In the Food Moment

Baked eggs and leftovers

Posted by Heather Lackey | Filed under Enjoying Food, Preparing Food

Lunch was simple today. I reheated leftover brussels sprouts and red cabbage and served them with baked eggs.

Baked Eggs (per serving)
2 slices of bacon
2 pats of butter
2 large eggs
Salt & pepper to taste
2 Tbsp cheese of your liking, shredded or sliced

Preheat oven to 350˚F.

Cook the bacon by any means you prefer, as long as it is still flexible when you’re done.

Curve each bacon slice inside a cup of a muffin pan. (I used a pan for oversized muffins; if you use a regular muffin pan, your egg will end up taller, naturally.) Add a pat of butter to the bottom of each muffin cup. Crack an egg on top of the butter. Salt and pepper to your liking.

Bake for 10 minutes.

Add cheese on top, continue baking until cheese is melted.

Mmm.

I have a number of variations on this I plan on trying in the (not too distant) future.

In other news, I started some beef stock last night in the crock pot using beef marrow bones, a beef kidney, a whole onion, and whatever veggie bits I had on hand, including some lettuce and a bit of leftover red cabbage and onions from dinner last night. Here it is at the start:

And here it is earlier today:

Tonight I’ll strain it, freeze most of it in ice cube trays and muffin pans, and use some to make a variation on comfort pie.

And finally, last night for dinner we had bratwurst and red cabbage & onions (which were simply sautéed in butter, no vinegar or sweetener like you have in German red cabbage—I wasn’t in the mood for sweet).