LET'S GO TO THE KITCHEN!

Today I wantto share with  you two recipes. I've just tried one of them but i think both are very easy.

1. BACON, EGG AND TOAST CUPS (the one I’ve tried):

3 tablespoons unsalted butter, melted

8 slices white or whole-wheat sandwich bread

6 slices bacon

6 large eggs

Coarse salt and ground pepper

Preheat the oven to 375 degrees. Lightly butter 6 standard muffin cups. With a rolling pin, flatten bread slices slightly and, with a 4 1/4-inch cookie cutter, cut into 8 rounds. Cut each round in half, then press 2 halves into each muffin cup, overlapping slightly and making sure bread comes up to edge of cup. Use extra bread to patch any gaps. Brush bread with remaining butter.

In a large skillet, cook bacon over medium, until almost crisp, 4 minutes, flipping once. (It will continue to cook in the oven.) Lay 1 bacon slice in each bread cup and crack an egg over each. Season with salt and pepper. Bake until egg whites are just set, 20 to 25 minutes. Run a small knife around cups to loosen toasts. Serve immediately.

Standard muffin pans come in 6- or 12-cup size; if baking 6 items in a 12-cup pan, leave empty space in between. Nonstick pans are nice but not essential. Beware of very thin pans, which often lead to burning. Place pans on a baking sheet to make them easier to get in and out of the oven.

I have found this recipe here.

ZUCCHINI AND CHICKPEAS ROLLS (the one I have not tried yet):

Bake or grill zucchini slices with a little olive oil and some spice to give it more flavor, can be basil, oregano... with this you have the base to make some rolls of whatever you want. You can do as the picture, with cooked chickpeas, Parmesan cheese and dried tomatoes (put to soak for about 15-30 minutes to re-hydrate). It is excellent as a starter or appetizer!

I have found this recipe on the fantastic blog Pimienta Rosa.

Bon profit!!

Marina