We had some friends over for brunch this morning, and this gave me the chance to use them as guinea pigs for two recipes I found yesterday:
- Caroline Velik’s mascarpone tart.
- Baked eggs in bread bowls from the My Recipes site.
This is the crushed biscuit/almond meal base and the mascarpone and cream filling. Honestly, I wasn’t going to put the base mixture on the sides of the dish because I didn’t think it’d stick…but it did! Cookery miracle right there, everyone.
And this is the finished product — a topping of peaches, strawberries, raspberries and a tiny bit of mint.
I saw these baked egg cups on Pinterest yesterday and had to have a go at making (and eating them). I had an Elaine-from-Seinfeld moment, though (ie. the muffin-top episode). The recipe called for scooping out the flesh of the sourdough buns to make room for the egg. But what to do with the leftover bread? Use them to make breadcrumbs, of course!
Both recipes were easy, easy, easy. The tart was especially good because it involved no baking, which is ideal in this heat and humidity. The guinea pigs were well pleased and offered themselves up for more experimentation. But for now, it’s back to writing for me!
Filed under: food, I should be writing Tagged: baked eggs, bread bowls, mascarpone, mascarpone tart
ok, I want the baked egg cups.
Aren’t they cute? We ate them all. I’m going to use that technique to make clam chowder bowls. Mmmm!
Vanessa! That looks delicious! What a cute idea!
Hi, Pintip! The egg bowls/cups are so cute, clever, and best of all, easy-peasy. This idea is going to be a permanent part of my breakfast repertoire!