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Archive for the ‘breakfast’ Category

Happy New Year! I hope everyone has a happy and healthy 2012. I decided to start the morning off with some bacon and eggs a little differently than I usually have them. I baked them in cute little ramekins!

Of course while I was cooking breakfast, I had a cup of coffee with a little Coffee-Mate Natural Bliss Vanilla creamer. I don’t like my coffee with too much cream or sugar, but this adds just the right amount of both, without that fake taste that I usually get from creamers or flavored syrups. It also doesn’t hurt that there are only four ingredients on the label: milk, cream, sugar, and the vanilla flavoring. I’m a big fan.

So, back to breakfast.

Baked Bacon and Eggs
2 servings

  • 4 eggs
  • 2 slices of bacon
  • 2 oz white cheddar, cubed
  • 1 tbsp cream
  • salt and pepper for seasoning

Preheat oven to 375. Fry two slices of bacon and cut up into small pieces. Butter two ramekins and place 1/4 of the bacon and a few cubes of cheese in the bottom of each ramekin.

Carefully crack two eggs in each ramekin and add 1/2 tbsp of cream to each one. Season each with salt and pepper and sprinkle the rest of the cheese and bacon on top of the eggs.

Place ramekins in oven for 10 minutes or until whites start to set. Change oven setting to broil and finish cooking the eggs for another 5 minutes. You may want to vary the cooking times depending on how runny you like your eggs. Serve with some toast to dip in the yolks and enjoy!

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Last night I went out to dinner and a movie with my friend Danielle. We decided to brave Tysons Corner since the theater is so nice, without thinking that there would be a crazy crowd since it’s mid-November. On a Saturday night. We both thankfully found places to park without too much trouble. We got dinner at Coastal Flatts and then went to see Breaking Dawn, Part 1. Obviously, not everyone will enjoy it, but I did!

I got home and there were still 40 seconds left in the FSU vs. UVa game, UVa up but FSU in range to score. After a play review and a penalty, FSU missed what could have been their game winning field goal. Therefore friends, next week’s game against UVa is actually important as we play for the Coastal title and our spot in the ACC Championship. Thankfully, I will be in Charlottesville to cheer on the Hokies while we crush those silly old wahoos. For extra special hate week entertainment, head on over to the The Key Play for thoughtful analysis. Let’s be real, next week will be amazing.

Anyways, this morning I woke up craving waffles, so I decided to take a nice fall twist on them: Pumpkin Waffles!! They were fluffy, nice and golden, and, duh, tasty! I usually eat my waffles without syrup or anything, just butter. These have a little bit of brown sugar in them, so they aren’t overly sweet or anything.

Pumpkin Waffles

  • 1 1/2 cupsĀ  flour
  • 3 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 1 tsp ground ginger
  • 1 pinch salt
  • 2 eggs
  • 1/4 cup brown sugar
  • 1 cup pumpkin puree
  • 1 2/3 cups milk
  • 4 tbsp butter, melted and cooled

Mix together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. In another bowl, mix the eggs, brown sugar, pumpkin, milk and butter together. Mix the dry ingredients into the wet.

Heat your waffle iron and cook according to your waffle iron’s directions. I used a little under a cup of batter and cooked them for around 4 minutes. Enjoy!

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