October 30, 2022 - Sunday
My husband goes to hot yoga 5 mornings per week. His Sunday morning class is later than the rest of the week...8-9:30 am. I look forward to this time, when I generally just read, look through cook books, or record a recipe I may have created. (I also complete an 8mn workout from an app on my phone...I know, not much...but I'm working my way back up to the 10 mile walks or 40 mile bike rides that I used to complete on a typical Sunday morning, a couple years ago. I also generally go on a short one mile walk each day, but I'll get that in later. Hopefully, at this time next year, the length of my walks will be closer to my. past norm.) Sunday mornings, for the time being, serve as much needed down time for me. Today though, I decided to make us some brunch because of some of the produce I have on hand and don't want. it to go to waste. And cooking restores my soul...so it also counts as restfulness!
Last night, when I made Coq au Vin, the chicken was kept in whole pieces, so I ws able to save the vegetables in a separate deli container. I pulled this out of the fridge, as well as some leftover potatoes & tomato-onion filling from Friday, when I made the Branzino Pinwheels. I gently reheated the veggies on the stove, in a cast iron skillet...while the oven was heating to 350 F. I made 4 little wells on top of the heated mixed veggies (mushrrooms, zuchini, tomato, onion, garlic, celery, carrot) and cracked eggs into them. Then, I sprinkled a little salt and pepper on top and set in the oven. While baking, I pulled out some chopped bacon (1 1/2 strips purchased from a local farmer and left over from making the Coq au Vin. I had chopped it up with the pieces I was using at the time for dinner, but placed the leftover cut pieces in a snack baggie and tossed in the fridge for a future breakfast.) I also pulled out a little leftover chopped parsley I had from the night before. I cooked the bacon pieces in a small cast iron skillet, and sprinkled them over the egg bake when it came out of the over. I waited until the whites were cooked but the yolks were still a bit runny. To finish, I sprnkled the parsley on top.
The fruit is a strawberry guava I found at the market. SO juicy and delicious!
We ate at 10am, and this filled us up until we had dinner around 5pm. (But in between...knowing my husband has a fondness for sweets...and I prefer homemade sweets being in our home than store bought, I made a chocolate cake with fudge sauce and caramel sauce between each of the three cake layers. The frosting also has homemade caramel in it. However, we were both full after dinner, so the cake is in the fridge...untouched! Maybe a small slice tomorrow, and definitely some of it going to my inlaws who live down the street...)
The following morning, I had a bowl of leftovers from this meal, but added a little shredded aged sharp cheddar on top, then heated at 350 F for 15mn, in an oven-proof bowl:
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