Egg Cups

I’m always on the lookout for something new to make for breakfast on Sunday mornings.  Usually it’s pancakes, since Nicholas‘ pancake rut continues, or a platter of eggs, bacon and toast.  Last weekend, though, I took a slight diversion with these Egg Cups.  I found the inspiration on Carmen Cooks’ website and thought they would be a great way to start our morning.

Nicholas is a hard sell when it comes to eggs.  He loves egg sandwiches, and occasionally wants eggs sunny side up, but only to eat the yolks.  And sometimes he pretends he doesn’t like eggs at all.  I figured I had half a shot with these — he’ll eat toast, he’ll eat eggs.  But will he eat them together?

Turns out the answer is no.  He poked at it, turned it around a few times and made some half-hearted attempts at trying it, but he really wasn’t buying it.  That’s ok, everyone else liked them, and I had pancakes in the freezer as back-up, so as Emeril would say, everyone was happy, happy, happy.

Like eggs?  Like toast?  Then you’ll like these.  An uber-quick breakfast that makes it look like you fussed over it.  And I promise you, there’s nothing fussy about it.

I discovered Carmen Cooks from Sarah’s Cucina Bella.  Dine and Dish is doing her annual Adopt-A-Blogger event, and Sarah adopted Carmen, a new blogger on the foodie block.  So go on over and check her out.  Her fried chicken is looking mighty tasty.

Hungry for more egg recipes?
Kitchen Parade has a crazy amount of egg recipes to keep you occupied for quite awhile.
Serious Eats went with a Pasta with Zucchini and Beaten Egg Yolk dish.
And Rasa Malaysia has one of my favorite bakery-bought desserts … Portuguese Egg Cups.

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