From the Kitchens of Bunny and Brandy

For Superbowl Sunday, Bunny has sent along a treat for us all in the form of two lovely brunch recipes of her own making, one for each of the battling teams; the New York Giants and the New England Patriots.  Both of these recipes feature delicious avocados from Mexico, which were kindly gifted to Bunny.  She was inspired to create the dishes based on both regions not only competing for superiority in the Super Bowl, but for superiority in soup bowls, namely with clam chowder.  And so without further ado, we present a Manhattan Baked Egg and a Creamy New England Baked Egg.  Make them both and see who wins your own personal Super Bowl!

Manhattan Baked Egg
4 large eggs
1/4 a cup of canned tomato sauce
1/2 an avocado, diced
6 strips of bacon

Pre-heat an oven to 400 degrees.  Line a muffin tin with one strip of bacon to a cup and press the bacon into the sides and bottom so that it lines the cup completely.  Place the bacon lined muffin tin in the oven for 5-10 minutes (depending how crispy you like your bacon), then drain off excess grease and set aside.

In a bowl, combine the eggs, tomato sauce, a pinch of salt, avocado and mix until the eggs are well scrambled.  Carefully pour the mixture into the bacon cups and place back into the over to cook for an additional 20 minutes, or until the egg mixture is cooked through.  Remove baked eggs from muffin tin and let cool on a paper towel for 5-10 minutes.  Makes 6 servings.

Creamy New England Baked Egg with Avocado Cream Sauce
For Eggs
6 large eggs, whites only
1/2 brick of softened cream cheese (can also use 1/2 cup of ricotta cheese)
1/4 cup of shaved Parmesan cheese
6 strips of bacon
For Sauce
2 tables spoons of softened butter
The juice of 1 medium sized orange
1/2 a large avocado
1/4 a brick of softened cream cheese
2-4 tablespoons of 2% milk
Salt and Pepper to taste

For sauce, combine butter, cream cheese, avocado, and orange juice.  Use the milk to thin sauce to your desired consistency, then set in the fridge to chill.

Pre-heat an oven to 400 degrees.  Line a muffin tin with one strip of bacon to a cup and press the bacon into the sides and bottom so that it lines the cup completely.  Place the bacon lined muffin tin in the oven for 5-10 minutes (depending how crispy you like your bacon), then drain off excess grease and set aside.
In a large bowl combine the egg white and cream cheese and whip thoroughly until mixture reaches soft peaks.  Pour mixture into the bacon cups and top with the shaved Parmesan cheese.  Bake for 20 minutes, or until the eggs are cooked through and the tops have turned golden brown, then place on a paper towel to cool for 5-10 minutes.  Top with chilled sauce and enjoy.  Makes 6 servings.