The plates are so tempting and
the tiny egg cups and coverlet are the perfect complements.
These tiny egg cups are filled with chocolate lassi, topped with some whipped cream and cocoa powder.
Not exact matches
Since the
cups are
tiny, as the
egg mixture expands it will pour out of the
cups slightly.
I realized I never made my wonton
cups for my
egg white spinach breakfast, so quicky subbed in an english muffin
egg / spinach sammie and 3 clementines on the side — they were
tiny!
acorn squash, cut in half lengthwise and seeded 1 tablespoon clarified butter or olive oil 1
cup milk 1
egg plus 2
egg whites 1/2
cup fresh corn kernels (or more if you like) 1/4 teaspoon anise seed, chopped 1/2
cup chopped scallions a
tiny pinch of freshly grated nutmeg 1/4 teaspoon fine grain sea salt 1/3
cup grated white cheddar cheese
1 lb wide
egg noodles, cooked and drained (I used whole wheat) 1
cup (2 sticks) butter, melted (I used only about 2 - 3 tablespons of Brummel & Brown) 1 pound cottage cheese (I used reduced fat) 2
cups light sour cream 1 tsp ground cinnamon 1
cup sugar (I used only a
tiny bit, a few tablespoons) 2 tsp vanilla extract 6
eggs, beaten 1/2
cup golden raisins 1 8oz can crushed pineapple, drained
When I was a teenager I much preferred a package of Reese's
cups over a whole bag full of those
tiny little chocolate
eggs.
The beauty of this soup is how easy it is to make, and how much nutrition you can pack into one
tiny cup,
egg bowl or yes, shot glass, before the rest of dinner even hits the table.
Check out these fantastic Baby Bird Easter
Cup Cakes which can be found on the Cooking Classy website, I love the
tiny piped beaks on the blue mini
eggs.