Recetas

A Two Bite Breakfast: Bacon & Eggs in Toast Cups
by MESEIDY on MARCH 29, 2009

Bacon & Eggs in Toast Cups
Yesterday we got probably about 10 inches of white fully snow, which meant that church was canceled this morning and so was Hubby’s softball game.  I usually make breakfast on Saturday mornings, but this Saturday I had to go into work for a few hours.  But since we had no churchto get up early for or a softball game to run to, I decided to make some breakfast this morning.
I recently got this awesome book, William & Sonoma’s: Tools & Techniques.  This is a great book to have on your shelf.  It has all kinds of info on different gadgets and cooking techniques, it even has a few recipes.  While I was flipping through it I came across how to make toast cups.  Inever heard of it and thought it was a great idea.  Then I remembered seeing on Stacey Snacks how she made little bacon cups with eggs.  I had those quail eggs still sitting in the fridge and it was time for me to do something with them. ( They were a pickle to open.) So I decided to make bacon & eggs in toast cups.
I made 2 cups with quail eggs and I made the other 4 with chicken eggs.  I haveto admit I like the chicken egg better then the quail, they just came out so much more creamier and yummy.  These are great to make if you ever have to make breakfast for a few extra people, since you can make up to 12 at a time.
These little cups turned out great and I drizzled a little maple syrup over mine……Mmmmmmm!
Print Recipe
Bacon & Eggs in Toast Cups (6 cups)
* 6 slices ofbread
* 6 slices of bacon
* 6 eggs
* 1/2 cup of shredded cheese
* salt & pepper
1. Preheat oven to 400 degrees. Spray muffin pan with butter non-stick spray.
2. Using a cookie cutter, cut circles out of bread slices about 3 inches in diameter. (I confess I do not have a cookie cutter so I use the lid to my tub of orzo pasta and just cut around the edges ;D)
3. Take breadcircles and press them into the muffin pan, set aside.
4. Heat a large skillet on medium-high. Cook bacon on the skillet until partially cooked but still pliable, about 3 minutes.
5. Shape bacon strips into the toast cups, fill with 1 Tbs of shredded cheese. Place in the oven for 5 minutes, allowing the bacon to toast just a little more. Remove from oven.
6. Crack your egg and separate outmost of the egg white. Drop eggs into the cups, sprinkle with salt & pepper to taste. Place back in the oven and cook until white begins to set, about another 8 – 10 minutes.  The yolk should be creamy.
7. Remove from oven when done and pop out using a spoon, serve warm.
Enjoy!

Stuffed Zucchini

I like the simple things in life. Simple ingredients, simple techniques, maximum flavor. But Iguess you know that by now. Especially when you hand me a recipe that doubles as an appetizer or side dish, you just reel me in.
Stuffed zucchinis are so versatile. It creates an endless amount of possibilities because almost anything goes with the smooth and silky flavor (and texture) of the zucchinis. Preparing them can be tedious for me (note how I’m saying for me?) though. Boilingthem first, stuffing them and then in the oven. Too time consuming. It’s how I learned it a long time ago and it seems I got stuck in my ways.
So lately I’ve been wondering if there are easier and faster ways to prepare them. Now the blog name doesn’t say ‘Dutch Girl Cooking’ for nothing, so I trodded back to my kitchen, slaved over a hot stove and can now safely say: Yes, there is an easier way!
Now please,please, don’t tell me you’ve been doing it like this for 10 years straight! You’ll make me feel completely and utterly stupid! A little white lie, for my sake? Please?

Ingredients:
1 tbsp sour cream
1/4 to 1/2 tsp salt
1/4 tsp curry powder
1/2 tomato
1 tsp thyme
2 zucchinis
1 onion
cheese
pepper
Optional: bacon
Directions:
Preheat your oven to 400 (200C).
Give the zucchini a good...