Top: Faux-Christmas Day breakfast. Apple rosette tart with cranberry-whiskey syrup.
Middle: New Year's Day breakfast. Oeuf en coquette with sopressata, crispy pork jowl bits, cheese, and kale chips (from the garden). Side of toast and clementine wedges.
Bottom: Sunday's breakfast. Oeuf en coquette with sopressata, romesco, and spinach, and a side of biscuit cinnamon rolls that look like googly eyes.
Just some greatest hits from the holidays to get the week started. We got a set of those tiny roasters from one of my brothers (who sheepishly admitted with a shrug, "Somehow I know you guys like cooking tiny shit") and we've been making various versions of oeuf en coquette ever since.
This week I'm trying to reinstate some sort of routine into my daily... routine. Last week brought a pretty epic head cold that left me feeling like a dripping zombie, and I just kind of doggy-paddled through the days. This week I'm back!, and better than ever, and still super-excited about 2013.
In the shape of a rose? Seriously? You're killing me with these. KILLING ME.
ReplyDeleteI'm not familiar with an "oeuf en coquette" but it looks adorable.
YEAH. That was Micah. I was standing behind him just shaking my head while he put those together. (They were in silicone muffin cups.)
DeleteOeuf en coquette is a fancy way of saying tiny baked eggs. You just put tiny bits of different things you have on hand into a tiny dish, crack an egg on top, and bake until just set. I think it might be the new egg pile.
I just wanted to say I LOVE your food posts. Everything always looks so delicious. And as an egg lover I'm going to have to try some oeuf en coquette.
ReplyDeleteThank you! Photographing meals has definitely propelled me to make sure more of what I eat is delicious (and sometimes photogenic).
DeleteYes! Bake some eggs! As a fellow egg-lover, it was a revelation the first time I baked them. Tip: they won't look as "set" as they usually do - even when they're done. I over-baked my first few oeufs.
Thanks for the tip!
DeleteAnd now I need more tiny dishes. And I'm a fan. But I'm not good at keeping up with the reader, so do you post these lovelies on Facebook? I found you through Braid, if you would like to know.
ReplyDeleteMisty - I no longer have a personal (or blog) Facebook page - I do, however, sometimes post links to new posts via my Twitter account: https://twitter.com/LizFabry
DeleteHope that helps!
Thanks, Liz!
DeleteI love that rosette tart. So beautiful and I'm sure, delicious!
ReplyDeleteMy holiday egg discovery was replacing a hard boiled egg with a fried one on a spinach salad for breakfast.
You know - I don't think I've ever had hard-boiled eggs...
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