Archive for November, 2015

Happiness in a Muffin Tin

Saturday, November 14th, 2015

In the late 1990’s, it was the Atkins Diet. In the early 2000’s, it was the South Beach Diet. Since then, whether it be eliminating carbs altogether or just picking and choosing which ones and when, many people have stayed aware of their carbohydrate intake.

Asking about food restrictions when we take reservations not only helps us tailor a breakfast to our guests’ particular needs, but also has given us a somewhat historic perspective on eating trends. Not to mention keeping me from getting into a rut in the kitchen.

We once had two couples staying here for five days. They did not know each other prior to meeting here. One couple was on the Atkins Diet and one couple was vegan. It was a fascinating five mornings, as two plates were all protein and two plates were none(except for some beans). Interestingly, they discovered, actually among some other things, that they had a love of Scotch in common. So, every afternoon while they were here, they would meet on the front porch around 5ish and share a bottle. The Atkins people would also eat a pound or so of cheese. Then, they would go their separate ways for dinner. Perhaps Scotch is a great equalizer, out more likely, porch-sitting is.

All of this is by way of introducing you to one of my favorite breakfasts to make. It happens to be a no-carb recipe, as well as just plain good and easy and pretty–Ham and egg cups. In a muffin tin, lay a thin slice of ham, or turkey, or salami, or prosciutto in each cup. Fill with your favorites: sautéed mushrooms and sour cream, spinach and feta, salsa and cheddar, grits and pimento cheese, or whatever your pleasure. Plop a raw egg on top and season with salt and pepper. Bake at 375 till eggs are done as desired, somewhere between 10 and 20 minutes. For your non-carb friends, serve with a variety of fresh fruit, for others a biscuit or toast will help sop up the yummy yolks.