Need help playing with your food? Sunnyside egg shaper
Get the sunnyside silicon egg shaper on Amazon.
I have a set of cookie cutters (that I love to spill), but I very rarely use them. I can count the number of times I’ve used them myself even, and I know I could do it on my fingers. I have every intention of using them more, but I don’t usually make shaped cookies and at other times, I simply free-form with a knife or shaping objects instead.
Even if I bought the above egg shaper, chances are, I’d probably only use it once or twice. I love the idea, though, and I think that for anyone who wants to have a little more fun with their food, but doesn’t know how, this would be a good way to get some inspiration. It’s a little limited as to how much you could play with it considering it’s a set shape and isn’t going to work with many other foods, but kids especially would love this. It might inspire you to create other scenes to go along with your sunny side up egg picture, though.
Vine – OMG, look at my sushi for six seconds! (Wordless Wednesday)
(If you’re not up to speed with social networks and phone apps, this may not make sense. Consider yourself lucky.)
French toast apple and sausage muffins
So anyway, if you want to make your own, the recipe is below. I highly recommend checking out the link for a picture tutorial and some tips for how to change up the flavor. Take note that I made 24 of these or two full muffin tins worth. The recipe below is for a single pan (12 cups):
French toast cups
- 12 slices of bread – If it’s starting to go stale, great!
- Whatever ingredients you usually use for french toast. For me, roughly 5 eggs, a bit of milk. You may also use cinnamon, nutmeg, etc, too.
Apples and sausage filling:
- 2 cup diced apples
- 2 cup breakfast sausage (I usually make my own, using a mix of ground pork and ground turkey so it’s healthier)
- 1 cup butter
- 6 Tbs brown sugar
- 2 tsp cinnamon
Using a large cup or jar lid, cut circles out of bread slices about 3 inches in diameter. Mix eggs and spices together. Dip bread circles in egg mixture and shake off a bit.
Press bread circles into the muffin pan, bake in the oven at 400 degrees for 12 – 15 minutes, until brown.
While bread is in the oven prepare breakfast sausage. In another hot skillet melt butter, stir in brown sugar, cinnamon, nutmeg and vanilla. Add apples to brown sugar mixture and cook until apples begin to soften and sugar mixture caramelizes. Combine sausage and dripping with apples, stir. (This is how The Noshery did these steps. I did it the opposite. Browned the sausage, drained, and then fried the apples directly in the grease left by the sausage, and mixed it in a bit sooner so the flavors could combine.)
Fill french toast cups with apple and sausage mixture and enjoy. You can drizzle them with maple syrup or any of the apple syrupy drippings if you find they’re not quite sweet enough.
The kids loved them as is, though, and they reheated well the next day, too. I don’t know about freezing them, but I could imagine it working considering I freeze and reheat all of the ingredients on their own at other times, including the french toast. If you try it, please let me know how it goes.
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