Tag Archives: brunch

Restaurant-Style Bloody Mary

How to make a Restaurant Style Bloody Mary

The Bloody Mary.  It is THE quintessential brunch beverage, yet I only have them at a restaurant.  Brunch and Bloody Mary’s go hand in hand.  We are going to make a restaurant-style bloody mary at home.  I made a killer batch of bloody mary’s last weekend and they were hands-down one of the best I’ve ever had.

First things first, we are making it from scratch.  The difference is remarkable when you don’t use a store-bought mix.  The drink tastes MUCH fresher and brighter, which if I’m being perfectly honest, can be dangerous.  I’m usually a two drink max kind of girl and I had two drinks in no time flat.  Consider yourself warned, because they go down Very Easily.

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Baked Eggs in Mini Bell Pepper Cups

baked-eggs-pepper-cupsI had bell peppers on my list.  Not these sweet little things, but the grown up kind. When I laid eyes on these, somehow the big guys lost their appeal.   I’m a sucker for cute little things.

As soon as I got them home, I started thinking about what I could do with them.  The obvious was mini stuffed peppers or filling them with dip and sticking a few veggies in them.   Then I went a completely different direction…  I love the idea of these for a brunch.   With the holidays right around the corner, these would be a perfect bite for Christmas morning or the day after Thanksgiving when any major cooking is off the table.  The evening before, slice the lids from your peppers and wrap them up for the refrigerator overnight.  In the morning, crack an egg into each pepper and slide into the oven.  How’s that for easy and minimal cleanup?!

These are also perfectly portable, just toss a couple in a container and off to work or school you go! I’d much rather eat this than a dry granola bar.  Looking for a light meatless supper?  It’s got you covered there too!  They are also a good size for little hands, no silverware necessary.  

baked eggs - Pook's PantryBack to brunch: I love the idea of a platter filled with a dozen of these, with different spices or seasonings, on a bountiful table for everyone to help themselves.  (READ: I’m not waiting on you!)

Small servings work especially well for someone like me who is perfectly content to make a meal of several appetizers.  I like to taste a few different things instead of having one entree!  This allows me to have one baked egg and also a few other treats, which is really my goal in life…  to try everything I can get my hands on.baked-eggs-in-mini-bell-pepper-cups
Be creative!  Try different combinations, different herbs, etc.  Scallions, tarragon, chives and dill are great herbs for eggs.  Curry powder, hot sauce,  HP sauce (from UK) and of course hollandaise, if you’re feeling fancy, are delicious on eggs.  Another option is putting a little cheese or bacon in the bottom of the cup, or whisking it all together and making an omelet baked in the pepper cup.  Whatever your favorite egg combination, make it delicious!Baked Eggs - Pooks Pantry

Baked Eggs in Mini Bell Pepper Cups
Yields 4
Individual Baked Eggs in Mini Bell Pepper Cups
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Prep Time
5 min
Cook Time
18 min
Total Time
23 min
Prep Time
5 min
Cook Time
18 min
Total Time
23 min
Ingredients
  1. 4 Mini Bell Peppers
  2. 4 Medium Eggs
  3. seasonings of your choice
Instructions
  1. Preheat oven to 400°F. Slice top off pepper and set aside. Remove seeds and membrane from pepper. Crack 1 medium egg each into mini bell pepper.
  2. Set on a baking sheet or in a glass baking dish and bake for 16 - 18 minutes, until whites are set, but yolks are still a bit runny.
  3. Season with salt and pepper, curry powder, herbs, hot sauce, etc. Whatever tickles your fancy!
Notes
  1. Small or medium eggs work best in mini bell pepper cups. Large eggs will overflow!
Pook's Pantry http://www.pookspantry.com/
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Buttermilk Biscuits

Sometimes it’s as if people are dropped into your life out of the blue.  This is the story of  one such person.  I was lucky enough to have made a connection with another food blogger and Pastry Chef.  We “met” through Facebook & Twitter.  Like many other food bloggers, we are on each others pages.  We offer support, ask questions and weigh in on life-altering discussions about butter and how best to photograph one’s creations. 

During the course of a few months, we discovered how very much alike we are… although she is definitely the nicer one.  She has become my “Sissy” and this happened the day I met her in person. Continue reading

Banana Pancakes

This is the story of two sad bananas.  They were gorgeous when I brought them home.  Then they sat there as they watched the other bananas in their bunch get picked, only to be left behind.  Their skin went from bright, sunny yellow to brown and spotty.

Once bananas pass a certain stage in their ripeness, I won’t eat them.  It’s a texture thing, I don’t like mushy food and these were about as “mushad” as one could possibly get. 

Normally I would freeze them for smoothies or wait until I had one or two more for banana bread.
But,  I felt the need to rescue them and do something with them other than relegating them to the dark, frozen tundra that is my freezer.

Pancakes are not usually what I crave for breakfast.  Generally I find them to be too filling, but these are not.  After eating more than my fair share I am happy to report that I did not have that “blegh” feeling after eating.  You know that feeling…  Rewind back to Thanksgiving.  Yeah, that one. Continue reading