A breakfast so good, you can eat the bowls
I used to try to get my kids to eat their breakfast with utensils, but one trip to my aunt's house a decade ago changed all that.
In a pre-breakfast family pow-wow, I pleaded with my pre-teens to use a fork and a knife when eating the waffles that were being prepared for them. They grudgingly agreed and trudged out to the table. Certain they wouldn't embarass Steve and I with a lack of table manners, I ate my breakfast and carried on a conversation with other adults at the table. A few minutes later, I felt a tug at my elbow and looked in the directon my oldest was surreptitiously pointing.
There was Aunt Frances eating a pair of butter and syrup laden waffles sandwich-style.
Being good kids, my girls decided to take the lead of the obviously oldest and wisest at the table. They abandoned the utensils and took breakfast in hand and enjoyed the rest of the meal.
After that, I tried to make breakfasts that were designed to be eaten sans utensils.
My latest coup is this edible egg cup laden with flavor and rich in healthy nutrients. Not only is it good for you, it tastes great too.
Baked Eggs with Edible Cups
2-3 tablespoons of olive oil3 big pinches of ground cumin
2 big pinches of chili flakes
2 big pinches of Kosher salt
1 cup of onion, chopped
1 clove of garlic, chopped
1 cup of grape tomatoes, halved
3 small tortillas, cut into quarters
6 eggs
Preheat the oven to 350 degrees. Put the olive oil in a large skillet over medium-high heat and stir in the cumin, chile flakes, salt, onion, and garlic. Cook for a minute or two - just until the onions soften.
Stir in the chopped tomatoes and cook another minute until the tomatoes start to soften just a little. Set aside.
Take two of the quartered tortilla pieces and press them wide end up into a cup of a greased, oversized muffin pan so the form an open cup. Reapeat this process with the remaining five cups.
Spoon a bit of the tomato filling into each tortilla cup. Leave a little to spoon over the top when you serve the cups.
Crack an egg over the filling in each cup.
Bake for about 15 minutes until the whites have set. Spoon the remaning tomato mixture on top and serve.
Vegetarian.
