Cinnamon Swirl Oven Pancake

April 2, 2013 by

A Pinch of Joy Cinnamon Swirl Oven Pancakes

My sister in law Jan sent me this recipe a couple of weeks ago, saying she had taken a pan of this sweetness to a meeting at work.  It disappeared almost immediately.  In case you didn’t know, Wheels’ sisters are superb cooks.  They got it from their mom!  So I didn’t even blink – just made this recipe the next morning.  Tweaked it to make a second batch this morning and here you are!

Melt the butter for the topping in the microwave.  Add the brown sugar and cinnamon.  If you are not a fan of cinnamon like we are, you might want to reduce the amount by half a teaspoon. Swirl the mixture through the batter waiting in the pan.  A Pinch of Joy: Cinnamon Swirl Oven Pancake Swirl

Make two swirls, one on each half of the pan. It’s easier to evenly distribute the goodness that way.    Jan said she made a double batch and baked it in a 9x 13 pan. You may have to add a few minutes to the baking time to be sure the center is done.  Whatever size you choose, the pancake is done when it begins to turn golden brown at the edges and pull away from the sides.

While I was tweaking, I also experimented just for you!  I made it with the melted butter in the bottom of the pan the first time.  The second time I used cooking spray.  Both worked well– but the butter added to the flavor and texture.  If you melt the butter in the oven as it preheats, check periodically because you don’t want the butter to brown.  I forgot the frosting the first time before I tasted it.  It was good.  But I was determined to follow directions for once so I added frosting even though the pancake had been out of the oven for a few minutes.  It was cool enough to allow the frosting to spread well, but warm enough that the frosting melted in.  And it elevated the flavor another notch!  Definitely need a bit of frosting. The second time I put the frosting on straight out of the oven.  It was hard to spread on the hot surface  and the sugar swirls pulled into it leaving it messy looking. I’ll update when I do this, but I recommend putting the softened frosting into a zipper plastic sandwich bag, snipping off the corner and drizzling the frosting on instead of spreading. You can control the amount and use less while keeping the flavor.  You won’t have to worry about spreadability or messing up the pretty swirls.  Plus it’s faster than waiting for the pancake to cool.   Important with everyone standing around drooling at the aromas and in anticipation of super yummy!

It is, as Wheels said, a sweetness explosion.  Serve in moderation.  Or not, if you have no worries in that direction.  We had a breakfast of scrambled eggs (protein) and fresh fruit and treated this as a dessert for our day off brunch.  Bytes hijacked the rest of the pan and poured a giant mug of coffee before disappearing into his office.  You could easily make it your whole breakfast as he did.  Whatever you do – prepare for knock your socks off good stuff!

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Cinnamon Swirl Oven Pancakes

Prep Time: 10 minutes

Cook Time: 20 minutes

Yield: 6 servings

Cinnamon Swirl Oven Pancakes

A special treat swirled with cinnamon and brown sugar, this recipe is quick to assemble and super yummy!

Ingredients

  • 1 cup flour
  • 2/3 cup sugar
  • 2/3 cup milk
  • 1 egg
  • 1 teaspoon vanilla
  • 2 Tablespoons butter
    • Swirl
  • ¼ cup butter
  • 1 tablespoon cinnamon
  • 1/3 cup brown sugar
    • Topping
  • 2 -3 tablespoons prepared vanilla frosting, softened

Instructions

  1. Turn oven on to 350 degrees. Place 2 tablespoons of butter in 7x11 inch pan and set in oven to melt as oven preheats.
  2. Place remaining pancake ingredients in medium bowl and whisk together until smooth.
  3. Pour over melted butter in baking pan.
  4. Melt ¼ cup butter for the topping in small microwave safe bowl.
  5. Add brown sugar and cinnamon to melted butter. Mix thoroughly.
  6. On one end of the batter in the baking pan, make a swirl over one half the batter of the brown sugar mixture.
  7. Use a knife or teaspoon to swirl brown sugar into the batter.
  8. Repeat for the other half of the batter. You will end up with two swirls.
  9. Bake for twenty minutes at 350 degrees until set and golden around the edges.
  10. Remove from oven.
  11. Drop small bits of frosting over the top of the baked pancake and let it cool for about five minutes. Frosting will begin to melt, spread carefully and gently over the top.
  12. Serve warm.
http://www.apinchofjoy.com/2013/04/cinnamon-swirl-oven-pancake/

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Easter Breakfast Casserole

March 19, 2013 by

A Pinch of Joy: Easter Breakfast Casserole

One of my Colorado cousins made this casserole for breakfast when we were guests in her home.  It was wonderful and I made it just the way she did for a time.  She included 1 tablespoon Worcestershire sauce and a small onion (about 1/3 cup) diced finely.   Then I got acquainted with church kitchens and things changed!  First to go, of course, were the onions and the Worcestershire sauce.  Some people didn’t like onions and some couldn’t handle the peppery flavor of the Worcestershire.  But the heart and warmth was still there.

This is a very popular dish for youth groups to prepare when they are charged with providing Easter breakfast.  It is perfect for that because it can be made the night before and is easy to make by kids who have little to no kitchen experience.

The recipe continued to evolve  mostly through necessity. Like using donated ingredients.  The original recipe called for eight slices of bread.  Do you know how many varieties of bread in how many different sizes Moms have on hand when a teen tells them they need a loaf of bread in half an hour?  Hence the cubes and measurements.  If the bread is moist, go for the full four cups, if it is on the dry side lean more toward 3/12 cups.  Same with cheese.  Have slices instead of shreds?  A sharp knife and quick work makes two cups of strips.  Not enough cheddar.  Any yellow cheese will work.  Somebody brings in mozzarella or Swiss?  Mix it in with the yellow cheese.  And divide it among a couple of batches.  Lesson learned?  Everyone is welcome and whatever you have to contribute to the group is important!

One church full of great cooks with many years of experience documented their favorites well.  The casseroles were setting on the counter waiting for me to put them in the refrigerator  while we closed our youth meeting.  One of the octogenarians noted for her culinary skill, generous heart and frugal ways was  hanging around in the background as the kids charged out.  We chatted as I broke out the aluminum foil.  Then she asked me if we had used the recipe from the notebook in the drawer.  Oh yes, mam, I said, we followed it perfectly.

Well, honey, she said, I always add one more.

One more what? I asked.

Whatever it needs, she said.

And that day, Gladys taught me to tilt the pans.  If the bread was moist and some of the custard collected in the corner, all was well.  If the bread looked dry and there was no excess custard, we mixed more custard using one egg to half a cup of milk and added it to the pan. A bare spot got a handful of cheese.  When the casseroles suited her, I prepared to add the foil.  Gladys asked if I had butter.  Uh no – there is some margarine in the refrigerator to slice over the top.  Why?

Because, Gladys said, you need to melt a stick of butter for each of those pans and pour the whole thing over the top.    Use the best and be generous.   Now, there’ll be some butter in the refrigerator when you come in the morning.  I’ll pick up some when I get the expired bread from the grocery for the homeless shelter tonight.  You’re welcome, honey.  Gladys patted my arm,  wisped up the stairs and out the door to the next good deed.

Isn’t that a perfect lesson for Easter Morn??

One more thing –  given generously.

And that’s why there are seven eggs in this recipe’s final version  instead of the original six.

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Easter Breakfast Casserole

Cook Time: 45 minutes

Yield: 8 servings

Easter Breakfast Casserole

A hearty, hot breakfast casserole perfect anytime.

Ingredients

  • 4 cups bread cubes
  • 1 cup diced ham
  • 2 cups shredded cheddar cheese
  • 2 cups milk
  • 7 eggs beaten
  • ½ teaspoon salt
  • ½ cup butter melted

Instructions

  1. Break or cut bread into bite sized cubes.
  2. Place in a greased 9x13 inch baking dish.
  3. Dice ham into small cubes between ½ and ¼ inches to make 1 cup. Layer evenly over bread cubes.
  4. Sprinkle cheese evenly over bread and ham.
  5. Combine eggs, milk and salt, whisking until well mixed. Pour over bread, ham and cheese layers. Cover with aluminum foil and refrigerate overnight.
  6. Remove foil, melt butter and pour over top of casserole before baking.
  7. Bake at 350 degrees for 45 minutes or until golden brown and set in the middle.

Notes

Charlene A Pinch of Joy

http://www.apinchofjoy.com/2013/03/easter-breakfast-casserole/

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Potato Nests and holiday menu suggestions

March 12, 2013 by

A Pinch of Joy: Potato Nests

I served this at a tea party brunch for something a little more substantial and with a different texture and savory taste than the usual fare.  I served in the fancy ramekins in which they were baked.  A platter of these nicely turned out would be spectacular, especially with a few chopped chives over the top and perhaps a bit of other green garnish tucked in between the cakes.   Foods that are already portioned make a buffet line move quickly.

This is quick to make because you start out with packaged shredded potatoes.  I used the kind found in the refrigerated section.   The shredded Parmesan cheese adds to the flavor and you can use your choice of cheese for the remaining measure of cheese.  I didn’t want my potato nests to have a bright yellow color so chose a white yellow mix of cheese.  You can also use this mixture as a “bowl” for scrambled eggs after baking.  To do this, press the back of a tablespoon into each mound, making a nest, before baking.  During the last few minutes of baking, scramble eggs as you usually do.   Remove the nests to platter or plate, mound the eggs into each “bowl” and garnish with bacon.  Serve hot for  breakfast or brunch.

Not just for breakfast or brunch, these savories make a nice portion controlled side dish for a special dinner, too.  Or use them for a hearty appetizer.  Very versatile!!!!

Check out these other versatile menu ideas for Easter holiday goodness, too!

Resurrection Rolls              Lemon Poppyseed Zuchinni Bread         Honey Banana Bread

Wicked Good Pork Chops              Aloha Chicken                         Orange Glazed Cornish Hens

Sunny Broccoli Salad             Wicked Simple Sweet Slaw        Spinach Salad/ lemon garlic dressing

Spiced Pineapple Carrot Cake       Coconut Macaroons                    Hot Fudge Sundae Cake

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Potato Nests

Potato Nests

Ingredients

  • 1 20 ounce package shredded refrigerated potatoes (I use Simply Potatoes)
  • 2 large eggs, beaten
  • 6 green onions chopped
  • 1 cup shredded cheese (I used Colby jack, but your choice)
  • ½ cup shredded Parmesan cheese
  • ½ teaspoon salt
  • ¼ teaspoon ground pepper or to taste

Instructions

  1. Preheat oven to 375 degrees F.
  2. Grease or spray 12 cup muffin pan or 10 ramekins; set aside.
  3. In a large bowl, beat the 2 eggs just until yoke and white are mixed.
  4. Add green onions, salt, cheese and stir.
  5. Mix in refrigerated potatoes.
  6. Scoop mixture in greased muffin cups or ramekins.
  7. Bake for 20 to 25 minutes or until golden brown and set.
http://www.apinchofjoy.com/2013/03/potato-nests-and-holiday-menu-suggestions/

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Sugar and Spice Muffins – Best Breakfast Muffins Ever

March 7, 2013 by

A Pinch of Joy: Sugar and Spice Muffins

French Breakfast Puffs, Sugar and Spice Muffins, Donut Muffins, Baked Sugar Donut, The. Best. Breakfast. Muffin. Ever!   Many names, but only one description:  “Oh wow – this is good!”

This is truly a time honored favorite, no matter what name it has.  Everyone love, love, loves this tender muffin with a crunchy spicy coating.  Time honored because I first made it in college.  I was a member of a women’s housing co-op where we shared the household duties in exchange for reduced housing costs.  Work was set up on a two week rotating basis and included a stint as assistant cook and then chief cook.  The chief cook planned the meals and could include anything she wanted as long as it was within the budget and reasonably nutritious.

Except!  French Breakfast Puffs.  It was  house tradition that each head cook had to have French Puffs for one breakfast during her two week command of the kitchen.  Everyone checked the menu to see when the Puffs were slated and no one missed that breakfast.  Some cooks would serve it with a double or triple batch and nothing else but a serving of fruit.  Others would make it a side for a more elaborate breakfast.  Either way the muffins were always the star!

Sugar and Spice Muffins have always been a treat at our house.  Whenever I serve it to overnight guests, at a tea party or bring it to a breakfast pot luck, the recipe is always requested.  In fact, I have two recipes for the same muffin.  One uses biscuit mix as the base (the French Puff version)  and the other is totally from scratch (Sugar and Spice Muffin or Sugar Donut Muffin).  They are both good – some prefer one recipe over the other, but at our house they disappear with equal dispatch.   I’m going to share both below.   (Yes, two recipes in one post!  Take your pick according to what you keep on hand!)

Remember that muffin batter is a tender batter and should have as little mixing as possible.  Stir until all ingredients are just mixed.  Too much stirring and you will have tough muffins. Treat with tenderness and your love will show great returns  – now there’s a post in a whole different direction!  Mixing butter evenly into muffin batter is a challenge, so it works best to cut it into the dry ingredients before adding the liquids or to melt it and add it with the liquids.   Have your cinnamon sugar mixed and the butter melted while the muffins are baking.  I roll the whole muffin in butter and then cinnamon sugar according to house tradition, but you can just coat the muffin top.   You can freeze the muffins and thaw at room temperature the night before or a few seconds in the microwave while gathering your “gone for the day” things.  But for a real treat,  schedule them when you have time to enjoy them with good friends and family.

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Sugar and Spice Muffins – Best Breakfast Muffins Ever

Yield: Approximately 10 muffins

Serving Size: 1 muffin

Sugar and Spice Muffins – Best Breakfast Muffins Ever

Ingredients

  • 2 cups all purpose flour
  • ¼ cup sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • ½ teaspoon nutmeg
  • 1 cup milk
  • 1 egg
    • Topping
  • ¾ cup butter, melted
  • ¾ cup sugar
  • ½ teaspoon ground nutmeg
  • 1/2 teaspoon cinnamon

Instructions

  1. Preheat oven to 375.
  2. Spray or grease 12 cup muffin pan.
  3. In medium bowl, mix dry ingredients well.
  4. Thoroughly combine milk, egg and melted butter in a small bowl.
  5. Add liquid to dry ingredients stirring just until all are mixed. Batter will have lumps.
  6. Fill muffins cups just under 2/3 full. You may not use all 12 cups, depending on size.
  7. Bake at 375 degrees for 15 minutes until toothpick inserted into middle comes out dry and muffins are turning golden.
  8. While muffins are baking, melt butter in microwave and mix sugar and spices.
  9. When muffins are done, remove from pan to cooling rack and immediately roll muffins in butter and then sugar spice mix.
  10. Serve immediately.
  11. 9-12 muffins.
http://www.apinchofjoy.com/2013/03/sugar-and-spice-muffins-best-breakfast-muffins-ever/

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French Puff – Best Breakfast Muffins Ever

Yield: 12 muffins

Serving Size: 1 muffin

French Puff – Best Breakfast Muffins Ever

Ingredients

  • 2 cups biscuit mix such as Bisquick
  • ¼ c sugar
  • ¼ tsp nutmeg
  • 2 Tablespoons butter, softened
  • ¾ cup milk
  • 1 egg
    • Topping
  • ½ cup butter or margarine, melted
  • 1 teaspoon cinnamon (or more to taste)
  • 1/8 teaspoon nutmeg
  • 3/4 cup sugar

Instructions

  1. Preheat oven to 375 degrees.
  2. Spray or grease 12 cup muffin pan.
  3. Combine biscuit mix, ¼ cup sugar, and nutmeg.
  4. Cut in 2 tablespoons of butter with fork or pastry cutter.
  5. Add milk and egg; mix until all ingredients are just combined. Batter will be lumpy.
  6. Fill muffin cups 2/3 full.
  7. Bake at 375 degrees for 15 minutes or until golden.
  8. Melt butter and mix topping while muffins bake.
  9. Remove muffins from oven when done and immediately roll in melted butter and then cinnamon sugar.
  10. Serve immediately
http://www.apinchofjoy.com/2013/03/sugar-and-spice-muffins-best-breakfast-muffins-ever/

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Berry Melon Fruit Cup

February 5, 2013 by

A Pinch of Joy: Berry Melon Fruit Cup

This is a quick and easy no-recipe recipe.  The name says it all – berries and melon fruit cup.  Cut melon into smaller than bite size pieces.  One kind of melon is nice, two kinds are great, three are spectacular.  Think of the color combinations and texture variations you can create.  Watermelon and cantaloupe.  Cantaloupe and honey dew.  Watermelon, honeydew and cantaloupe.  Add whatever berries are in season.  Their flavors will play off the melon and their colors add to the composition.  Sliced strawberries in spring bring a bright red hue. Blue berries or blackberries add a note of deep color.  Each one has its own sweetness that can stand alone.  Mix them with other flavors and each enhances the other to create something new and delightful.

Just like a group of friends.    

Our teaparty was fun.  The invitation said nothing about dress, but the guests showed up in glorious hats.  A flirty black fascinator.  A pretty tam purchased in Iceland with matching sweater.   A beautiful straw.  A glamorously elegant white fedora.  A red straw with a large brim and tulle rosette.  And no – I didn’t get pictures of everyone!  (Rats!) You’ll just have to take my word – a smashing bunch!    We ate, talked about a great many things, laughed a lot and had a good time!   Everyone added their personality to the mix and it was great! 

Just like the fruit cup served in a green stemmed martini glass — a wonderful mix that showed up in something unexpected.  

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Berry Melon Fruit Cup

Berry Melon Fruit Cup

Ingredients

  • 2 cups watermelon small pieces
  • 2 cups cantaloupe, small pieces
  • 1/2 cup blueberries OR blackberries OR raspberries
  • ½ cup strawberry slices mixed with 2 teaspoons sugar

Instructions

  1. Cut melon into rather uniform pieces, smaller than bite size.
  2. Add all fruit to bowl and gently mix together.
  3. Serve in individual cups or in large bowl.
  4. You will need at least one half cup of fruit mix for each serving.
  5. Three cups of fruit mix as shown above will serve six. Substitute an equal amount of honeydew melon for cantaloupe or watermelon, if you choose.
  6. To serve eight, add 1½ cup of melon /s and ½ cup of berries of your choice to the mix.
http://www.apinchofjoy.com/2013/02/berry-melon-fruit-cup/

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Filed Under: Breakfast, Eating, Recipes, Salads

Breakfast to go . . .

July 12, 2012 by

Oatmeal and fruit baked breakfast

After pinning a few breakfast cookie recipes, I decided it was time to actually try one.  Only none of the recipes was going to work.  Either I was missing an ingredient – or they sounded too bland – or maybe I was just being too picky.  So I did what I usually do and mooshed two or three recipes together.  Some nuts from this recipe for crunch and protein.  The cinnamon and vanilla from that recipe for flavor.  And then it hit me – what’s a day without chocolate?  These need some chocolate chips – not too much, but just enough to add a bit of contrasting texture and taste.  The recipe was quick to assemble and baked nicely.  The recipe is below – feel free to make it as is or moosh your own version. The first four ingredients make the base, but feel free to change out nuts, dried fruits and spices.

Tasting it was – well, an adventure.  The texture was soft chewy.  The mix of flavors was nice – and the chocolate chips added just the perfect touch.  It would indeed make a quick breakfast to grab two or three and go.  Not crumbly – so no mess in the car.  Stayed fresh for a couple of days – at which time our supply was gone. To keep them any longer, freezing would be best.    I’ll do that next time.  And maybe try butterscotch chips.  Yes, we did like them.  So what was wrong?

The name.  Even with chocolate chips, these are NOT cookies.  They look like cookies, they bake like cookies – but unlike ducks that are ducks because they look like ducks and quack like ducks — these aren’t cookies. Once you get that idea out of your mind, these are a good breakfast!  (Or an afternoon pick me up.)   A healthy baked item that you can grab and eat on the go!

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Breakfast to go . . .

Breakfast to go . . .

Ingredients

  • 2 mashed bananas
  • 1/2 cup apple sauce OR 1 4 oz. single serve container of apple sauce
  • 1/4 cup skim milk
  • 2 cups quick cooking oatmeal
  • 1/4 cup craisins
  • 1/4 cup mini chocolate chips
  • 2 Tablespoons sunflower seeds
  • 2 Tablespoons walnut pieces
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon
  • 1 Tablespoon sugar or sugar substitute

Instructions

  1. Mix all ingredients together thoroughly and let set for 5 minutes to let oatmeal absorb moisture.
  2. Drop by tablespoonsful onto a greased cookie sheet.
  3. Bake at 350 degrees for 15 – 20 minutes until firm. Bottom should be golden brown.
  4. Yields 18-24 depending on size.
http://www.apinchofjoy.com/2012/07/breakfast-to-go/

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Resurrection Rolls

April 3, 2012 by

Rolls with melted marshmallow interior

An expectant hush falls over the crowd.  Eager anticipation is barely contained with fidgets and twistings for a better view.  The air is full of sweet perfume and warmth.  As the longed for arrival comes into view, a murmur begins to arise.  What would they find?  What would it look like?   You’ll see, whispered those who had witnessed the miracle before.  You’ll see!  And then one nugget was plucked from the rest and held aloft for all to see.  Carefully an end was removed from the fragrant brown oval.  A spontaneous gasp from the gathering.  It was true!  The tomb was empty!  The miracle lasted long enough for the teacher to swiftly distribute the remaining nuggets without fuss and disagreement.  Then silence as the warm nuggets disappeared into anxious mouths.  And discussion could begin – not always at a comfortable decibel.  But always a lesson well-learned.

This scene is repeated year after year.  And the reaction is always the same!  I’ve taught mixed age children’s classes from five to fifty in a number of different churches and this is a lesson that always “works”. And it works beautifully at home or in other settings, as well.   It is a hands on lesson that kids always understand.  I stress that it is not magic.  The dough does what it is supposed to do.  The marshmallow does what it is supposed to do.  And God’s love remains to be found in the sweetness that remains.   Other symbolism  includes:

  • Marshmallow – the body of Jesus
  • Butter –  oils used in burial
  • Cinnamon and sugar – the spices used to perfume the body
  • Dough – the tomb
  • Baked roll with empty center is, of course, the empty tomb following the resurrection

Also known as Easter Rolls or Empty Tombs, I first saw this recipe in a church school teacher’s guide.  Some clever Christian Educator took  a popular Pillsbury Bake Off recipe from ages ago and gave  it new meaning.  Some tips I’ve gathered:  Have fun! Guide the kids, but remember it is impossible to do this wrong. Pass around a bottle of hand sanitizer as you begin.    Pinching the dough around the marshmallow is key.  I usually have kids put the marshmallow on the narrow tip of the crescent and roll toward the larger end because it’s  easier to pinch together and completely cover the marshmallow.  Use Pillsbury Crescent Rolls because they seem to stay pinched better (leak less!) than other brands.  Line the baking sheets with aluminum foil or parchment paper for quick cleanup – because, in spite of your best efforts, some marshmallow will leak out of at least one roll!  You may have leftovers of butter and the cinnamon sugar mixture – but that  allows for possible loss due to “mess”.    Just before  rolls are done,  begin to build the anticipation as the rolls are removed from the oven and the first one opened.  Have fun!

These are also a great addition to any dinner, or as an accompaniment to a light soup or salad.  The original recipe called for a confectioner sugar glaze and chopped nuts on the top to make a breakfast treat.

This recipe was featured on Chef In Training Tuesday Talent Show , Miz Helen’s Country Cottage Full Plate Thursday , Kristen’s Creations Share Your Creations ,

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Resurrection Rolls

Resurrection Rolls

Ingredients

  • 1 package refrigerated crescent rolls, preferably Pillsbury
  • 8 large marshmallows
  • 3 Tablespoons melted butter or margarine
  • ¼ cup granulated sugar
  • ½ tsp cinnamon

Instructions

  1. Mix cinnamon and sugar together ahead of time.
  2. Melt butter in microwave ahead of time.
  3. Preheat oven to 375. (Turn oven on just before beginning to assemble rolls.)
  4. Separate crescent rolls and lay individual triangle on workspace.
  5. Dip marshmallow in butter and roll to thoroughly coat.
  6. Roll buttered marshmallow in cinnamon sugar mixture.
  7. Place marshmallow on narrow tip of crescent dough and roll toward the large end.
  8. Pinch dough together firmly at edges and any thin spots.
  9. Place on ungreased baking sheet.
  10. Bake 10-15 minutes until golden brown.
http://www.apinchofjoy.com/2012/04/resurrection-rolls/

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Ode to Joy – and egg in a mug

January 22, 2012 by

Egg in a Mug - A Pinch of Joy

Have you seen this nifty little way to fix a quick breakfast for one?     Grab a mug or ramekin.  Spray it with cooking oil and line with a piece or two of deli meat.  Break an egg into the middle of the deli meat “dish”.  Poke the egg yolk with a fork.  This is important!  Repeat:  poke the egg yolk with a fork twice to be sure it has a hole in it!   Microwave for 90 seconds.   I like to break it in to two segments – 45 seconds on 50% power and 45 seconds on full power – exact timing will depend on your microwave.  Check to see if the egg yolk is done to the firmness you like.  If not add 10 seconds as often as needed to get it there.  Make a mental note of how long you cooked the egg for future reference.  Because you will want to do this again and again!

In the meantime:  Load your toaster with an English muffin or two slices of your favorite bread.  Put away the lunchmeat and eggs, get out the butter and a slice of cheese, your choice.  When the toast pops, butter it lightly.  Or you can skip that step.  Place the cheese on one of the breads.  When the egg is done to your liking, upend the cup over the cheese.  Egg and meat slide right out.  Cap with the other slice of bread. Slide the bread, butter and cheese packet into their storage place.  Grab a cup of your favorite drink and you are ready to go.  Literally.  Or set down at the table and enjoy.

Excuse me.  I’m taking mine and a cup of spiced chai, along with the fat  newspaper, back upstairs.  Fluff the pillows just right, add serene music for a luxurious breakfast.  A pinch of joy for a couple of hours on a snowy Sunday morning.

This recipe was mentioned at Petite Hermine

Print
Ode to Joy – and egg in a mug

Prep Time: 1 minute

Cook Time: 3 minutes

Yield: 1

Ode to Joy – and egg in a mug

Ingredients

  • One egg
  • One slice of deli meat, as ham or turkey breast
  • One slice of cheese, as cheddar or colby jack
  • One English muffin

Instructions

  1. Spray straight sided mug with cooking spray
  2. Line mug with deli meat
  3. Break egg into center of deli meat.
  4. Pierce egg yolk twice with fork
  5. Microwave 45 seconds on 50% power and 45 seconds on full power. Check to see if egg is done to your liking. Add 10 second bursts of power repeatedly until desired firmness is reached
  6. Toast bread while egg is microwaving
  7. Make sandwich by layering: bread, cheese, egg/meat and bread.
  8. Enjoy leisurely or on the go!
  9. One serving. Repeat as needed for additional persons.
http://www.apinchofjoy.com/2012/01/ode-to-joy-and-egg-in-a-mug/

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