I remember hearing from people older than me when I was younger this sentence “My life is about quality and not quantity anymore”. At the time, I thought that I had a fully understood it, but I am realizing more and more that I had no clue of the meaning of these words. With the years flying by, I became more selective with the people I want to talk to, the TV shows that I want to watch, the things that I have to squeeze into my day and of course, the food I eat. The food that I eat is a big deal for me!! The foods that I ingest daily tell a lot about me and my lifestyle. We don’t go out a lot, but when we do go out it’s not to eat because we are hungry it’s because of the whole experience that it provides. I can tell you, and It’s not only because Marilyn is a chef, but cooking – the art of giving life, meaning to an ingredient, is magical- it has become an instrument of the path I want to carry on. We made these bacon cups with three different flavors and while we were eating we were talking about how flavorful they were. I feel that my main goal in life has become to give a new meanings to the simple things, even bacon and eggs!! Happy Valentine’s Day!!
2 slices of bacon per cup
1 egg per cup
1 tablespoon feta cheese/parmesan/cheddar per cup
Salt and pepper to taste
Pre-heat oven to 400 degrees. While the oven is pre-heating partially cook the bacon for about 3-5 minutes in a large skillet set to medium-high. You want the bacon to be a little cooked but still soft. Grease the wells of a muffin pan with nonstick cooking spray. Line each muffin pan around the edge with a slice of bacon. If you have leftover, put a piece on the bottom as well. We made 3 styles: poached, scrambled and Mexican.
The poached – Crack an egg into each cup and sprinkle with salt and pepper, to taste. Top with chopped herbs of your choice and parmesan cheese. Bake an additional 8 minutes or until the egg whites begin to set ( if you desire a more firm egg yolk, let it cook more).
The scrambled – Crack the eggs into mixing bowl with salt, pepper, spinach and herbs of your choice and a little cream. Beat well. We added feta cheese on the top.
The Mexican – crack an egg as you would for the poached, top with chile in adobo sauce and cheddar cheese.
You can serve with toast, pancakes or fruits!
Beijos e Tchau!