Toast and Egg Cups

Toast & Egg Cups

Ingredients:

6 slices bread

6 strips of bacon or sausage patties, cooked

6 medium eggs

butter

country gravy

Thoroughly butter 6 holes in a muffin tin.  Insert a slice of bread by holding onto the corners and pushing the center of the bread into the tin.  Lay a piece of cooked bacon or sausage in the bread cup.  Crack an egg into each cup.  Bake at 350º for 25-30 minutes until the egg is firm.  To serve remove each cup and top with a small pat of butter and cover with gravy.

Orange Conserve

A wonderful addition to any smoked or cured meat.  It smells like the holidays!

Orange Conserve
6 Florida Oranges
5 cups Water
1 2" cinnamon stick
4 TBSP Lime juice
1/2 cup ground raisins
1/2 cup chopped nuts
1/2 tsp ground cloves
1/2 cup Grand Marnier

Wash the oranges well.  Cut the oranges into quarters, and remove the peel with a fillet knife (reserve the peel).  Remove the membranes and seeds from the pulp, and dice the pulp...reserving as much juice as possible.
Place the orange peel into a grinder or food processor and pulverize until fine.  Place in a heavy pot, add the water, cover, and bring to a boil.  Boil for 20 minutes.
Add the orange pulp/juice and bring to a boil (uncovered).  Boil for 20 minutes.
Add the sugar, cinnamon, lime juice, Grand Marnier, clove, and raisins....stir well until the sugar has dissolved. 
Cook for 30 minutes stirring frequently.  The syrup should slightly sheet off the spoon.
Stir in the nuts and return to a boil.
Ladle into hot sterile jars....cap....and process in a BWB for 10 minutes.
Makes 6 pints.