Egg and Cheese Muffins with a Side of Vanilla Yogurt with Fruit

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Yesterday, my family got together for a brunch to celebrate my Mother’s upcoming birthday (Happy Birthday Mom!)  For special events, we always get together and my sister and I try to come up with simple yet delicious meals to make.  This year, the following recipes were used and it was a hit all around.  Thank you Monica, for everything.  I think eggs will be made this way from now on…

Vanilla Yogurt With Fruit

Ingredients

Now, this obviously is not complicated and you can use whatever fruits and yogurt you would like…

Yesterday we used:

One containter Raspberries

One container Blueberries

and for the first time ever… I used Pomegranates (2)…

(which is where the fun part comes in)

1 scoop per bowl- Vanilla Yogurt.

2

Instructions

After washing and preparing those fruits, I got to the pomegranate.  I had only tried it once before and that was with my mom who had gone out of her way to buy it for me so I could try it a couple of years ago.  At the time, my mom was the one who cut it but I remembered it had been tricky and there was an easier way of doing it… but of course, when I needed to remember that method.. I didn’t.  My brother-in-law tried finding ways online but they all seemed to not be as “quick” as they said.  He therefore just cut the pomegranate in half and then cut the ends off.  Apparently if you hit the side with the cut off ends, the seeds should fall out- however that was not the case.  For the first pomegranate I was pretty much just tearing it to shreds trying to get the seeds out.  I ended up looking like I had either slaughtered something or I had an accident with red paint because I had red juice ALL over my arms, hands, and my sister later found it on my chest and neck.  Be warned- the seeds are EXTREMELY juicy and WILL go all over the place.

For the second pomegranate, I divided it up in the sections that can be seen when you cut it in half (it almost looks like a star).  Once I did that, I removed the “peel” from the back and to my relief, was able to get the seeds out MUCH more easily.

Put the yogurt in the bowl, sprinkle the fruit on top and voila!  Whether you eat it as an appetizer or after the main meal to cleanse your palate, it tastes absolutely amazing and all of the work involved for getting the pomegranate seeds is definitely worth it- they add such a unique taste and it is so refreshing.

My brother-in-law also did homemade breakfast potatoes that were also a great addition so if you wish to have even more on the side.  Just dice potatoes, season them as you wish and before placing them in the oven to bake on a baking sheet, fry them in oil and butter for a few minutes.  De-licious.

3

We also made egg and cheese muffins...

At first, we were going to make breakfast sandwiches but as the preparation continued, we found it would be easier to just have an open-faced/ deconstructed muffin.

Ingredients

(amounts will vary depending on the number of portions being made)

English Muffins,

Ham,

Eggs,

Swiss Cheese,

Butter

And that’s all you need!

Instructions

For the eggs, we wanted to make several eggs all at the same time so we used a muffin pan.  I did not know how long to bake them for however so I went online to try to find the answer.  Almost every post involved scrambled eggs and that was not what we had wanted, so I was very happy when I found this site:  Leite’s Culinara.

First, get the muffins sliced and lightly coated with butter and put on a parchment paper lined baking sheet.  You can then add a slice of cheese on top of each one.

Secondly, preheat the oven to 350 degrees and prepare the muffin tin by either using cupcake liners or you can simply coat the pan with butter.  We enjoyed using the cupcake liners because it made them very easy to remove from the tin and for the transfer to the plate.  It also allows the diner to prepare the plate as they wish.

You then want to crack one egg into each liner and do it slowly so none of the yolks break.

Put them in the oven and keep an eye on them.  If you want them quite runny, bake them for 8-10 minutes.  If you prefer to have them more solid, bake for a maximum of 12 minutes.

In the meantime, cut up the ham and start heating it in a frying pan.

Once the eggs are done, take them out of the oven and put in the muffins so the cheese can melt.  Keep your eyes on them.

You can start plating at this point by putting slices of watermelon and oranges around the plate along with leftover raspberries and blueberries.  Once the muffins are ready and the cheese is melted, place them on the plate and put the pieces of ham on top.  You can then put the egg -which is still in the cupcake liner- next to muffin.  It may look a little odd but it makes it easier for each diner to eat it the way they want (on the muffin or separately).

Since we have two kiddos in the family, we made them separate plates that had all of the same ingredients but it was all deconstructed so it is a kid friendly recipe too!

If people wish, they can remove the eggs easily from the cupcake liners and put them on the muffins.  Once you cut into the egg, the yolk will pour out on the rest of the ingredients and it is absolutely delicious.

*Sidenote:  I made a form of this again this morning.  This time, the eggs were done the same and it was just on regular toasted bread.  It made me think that the next time I make it, I would use toasted bread, make an avocado spread, layer that with bacon, the eggs and then cheese on top.  I can’t wait to make that now.

It is all very simple but VERY tasty.

More recipes to come but as always, thank you for reading!!!

-JLA

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