Bunch a Brunch

 Let me first apologize for last weeks blank! ugh! I’m still getting used to new website after hack.But I have been cooking and photographing so let me catch you up!!

I wanted to make a brunch and I selected a recipe by Rachel Ray which was these adorable Prosciutto cups filled with eggs. Such a delicious sounding entre and so pretty.

 Prosciutto cups    

12 slices prosciutto, one 1 eggs

1 onion, chopped

12 cup chopped mushroom

2 cups fresh spinach

4 -5 sun-dried tomatoes

3 cherry tomatoes, cut in half

salt and pepper

Directions Love the colors when shells dried!!!

1.Chop up your onions,mushrooms and sun dried tomatoes. We soaked our sun dried tomatoes in water for a few minutes first, but you don’t have to. We buy the ones that are not packed in oil.

2.Saute onions, mushrooms and tomatoes in some ghee or coconut oil until your onions are translucent. Throw in your spinach until it is wilted. Then remove from heat and set aside.

4.Grease your muffin tins really, really well. We also have silicon muffin cups but went with actual muffin tins today so that our prosciutto would crisp up.

5.Lay one piece of prosciutto into each cupI used several to try and make it leak proof) and mold it around until it fits. You don’t want any holes for the egg to leak through.

6.In six of our cups, we spooned in some of our mushroom, onion, tomato and spinach filling. We then poured the beaten eggs into each of those cups until they were full.

7.For the remaining six cups, we cracked a whole egg in each cup. We sprinkled freshly ground pepper and sea salt on these.

8.Variations: you could put just about anything you like in these: cheese if you eat dairy, sausage, smoked salmon, red or green bell pepper, broccoli etc….

9.Bake in a preheated 200 C oven for about 15 minutes or until set and starting brown on top. Let them sit for a few minutes after they come out of the oven and then run a knife around the side to remove them from the pan (this is the part where you can tell if you greased your pan well enough!).

Ok this was clearly a disaster… It leaked all over the place!!!! So I redid it a few days later.

 

I started by remaking the prosciutto cups. This time I decided to do scrambled eggs with mushrooms, peppers and onions. (soft scramble).The Prosciutto cups came out great. I filled with the scrambled eggs. Success!!!!I finished with a little grated Parmesan CheeseI tried a different recipe!!!!

12 slices prosciutto, one slice per cup

11 eggs

1 onion, chopped

12 cup chopped mushroom

2 cups fresh spinach

4 -5 sun-dried tomatoes

3 cherry tomatoes, cut in half

salt and pepper

Directions

1.Chop up your onions,mushrooms and sun dried tomatoes. We soaked our sun dried tomatoes in water for a few minutes first, but you don’t have to. We buy the ones that are not packed in oil.

2.Saute onions, mushrooms and tomatoes in some ghee or coconut oil until your onions are translucent. Throw in your spinach until it is wilted. Then remove from heat and set aside.

3.In a small bowl, beat 5 eggs with a fork and then season with salt and pepper. Go easy on the salt because your prosciutto will also add salt.

4.Grease your muffin tins really, really well. We also have silicon muffin cups but went with actual muffin tins today so that our prosciutto would crisp up.

5.Lay one piece of prosciutto into each cup and mold it around until it fits. You don’t want any holes for the egg to leak through.

6.In six of our cups, we spooned in some of our mushroom, onion, tomato and spinach filling. We then poured the beaten eggs into each of those cups until they were full.

7.For the remaining six cups, we cracked a whole egg into each and then dropped in half of a cherry tomato. We sprinkled freshly ground pepper and sea salt on these ones.

8.Variations: you could put just about anything you like in these: cheese if you eat dairy, sausage, smoked salmon, red or green bell pepper, broccoli etc….

9.Bake in a preheated 200 C oven for about 15 minutes or until set and starting brown on top. Let them sit for a few minutes after they come out of the oven and then run a knife around the side to remove them from the pan (this is the part where you can tell if you greased your pan well enough!).Art is where you see it!

These were a hit!!

Next I made some String Bean Fries Ladies on Ferry with Frame

Ingredients

1/2 cup water

1 egg

1 cup milk

2 cups seasoned bread crumbs

1 teaspoon chili powder


 

1 teaspoon of garlic powder

1 cup all purpose flour 

Directions

Heat oil to 375 degrees  combine green beans and water in a sauce pan. cover and bring to a boil. Cook until the beans are bright green, about 4 minutes. drain and transfer to bowl.

In a bowl toss with the flour mixture. Bake in oven until crispy about 20 minutes a 350 I garnished with Parmesan Flakes Originally I made fried  baby eggplant ( first time around!) These were fried and served on Radicchio cupsAnd finally I made a saladLettuce, Celery, Tomatoes, Apples: (What I had in fridge)!I am so blessed to be here. I am so blessed to have my beautiful sons. I am grateful every day of my life!

Shadows and light…mmmmm

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

One comment on “Bunch a Brunch

  1. Estie Rubin says:

    It looks like paradise.

    Like

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