Thursday, April 24, 2008

Egg Cups, aka my breakfast thingys

Hello, dear readers!
I am doing my best to update the blog more often, and thus, make my posts shorter, but it's been difficult. What has been particularly difficult is the fact that the left command, option, and shift keys are broken on my home keyboard. Until this moment, I hadn't really realized how entirely I rely on the left set of these keys. These last few days, I've ended up walking away from the computer, leaving a trail of uncapitalized letters behind me...
At any rate, I've cooked and photographed one thing since we last checked in: egg cups.
They are the result of a little improv on my part. They are totally delicious, portable, and healthy. I took the idea for the filling of a quiche and tried it without a crust.

Egg Cups
Makes 24 cups

In a pan, brown 1 lb. sausage (we use turkey sausage. whatever you choose, watch out for BHA)

Shred 8 oz. cheddar cheese

spray 2 muffin pans with non-stick cooking spray.

divide the sausae and cheese among the 24 cups, reserving 1/3 c. of the cheese

In a large pyrex measuring cup,


4 egg whites
8 whole eggs
1/3 c. milk
3 thinly sliced green onions
salt and pepper

If you don't have a large cup or bowl with a pour spout, mix the eggs in a bowl, then transfer small portions of the mix into something with a spout. It will make your life much easier.

Pour the egg mixture over the sausage and cheese. Top with the remaining cheese.

Bake at 350 for 15-20 minutes, or until the eggs are cooked and the cheese on top is browned. Let cool thoroughly before removing from the muffin pans.

The combination of whole eggs, eggs whites, and milk make for a very light texture, somewhere between and omlette and a popover. This simple base can be the start to endless improvisations. I used to make a lot of Asian-inspired eggs. This would be delicious with asparagus, sesame oil, a little soy in place of salt, and a dash of rice wine vinegar, which goes so well with eggs.
You could also add some tomatoes, feta cheese, red onions, and tons of fresh basil.
It would be deilicous to add some fresh sage and cumin to the original. These spices really bring out the flavors in sausage.


Did I metion it's spring?

This photo is called "A Squirrel Has Been Here"

This is our neighbor Ruth's house. Her cat always sits there like that. We're really going to miss this view.

We close on the new house in three short weeks. We're going to be busy, but there is always more to come!

1 comment:

Katie said...

yummy! those look good and YAY fro spring!

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