Guille splurged to buy me a muffin pan (the aforementioned funny shaped one made out of blue silicone) so I'm baking everything I can come up with in it. I had a little leftover pie crust so I rolled out 2 circles (about 4 inches each) and fit each into a muffin cup.
Then I made a variation of apple pie, slicing up one apple and tossing it with a sprinkle of cinnamon, nutmeg, sugar, flour, and a squeeze of lemon juice. This mixture filled up the 2 cups and I topped each with a mixture of flour, brown sugar, and butter and baked at 180C, 350F for 30 minutes.
These tiny pies were delicious topped with a scoop of vanilla ice cream and the crust to pie filling ratio was amazing. mmmmm.
Parmesan and Basil Baked Eggs
Late last winter I was wandering around Noho or Soho or someplace south of 14th street on a drizzly day. And somewhere I stumbled upon a french cafe and had the most wonderful brunch with a huge bowl of baked eggs and a good friend. And when we planned another brunch date there, we couldn't find the right spot. Sad times. But yummy eggs.
So this morning, on another gray and dreary day, I attempted my own version of muffin-sized baked eggs while Guille studied away.
Each muffin cup gets:
- 1 large egg, organic is always more tasty
- 1 T. milk (or cream)
- 3 basil leaves, torn
- 1 T, shredded parmesan cheese
- sprinkle of salt and pepper
I put a little of the basil and cheese in the bottom of the cup, plopped in the egg, sprinkled with s&p, added the rest of the basil and cheese and poured in the milk. No need to mix. Bake for 10-15 minutes at 180C.
Next time, I'll want to add tomatoes and perhaps a stronger cheese.