Mother's Day brunch...
The table was set with linen and ivory floral napkins, softly pressed and folded, wrapped with rings of blossoms. Each setting showcased a ceramic rose plate, golden-edge fluted goblet, and glistening flatware, all atop a billowy cloth of matching pattern, centered with crystal and a profusion of pink. I was hosting Mother's Day brunch that Sunday at my apartment, awaiting the arrival of my mother and godmother. Behind the scenes, my adept helper was Victoria, the magazine, supplying a menu superstar, Baked Eggs in Crepe Cups, a delightful recipe from that month's issue I was anxious to try.
The recipe is fairly simple with an impressive presentation. Paired with mixed seasonal fruit and choice of refreshing beverage, these cups will charm a tasteful offering for any special occasion. The crepe recipe can be found in one of my previous blog posts here, and while these are made with Asiago cheese, you can use cheddar or even goat cheese with fresh herbs, all to satisfy the discerning palette of your guests, and yourself, of course.
Baked Eggs in Crepe Cups
8 tablespoons shredded Asiago cheese
4 teaspoons chopped mixed fresh herbs, such as oregano, marjoram, basil, and savory
or 1 teaspoon dried Italian-herb seasoning
8 eggs
Salt & pepper to taste
8 teaspoons heavy cream
Watercress, sour cream and capers for garnish (optional)
1) Preheat the oven to 400 degrees F. Generously spray 8 (2 1/2-inch) nonstick muffin cups with nonstick coating. Line each cup with a crepe, allowing the sides to flute naturally in folds.
2) Spoon 1 tablespoon of cheese and a sprinkling of 1/2 teaspoon mixed herbs into the bottom of each cup.
3) Break an egg into a separate cup or bowl, then slip the egg into a crepe cup over the cheese mixture. Repeat with the remaining 7 eggs to fill all the crepe cups. Season eggs with salt and pepper.
4) Drizzle each egg with 1 teaspoon of cream. Place the muffin pan on a baking sheet.
5) Bake at 400 degrees F for 18 minutes until desired doneness. Tent with foil during the last part of the cooking time if the crepes start to overbrown on the edges.
6) To serve, run a narrow icing spatula around the edges of each crepe cup to loosen, then carefully lift the crepe cups out of the pan using the same spatula.
7) Optional: Arrange each on a bed of watercress and garnish with a spoonful of sour cream and a sprinkling of capers.
I simply served each with a cluster of sweet, crisp red grapes. The crepe cups are crispy with the piquancy of herbs and cheese baked into the egg. Picture perfect on the plate; superb sharing a little something special for Mother's Day brunch.
Wishing every lovely lady a very Happy & Blessed Mother's Day! xoxo-Sonya
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