Sunday=Baking Day

I woke up this morning and immediately thought about breakfast. I’m not a “breakfast person”. I usually have to make a conscious decision to put a bagel in the toaster and slather it with cream cheese before heading out the door. More often, I throw some instant oatmeal into my purse and sometimes make it at the office when I’m hungry. Cup o’ coffee & I’m good to go. But today was different. I had a recipe in mind.

Bacon-Wrapped Eggs…

I found this video online about two weeks ago and it’s been on my to do list ever since. Bacon-Wrapped Eggs

So I headed to the store for all the necessary ingredients:

  • carton of eggs
  • package of bacon
  • shredded cheddar cheese
  • chives (or any kind of herb)
  • and HUNGER …which was easy

I may or may not have bought ingredients for cookies ‘n cream brownies as well… shhh!

The recipe is very simple. Brown the bacon but avoid making it crispy like you normally would. Create cups o’ bacon on the muffin pan. Crack an egg and plop each one into the cup o’ bacon.

Top with the cheese of your choice.

I used a combination of feta, colby jack, and shredded cheddar cheese. The feta was a risk, but it turned out delicious.

Mmmmmmm. Are you salivating yet?

Ready for the oven.

Heat the oven to 400 degrees and bake the eggs for 15 minutes or until set.

And wait patiently (or not so patiently in the pup’s case)…

What a rascal.

Almost done!

Amazing, right? So simple, so rich, so delicious.

Consume with cup of fresh orange juice and cup o’ joe.

Then? …..NAP!

-J

Ravioli in a Coffeemaker

Now THIS would have been helpful as a college student! Apparently that overvalued college education I’ll be paying off for the next ten to fifteen years paid off because I discovered an efficient way to cook pasta without a pot, without a direct heat source, and without boiling water. Living in a small 1 bedroom apartment without a full kitchen has seriously hindered my ability to ingest pasta like it is my job in the past 14 months. Before this lifestyle change, my devotion to everything CARBS was unwavering. Especially as a college student, I couldn’t find any reason to justify not eating it for several days in a row. It’s cheap. It’s easy. It’s imperishable. It’s yummy. The end.

Last week, I tried cooking ravioli in a coffeemaker for the first time. I had no idea how it was going to turn out, as I doubted that the heat generated to make a measly cup of coffee would be a sufficient amount for cooking pasta. It turns out I had no reason to doubt the power of the coffeemaker. I bought a small package of three-cheese ravioletti by Buitoni at the grocery store down the street. The next step was to make sure the coffeemaker was clean of any leftover grounds. Considering I make coffee every morning, I knew that this might be the hardest part of the entire process–and looking back on it, it was! After cleaning it thoroughly, I filled the reservoir with water, emptied the package of ravioli into the coffee pot, and press ‘BREW’. I wish I could tell you it required some sort of culinary prowess on the part of its chef. I wish I could say that I made the ravioli with my own two hands as a sort of concession for my laziness. No such luck. I merely had a crazy idea and was crazy enough to try it out!

 

-J