Informal breakfast season is in full, official swing.
Spring early lunch. Child and pre-wedding party. Birthday early lunch. Mother’s Day early lunch. What’s more, the sovereign of all: EASTER BRUNCH. So today, in anticipation of the principle early lunch occasion, we really want to discuss how charming, delightful, and essential BRUNCH CUPS are.
Early lunch cups, as I’m calling them, begin with a little puff baked good gotten into a biscuit tin. Then, at that point, we are layering the puff cake with a speedy schmear of smooth Swiss-ified cheddar sauce, an egg, and some diced ham. At last, we are heating up it all together into something cute, tasty, and brunchy. A sprinkle of chives, salt, and pepper on top would make you look somewhat extravagant, as well.
We made a mega ALDI run before this ham/egg/cheddar early lunch cup activity. Hi, early lunch base camp. Most outstanding finds were the ham, which is winding cut and hickory-smoked (yum), and the eggs. I love ALDI eggs – beautiful natural enclosure free enormous earthy colored eggs that don’t cost your life reserve funds. Much thanks to you, ALDI.
Is it just me or does ALDI have the most steadfast clique following of all time? My companions who are fixated on ALDI are – how would I say this – REALLY, REALLY OBSESSED with ALDI.
Is it safe to say that you are in this mega ALDI fan club? What do you purchase there? Furthermore, why? In the event that you are in the Twin Cities as me… did you realize they have a recently remodeled Roseville area? Um, no doubt.
How about we talk. Furthermore, eat these drippy, rich, thick little informal breakfast cups.
- 2 tablespoons margarine
- 2 tablespoons Baker’s Corner All-Purpose Flour
- 1 cup milk
- 3/4 cup destroyed Swiss cheddar
- 1/4 teaspoon salt
- 2 sheets puff cake
- 18 SimplyNature Organic Cage Free Brown Eggs
- 1-2 cups Appleton Farms Spiral Sliced Half Ham, diced
- 1 beaten SimplyNature Organic Cage Free Brown (egg wash)
- hacked new chives, salt, and pepper for fixing
- Preheat the stove to 375 degrees.
- Make the Cheese Sauce: Melt the spread in a little pot over medium hotness. Include the flour and rush to join. Pour in the milk, gradually, racing after every expansion. Bring to a stew, rushing until the blend thickens. Take the combination off the hotness and mix in the cheddar. Season with salt. Put away.
- For the Brunch Cups: Use a moving pin to carry out the puff cake sheets until slight. Cut the baked good sheets into 9 equivalent squares. Line each well of a biscuit tin with one puff baked good square, squeezing it immovably to the base and sides. The edges ought to come right over the highest point of the biscuit tin. Fill each cup with a spoonful of cheddar sauce. Then, break one egg into each cup and sprinkle diced ham on the highest point of each egg. Brush the uncovered segments of puff cake with egg wash.
- Prepare: Bake for 10-15 minutes until the eggs are set (see notes). Sprinkle with chives, salt, and pepper. Serve warm