No one’s going to argue with me that my life’s been busier than usual lately. It’s hard learning and teaching content at the same time, for one thing. It’s unfortunate though, because then I don’t get to spend time on the other things I love–cooking, blogging and reading (I do love teaching…its just consumed every waking hour of my life last week).
This morning, however, I managed to get my act together early enough before church to cook a really neat looking breakfast I’d seen in Slashfood’s Feast Your Eyes column this week.
The recipe for eggs and mushrooms in Black Forest ham crisps, found on Frim-Fram Sauce’s blog and modified from a Gourmet recipe, was super-simple to adjust to the ingredients I already had. I used the sliced ham and American cheese that I bought for Brian’s lunch this week and eggs–3 ingredients!
For something so pretty (and Frim-Fram’s are much prettier than mine), they’re super easy. And it didn’t require any extra thought to reduce the recipe to just make 4 egg-cheese-ham cups. If I were you, I’d definitely try this one next time you’ve got a quiet morning. I’m already looking forward to varying the ingredient combination.
