My twin sister will cringe when she reads this blog post. Sunshine was my nickname in high school. Yep, I was quite the perky gal. Too perky probably. Annoyingly positive. I’m not sure why. Life certainly wasn’t always sunshine and roses. But for me, survival was optimism.
Perky is nice, but I would have rather been sassy. Like my two sassy gals. I love sassy.
I’ve had several comments on this blog about the word “sassy”. Thankfully, they found the word as endearing as I do. Although, many have verbally pondered the meaning of sassy.
So I thought I’d share my definition of sassy. According to the dictionary, sassy has several meanings, naughty and nice. (this makes me giggle)
However, for my two sassy gals it simply means lively, bold, confident, a little cheeky and very clever. Emphasis on the clever.
I call these little lovelies “Baked eggs in a Basket”. They remind me of sunshine. Which reminded me of my nickname years ago. Which I hadn’t thought of for years. My sister will call me. She will cringe over the phone. I love my sister. She keeps me grounded. But if truth be told, my sassy gals got some of that sass from their Auntie.
This dish is perfect for breakfast weekdays or weekends. Only a few minutes to assemble and a few minutes to bake. My youngest gal loves this dish with eggs that are scrambled, but I love them soft baked with a little chive and Havarti. I probably don’t make these the same way twice. I use what I have on hand, assorted fresh chopped herbs, Gruyere cheese and sometimes I sneak in a little Brie. Maybe I should have called this dish “Heavenly Breakfast in a Basket”.
Baked Eggs in a Basket
Inspired by the fabulous Chef David Rocco
Makes as many as you like. I usually make 6 to 8 at a time. Two per person.
Grated fresh Havarti, Cheddar, Jalapeno Jack, or whatever you might have in the frig
Fresh chopped chive or other fresh herbs you may have on hand
Salt and Pepper
Veggie or coconut oil
Pre-heat the oven to at least 450F.
Brush oil in each muffin cup. Don’t skip this part even with a non-stick pan. This will help remove the baked eggs in a basket easily.
Place a slice of Canadian bacon in each muffin cup. Then drop in one egg. Sprinkle with a bit of salt and pepper and fresh chopped chive.
Top with grated cheese and pop in the pre-heated oven for about 5-10 minutes, depending how soft or hard you like your eggs.
Let the eggs cool for a minute and then remove with a small spatula. Serve immediately. Or, you can make these ahead with scrambled eggs and re-heat when needing breakfast or a little snack.
- Cranberry Almond Muffins (butterfliesandbrownies.wordpress.com)
- Sassy Saturdays: mini vegetable frittatas (fattiedelights.com)
- Perfect Scrambled Eggs with a Twist (simpleprovisions.com.au)