I have a slight feeling that this 365 Photo Project of mine will bring quite a few breakfast pictures on this blog this year. Sooo… here’s a picture of my breakfast today. Loved it! And I love that tray too, it’s my newest kitchen gem. Little kitchen happies, that is what I live for.
Oh, and I wanted to tell you that you can follow my 365 photo project on Pinterest too… well, if you dare see 365 pictures of my everyday life… 🙂
I wish you a gorgeous new week!
(Photography Project 365 – Day 34)
Our breakfast today.
I wish you a gorgeous new week!
(P.S.: To make the crepes, I use my recipe that you can find here. These were filled with yummy apricot jam. Fingerlicking!)
This was my breakfast today.
Although I am not much of a breakfast person (a cup of strong coffee is usually all I need), these days I am trying to treat myself to some nice morning meals and see whether it can help prevent my I-could-eat-a-horse hunger that comes in later hours.
And what about you, dear friends – do you like good and hearty breakfasts or are you like me and enjoy afternoon or evening feasting?
I wish you a nice and healthy week!
Happy New Year, dear friends!
I wish you health, love, happiness and joy!
And I am completely sure that you’ll have it all.
Some things I just know.
What I am also sure about is that you’ll love these scrambled egg muffins.
The idea comes from lovely and cute Jessica Seinfeld. She presented the recipe on Martha Stewart’s show recently.
The recipe is included in her cook book called ‘Deceptively Delicious’ where she shares very smart secrets on how to trick your kids into eating healthy stuff.
To tell you the truth, I am kind of blushing now. I need to own up to something. But it’s a little hard… because I think I’ve done something really naughty.
Maybe worse than naughty.
The original recipe includes chopped chickpeas and I just left them out wickedly.
And, I added salt.
I can only hope that the universal committee for healthy living will forgive me.
But I think they have to because these muffins tasted just amazing.
Here’s what we need.
1. First, preheat the oven to 400 °F (200 °C).
2. Then lay the strips of bacon in a large frying pan (or skillet, or griddle).
3. And fry them until crisp.
4. Slice the bacon thinly into 1/2-inch pieces.
You can also cut the bacon with kitchen shears if that makes the job easier for you.
5. In a bowl, whisk the eggs lightly.
6. Then whisk in the milk…
7. …and Parmesan, parsley, black pepper, and salt.
8. Now we need six standard muffin tins. Metal or silicone, both are good.
Coat the cups with some vegetable oil (you can brush the cups with the oil or use non-stick cooking spray).
9. Divide the egg mixture evenly among the prepared cups.
10. And sprinkle with the bacon.
11. Bake at 400 °F (200 °C) for 13 – 15 minutes or until the eggs puff and are cooked through.
And in case you wondered, the person in the picture looks very much how I look these days.
You wanted to know it, so now you know it.
12. Then remove your egg muffins from the muffin pan and let them cool slightly before serving.
Here they are.
A great idea for breakfast or lazy brunch, don’t you think?
The hearts are red bell pepper.
I’ve used sharp metal cookie cutters to cut them out.
See how deliciously moist they are?
And they are packed with wonderful and very satisfying savory flavors.
These are totally worth a try!
Enjoy, dear friends!
(This recipe has been loosely adapted from Deceptively Delicious by Jessica Seinfeld. It yields six muffins and takes about 30 minutes to prepare.)