Ingredients

12	eggs
12	ounces jar of salsa
1 ½	cups grated cheese

Preparation

Step 1	Pre-heat oven to 400°F
Step 2	Grease a 12 cup muffin pan with a little oil
Step 3	Crack an egg into each muffin tin
Step 4	Spoon about a tablespoon or so of salsa over each egg (don't worry if it slides to one side or the other of the yolk)
Step 5	Top each egg / salsa mixture with grated cheese - cheddar, monterey jack, or other flavourful melty-cheese works (mozzarella is too bland)
Step 6	Bake in the oven for about 15 minutes - cheese should be melted and bubbly, and egg should be cooked through

Huevos Rancheros a la Muffin Pan

We had brunch today. I was browsing through my New York Times cookbook earlier in the week thinking of something fancy, and then went in the completely opposite direction and made this super simple version of huevos rancheros.

Baked another no knead to go with this, which was 2 parts white, 1 part rye, 1 part rolled oats. The oats kind of just disappear after the kneading, second rise, and baking, but they definitely improve the crumb. Also put in a can of Rickards Red beer.

Potatoes were boiled briefly last night, then sat in the fridge with fresh ground coriander, fennel, paprika, and olive oil, and then hung out in the oven on low heat for a couple of hours this morning.

Lastly in this post, but firstly served, was a “fruit salad” made of grated pear, Granny Smith apple, Pink Lady apple, and zest + juice of one lime.

Brunch as a meal to have people over for is neglected. I will do it more often.

1	cup chopped onions
½	cup finely chopped celery
1	tablespoon olive oil
28	ounces cans of canned tomatoes
14	ounces can of coconut milk
1	cube chicken bouillon
1	cup water
1	stalk of fresh rosemary
1	tablespoon brown sugar
	salt
	pepper

edit Preparation

Step 1	Pour olive oil in a large soup pot and saute onions and celery until onions become translucent.
Step 2	Pour in tomatoes and coconut milk, dissolve the chicken bouillon cube in the cup of water and add it as well. Bring to a boil, then turn down heat.
Step 3	Add the stalk of rosemary and let simmer for 30 - 45 minutes.
Step 4	Remove the rosemary stalk and use a hand blender to puree the soup.
Step 5	Add the brown sugar and salt and pepper to taste.

edit Tools

• Hand blender

edit About Rosemary Tomato Soup

This was a very on-the-spot made up recipe. I was thinking that the stalk of rosemary would add some rosemary flavour, but I ended up simmering it quite a long time, so the resulting soup was

If you substituted vegetable stock for the chicken stock, this would actually be a vegan recipe.

I was configuring servers and it simmered a LOT longer than 30 minutes.

½	package of spaghetti
½	cup of bacon, chopped
1	tablespoon olive oil
⅓	cup of minced shallots
1	clove minced garlic
1	cup diced cooked turkey
½	cup sour cream
½	cup water
½	cup of grated cheese
	black pepper
2	egg yolks
2	tablespoons cream
½	cup minced fresh parsley

Preparation

Step 1	Cook about half a package of spaghetti until al dente, drain the water and set aside. If you have the pasta water boiling and add the spaghetti as you do the next steps, it should be ready at about the right time.
Step 2	Cook the bacon in a large saucepan (will need to fit all of the cooked spaghetti). Cook it over medium heat until it just starts to brown.
Step 3	Add the olive oil, shallots, garlic and turkey and continue to cook on medium until the shallots are translucent.
Step 4	Reduce heat to low and stir in the sour cream and water until evenly mixed. Add the grated cheese and stir until evenly melted. Add fresh cracked black pepper to taste (at least 1 tsp).
Step 5	Add the cooked spaghetti to sauce mixture and toss thoroughly.
Step 6	Beat the egg yolks with the cream and pour on top of the spaghetti, again mixing thoroughly. Now mix in the fresh parsley and serve immediately.

As I saw in the comments on the recipe, I didn't like any of the carbonara recipes I saw, so I made my own. R doesn't like peas, but they would have gone well with this.

We had this with the slaw on the side, which cut the heavyness of this dish.

Ingredients

2	cups shredded coconut
1 ½	cups rolled oats
1 ½	cups raisins
2	cups sunflower seeds
½	cup sesame seeds
¾	cup chopped peanuts
½	cup chopped cried fruit, like apricots
¼	cup mini chocolate or carob chips
½	teaspoon salt
1	cup honey
1	teaspoon vanilla
1	cup peanut butter

Preparation

Step 1	Mix all the dry ingredients well in a large bowl. Blend honey, peanut butter and vanilla until smooth. Add to dry ingredients. Mix with your hands (grease hands first).
Step 2	Press firmly into a greased 9 x 13" pan. Bake at 275 F until golden brown. Time varies but anywhere from 8-16 minutes. Cool on a rack. Cut when cool.

Ending up making these tonight. I've had oats and shredded coconut haunting the cupboards for a while, and have been thinking about an on-the-go eat in the morning sort of thing. The Orange Ginger Granola bars look good, too.

When I went to look for recipes, they're all very similar, and in fact don't seem to matter *what* you put in them.

I left out sunflower and sesame seeds, and did crystallized ginger and some candied lemon peel for the fruit. The chocolate chips were white chocolate chunks. No honey, but half a cup of turbinado sugar and dark molasses. I like the dark, slightly bitter flavour of molasses, so we'll so how that turns out.

The peanut butter was aged and sticky, so I added a bit of water to dissolve the sugar / molasses / peanut butter. No salt because I forgot about it.

Needed to bake much longer (~30 minutes) and a little hotter than listed. Didn't stick together as well as I had hoped, but did end up being tasty.

Yield: 24

Ingredients

12	slices proscuitto
1	cup cooked crab or lobster
6	eggs
¼	cup cream
	salt
	pepper

Preparation

Step 1	Preheat the oven to 400 degrees
Step 2	Get out a mini-cupcake pan with 24 cups
Step 3	Trim the top bit of fat from each slice of prosciutto
Step 4	Cut each slice in half, and fold it into the cupcake pan
Step 5	Place a bit of crab / lobster in each cup
Step 6	Beat the eggs with the cream and add salt & pepper to taste
Step 7	Pour the egg into each cup until it reaches the rim of each cup. It doesn't matter if the crab / lobster pokes out a bit
Step 8	Bake for 10 - 15 minutes or until the eggs are set

This is Evan's recipe - he'll need to edit to correct. Ben asked about it today, and I hadn't uploaded my picture yet, so I thought I'd add it.

On Foodista, anyone can edit / improve the recipe, so go ahead and change it if you have improvements.