Hi, I'm Torrey. Welcome to Left Field, where creativity runs amok and imagination is ALWAYS more important than knowledge. Shoes are not allowed but ties are optional. This is a repository of snippets from my life out here in Left Field. One never knows what shiny bits of creativity will be found here... cards, scrapbook layouts, photography, poetry, recipes, ponderings, rantings and musings. It could be anything! Life in Left Field is always changing, always real, always ...interesting.

July 31, 2012

What's For Breakfast?

I haven't posted a recipe in a LONG time in here...so I thought today would be a good day since I got "creative" in the kitchen this morning. I was standing at the open refrigerator...staring into its abyss, looking at bits and pieces of leftovers...all the while listening to my stomach growl and wondering what I could make with:
  • 1 lonely slice of French bread
  • 4 eggs
  • deli ham
  • 2 slices of cheddar cheese
  • leftover rosemary potatoes from Cafe Brazil

This is what I came up with...

Nested Eggs in Black Forest Ham "Cups"

It actually turned out rather yummy. Here's how you make this!

Ingredients: (makes 4 individual "cups"...enough for 2 people)
  • 12 small slices  (or 4 large slices) of thinly sliced Black Forest Ham (mine were actually little round "sandwich" slices. You want enough to line 4  of the "cups" of a large muffin tin
  • 4 eggs
  • 2 slices cheddar (sandwich size broken into 4 pieces each)
  • leftover potatoes (can use pre-cooked hashbrowns, tater tots, home fries...whatever)
  • seasoning
  • 1 tsp. butter
  • cooking spray 
  • Orange or other fresh fruit on the side.
Spray a large muffin pan with cooking spray and line 4 of the "cups" with ham. Crack an egg in each cup.Place 2 small pieces of cheese on top of each egg. Pop into 350 degree oven for about 10 minutes.
Remove from oven. Arrange potatoes on top of each egg, sprinkle with desired seasoning, then return to oven for about 10 more minutes (or until eggs are done to your liking).

In small skillet, brown both sides of French bread that has been lightly buttered. Cut in half and serve alongside egg cups and sliced orange.


Breakfast for 2.

Beats the heck out of instant oatmeal.


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