I’m back! Sorry for the absence – I spent 8 days in New Mexico attending a photography workshop. It was the hardest working “vacation” I’ve ever had! And after a week of struggling to eat well, I’m back home and back at the vegetables! Hallelujah!
So let’s get to it!
It was slim pickings for dinner tonight, as my cupboards are nearly bare – but I did have enough to pull together another recipe from Jessica Seinfeld’s Deceptively Delicious cookbook. With that, I bring you Baked Egg Puffs with Stealth Ninja Squash! Sadly, there will be no pictures this evening, as I’ve spent so much time with my camera over the last week that we need a couple days apart. (I still have over 1,800 photos to go through from the trip!)
This recipe was super easy to make, and was quite delicious! Whisk together a few ingredients and throw it into the oven. As for its stealth ninja qualities, I think kids (or adults!) could be easily fooled with this one. It’s almost not necessary though, as the squash tastes really good with the eggs! I’ve learned from this stealth ninja vegetable experiment that I actually like squash (butternut squash, in this case). I had my egg puff with a side of veggie sausage patties – a wonderful breakfast-for-dinner!
The recipe suggests making the puffs in ramekins or small coffee cups. I, unfortunately, had neither, so I used larger coffee cups. Be aware that you might need to add a few minutes to the bake time with larger cups – I had to tack on 5 extra minutes. My puffs looked nothing like the picture in the cookbook, but I also used too much squash, so that might have affected it. Handsome puffs or not, they tasted great! I could even see throwing in some chopped peppers or onions (but that would defeat the stealth-ninja purpose).