Friday, April 27, 2012


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Oh so pretty outside today. We went to the French market along Wisconsin (a street right next to Georgetown). It feels so good to be done with exams and enjoy the outside like normal people! Nomm-ed on crepes, creole jambalaya, burgers, fries, macaroons and french bread :/ Yeah, that was too much food. Too weird of a mix. Upset stomach for the rest of the day. Ungh so much for being a glutton...

My interesting factoid of today is a little look into the future of food. Cloned animals with "leaner meat". First sheep ever cloned with "good fats" in China rather than "bad fats/ cholesterol". Apparently, the gene is straight from a ROUNDWORM that produces unsaturated fatty acids, which is better for you. I mean we have tomatoes with fish genes in them so we can freeze them... Are you ready to munch on some sheep-worm hybrid??

Last weekend, we decided to make something creative for brunch. We eat A LOT OF eggs. And we saw some great colorful peppers. But mostly I was browsing recipes and found egg bacon cups and avocado cups. And so why not pepper cups?? 
Beautiful, bright and derricious!

Cooking level: Easy Peasy
Yellow, Orange, Green!

3 Bell peppers (or however many)
3 eggs
1/3 cup shredded cheese (sharp chedder or pepper jack)
1 tsp of any kind if herb

Preheat oven to 400F. We only used the bottom of the bell peppers. But you can also use the top part if you like.

In your cups, split the cheese, herbs, salt and pepper. Dried parsley, chili flakes works great. I'm sure chives would be very delicious and refreshing too.
I separated the egg whites while bubs mixed the cheese and herbs around and then plopped the egg yolk on top. Although, the next time I do this I think I'll put some egg white over the yolk so it doesn't dry out too much in the oven.

Stick those in the oven (it fits in the toaster oven!) for about 25-30mins or however you like your eggs.

Super simple huh?

1 comment:

  1. This looks so pretty too, with the colors. Everything just tastes better from the oven.