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Baked Eggs in Mini Bell Pepper Cups

October 25, 2016

Eggs baked in mini bell pepper cups are the perfect brunch item. Make a few variations and your guests can help themselves, leaving you to enjoy your guests instead of being stuck in the kitchen.

I 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.

Back 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.
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 in Mini Bell Pepper Cups

2016-10-24 14:34:33

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

4 Mini Bell Peppers
4 Medium Eggs
seasonings of your choice

Instructions

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.
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.
Season with salt and pepper, curry powder, herbs, hot sauce, etc. Whatever tickles your fancy!

Notes

Small or medium eggs work best in mini bell pepper cups. Large eggs will overflow!

By Cheryl Bennett

Pook's Pantry https://www.pookspantry.com/

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Oh I couldn’t… Well, maybe just a little

April 14, 2016

Bread Pudding is one of those desserts people just don’t make very often anymore, since carbs have been deemed the devil and all…

So of course I’ve decided to make it, put 3 different kinds of chocolate in it and cover it with a sauce that tastes like melted ice cream.

I figure this is the perfect indulgence after a month of Lenten sacrifice. It would make a great dessert anytime, quite honestly. It is one of the easiest desserts to make because it requires very little effort and it does not demand hours of babysitting to ensure perfection. Thank you Very Much…

For this bread pudding, I prefer brioche (brioche is a buttery, eggy bread) but if you can’t find it use french bread, challah or plain white bread. If you are lucky enough to live near a good bakery, ask them for the “eggiest” bread they have if they don’t bake brioche.

There really isn’t much to it: cut up some old bread, mix it up with a few other ingredients, let it soak for a bit while you get on with other things and then put it in the oven to bake. I mean really, what else can you ask for in a dessert?

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Soda bread is just as synonymous with St. Patrick’s Day as corned beef and cabbage or green beer. It’s practically mandatory, whether you are Irish or not. This recipe is not as dense as most soda breads and it has a touch of sweetness. It is a recipe I treasure and make every year.

“There are only two types of women that wear red shoes, and YOU my dear are no Spanish dancer”.

That little gem came out of the mouth of my friend’s 86 year old mother, delivered in the thickest Irish brogue you could imagine.

We had been out shopping and she had purchased a pair of red shoes. Upon showing off her new purchase, that was her mother’s response. Did I mention that said friend was in her 50’s?!
I was still in my 20’s at the time and thought it was one of the funniest things I had ever heard, the fact that it was delivered with perfect comic timing from an 86 year old woman made it even better….

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I know it may seem a bit early to start thinking of Valentine’s Day, but it’s only a few short weeks away. If you like to make a special treat on Valentine’s Day, this is the cake.
It is a towering 4 layers high and lovingly encased in the most delicate rose-scented buttercream. It is outrageously good and worth every. single. calorie.

This is also the type of cake that could easily become adorned with say a few candles for a little celebratory birthday party? The colors could be swapped out for any, the flavor of the buttercream could be adapted to whatever you’d like it to be. Using a vanilla base for both cake and buttercream allows you the flexibility to change colors and flavors to suit the occasion or intended recipient….

Tom & Jerry

December 1, 2012

It has come to my attention recently that some of you only know this pair of names as a cartoon duo.

As soon as there is a chill in the air, I start craving this drink. Think of it as a warm, boozy milkshake. Doesn’t that sound amazing?! It’s even better than you think…

I won’t lie, it isn’t one of those “Oh, I’ll just pull a bottle down and shake” kind of drinks. It takes a little planning and effort, but the end result is worth the 10 minutes of energy it requires.

This drink has such a loyal fan base that there are special “Tom & Jerry” punchbowl sets with matching mugs. I kid you not… Here’s a pic to prove it:

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September 30, 2012

Bacon, Eggs, Cheese, Pasta.
It seems every time I make pasta, I always have leftovers. Every. Single. Time. I used to hear the phrase “your eyes are bigger than your stomach” on an almost daily basis and I think it may still be true.

So, seeing that sad bit of pasta hanging out in the fridge I felt the need to rescue it. I’m not a fan of throwing food in the garbage (unless of course it has started to look like a science experiment gone horribly wrong). With that sense of resolve, I scanned the kitchen to see how this bit of leftover pasta could transcend its current state into something seriously good.

Staring into the refrigerator, I felt a bit like the woman from “Romper Room”… you remember her right? She would look through her looking glass and say the names of the kids she saw. Every week I waited and waited to hear my name. Never happened.

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Herbed Heirloom Eggs & Crispy Roasted Mushrooms

June 15, 2012

This weekend is Father’s Day and while most Dads will be grillin’ & chillin’, they’ll need a little fuel to get the day started.
This is a perfect breakfast or brunch to start Dad’s day. It is substantial, but not too heavy and it is absolutely delicious.

The roasted mushrooms take on an almost meaty taste and texture and the slight crunch from roasting them is unexpected.

This Sunday, treat Dad to a special brunch and let him know you appreciate him.

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Hello Cupcake…

May 25, 2012

For weeks I’ve been craving cake… so, enough talk and a little more action. I decided that since I had been to the farmer’s market and had eaten a relatively healthy lunch that cupcakes were definitely in order.

If I’m going to make cupcakes, more often than not I would go all in. Chocolate. The darker & richer the better… however since it is spring and this weekend marks the “un-official” start to summer I wanted to lighten it up a bit and do something a little different.

If you are anything like me, sometimes you forget all the little treasures you have stashed in your kitchen. I buy things that interest me and then put them away for when the mood strikes, but the unfortunate truth is that occasionally they are forgotten until I stumble upon them (usually when I’m looking for something else).

Well, the latest treasure to be unearthed was candied ginger. I thought it might make an interesting garnish for the cupcake and that was basically my jumping off point.
(well, that and my persistent sweet tooth…)

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Dutch Puff Pancake – My Momma’s Recipe

May 11, 2012

My First Love.

Look at that gorgeous kid… and the baby isn’t bad either! That woman in the pic still makes the best dutch puff pancake in the Western Hemisphere.

The first love of my life: my Mom. As little girls, we often play “house” and pretend to be Mommies to our baby dolls and try to emulate our own mothers. As teenagers, we are less inclined to compare ourselves to our Moms. As adults we come full circle, realizing that “Mom” is a person just like we are who had worries and struggles, peacefulness and triumphs . Mine, like most, had to balance job and kids, errands, our activities, laundry, blah, blah, blah… and yet still found time to take us to movies or little excursions. We didn’t have much, but we didn’t know it. She made the most of what we did have and rarely did we feel like we had “gone without”.

One of my all-time favorite memories, which my Mom & I still giggle about to this day… Ok, this is going to date me a little, but you regular readers already know I turned 40 recently, so here we go:

Do you remember that show from the ’80’s, “V”?! It was about alien-lizards disguised as humans living on Earth. We LOVED this show. It sounds ridiculous, but it was the early ’80’s…
Well, one night we were in our Chevrolet Chevette hatchback (yes, a Chevette hatchback… named “Skeeter”, btw) and there were radio and television towers with flashing red lights on the road. They looked like they were so high up in the sky to me as a little kid… like they could have been lights on an alien spacecraft!

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There was this place in the mall growing up called the Corn Dog Factory. Perhaps some of you from my neck of the woods remember it?!

Thinking back, my irrational love of corn dogs makes me question whether I am descended from carnies. Hmmm… Slightly disturbing thought, but moving on…
Battered, deep-fried meat on a stick, it is so many kinds of wrong, but I loved them.

An obligatory stop to my deep fried heaven had to be made on nearly every visit to the mall. I was even rather particular about the ketchup to mustard ratio. (3:1, BTW…same as a vinaigrette)

Standing in front of the counter, watching the hot dog get immersed in thick batter and then plunged into the hot oil…
The sweet smell of the cornbread batter turning a deep golden brown induced a Pavlovian kind of reaction.
My mouth started to salivate the second I smelled the batter hit the hot oil.

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