Friday, 19 October 2012

Breakfast Cups

Lately I have been feeling really overwhelmed and unorganised. Unfortunately my pride and joy that is this wonderful blog has suffered as a result. Never fear though, I have managed to line up some amazing posts over the next few weeks. In the meantime my beautiful sister asked if she could so a little guest post and I was more than happy to oblige.

Breakfast Cups - From the Kitchen of Jacinta


Growing up in our family, some of the fondest memories I have are of breakfast time. From the warm summer mornings when Mum would have a fruit platter cut up and we would sit around the outdoor table enjoying it together, to waking up on the colder mornings with the house smelling like bacon and pancakes. We would wonder down to the kitchen to find the table laden with everything required for breakfast; juices, spreads, eggs, bacon, pancakes and a mountain of toast.
There was even the odd occasion when our brother would come home after working night shift and would do a big breakfast cook up for my sister and I. He would joke around and be silly while we sat at the kitchen bench and laughed.

So its no surprise that breakfast has become my favourite meal for any time of the day. It makes me happy to cook it and make me even happier to eat it, especially with the people I love.

Here is a little invention of my own. I hope you all like it. I was limited by the remains of my pantry but you can make these in so many different ways - use puff pastry, cherry tomatoes, bacon, mushroom, canned spaghetti, feta.....Whatever tickles your fancy!

Ingredients:
6 Slices of bread - I used Rye
1/2 cup baked beans
4 eggs
1tbs milk or cream
1/4 cup grated cheese
1/4 spinach - coarsely chopped
1 tsp Worcestershire sauce
Salt and Pepper to taste

Method:
1. Pre heat oven to 180. Light grease a 12 hole muffin tray. Cut the crusts off each slices of bread and flatten using your hand or a rolling pin. Push a slice into each hole of the muffin tray.

2. In a large bowl, combine the eggs, spinach, milk, cheese and Worcestershire sauce. Season with salt and pepper. Use a whisk to combine all the ingredients together. Half fill each of the muffin holes with the egg mixture. Top each one with baked beans until full. Bake in the oven for 20 mins or until egg is cooked through.

3. Serve with freshly cooked toast and a side of bacon.

1 comment:

  1. You are definately the breakfast queen, you do the best poached eggs and hollandaise. I really miss my mothers day brekkie in bed since you moved out.

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