Debi van Zyl


friday round up

Oh, Friday afternoon... you've finally arrived. Here are some of the lovely things that caught my eye this week:


1. Japanese Print, 1928    

2. Plate by Maria Kristofersson   

3. Tumeric for use as a dye   

4. this dress

And I also tried my hand at making some bacon wrapped egg cups. I just made up that title, I don't really know what they're called. This is what happens when you see a picture of dish and you try to recreate it. Didn't follow a recipe per se, just went on looks and taste. Next time I think I'll add some cheese.


I had 8 strips of bacon which I cooked first by putting them on a sheet pan and in the oven at 400 degrees for about 10-15 mins. This pretty much cooked them but they were still pliable, not crispy.

As the bacon was baking, I whipped up:

about 1.5 cups egg whites
2 whole eggs
1 zucchini, chopped into chunks
2 generous hand-fulls of spinach leaves, chopped
2 spring onions, chopped
red chili pepper flakes (I like it spicy!)
salt and pepper to taste

After the bacon was baked and cooled, I lined a muffin tin with the 8 pieces. They wrap pretty easily, though I was left with one empty muffin slot, but I had enough mixture to fill that one sans bacon. With the oven now at 350 I baked them for about 30 mins until they were firm and starting to crisp at the edges. Then let them cool for 5 mins and popped them out!

I will make them again with some adjustments. As I've said, I think some cheese would be good (maybe a good old aged English cheddar, or some feta, or just some shaved Parmesan onto top right after you take them out of the oven), and I would try use maybe just one whole egg instead of two, or even go for all egg whites. Oh, I bet some sun-dried tomato slices would be delicious too. I think there are endless variations. And also good for left overs! Quickly reheat for breakfast when you're in a rush.