November 9

Nesting

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• Baked Eggs in Phyllo Cups [View Recipe]

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  Ingredients

  • vegetable cooking spray
  • 2 tablespoons butter
  • 6 sheets phyllo dough (defrosted in fridge for the day)
  • 6 extra-large eggs
  • salt & pepper

  Instructions

  We begin by pre-heating the oven to 425 degrees. We get out our 12-cup muffin tin and spray with the vegetable spray.

  We melt the butter in a small prep bowl in the microwave. We unroll the defrosted phyllo dough and place one sheet on our wax paper covered counter. We cover up the dough that we are not working with so it does not dry out. Using our pastry brush, we brush quickly with the butter. We tear off a two inch width of the sheet. The rest we fit into one of the cups of the muffin tin - mostly worrying about covering up the sides. We fold the two-inch piece width in quarters and fit in the bottom of the same muffin cup. We repeat with the other five sheets of dough, fitting them into every other cup of the muffin tin.

  We break each egg carefully into each phyllo-filled muffin cup and bake in the oven for 10-20 minutes depending on how runny or well-cooked we like the yolks. We remove the baked egg with a small offset spatula when it is the desired doneness.

  We serve the baked eggs sprinkled with salt and pepper.

• Roasted Brussel Sprouts [View Recipe]

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  Ingredients

  • 1 cup brussel sprouts
  • 1 teaspoon oil
  • salt & pepper

  Instructions

  We start by pre-heating the oven to 425 degrees. We have some tiny brussel sprouts which we pick over and put in a medium bowl. The other small ones we pick over and halve and place in the bowl. We cover with water and make sure they are free from dirt. We lift them out, pat them dry, and place on a foil-covered cookie sheet. We drizzle on the oil, tossing them, and sprinkle with coarse salt and freshly ground black pepper.

  We roast for 15 minutes and check. Since we have fresh small sprouts, they are nice and tender.

• Bacon