Cooking with Love
Ever since I can remember cooking my 1st few dishes, it was always someone else's recipe's. Mostly my mom and from some magazine articles. I have a horrible habbit of reading to fast and skipping items and steps. Turning some dishes to taste awful, or actually good but my own at the end of the day.
About 2 years ago, I found my self cooked freeze ! I could not make anything good. Everything would burn, it had no taste. I had a horrible time following recipe's, even things as simple as rice taste awful.
I think the pressure of being a new mom of twins and wanting to provide a great meal for my family got to me. Until one of my aunt's that came to visit, show me some basic kitchen steps all over again. And I was able to cook again. I have master the art of "rice" so simple and so many ways of doing it. My mom from a far, keeps giving me small tips how to make things taste that little bit extra better.
Ever since I have found a new love for cooking ! I can easily spend way more time surfing the internet for a new recipe or cooking utensil (or toy as I call them) over shoes or clothe for my self. And I'm constantly thinking of new dishes, recipes, flavors and health factors. I'd love to be able to dedicate more time to cooking, and I plan days around a recipe, and make time just for that...
My fiance, it's the biggest food critic ever, he loves food and he an esaly spot if something needs a bit more salt, or less cooking. And I look forward to seeing his reaction to a surprise new dish, presentation and taste !
One of my last year resolutions was to cook 1 new dish per week ! That went so so, by the end of the year I did much better. Doing 2-3 new dishes a week. My new goal it's to continue to expand my cooking skills. With at least 1 new dish per week, and sharing the flavors we love !
Prep Time: 10 minutes
Cook Time: 25 minutes
Serves 8
Ingredients
* 8 crusty dinner rolls
* 8 large eggs
* 1/4 cup chopped mixed herbs, such as parsley, chives and tarragon
* 2 tablespoons heavy cream
* Salt and pepper
* 4 tablespoons grated Parmesan
Preparation
1. Preheat oven to 350ºF. Slice off top of each dinner roll and gently remove some bread until there is a hole large enough to accommodate an egg. Arrange rolls on a rimmed baking sheet. Reserve tops.
2. Crack an egg into each roll, then top with some herbs and a bit of cream. Season with salt and pepper. Sprinkle with Parmesan.
3. Bake until eggs are set and bread is toasted, 20 to 25 minutes. After eggs have cooked for 20 minutes, place bread tops on baking sheet and bake until golden brown. Let sit 5 minutes. Place tops on rolls and serve warm.
( For Season I used, Cilantro, mint and chives chopped finnely, you can also cut tiny tomatos. And instead of permasan cheese, i used shreeded cheedar, mozzarella and swiss)
(Tip, it's 1 egg per dinner roll - so you can do this just for 2 or 3,4 rolls/eggs)
