Stuffing Egg Cups By Annie Copps

Tuesday, November 23, 2010
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stuffing egg on plate
The day after the big feast, the house is full of people young and old and although the fridge is bursting with leftovers no one's quite ready for turkey with their coffee. We use two morning staples—cornbread and sausage—in our stuffing, so why not begin the fourth Friday of November with a hearty breakfast?

Okay, for the record, this is so divinely delicious and ingenious (if I do say so myself), you are going to want me to be your new queen… seriously. All you do is line a muffin tin (or individual ramekins) with leftover stuffing—press it around the sides to form a nest. Crack an egg into each cup and bake. That is it. A perfect breakfast to fortify you for all those Friday-after shopping bargains.

Start to Finish Time: 30 minutes
Yield: 6 servings

6 cups (approximately) leftover stuffing
12 large eggs
Kosher or sea salt and freshly ground black pepper

Heat oven to 350.° Mist the 12 cups of a large muffin tin with nonstick cooking spray. Put about 1/2 cup stuffing into each cup, pressing the bottom and along the sides to about halfway up. Without breaking the yolk, crack 1 egg into each cup. Season with salt and pepper.

Bake 15 minutes for slightly loose yolks, 20 or more for hard-cooked.

French Toast
By Annie Copps

Tuesday, August 24, 2010
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Today we're talking about French toast. This morning stalwart most likely got its name from the French dish, pain perdu or "lost bread"—a poetic way to say stale bread. And slightly stale bread is one of the keys to French toast that has a crunchy exterior with light and airy insides. Essentially this is bread, soaked in custard, and pan fried; perhaps the precursor to bread pudding.

Preparation Time: 25 minutes
Start to Finish Time: 30 minutes
Yield: 4 to 6 servings

1 cup milk
6 large eggs
1 tablespoon brown sugar
1 tablespoon vanilla extract
1/4 teaspoon salt
12 (1/2-inch) slices slightly stale country loaf, brioche, or challah bread
6 tablespoons unsalted butter, divided
Maple syrup

Heat oven to 350°. In a medium mixing bowl, whisk together milk, eggs, brown sugar, vanilla, and salt. Pour into a shallow pan (a pie pan works well). Dip bread into mixture and let soak about 30 seconds on each side. Remove to a cooling rack sitting on a sheet pan. Let sit at least 2 minutes, but not more than 3.

In a large sauté pan over medium heat, melt approximately 2 tablespoons butter (you want a thin layer coating the pan). Lay two or three bread slices into the pan and cook until golden brown, about 3 minutes on each side. Remove from the pan, lay on a baking sheet, and place in oven about 5 minutes. Repeat with remaining bread. Serve immediately with maple syrup.

Annie B. Copps is a senior editor at Yankee Magazine. Annie oversees the magazine's food coverage, both as an editor and as a contributor of feature stories and columns.

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