Today I was invited to lead a “book group” discussion at work for an early in career rotational program we have in my division. I was actually surprised they asked me to do this, until I started reading the book, then it all started to make sense. I use the other side of my brain when I am at work, which is why I love to come home and cook – it forces me to use my creative side. Don’t get me wrong, I have to be super creative at work – but in a completely different way. Between my family, my job and my blog, I feel very fullfilled – even too much sometimes, which explains a lot.
We spent quite a bit of time discussing the book, and they also asked me excellent questions on the work I do. That was all great, until someone asked me a question that started, “When you are reading the news…” I immediately pictured myself in my office reading the newspaper, like my father does each day. Nope, I don’t do that. Then I pictured myself sitting down every night and turning on MSNBC to catch up on the days events. Nope, I don’t do that either. From the time it took the person to ask me the question, to the time I answered it – I realized that the world is so different today. I don’t spend time reading the paper or watching the news, but somehow I know what it going on in the world, the latest technologies out there, and what our competitors are doing. I am not sure how – but it is integrated into my day here and there, and it seems to work. If I ever sit down and actually read something, it is usually about food. And even that doesn’t come as often as I would like. It is amazing these days how easily you can get information – even when you don’t sit down and pick up a newspaper.
Today I read about Pinterest – and the phenomenal growth it has had recently. Did you know that people spend more time on Pinterest these days than Facebook? Think about how Pinterest is having an impact on the food blogging world – it is amazing. The majority of my hits used to come from Tastespotting and Foodgawker…now Pinterest is bringing more people to my site, and I love it. It is just incredible to think how quickly things change.
So – please enjoy these mini bacon and egg tarts that I saw in Cooking Light. It is a whole new way to eat your bacon, eggs and toast. Who knows, maybe it will take off through Pinterest and be a massive hit. They were as delicious as they were adorable. The girls couldn’t get over them…my only mistake was not making more. My husband and I quickly ate ours, and then started eyeing the girls. We must have asked them at least 4 times if they were going to eat theirs…and sure enough they did, they were just taking their time. New things pop up all the time that change the way we do things….and what I love about food, is that is an understatement. The possibilities to use your creative side are endless – I can’t wait to see the next best dish on Pinterest.
- 8 (1-ounce) slices whole-wheat white sandwich bread, crusts removed
- Cooking spray
- 1/2 cup 2% reduced-fat milk
- 4 large eggs, lightly beaten
- 2 tablespoons chopped green onions (optional)
- 2 slices smoked bacon, cooked and crumbled
- 1/2 cup (2 ounces) shredded sharp cheddar cheese
Preheat oven to 425°.
Lightly coat both sides of bread with cooking spray. Press each bread slice into the cup of a muffin tin. Bake at 425° for 10 minutes or until bread is lightly toasted. Cool slightly.
Reduce oven temperature to 350°.
Combine milk and eggs, stirring well with a whisk. Divide the egg mixture evenly among bread cups. Sprinkle onions, if desired, and bacon evenly over tarts; top each tart with 1 tablespoon cheese. Bake at 350° for 15 minutes or until set.
For a printer-friendly version of this recipe, please click here: Mini Bacon and Egg Tarts