Months feel like years.

It has been quite sometime since I have last posted anything delicious and interesting on here in blog world. In fact, so much time has gone by I relocated! I no longer need to wish and dream of going to Culinary School. I am officially a Patisserie & Baking Student, I have been for over 2 months now and loving it. Who knows, maybe when I graduate I'll be some fancy Pastry Chef. Let me rephrase that, I will be "some fancy" Pastry Chef. Excuse my overly dramatic positive attitude, but a new door has opened for me. On my very decorative bookshelf I found a book. Yes, a book on a bookshelf. A book I never even opened, a book standing besides Confessions of a Recovering Slut. Please don't laugh, I am reading The Secret. When my mother first gave me this book I thought it was for people who really needed to be guided to the self help section of the nearest bookstore. Actually, this book is pretty great and is a great positivity boost. That is why I am so enthusiastic about having all my dreams comes true. They are coming true and will continue to come true.

Since I have been away from the blog world, there have been some fantastic dishes made on my behalf at family brunch Saturdays. This one I am going to share is my favorite. It's very simple to make and incorporates all the breakfast delights one enjoys. A delicious mixture of golden crispy shredded potatoes and cheddar jack cheese in the form of small teacup, a perfectly cooked egg sitting in the middle of this "teacup" potato and cheese heaven, then topped with salty crumbled bacon, bright green cilantro and silky chunks of avocado. To go with the delicious teacup breakfast I cooked buttermilk belgian waffles with blueberries. Hello, delicious! Pick a Saturday to make this fantastic breakfast with your favorite mimosa mixture (grapefruit and champagne was my pick.) Your friends and family will truly be impressed, but may show up every Saturday expecting more. Enjoy.

Hash Brown Teacups
24 oz bag thawed hash browns
2 tsp of sea salt
1 tsp of fresh ground black pepper
2 tbsp of olive oil
1 cup of shredded cheese (your choice of cheese)
6 slices of bacon, crumbled
12 eggs
Cilantro, chopped
Avocado, diced
Vegetable Spray

Cook bacon until crispy, crumble and set aside.
In a large bowl mix thawed hash browns, salt, pepper, olive oil and shredded cheese.
Spray vegetable spray on the inside of a muffin tin.
Take hash brown mixture and form a nest in the muffin tin.
Back at 425 for 15-18 minutes or until golden brown.
Lower the oven to 350 and crack an egg in the middle of each teacup then top with bacon and bake for 13-16 minutes.
Gently take each teacup out of the muffin tin and top with diced avocado and chopped cilantro.

Enjoy the breakfast heaven!