I finally stopped into a little cupcake shop here in town to see what cute little treats they had in their display cases. Red velvet with swirls of cream cheese frosting, dulce de leche with drizzles of caramel, chocolate with more chocolate, carrot cupcakes (my favorite kind of cake as a kid). I chose a pretty snickerdoodle cupcake with creamy icing and a sprinkling of cinnamon and sugar. Must make some of those myself someday.
I love snickerdoodles, and the cupcake was delicious... but worth $2.99? I'm not sure. Seems pretty steep for a few bites of cake. Makes me think I should get into the cupcake business myself. Jamie's been urging me to sell some baked goods, but I've been waiting for the Cottage Food Law to pass in Colorado. Even now that it's officially been signed, I'm not exactly sure of the rules for running a home-based food business.
It's hard to be creative all the time, although there's no shortage of ideas in my head - I have at least a hundred or more ideas jotted down for cookies, muffins, tarts and cakes...
When it comes to REAL food, though - you know not just sweets and pretty treats - I sometimes draw a blank. I saw these little mini loaves of bread at the grocery store and thought how cute they would be with eggs baked right into the middle.
Even starting off with a loaf of bread that's 6-8 ounces, with the tops sliced off and the insides scooped out, what's left is maybe 3 ounces of bread. With the eggs, cheese, prosciutto and onions filling the inside, it's a filling breakfast. Smaller dinner rolls could be used, too, for individual little bread bowl bites.
And of course, the options for what you can put inside is limited only to your imagination - ham and mushrooms, crumbled sausage, cherry tomatoes and basil, chopped spinach and feta... And although we ate these for breakfast, they would also make a really easy and simple weeknight dinner.
Egg, Onion and Prosciutto Bread Bowls
- 4 small round loaves of bread or baguettes, 6 ounces each
- 1 teaspoon olive oil
- 8 slices prosciutto
- 4 eggs
- 1 small shallot, diced
- 1/4 cup nonfat Greek yogurt
- 1 tablespoon chopped fresh parsley
- 1/4 cup grated cheddar cheese, or cheese of your choice
- 1 green onion, green and white parts, sliced
- salt and pepper
Preheat the oven to 350 and line a baking sheet with foil. Slice the top 1/3 off each loaf of bread and scoop out the inside, leaving about a 1-inch thickness all around. (Save the leftover bread to make your own bread crumbs later.) Set the bread bowls on the foil.
In a large skillet, heat the olive oil over medium heat. Add the prosciutto and cook until browned and crispy.
In a bowl, whisk together the eggs, diced shallot, yogurt, parsley and grated cheese. Season with salt and pepper.
Place pieces of the crispy prosciutto inside each of the bread bowls. Pour in the egg mixture, dividing between each bread bowl. Sprinkle the tops with the green onions.
Cover with foil and bake at 350 for 35 minutes. Remove the foil and bake for an additional 10 minutes, or just until the eggs are set. Let sit for 5 minutes before serving.
Yields 4 servings
WW Points Plus Value: 7 points per serving
Recipe from Curly Girl Kitchen