Morning Mercies [and a recipe for Caprese Baked Egg Cups]
The baby slept through the night, something my other three kids never did at this age. Maybe it won’t last; maybe it will. But I’m thankful all the same, thankful to wake up to a sweet boy who hardly cried for food but greeted me with a smile and a coo instead.
There’s a candle lit next to me, the warm light flickering as I write. It smells like vanilla and soft blankets, the latter I realize is not a smell. But it’s cozy, comforting, even restful in a way.
I’ve already finished my coffee. I even managed to drink it all while still hot, sipping it slowly out of the oversized, cream-colored mug with the words, “On earth as it is in heaven.” The dark liquid wakes up my body, the words on the mug waking up my soul. Heaven is coming to earth.
The air is cold outside; not as cold as earlier January, but cold enough to sink into my bones. I’m tired of it, tired of throwing on coats and hats and gloves and every other article of clothing we’re well-prepared with in the Chicago area. But the frigid mornings are filled with serene stillness. Soon I’ll take a walk around the block like I’ve done the last couple days. Morning walks is a habit I’ve never been able to maintain for long but still one I’m trying to build, even when it requires navigating patches of icy sidewalk and piles of snow. These walks open my eyes to the world, reminding me to look at creation, to appreciate the trees that have remained steady through the harsh winter and long for the blooms that will break through the now frozen soil in a month or two.
These walks also remind me of my neighbors. They get me out of my house and allow me to think about each family living next to me. At times, it’s convicting. When is the last time I talked to the people living closest to me? In the summer, the kids play in the front, people mow their lawns, and it’s easier to bump into each other to make small talk. But in the quietness of winter, it’s all too easy for me to forget those who live within earshot of my kids’ fighting and my dog’s barking. It’s easy for me to keep peering inside my own life for far too long.
I’ll return from the walk and the quietness will have given way to the clinking of breakfast dishes and chatter of children. My husband will be rinsing egg-covered plates, and the kids will trade pajamas for t-shirts and jeans. Then they’ll yell down the stairs about how they don't have the socks they want to wear to school or how they can’t find their left shoe. But even that’s grace, too. We have food to fill bellies and clean(ish) clothes to wear and shoes to fit the ever-growing feet that pitter around my house like heavy rain hitting the roof. The kids will swirl around this house that will suddenly feel small as I trip over boots and step on LEGOs. These walls will fill with a rush and bustle of activity, along with the sounds of me calling out every few minutes, “We’re going to be late!”
I don’t often pause to think about these things. I don’t reflect on what’s so familiar. Instead, I usually brush past these moments, my vision narrowly focused on the tasks at hand. Some days, I lament the plainness of our lives and long for something new, something different, something extraordinary.
But today, I notice these morning mercies.
Caprese Baked Egg Cups
Yields 12 egg cups
Cooking spray for pan or muffin liners
1-2 Tablespoons olive oil
2 medium tomatoes, chopped
1 small onion, chopped
12-15 basil leaves, roughly chopped, plus more for garnish
10 large eggs
¼ cup milk (whole milk preferred, but any kind will work)
½ teaspoon kosher salt
½ teaspoon black pepper
1 cup shredded mozzarella cheese
Preheat the oven to 350 degrees. Spray a regular sized muffin tin with cooking spray (or use muffin liners). Set aside.
In a medium sauté pan, heat 1 tablespoon of olive oil over medium-high heat. Add the chopped tomatoes and onion, and cook for about 5-6 minutes, or until the onion becomes translucent and most of the liquid evaporates from the tomatoes. (Add the second tablespoon of olive oil while sautéing if needed.)
Turn off the heat. Then, add the basil leaves to the pan and give it a couple stirs. You want the basil leaves to wilt slightly. Set the pan aside to cool for a few minutes.
In a medium bowl, whisk together the eggs, milk, salt, and pepper. Stir in the cheese, then add the sautéed tomatoes, onion, and basil.
Divide the mixture evenly in the muffin tin. The eggs will expand a bit, so make sure you don’t fill the muffin tin all the way to the top.
Cook for about 17-20 minutes, or just until the eggs are set. Be careful not to overcook, or the eggs will become spongy and dry. Let the egg cups cool in the pan for a few minutes before removing.
Remove from the pan. You can enjoy them immediately, or store in an airtight container in the fridge and reheat in the microwave when you’re ready to eat. When you’re ready to serve, garnish with a little fresh basil, or try a drizzle of balsamic vinegar.
Quick Tip: Instead of tomatoes and basil, try adding chopped cooked bacon, wilted spinach or sautéed bell peppers. Or, change up the cheese by using Asiago, Gruyere, or cheddar.
This recipe was originally shared at Coffee + Crumbs.
