I know everyone is baking up a storm in their kitchen for the holiday festivities and I’m running behind! I wanted to post one last Thanksgiving related recipe before moving on to the Christmas holidays. Yes, I’m totally irrelevant. Please don’t mock me.
I hope everyone had a wonderful July 4th! Over the holiday weekend, I made breakfast for us. Our normal weekend breakfast usually consists of scrambled eggs, hash browns and Vermont maple sausages. I know, we’re boring! Well, boring no more.
Today’s recipe is inspired from a meal I had a couple of months ago at a pub that Chris and I had brunch at. They had an item called Lamb Ragu with Poached Eggs, which I ordered and it tasted delicious. So I decided to use that idea to make it at home. I took my Beef Empanadas with Olives and Raisins filling and added tomato sauce to it. It was scrumptious! So if you’re trying to cure the breakfast blues, give this dish a try. Have a great weekend!
I saw some quail eggs at my local market when I went shopping with Kimi and decided to pick some up. They were so cute and since I have never cooked with them before I thought I make it easy on myself and make it a breakfast/brunch item. This is an easy dish to make and it’s so darling! I had some leftover mini heirloom tomatoes I garnished this with. A no muss no fuss dish. Of course, you would need to have other breakfast items to accompany with this egg cup.
I got these crème brulee dishes not because I wanted to make crème brulee (I don’t have the torch) but because I thought it would be nice to make individual tarts or quiches. Yesterday, I discovered that it would be groovy to use them in baked eggs as well (Yay! these individual dishes aren’t as limited as you think). I served it in the dish but it would be just as presentable sans dish, if you grease them prior to baking.
I love to make this in the morning. It’s easy to prepare, quick to make and there’s barely any clean up. You can use just about anything in this dish but be sure not to put too much or the egg will overflow when you crack it into the muffin cup.