14 October 2013

muffin eggs

I know that most everyone has already discovered this wonderful method, but I wanted to celebrate my own first use of it with a post.  What am I talking about?  Cooking eggs in a muffin pan.  Not only does it have the potential to make a great many eggs exactly how you want them all at the same time, but they are quite adorable on your plate.

Once I popped them out it was simply a matter of a little pepper and torn basil leaves over the top and breakfast (as well as lunch it happened that day) was done.  They would make a delightful snack as well.  This particular morning I also cooked some of breakfast sausage.  They both finished around the same time making for a 10ish minute breakfast prep time.  Definitely a keeper.


preheat oven to 400 F.
Oil a muffin tin. Coconut oil works wonderfully as does olive or vegetable.

Desired number of eggs

Crack each egg into its own cup of the muffin pan.

Spices (salt, pepper, herbs de provence, paprika, rosemary etc...)

Sprinkle over the top if you'd like. You can also do this later.
Bake for 7 minutes if you want the yolk to be a tad runny, 10 if you want it hard.
Pop out with a fork or spoon.
Season as desired it not yet seasoned.
Eat the deliciousness.
Save the eggs you don't eat in am airtight container in the fridge and use within three days.

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