(pic via here)

This past weekend, Sierra’s family descended on NYC for a bevy of celebrations surrounding the arrival of her brother’s first child and Sierra’s engagement. Seeing her come up with a plan for feeding the masses got me thinking about creative ways to do just that without causing the old blood pressure to go through the roof.  One of my favorite ways of tackling breakfast for many is to make baked eggs in a cupcake pan.  There are heaps of ways to go about baked eggs from lining each section with pancetta to greasing them with a touch of truffle oil.  The beauty is that you can also cater to each individuals dietary needs (ie vegetarians vs. bacon lovers) without a major headache.  Here’s how I usually do it but this is an easy recipe to get super creative with.  The sky’s the limit!

*Preheat your oven to 350 F

*Coat each section of the cupcake pan with a little truffle oil or olive oil

*Crack an egg or two in each one depending on how hungry you’re feeling

*Top with chopped tomatoes, shallots, herbs, and a crumble of goat’s cheese (add a dollop of hot sauce if your feeling a little zingy)

*Pop the whole pan in the oven for 6-12 minutes depending on how soft you like your eggs

*Use a knife to separate the eggs from the side of the pan.  They should pop out fairly easily.

*Voila! You’ve fed the entire crowd without breaking a sweat!