Hawaiian Egg Cups

This breakfast was an extremely enlightening one for me, so I was pleased for its serendipitous appearance in my kitchen.

Enlightening breakfast, you say?

Preparing breakfast for guests usually involves me, and hopefully Chris, scurrying around the kitchen like crazy making MTO omelettes or some equally labor intensive dish, often resulting in each guest eating their breakfast independently of the others and the chef standing stove-side noshing on the “mistakes”.

I have no doubt that Chris has every intention of helping out when we have guests. He is usually first to great them at the door, first to offer them a drink, and has an exceptional ability to make small talk with even the most awkward guests.

But, those of us who are close to Chris like to joke around about him being the guy who asks “What can I do to help?” at precisely the moment when you no longer need help. 

Chris has the best of intentions, but he is much more carefree than I am. As my Type-A-ish self is rushing around in a frenzy unnecessarily picking up after my guests, Chris is able to live in the moment, enjoying the party, not giving a second thought to the impending clean-up.

If only I could be more like Chris. There is always time to clean up later.

So what does this breakfast have to do with parties, Chris’ helpfulness, or my inability to chill? It has the potential to allow each guest to have an MTO frittata-esque breakfast with little cooking involved, hopefully encouraging me to have a more Chris-like experience.

We stuck with ham, cheese, and pineapple because they were leftover from our Aussie Burgers, but the possibilities are endless!

Ingredients:

  • 8 egg whites
  • 2 oz cheese, shredded (I used reduced fat Swiss.)
  • 2 oz extra lean ham, diced
  • 6 pineapple rings
  • olive oil spray

Directions:

  • Pre-heat oven to 350 degrees.
  • Lightly spray six cups of a muffin pan with olive oil.
  • Beat egg whites, then distribute evenly among the six greased cups in the muffin pan.
  • Evenly distribute ham and cheese into each cup of egg whites.
  • Balance a pineapple ring over the top of each of the six cups. (The eggs will rise to meet it as they bake.)
  • Bake for about 16-20 minutes until the eggs are firm.

Servings ~ 6
Calories ~ 86, Fat ~ 2 g, Carbohydrates ~ 8 g, Protein ~ 12 g

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2 comments
  1. Funny post! If Chris is anything like me, he secretly times his “Is there anything I can do to help”‘s like that on purpose. It’s not out of selfishness, it’s out of concern that I’m NOT a good cook and don’t want to subject anyone to that. Sometimes, I prematurely anticipate that no more help is needed but then the struggling cook surprises me with “YES! OMG! Please do this, this, and this! Thank you sooo much!” And then I just embarrass myself.

    Mostly, I prefer to just be on dish cleanup duty.

    These eggcups look so cool!

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