We all sat down at one long table and ate and talked about our favorite memories of high school and everything that is to come. All of us are going in different directions next year which is frightening but equally exciting. I can't wait to see where the wind takes us and how it will bring us all together later in life.
The menu was simple, but delicious:
- Fruit Salad
- Muffins
- Bagels
- Watermelon
- Egg and Bacon Cups
- Strawberry Shortcake Skewers
- Tea and Juice
The stars of the show were the Egg and Bacon Cups and the Strawberry Skewers. Both went like hot cakes! The Skewers were easy enough; just slice strawberries, cube angel food cake, and alternate the two onto skewers. The Egg and Bacon Cups were a recipe from Martha Stewart. And trust me, you're going to want to make these!
Recipe from Martha Stewart
Ingredients
- 3 tablespoons unsalted butter, melted
- 8 slices white or whole-wheat sandwich bread
- 6 slices bacon
- 6 large eggs
- Coarse salt and ground pepper
Directions
- Preheat oven to 375 degrees. Lightly butter 6 standard muffin cups. With a rolling pin, flatten bread slices slightly and, with a 4 1/4-inch cookie cutter, cut into 8 rounds. Cut each round in half, then press 2 halves into each muffin cup, overlapping slightly and making sure bread comes up to edge of cup. Use extra bread to patch any gaps. Brush bread with remaining butter.
- In a large skillet, cook bacon over medium, until almost crisp, 4 minutes, flipping once. (It will continue to cook in the oven.) Lay 1 bacon slice in each bread cup and crack an egg over each. Season with salt and pepper. Bake until egg whites are just set, 20 to 25 minutes. Run a small knife around cups to loosen toasts. Serve immediately.
Flower arrangement by my very talented grandmother, Mama Dear.
