In October I'll be host
To witches, goblins and a ghost
I'll serve them chicken soup on toast
Whoopy once, whoopy twice
Whoopy chicken soup with rice
Quite the generous host.
When my children were younger, I'd paw through their haul and munch happily: smarties, pixie stix, jolly ranchers, low-ticket items, unlike the king-sized Snickers and Hershey bars they'd never share. Out of pity, they'd throw miniature Snickers my way, and fobbed off their miniature Milky Ways on their dad.
This year I am wavering between buying bushels of corporate candy, or hiding in my room with all the lights off.
I bought numerous white ramekins. In my mind's eye, I pictured
creme brulee, elegant puddings, lemon custard.
Well, I got the egg component right. This morning I was scrounging around in my fridge,
and figured, waste not want not. A coupla baked eggs on last night's chopped spinach,
stretched out by a bit of dried out goat cheese, garnished with that one remaining slice of
bacon, fried crisp. Doesn't sound appetizing, right? The result was worthy
of high falutin' guests. Provided they eat eggs.
Preheat oven to 400 degrees.
In single serving ramekin place half a slice of toast. Or not.
left over chopped spinach.
Or leftover risotto.
Mix in or grate on top cheese: swiss, cheddar, parmesan or, baaaa, goat!
With the back of your tablespoon press down a concave area (or convex. I forget.)
Crack an egg. Salt and pepper it. Top with a little left over heavy cream.
Bake 14 minutes or so, until desired firmness. I like my eggs runny.
I can't resist these triangles of sugar. Cheerful and evocative of autumn foliage to come. I particularly enjoy pairing them with walnut pieces. It's a great combo that somehow makes me feel more virtuous.
Didja enjoy the morning's thunderstorm? I practically jumped out of my seat from the din. A delightful omen