Thanks to everyone who entered the drawing for “Caramel,” by Carole Bloom. The winner is Melanie McCrackin. I’ll pop it in the mail today.
If you are not Melanie, you are eligible to enter the drawing for “Savory Bites: Meals You Can Make In Your Cupcake Pan,” by Hollis Wilder.
Recipes include breakfast, pasta and rice, vegetables, seafood, poultry and meat. (No desserts, presumably because that would make them, well, cupcakes.)
Try this one:
SAUSAGE, CHEDDAR & POCHED EGG WAFFLINIS
Nonstick cooking spray
3 frozen multi-grain waffles or 12 frozen mini waffles
1 pound mildly spicy ground Italian turkey or pork sausage or 5 mildly spicy Italian sausages, casings removed
1 1/2 cups grated sharp cheddar
12 large eggs
1. Preheat the oven to 350 degrees. Spray a 12-well classic cupcake pan and a large nonstick skillet with nonstick cooking spray.
2. If using regular-sized waffles, cut them diagonally into quarters for a total of 12 triangles. (If using mini-waffles, there is no need to cut them.) Place 1 piece of waffle or 1 mini waffle into each well of the pan. Saute the sausage in the skillet over medium heat, breaking it up with a wooden spoon, until browned, about 10 minutes. Drain, if necessary, over a colander lined with paper towels. Set aside.
3. Divide 1 cup of the cheese among the wells. Evenly divide the sausage among the wells, pressing down on the sausage layer to make room for the eggs. Finally, crack 1 egg onto each mini meal and sprinkle with the remaining 1/2 cup cheese.
4. For a perfectly poached egg with a runny yolk, bake 13 minutes. For a hard-cooked egg, bake for 15 minutes. To unpan, loosen the sides of each wafflini with a table knife and insert the tines of a fork between the pan and each wafflini to lift out.
To enter the drawing, send an e-mail to email@example.com including your NAME, MAILING ADDRESS AND NAME OF THE BOOK YOU WANT. I do not store or share this information.