egg cup

Nutella Stuffed French Toast with Strawberries

-1 cup sliced strawberries

-2 tsp. sugar

-juice of half a lemon

-4 slices of bread (I used Italian)

-about ½ cup Nutella

-1 large egg

-¾ cup milk

-2 Tbsp. melted butter

-1 tsp. vanilla

-¼ tsp. ground cinnamon

¼ teaspoon salted butter (for the pan)

-powdered sugar for serving

1) Combine the strawberries, sugar and lemon juice in a bowl. Toss to coat and set aside to macerate at room temperature. 

2. Spread desired amount of Nutella over 2 slices of bread. Top each with the remaining bread. Heat a large skillet over medium heat.

3. In a shallow dish or pie plate, whisk together the egg and milk. Whisk in the melted butter, vanilla, cinnamon and salt. Add 1 Tbsp. of butter to the heated skillet and swirl to coat.

4. Dip each sandwich into the egg mixture, soaking for 30 to 40 seconds per side. Add the slices to the pan in a single layer, taking care not to crowd the skillet. Cook for 1-2 minutes, until light golden brown. Flip and continue cooking an additional 1-2 minutes. Add more butter as needed.

5. Transfer to a plate, dust with powdered sugar, then top with strawberries. Serve immediately.

just lost my shit for a minute. was working on a nutrition progran and I put the calories for a cup of oatmeal where a cup of egg whites was supposed to go and my end calculation made no fucking sense and I figured it out but wtf man xD damn you excel!!!!!


Paleo breakfast to go: Egg and prosciutto cups

This sure beats hard boiled eggs. These were so easy to make and can be filled with your favorite veggies, meats, what have you.

1. Oven: Pre-heat your oven to 400 degrees 

2. Place the thinly cut meat and a small amount of veggies at the bottom of each cup. I used prosciutto, grape tomatoes and kale.

3. You can either leave the eggs whole or beat them. I did both (I have to say, I liked the beat eggs better). Place one egg in each muffin cup. 

4. Cook in the oven for 15-20 minutes.

I would suggest that you either put some tinfoil or a cookie sheet under the muffin tin as the eggs might overflow a bit.

This appeared in the Sunday Food Prep - Whole 30 Day Challenge, Week 2. 

On the grill at Benihana, they may make those volcanos out of onions, but here in Korea, they create edible egg cups! You place a thick cut onion slice on the grill, crack an egg into it, then top it with cheese and curry powder. It cooks as you grill your meat around it, and you can eat it when it gets to the hardness you prefer!


Homemade Crème Brûlée. [video]


- 4 cups heavy cream
- 2 tsp vanilla extract
- 6 egg yolks
- 1 cup sugar, ½ cup in mixture and ½ cup for crust.

1. Heat heavy cream and vanilla extract in a sauce pan until hot, but not boiling.

2. In a medium bowl, whisk egg yolks and ½ cup of sugar until well mixed. Pour in the hot cream gradually, mixing continually.

3. Place 6 (7 to 8-ounce) ramekins into a large roasting pan. Pour hot water into the pan to come roughly halfway up the sides of the ramekins.

4. Pour the egg mixture into the ramekins and bake at 325˚F / 165˚C for 45 - 50 minutes. The crème brûlée should be set, but still a little jiggly in the middle. Remove the ramekins from the roasting pan, allow to cool to room temperature, cover with plastic wrap and refrigerate for at least 2 hours and up to 3 days.

5. Remove the crème brûlée from the refrigerator for at least 30 minutes before browning the sugar on top. Spread a tablespoon of sugar on top of each crème brûlée. Using a torch, melt the sugar to for a crispy top. If you don’t have a torch, you can broil the crème brûlée to melt the sugar. Keep an eye on it, to make sure you don’t over cook it. Allow the crème brûlée to sit for at least 5 minutes before serving.