Breakfast in Bed

May 29, 2006

Now that your chef's coat is embroidered with Big D on the left breast, you're going to need a few recipes for the morning after. Hot, strong coffee is a good start when she wakes up, but if you want references you're going to have to provide some delicious morsels before you hail her a cab.


The shirred eggs are adapted from Marion Cunningham's Breakfast Book and the pear muffins were developed by Jennifer Jones.

Shirred Eggs and Pear Muffins

The Eggs
Butter 2 of your nicest ramekins and add 1 tsp of heavy cream to each. Add a pinch of lemon zest to the cream and 1/2 teaspoon of grated pecorino. break 2 eggs into each ramekin and add another pinch of lemon zest, a pinch of pecorino, a pinch of salt and a crack of the white peppercorn mill. Bake in a preheated convection oven — oh wha? you don't have a convection oven? You better pick out the embroidery on your chef's coat Mr. Big Man — preheated to 350 degress for 12 minutes. These eggs should be barely set so don't overcook them or you'll get no repeat business.

The Muffins
2.5 cups whole wheat pastry flour
1 Tbs baking powder
Pinch of salt
1 stick O' butter melted — that's right a whole schtick a buttah
1 cup of whole fresh from the farm milk
2 large brown eggs just plucked from the hen house — set your alarm early
The darker the berry the sweeter the juice.
Zest of one lemon 1/2 teaspoon almond extract 1 teaspoon hung liu 5 parfums or a mixture of cumin, cinnamon, nutmeg
2 ripe red pears, cubed
Sift the dry ingredients together. In a separate bowl mix the eggs, milk, zest and almond extract. Add cooled, melted butter to the wet ingredients (that's hot). Mix the wet into the dry with a wooden spoon and fill buttered muffin tin halfway. Add the chopped pear and fill to to the rim with the remaining batter. Bake at 375 for 15 to 20 minutes and serve immediately. After she's safely in the cab, sit back and wait for the phone to ring. Don't answer it.


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