How It All Started

Bob Phillips

The title of this blog was inspired by one of my Spanish professor's at Miami University of Ohio, Dr. Robert Phillips, who died in the e...

Friday, November 23, 2012


Those of us who, thankfully, do not have to work, and don't cotton to the shopping madness on the day after Thanksgiving (we call it Buy Nothing Day) enjoy a morning to sleep in, linger over our fresh brewed coffee in a real mug (not brown slop in a Styrofoam cup) and welcome the sun in the warmth of our own homes. I find it ironic that today's Boston Globe website uses the word "savvy" to describe those who wake up early (or don't go to bed at all) in order to wait outside in the dark and cold so they can spend money. Which is not to say the Globe is all bad. Last Sunday's Boston Globe magazine included some simple breakfast recipes to be made with the leftovers from Thursday's bounty. Since we only ate about half of our delicious homemade stuffing, I decided to try making Baked Eggs in Stuffing Cups. The directions begin by instructing the cook to preheat the over to 425, and  to "butter the the cups of a nonstick jumbo muffin tin". The preheating presented no problems, but my rust-stained muffin tin is not "jumbo" and if it was ever nonstick, it is not part of my memory bank, the problem was solved with paper liners, and the recipe does provide adjustments for non-jumbo tins. Once the muffin tin was lined I filled the cups about 2/3 up with stuffing, and then put them in the oven for 15 minutes. Then, took it out and cracked one egg into each cup. These went back into the oven for about 8 minutes, but the eggs were still too runny for my taste. The recipe says to cover loosely with tin foil for 5-10 minutes to firm up the yolks, but I did my usual egg-cooking trick of putting them under the broiler for 1-2 minutes. I think I left them perhaps a bit too long, as the yolks were completely solidified when I took them out. They were very easy to remove from the tin, however, and the paper peeled off easily for serving, and turned out to be an easy and delicious way to prolong the Thanksgiving celebration.

1 comment:

  1. There is always plenty of stuffing, because I look forward to it each year, and make a double batch to ensure leftovers. This was a great use for some of that second-day stuffing.

    I have adjusted the basic approach of Jane Brody (the basic stuffing recipe in her Good Food Book), adding sausage (in this case from Crescent Ridge -- and local cranberries. I was talked into cooking all of it outside of the turkey this time. I think it turned out quite well.