The holidays never seemed all that complicated when I was younger.
We traded off and had Thanksgiving at my mom?s side and Christmas at my dad?s side, and then the next year, we switched.
It wasn?t until I was married that I appreciated the dance my parents undoubtedly went through to create such an arrangement.
Trying to coordinate family get-togethers without offending anyone by spending too much time in one place, not eating enough when you show up for your second meal at the next place, or needing to be in two places at one time is tough.
Thankfully, over the past five years, we?ve managed to develop a very good system with my folks and Joey?s. We get up early on Christmas morning and spend a wonderful breakfast with my parents and sister and brother-in-law. Then, when afternoon hits, we head over to the Young house to spend the rest of the evening.
The compromise has been wonderful, and I know my dear mother gets up far too early on what should be a day off to ply us with everything from cinnamon rolls to amazing egg casseroles.
I?ve heard of other families who all spend the night in the same house on Christmas Eve so they can wake up and spend the day together.
Well, if you?re in need of a good, quick breakfast for a crowd or only a few people this holiday season, I tried an easy recipe that I highly recommend.
This idea came from the blog ?The Prepped Chef,? and you can read it at http://www.thepreppedchef.com/2013/07/15/easy-bacon-and-egg-cups/.
Easy Bacon and Egg Cups
Bacon (as many strips as servings you want to make)
Eggs (as many as servings you want to make)
Salt and Pepper, to taste
Preheat the oven to 350 degrees.
Spray as many wells in a cupcake tin as you plan to use with non-stick cooking spray.
Over medium heat, fry the bacon on both sides until it?s browned on both sides but not crispy.
Drain the bacon on a paper towel until you?re ready to assemble your cups.
Coil the bacon into the cups so that each piece lines the inside of the wells. If the bacon overlaps, remove the portion that overlaps.
Crack an egg into each of the bacon-lined wells.
Top each egg with salt and pepper to taste (you can also top it with little pieces of any leftover bacon you may have).
Bake for 20 minutes.
When we tried these, the eggs finished off with creamy yolks that weren?t runny but also weren?t completely cooked through. I suspect a shorter bake time would yield runnier yolks as long as you make sure your bacon was fully cooked before starting.
I also think this recipe could be made even more quickly by using precooked bacon.
However you celebrate over the next few weeks, I hope you have a chance to spend quality time with friends and family around a table for a special meal, and if nothing else, save this one for the morning after when you?re exhausted from the festivities and enjoy a nice, relaxing breakfast for a change.
When not helping husband Joey with newspaper work, Lindsey teaches speech, debate and forensics at Haven High School. She can be reached at firstname.lastname@example.org.