I don’t want to think about Sunday too much – I’m so bleak about the Boks losing and am just going on with my head in the sand, pretending like it never happened!
But we did have breakfast during the game and that was pretty tasty and worth sharing:-) I’m pleased to say I successfully managed to be prepped and ready by game time…muffins baked (the day before) and egg & bacon cups in the oven.
Here are some pics of the spread…
Egg and bacon cups
- eggs (1 per cup)
- bacon (1 slice per cup)
- bread (1 slice per cup, crusts removed)
- Salt and pepper
- Butter bread and layer into muffin cup, buttered side down.
- Layer with slice of bacon (or you could us Black Forest ham) and bake in oven for minutes so bacon can cook a little. We also par-cooked the bacon in the microwave for a little while first.
- Crack an egg into each toast and bacon cup and then bake in the oven for ± 20 minutes – until egg is cooked to your liking.
- Season with salt and pepper and enjoy!
The only thing I didn’t like was the way the top of the egg became a bit rubbery, but we have plans in place to fix this – maybe a little cheese or a tomato salsa thing. But they are super easy and perfect for an easy breakfast.
The lemon and poppy seed muffins were courtesy Cherry Menlove and I loved them! They were delicious and so light…the only difficulty was a faulty oven that resulted in burnt bottoms:-(
Lemon and poppy seed muffins (adapted from Cherry Menlove)
- 230g Caster sugar
- 200g Butter, softened
- 320g Self Raising
- 4 free range eggs, separated
- 100 ml freshly squeezed lemon juice (I used 1 largish lemon but it wasn’t quite enough (more like 65 ml), the muffins still tasted very lemony though)
- 3 tsp grated lemon zest (taken from the large lemon 0 I had more like 1 1/2 tsp)
- 1/2 tsp vanilla extract
- 2 tsp poppy seeds
- Preheat oven to 190 °C.
- Grate and juice the lemon(s) until you have the correct the amount of each, then set to one side.
- Cream the butter and the caster sugar in the mixer until light and fluffy.
- Separate the eggs, then add just the yolks to the mixing bowl along with the vanilla and mix together.
- Whisk the egg whites in a separate bowl until they start to stiffen slightly, then add them to the mixing bowl.
- Sift in the flour and add the lemon juice and the lemon zest along with the poppy seeds, mix on a low speed until all the ingredients are combined and the batter is smooth and creamy.
- Spoon the muffin batter into the muffin tray until about 3/4 full.
- Bake in the oven for 25 minutes, or until golden brown on top.
- Allow the muffins to cool before removing from the muffin tray.
Cherry iced them with a little icing sugar and water and sprinkled with some poppy seeds (200 g icing sugar and 2 – 3 Tbsp water), but I didn’t as I didn’t want them too sweet for breakfast.
I’m being spoilt this week and my bf is looking after dinner, but he has some excellent ideas up his sleeve so watch this space…I’m so excited 🙂