Bacon Egg Cups

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imageThis is a quick and easy breakfast, especially if you have guests home for the holidays.It also is something I make ahead of time and refrigerate.Then I warm it up for a grab-and-go breakfast on the way to work. It is low carb and high  in protein and filling. Calories per serving 190, carbs 5.6 g, Protein 15g

Bacon Egg Cups

Serves 6

6 slices of bread of your choice

6 eggs

6 bacon strips- cooked

1 cup sausage crumbles- cooked

1 cup Shredded cheese of your choice

Salt and Pepper to taste

Parsley flakes

1 tbsp Parmesan cheese

Method:

Preheat oven to 400. Get a large muffin pan and spray with non-stick spray. Cut bread with a circular cookie cutter to fit your tray. Place on bottom of tray. Edge with bacon strips. Add some sausage crumbles and cheese. Crack 1 egg into well. Sprinkle with salt, pepper and parsley flakes. Bake for 15 mts. Remove and garnish with parmesan cheese. Serve warm.

Variations:
I have made this with an omelette filling adding onions, tomatoes, peppers etc.

Can top egg with a little basil pesto or salsa.

 

Date Pickle

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This request is from my friend, A.R. She loves this pickle. I debated posting this recipe but finally thought….all good things are better when they are shared! This pickle is very good accompaniment to a spicy rice dish like biriyani. It is sweet and spicy at the same time.

Date Pickle
Ingredients:
3 Cups (about a 24 oz container) chopped Dates
2 cups vinegar
 1 tbsp sugar
2 tbsp vegetable oil
1/4 tsp mustard seeds
2 tbsp ginger, sliced finely
2 tbsp  garlic, sliced finely
3 green chilies, chopped finely
few sprigs of curry leaves
2 tsp salt
2 tbsp Pickle masala or to taste ( can usually find at Indian stores, I like Periyar and Grandma’s brand)
1 tbsp kashmiri chili powder
Method:
Soak the chopped dates in 2 cups of vinegar to soften for 10-15 minutes. Place in saucepan and add 1 tablespoon sugar and cook until soft. Mash up big pieces.
 In another saucepan add oil and then mustard seed, After they are done spluttering add sliced ginger, garlic, green chilies, curry leaves and fry for just a few minutes. Do not brown.  Add salt, pickle masala, and  kashmiri chili pdr. Sauté for a minute or so then add dates. Remove from heat and add little vinegar as needed to make a chutney or jam like consistency.
Place in clean bottles
 Yields about 30 oz or 2 pint jars
Can be stored in refrigerator for a few weeks.