior reporter. But when congressional investigator Hayden Black accuses her stepfather of criminal wrongdoing, she shows her family loyalty and takes Hayden on. Then, as things heat up, the sexy single dad takes her to bed! Talk about a conflict of interest. Will their illicit passion turn into something more lasting, even in the face of controversy so huge it rocks a nation?



Sounds deliciously hot, doesn’t it? Australian readers, you might still be able to find a paper copy of No Stranger to Scandal in your local bookstore. Or visit our favourite online retailer, Booktopia. You could also try eHarlequin or Amazon. For the ebook version, clickety-click on over to Kobo, Kindle (Amazon), Nook, eHarlequin, Google Play or iTunes.

Now please welcome Rachel.


An Eggstravaganza!


I have to admit something: I’m a very lucky girl. My husband makes our breakfast every day—without being asked, just because he loves to. And not just something slapped together, no. He makes Works of Breakfast Art. Omelettes made from organic eggs, with olives, fetta, and parsley from the garden. Scrambled eggs with oven roasted tomatoes and fresh basil, served with organic Turkish bread.

The picture is the omelette he made me on Valentine’s Day this year (hence the good china).


Which brings me to my second admission: I’m not fond of eggs. I eat them because I know they’re good for me and it’s what my husband likes to cook and eat.

Be careful what you wish for, right? I have a man who chefs up amazing breakfasts every single day, and I’m incredibly grateful, don’t get me wrong, but…

What I normally try to do is disguise the taste of eggs. I’ve tried chilli sauce—that works quite well. Extra fetta, olives and semi-dried tomatoes also usually do the trick. The home-grown herbs have a flavour strong enough to help.

Some days, he’ll make fluffy blueberry pancakes and serve with maple syrup or homemade Bircher muesli with orange juice and yoghurt. I live for those days. His belief in eggs, however, is strong enough that we still have them most of the time.

So I’m asking for suggestions: what’s your favourite omelette ingredient? What other ingredients can I use in an omelette to disguise the taste of eggs?


Ahh, a tricky one, Rachel. I love a good egg, especially eggs from home or farm chooks. They always have the best flavour. I made a frittata this week, with potatoes, chorizo, spinach and spring onions. Not a whole lot of eggy flavour there thanks to the chorizo.

What do you think, Feasters? What can Rachel hide that egg taste with? Help a damsel in distress. I’m sure you’ll have lots of clever ideas.

If you’d like to learn more about Rachel and her wonderfully passionate and romantic books, please visit her website. You can also connect via Facebook and Twitter.



25 thoughts on “FRIDAY FEAST with Rachel Bailey

  1. AvatarClaire Baxter

    I made a frittata last night with smoked bacon and lots of vegetables, but I won’t suggest bacon for you, Rachel :). Mushrooms tend to dominate the flavour of an omelette, so they might be an option.

    1. AvatarCathryn Hein

      Good suggestion, Claire. Maybe some porcini for that lovely earthy flavour. Or Rachel could get really decadent and go for truffle!

      Uh oh. Shouldn’t have thought of that. Now I have truffle mashed spuds on my brain. Mmmmm

  2. Avatarchristinestinson

    While I sympathise with you, Rachel, I confess I love eggs – my mother keeps chickens so I have a ready supply of really fresh ones – and envy you your ‘egg chef’!! My other half’s culinary talents begin and end with the BBQ. Tabasco sauce works better than chilli sauce if you want to disguise the eggy taste. And perhaps a bit of bacon on the side?
    Another enjoyable post, Cathryn and Rachel. “No Stranger to Scandal” is a ripper of a read, Rachel, congratulations.

    1. AvatarCathryn Hein

      Ooh, lucky you, Christine. Home raised chook eggs have such great flavour. Tabasco is an interesting one and I agree, probably better than chilli sauce. Worcestershire is also common with eggs I think. That’d be a good flavour masker too.

      1. AvatarRachel Bailey

        Cathryn, I’m not a fan of Worcestershire sauce, but I am a huge fan of soy sauce and use it in stir fries and heaps of other dishes. And now you mention it, I used to have soy sauce in my eggs ages ago but had forgotten all about it. Will definitely do that again. Thanks for the suggestion!

      2. AvatarCathryn Hein

        I love soy too! Maybe you could consider an Asian style omelette, Rachel. I have a cracking recipe somewhere for one that I accidentally made vegetarian one night. I chopped the chicken for inclusion and then completely forgot to add it in. Still tasted lovely, even if my other half did whinge!

  3. AvatarRachel Bailey

    Claire, there’s a vegetarian product called Not Bacon, which has similar tastes when cooked in a meal. I use it in main dishes like fried rice, but I hadn’t thought of putting it in the omelettes. You are genius!

  4. AvatarRachel Bailey

    Christine, I’ve never really had much Tabasco sauce, and I know I don’t have any in the cupboard, but now I’m wondering why not. In fact, I just jumped over to Wikipedia and read about how Tabasco is made (fascinating!). so now I’m putting it on my shopping list and will try it with eggs (and probably lots of other dishes!).

    And, hey, thanks for the kind words about No Stranger To Scandal. So glad you enjoyed it!

  5. AvatarJennifer St George

    Hi Rachel and Cathryn, Wow Rachel, a man who cooks breakfast every morning…I’m speechless with jealousy (luckily I can still type). Have you ever Spanish omelette – sounds a bit like Cathryn’s suggestion. Lots of eggs and potato but doesn’t really taste of egg.

      1. AvatarCathryn Hein

        Ooh, another one worth trying. Great idea, Jenn. Yes, Rachel, a lot like a frittata and dead easy to make. Lovely as a tapa and washed down with a bit of vino. Perhaps not at brekkie though…

  6. AvatarJillian

    My mum disguised scrambled eggs with vegemite and it worked.
    Indian omelette recipes might hide the flavour.Or a sweet omelette made with yoghurt as well as eggs and add fruit and nuts…
    I liked Cathryn’s idea of working through a cook book last week – maybe a great breakfast cookbook to work through and do a deal for 50/ 50 eggless recipes…

    1. AvatarRachel Bailey

      Vegemite, you say? Now, that’s interesting. I’ll give it a go!
      I love Indian spices, and hadn’t even considered putting them in an omelette. Great idea, Jillian!

      1. AvatarCathryn Hein

        Now that IS interesting, Jillian! Vegemite, hmm. It’d add a lovely savoury bite. It’s excellent in soups too.
        Bill Granger is a renowned breakfast expert, Rachel. Maybe you could work through one of his cookbooks as Jillian suggests?

  7. AvatarSharon Archer

    Yum, Rachel! Your Valentine’s breakfast looks very special and on that lovely dining area on the balcony! Give your wonderful breakfast cooking man an extra hug!

    I don’t think I’m going to be much help with egg disguising because I love ’em! Plain, hard boiled, soft boiled, poached, fried! Lightly curried on sandwiches, omelettes with very little filling… or a lot! Actually the only thing I don’t like is scrambled egg!

    A friend did introduce me to BBQ sauce on poached eggs – now that’s yummy! Mmm, as is Bernaise sauce. But they mightn’t be in cognito enough for you. I must say some of your egg disguises do sound thoroughly decadent!

    1. AvatarRachel Bailey

      Sharon, I’ve only recently started having BBQ sauce (it tastes a lot like plum sauce!), so I hadn’t thought of using it on eggs. Definitely worth a try!

      I will give that wonderful breakfast cooking man a hug from you. 🙂

      1. AvatarCathryn Hein

        I think he deserves a big hug too, Rachel. As Sharon says, that Valentines Day breakfast looks gorgeous, and with choccies too!

        Bearnaise, oh yeah. Totally with you Sharon. Love it, and even better with a soft poached goog!

  8. AvatarJuanita Kees

    Waving hi, Rachel. You lucky girl! A real-life hero in your kitchen *sigh* and what gorgeous roses. I’m afraid the only flavour I know to disguise eggs is…burnt. That’s usually how my Omelettes turn out, resulting in heroes of the fire-fighting kind in my kitchen 😀
    Luckily hubby can cook and we manage to eat real food. He makes a delicious egg rice with garlic and soy sauce to disguise the eggy taste. It takes weeks of Listerine treatment for the garlic but oh so worth it!

  9. AvatarRachel Bailey

    Oooh, Juanita, egg rice with garlic and soy sauce? Yum! Any chance your hubby-hero would be willing to share his recipe? Maybe you and he could visit Friday Feast with your recipe, or post it on your blog. I’d love to see it!

  10. AvatarLouise Reynold

    Hi Rachel, I’m another egg lover. Not sure if you eat fish but I wouldn’t be averse to seeing a bit of smoked haddock in an omelette. It could even be done with some curry flavour to make it like a kedgeree. Add in some spring onions. I think I’m going to try this!

    1. AvatarCathryn Hein

      Ha ha. Sounds like you’ve tickled your own tastebuds, Louise.
      Smoked fish is a great idea though. And it’s brain food. Perfect for us writers!

    2. AvatarRachel Bailey

      Louise, I don’t eat fish, but it sounds like you’ve made a new recipe for those who do! Though I am fond of curry, so that’s a definite option. Curried omelette – that could be a winner!

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