Eggselent!

Whoa!

Where the heck does the time go? Wasn't it Thursday, like, a minute ago? I guess in the hoopla of the One World One Heart giveaway, getting my li'l online magazine together for mid-February, creating a few more dolls, and--you know--looking for a REAL job, time sort of slipped away from me. By the way, one of these days you'll have to remind me to tell you the HIL-AR-I-OUS escapades of finding a job. It would be funny, if it weren't so dang tragic.

ANYHOO.

So, with all of this talk of chickens, I've got eggs on the brain. I mean, you're gonna need to do something with all those eggs, right? Haha, I STILL envy people that can do the whole raising chickens thing. I won't deny it--I, too, have thought of sneaking chickens into the city brownstone. I am still working out the dastardly details (which probably just involve the very complicated process of asking my landlady if we could have chickens. And her saying "yes." It's crazy, I tell ya!)

ANYHOO.

So, back to egg recipes. Or, rather, recipe. Because I'm sure, by now, you've probably come across just about every egg recipe you'd ever want to know about, right? Usually, it's the good ole standards: boiled, scrambled, sunnyside and poached.

Whelp, I have a recipe just as easy--heck, maybe even easier. Because if you're like me, you really don't want to futz around with breakfast...or even brunch (which, by the way, doesn't exist in the rural parts of the world--take note, city friends!). I mean, who wants to put in all that effort when you're half asleep? I'd be lucky if I don't scald myself making coffee. Don't get me started on sitting in front of a pan with HOT OIL, trying to will some egg into some cooked masterpiece.

So, if you want REALLY low maintenance food--where you actually get to walk away from the stove!--come closer. No, closer than that. I have a secret....I call it the Egg Muffin. Shhhh!! Don't look at me all wide eyed. And, no, it is NOT an Egg McMuffin. I said Egg Muffin. And, it's baked, NOT fried! Because you put it in the oven. Yep, you basically put the eggs in MUFFIN tins and bake them like muffins! Which means you can run around and get the rest of your morning done AND, it's healthier for you. Yes, I know, you're welcome!

Here's a tasty vegetarian version of this. For you cooking-phobes, it's WAAY easy, very time efficient and it's Yummy with a capital Y!

* 5-6 Medium eggs
* 1/2 cup FRESH spinach, torn into teensy pieces
* Two sundried tomato slices, chopped into VERY fine pieces
* 1 teaspoon of dill (fresh is better, but fresh or dry is fine)
* pinch or two of salt and pepper
~OPTIONAL: slice of cheese to go on top. I love smoked mozzarella, smoked swiss, cheddar.

1. Break eggs and scramble them in bowl.
2. Combine cut spinach, tomatoes, dill, pepper, and salt into eggs.
3. Take your muffin pan and generously coat with butter or use cooking spray to coat the insides of pan.
4. Pour mix into each circle. MAKE SURE NOT TO POUR MORE THAN 3/4 up the pan because it will rise
~OPTIONAL: Add small slice of cheese atop each mixture:

Here is my smoked mozzarella slice. Tasty!

5. Heat your oven to 350 degrees. Place pan into oven. It takes roughly 20-30 mins for the eggs to bake (you can raise the oven temp to 400 for speedier bake, but watch that the tops don't burn this way). Feel free to run around and get morning errands done!
6. Eggs are done when toothpick inserted into them comes out clean. Their should be a faint, light golden color to the top of eggs.

Here are my eggs, almost done.

7. Wait 10 mins for cool and remove from pan. Eat on top of english muffins or plain, with some tasty dressing or hollandaise sauce!
You carnivores out there can adjust the recipe to include ham, bacon, bits o' sausage. In any case, get ready for a lip-smackin' good time!