Since I am the only woman in my family without kids yet, I thought I would celebrate the mom’s by making brunch.
We had donut muffins with nutella filling, fresh berries with greek yogurt, beautiful toast from Macrina Bakery and western skillet. It was a wonderful meal and so fun to celebrate my mother, sister and sister-in-law.
1 3/4 cup all purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
1/2 tsp ground cinnamon
1/3 cup oil
3/4 cup sugar
3/4 cup milk
1 tsp vanilla extract
For the coating
3-4 tbsp unsalted butter
1/3 cup granulated sugar
1 tsp cinnamon
Preheat oven to 350. Combine flour, baking powder, salt and cinnamon in a medium bowl. Combine and mix oil, sugar, egg, vanilla and milk in a large bowl. Add dry ingredients and stir only to combine till no dry flour is left.
Place a tablespoon of the mixture in each mini muffin hole. Add 1 teaspoon Nutella into the center of each and then cover with about 1 tablespoon more of batter until 3/4 full. Bake at 350 degrees for 18-22 minutes.
While muffins are baking melt the butter in a small bowl. In another small bowl combine the cinnamon and sugar.
Shake muffins out of muffin pan while still warm. Dip muffins in the melted butter and roll in the cinnamon and sugar mixture. Place on a wire rack and let sit 10-12 minutes. These are delicious warm!
1/2 cup half-and-half or whole milk
Pinch of cayenne pepper
Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
2 shallots, sliced
2 large green bell peppers, seeded and cut into 1/2-inch strips
1 1/2 cups cherry tomatoes, halved
1/4 pound thinly sliced ham, cut into 1-inch pieces
4 slices sourdough bread, torn into pieces (about 2 cups)
2 tablespoons chopped fresh parsley, plus more for topping
8 large eggs
Position a rack in the upper third of the oven and preheat to 350 degrees F. Whisk the half-and-half, cayenne, 1/2 teaspoon salt, and black pepper to taste in a small bowl.
Heat the olive oil in a large ovenproof skillet over medium-high heat. Add the shallots and cook until just softened, 1 to 2 minutes. Add the bell peppers; cook until the peppers are soft and the shallots are golden, 5 to 6 more minutes. Add the tomatoes, ham, bread, parsley and 1/4 cup water and cook until most of the liquid is absorbed, about 3 minutes. Season with salt and black pepper. Remove from the heat.
Make 8 evenly spaced indentations in the bread mixture with the bottom of a ladle or small measuring cup. Crack an egg into each indentation. Slowly pour the half-and-half mixture over the eggs. Bake, rotating the skillet a few times, until the whites are set, about 15 minutes. Top with parsley.
*I added pepper jack cheese to the top for extra flavor. I also turned these into individual servings by dividing the mixture prior to adding the eggs and putting them in large ramekins, then adding eggs and baking.