Cooking · Food · foodie · Recipe

{caprese egg cups}

IMG_6843

Whip up a delish breakfast for yourself this weekend.  Or tomorrow.  Hell, make it for dinner.  That’s what I’m thinking!  Remember on Monday when I asked whats your go-to super easy weeknight dinner?  One of the comments was breakfast.  Eggs!  I never, ever do eggs for dinner.  Really, I just never think of it.  But, it got me thinking…..

So, I’m making eggs for dinner tonight.  Caprese egg cups to be exact!  Thanks for the idea Beka!

Anyone else think the last week of school is a total shit-show?  SO MUCH going on.  I’m legit burnt out.  I don’t want to pack lunches.  I don’t want to cook dinner.  I don’t want to work out.  I don’t want to do anything really.  Ha!  Except sleep.  Sleep would be great.   Currently working on a money lei for 6th grade promotion.  If I get my act together, I’ll share it tomorrow.  But, I might just go to sleep instead.

Anyway, let’s get back to the eggs for breakfast…..

What I love about these caprese egg cups is, I always have all the ingredients on hand.  They are some of our staples.

 

Here’s what you’ll need:

  • 2 slices ham (deli lunch meat)
  • Shredded mozzarella cheese
  • Egg
  • Pesto
  • Cherry tomatoes, halved
  • Salt + pepper

 

Here’s what you do:

First of all, you should probably double it.  Maybe even triple.  This will save you time in the long run because 1) you’ll want another one, trust me 2) you can pre-make them for the next day or two

Preheat oven to 350 degrees.

Layer your ham into the bottom of a ramekin.   Pressing ham into the creases and up the sides.

Sprinkle with cheese.  How ever much you like.

Crack an egg.

Add a dollop of pesto.  My homemade pesto is legit {grilled pesto chicken} 

(if you click on the pesto recipe, you’ll notice there are NO photos.  I ran out of photo space about 2 years ago and just deleted pics out of my media.  Not realizing it was deleted the photos off my actual blog.  Major rookie move!  So, needless to say, I will be recreating some soon) 

Top with a few cherry tomatoes halves and sprinkle with salt + pepper.

IMG_6495

Pop in the oven for 15 minutes.  Do the wiggle test to see if the eggs are set to your desired doneness.  I like my eggs over-easy + runny.  So you may want to add a couple of minute if rooster juice aint yo thang.

Garnish with a fresh basil leaves, if you’re fancy like that 🙂

Eat it just as is.  Or get a little crazy to throw one over some avocado toast.  Hot damn!

IMG_6844

 

And how about my new little marble slab for photos?  My counter tops are godawful.  Like, so bad that I bought a roll of marble wrapping paper that I normally use ha.  Sarah P gave me this slab she wasn’t using and I’m in love.  Thanks homegirl!

IMG_6843

Okay, what do you think?  Looks so good, right?  Make this.  And thank me later 🙂

 

xoxo stacyb

2 thoughts on “{caprese egg cups}

Leave a Reply