I’m pretty bad about marking holidays with special meals- the only time I attempted Thanksgiving dinner it was a total disaster and when I meant to make a Christmas dinner I ended up sleeping all afternoon instead. This year I was determined to make an Easter brunch (not an Easter dinner because let’s be real: who even likes ham? NO ONE that’s who). However, we ended up going out of town for a wedding this weekend (post coming soon) so my Easter brunch was pushed back until today (thank goodness we all have the day off from work & school!).
I was thinking of reprising the Nutella french toast Taylor and I collaborated on in February, but I was feeling a bit sugared out so I elected to do a savoury breakfast instead.
Bacon, Egg & Toast Cups
I’d seen these little egg baskets around the internet for a while and have been itching to try them out!
• 6 slices of bread
• 6 slices of bacon
• 6 eggs
• salt & pepper
Preheat your oven to 400°F and spray a 6-cup muffin tin (or half a 12-cup muffin tin) with non-stick cooking spray.
Using a cookie cutter, cut out 3″ circles from your bread slices (I saved the left over bread to make croutons & crumbs & such) and press a bread circle into each muffin cup.
In a skillet over medium-high heat, fry the bacon slices for about 3 minutes; drain on paper towels. The bacon should not be crispy at all.
Wrap a bacon slice around the outside edge of each muffin cup, tucking it between the bread & muffin cup to help it stand up.
Crack an egg into each bread & bacon lined muffin cup (note: the recipes I’ve seen for these have cheese in them and suggest leaving out some of the egg white to make it all fit, but I left out the cheese had no problem fitting an entire egg in each one).
Bake for 15-20 minutes until the eggs have reached desired firmness (note: the recipes I’ve seen for these usually call for a 10-ish minute cooking time, but mine took longer because I used a whole egg in each one, plus I can’t abide runny egg whites, ugh barf).
Remove your muffin tray from the oven, run a knife around the edge of each bacon & egg cup to loosen, and scoop them onto your plate with a spoon. Sprinkle them with a little salt and/or pepper to taste and enjoy!
adapted from The Noshery
Garlic Fried Potatoes
I’m notorious for undercooking potatoes so I made sure to start these really early!
• 2 medium-sized potatoes
• 2 cloves garlic, minced
• 1 tsp olive oil
• salt & pepper
Wash & thinly slice your potatoes; toss with oil, garlic, salt and pepper.
Fry in a skillet for 20-25 minutes until cooked through/to desired crispness. I actually did these in the same pan I used for the bacon, and if cooking your potatoes in bacon fat is wrong, I don’t want to be right! (If you do it this way you should cook your bacon & start your potatoes BEFORE you start preheating your oven so that the potatoes will be done at the same time as your bacon & egg cups.)
Tomato & Cucumber Salad
Taylor and Sym made this. I like to have something fresh and vegetabley to offset the greasy unhealthiness of the other dishes!
Ingredients & instructions:
• 1 cup of grape tomatoes, halved
• 1 cup of cucumber slices
• 1 small handful of pea shoots
• 1 tsp lemon juice