I am approximately 1/3 of the way through my 10 day coast-to-coast wedding-cation, and I’m about to fall over from lack of sleep. 

Yesterday was spent celebrating Jenny and Mike on a spacious property in Snohomish. The weather was incredible (sunburn city) and tons of family and friends came to dance, eat, drink and wish the Murphys a lifetime of happiness.  There were sparklers, a photobooth, a Moondoggies set, and a Yellow Submarine sing-along accompanied by the banjo.   Mike and Jenny spent their first night in a tee-pee while the rest of us camped in a field.  Not bad, not bad at all.

Before heading to the wedding, I whipped up some breakfast for my brother, sister-in-law and my futureniece.  Even though good pita bread was hard to come by, I decided to revisit a dish I’ve made in the past.  Note to self – spray down the cupcake tin with Pam unless you want to be cursing at a baked egg at 9am.

Baked Eggs-in-a-Cup

(I made this for three) 6 medium eggs 6 small whole wheat pita pockets 1 onion, chopped 2 cloves garlic 1 container grape tomatoes 1 tbls fresh thyme olive oil good cheese (I’ve used Gruyere and Gouda, both are delicious.) salt & pepper

Preheat oven to 375 degrees.  Split pitas and arrange in cups of a muffin tin (oh right, remember to grease the tin.)  Crack eggs into center of pita bread and place on middle rack of oven.  The eggs are done when the white firm up (be careful not to overcook!) Add a few tbls of olive oil to a pan and add in onion and a sprinkle of salt.  Once the onion starts to soften, add garlic and tomatoes.  Continue to stir, add thyme and salt & pepper to taste Once the eggs are done, remove from oven, top with cheese and bake until cheese melts.  Remove from oven and top with tomato/onion mixture.  Serve immediately. 

You can really play around with this recipe and try different things to top the eggs with. 

Red Berries with Mint Greek Yogurt

1 container red raspberries 1 container strawberries (sliced)

Put in a bowl.  Mix.  Eat.

Mint Greek Yogurt Sauce

1 container Greek yogurt (I used plain, but feel free to use vanilla) 1/3 cup fresh mint (chopped) 1 tbls sugar (I would have used brown, but couldn’t find any in the cupboard.) 1 tps fresh lemon juice Mix the ingredients in a bowl and serve with fruit (you could mix the fruit in, but I opted to serve it on the side.) I’m in Bremerton for the next few days, and then I jet off to Atlanta.  This weekend was so packed that I’m actually looking forward to relaxing at my mom’s house until Wednesday… and hopefully I will catch up on some sleep.