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Egg Muffins

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I am always on the lookout for delicious, individual breakfasts that I can make ahead of time and eat throughout the week.  These little egg muffins are such a great portable meal!  Most important, they are really delicious and very satisfying.  After these cool down I wrap each one in saran wrap and store in the fridge.  They hold up well for a few days and reheat in the microwave perfectly.  I don’t even think my husband heats his up, he just leaves it at room temperature for about an hour or so and then eats it.

I do love the flavor combinations in this particular recipe, however, I have switched things up as well.  Sometimes I use bacon instead of pancetta and fontina cheese instead of gruyere.  On occassion I throw in some mushrooms.  I always use spinach though…great way to get in some greens!  Really you can include anything you like, anything you have leftover.

By the way, don’t these egg muffins look pretty, all puffed up and gorgeous?  Well, they only look like this for about 26 seconds, then they deflate.  So if you want to impress someone be sure to show them your handy work the second you pull these out of the oven!

Here’s what you will need to make 4 muffins…


Recipe

1 tablespoon extra-virgin olive oil

4 ounces sliced pancetta (about 1/4 inch thick), diced into 1/2-inch pieces

2 shallots, chopped

1-2 slices country-style bread, cut into 1/2-inch cubes (about 2 cups)

7 large eggs, beaten, at room temperature

2 packed cups chopped spinach

1/2 cups grated gruyere (6 ounces)

1/3 cup milk, at room temperature

Method

Preheat the oven to 400 degrees.

Heat the oil over medium-high heat in a medium skillet. Add the pancetta and cook until lightly browned, about 5 minutes. Remove the pancetta using a slotted spoon, drain on paper towels and allow to cool slightly. Add the shallots and cook over medium-high heat until soft, about 3 minutes. Add the spinach and cook until just wilted, 1-2 minutes.

In a medium bowl, mix together the cooked pancetta, bread, eggs, gruyere, milk and shallot and spinach mixture until all the ingredients are moistened.

Spoon the mixture into the ramekins, filling each 3/4 full. Place the ramekins on a small baking sheet and bake until golden brown, about 25 – 35 minutes.

Allow time to cool before you turn them over and pop out the muffins.  Serve warm or at room temperature.

Recipe adapted from Giada

 

Egg Muffins
 
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Ingredients
  • 1 tablespoon extra-virgin olive oil
  • 4 ounces sliced pancetta (about ¼ inch thick), diced into ½-inch pieces
  • 2 shallots, chopped
  • 1-2 slices country-style bread, cut into ½-inch cubes (about 2 cups)
  • 7 large eggs, beaten, at room temperature
  • 2 packed cups chopped spinach
  • ½ cups grated gruyere (6 ounces)
  • ⅓ cup milk, at room temperature
Method
  1. Preheat the oven to 400 degrees.
  2. Heat the oil over medium-high heat in a medium skillet. Add the pancetta and cook until lightly browned, about 5 minutes. Remove the pancetta using a slotted spoon, drain on paper towels and allow to cool slightly. Add the shallots and cook over medium-high heat until soft, about 3 minutes. Add the spinach and cook until just wilted, 1-2 minutes.
  3. In a medium bowl, mix together the cooked pancetta, bread, eggs, gruyere, milk and shallot and spinach mixture until all the ingredients are moistened.
  4. Spoon the mixture into the ramekins, filling each ¾ full. Place the ramekins on a small baking sheet and bake until golden brown, about 25 - 35 minutes.
  5. Allow time to cool before you turn them over and pop out the muffins.  Serve warm or at room temperature.

Curried Egg Salad

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I have become a big fan of hard boiled eggs of late.  I was never much into them, aside from eating a few on Easter.  I have recently discovered they are wonderful as a little snack to get me through until my next meal.

This new found interest of mine started me thinking…how about egg salad??  Again, never much of a fan.  If you’ve read my other post on chicken salad you will know I do not like super gloppy mayo mixtures – and that’s unfortunately how they come at most delis.  Also, egg salad is usually a bit on the boring side, right?

So, I set out to create a non-boring one.  I originally was leaning towards using paprika as the main spice, but I switched to curry – much more interesting.  The curry goes perfectly with the toasted almonds, a delicious combination.  I list 1/8 tsp of curry powder in the recipe.  This amount provides a nice curry flavor but if you are not afraid of curry feel free to use 1/4 tsp.  I usually find myself adding another pinch or so after the 1/8 tsp.

Of course this mixture needed a fresh green herb, I chose chives to provide another hint of onion flavor along with the shallots, as well as a shot of color.

This egg salad makes a great sandwich.  I use organic whole grain bread, toasted.  I like the contrast of the toasty bread with the smooth, soft egg salad.  Then, throw down a layer of baby spinach leaves, pile the eggs salad high on top and finish off with another piece of bread.  Another option…slather some on a toasted bagel in the morning for breakfast.  Terrific, either way.

Here’s what you will need to make 2–3 medium sized sandwiches…

Recipe

5 eggs

1 medium shallot, finely chopped

1/4 cup sliced almonds, toasted and cooled, roughly chopped

4 tsp chives

3 tbsp mayo

1 tsp mustard

1 tsp coarse mustard

1/8 tsp curry powder

whole grain bread, toasted

spinach leaves (optional)

salt & pepper to taste

Method

First task – hard boil your eggs.  This is a very important step!  Place the eggs in a sauce pan and cover with water by one inch.  Set over medium heat and bring to a slow, soft boil.  Turn off heat, cover and let sit for exactly 12 minutes.  Set your timer!  After the 12 minutes, drain the hot water, then run the eggs under cold water a few times, finally leaving cold water in the pot and allowing the eggs to sit for roughly 10-15 minutes.  Peel eggs.  Cut in half lenthwise and seperate whites from yolks.

Put yolks in a bowl and mash with the back of a fork.  To the bowl add the mayo, both mustards, curry powder, shallots, chives and almonds.  Mix to combine well.

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Take the whites from two of the eggs and chop them with a knife.  I cut them into a small dice.  Then, with the back of a fork, gently mash the remaining egg whites, adding them to the bowl.  Mix everything together, adding salt & pepper to taste.   Assemble your sandwich and get eating!

Curried Egg Salad
 
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Ingredients
  • 5 eggs
  • 1 medium shallot, finely chopped
  • ¼ cup sliced almonds, toasted and cooled, roughly chopped
  • 4 tsp chives
  • 3 tbsp mayo
  • 1 tsp mustard
  • 1 tsp coarse mustard
  • ⅛ tsp curry powder
  • whole grain bread, toasted
  • spinach leaves (optional)
  • salt & pepper to taste
Method
  1. First task - hard boil your eggs. This is a very important step! Place the eggs in a sauce pan and cover with water by one inch. Set over medium heat and bring to a slow, soft boil. Turn off heat, cover and let sit for exactly 12 minutes. Set your timer! After the 12 minutes, drain the hot water, then run the eggs under cold water a few times, finally leaving cold water in the pot and allowing the eggs to sit for roughly 10-15 minutes. Peel eggs. Cut in half lenthwise and seperate whites from yolks.
  2. Put yolks in a bowl and mash with the back of a fork. To the bowl add the mayo, both mustards, curry powder, shallots, chives and almonds. Mix to combine well.
  3. Take the whites from two of the eggs and chop them with a knife. I cut them into a small dice. Then, with the back of a fork, gently mash the remaining egg whites, adding them to the bowl. Mix everything together, adding salt & pepper to taste.

Smoked Salmon and Egg Salad Tartines

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These little open faced sandwiches are one of my absolute favorite things.  I have been making them alot, serving them as appetizers when I have a dinner or get together.  Everyone just loves them.  If I ever have any leftovers (which doesn’t happen often) I enjoy them anytime of day – either as a breakfast or a light dinner.  It’s a fantastic spin on the classic egg salad.  I got this recipe from The Barefoot Contessa – I love just about everything she does.  I didn’t make any changes to this recipe basically because it’s perfect as it is.  I do, however, cook my eggs slightly different.  I’ve included my version below, but you can feel free to cook them as you wish.  Just be careful not to over cook them – you don’t want that greenish ring around the yokes!

The combination of flavors as well as textures is amazing.  I love the crunchy bread contrasting with the soft salmon and the almost creaminess of the egg salad.  Amazing!  The addition of the dill takes these over the top.

Here’s what you will need to serve 8 people…

Recipe

12 extra large eggs

1/3 cup mayonnaise

2 tsp whole-grain mustard

1 tbsp minced fresh dill, plus sprigs for garnish

1 tsp salt

1/2 tsp pepper

8 slices of good bread (whole wheat or 7 grain works well)

8 slices of smoked salmon (buy the best you can afford)

Method

Place eggs in a saucepan large enough to accommodate them in a single layer. Fill pan with cold water, covering eggs by 1 inch. Bring water to a boil over medium-high heat. Turn off heat, cover and allow to sit for 11 minutes.  Once cooked, transfer to a bowl of ice water and allow to sit for 1-2 minutes.  Crack and peel eggs.

Place eggs in the bowl of a food processor fitted with a steel blade.  Pulse about 10 times to break them up, do not puree.  Transfer chopped eggs to a bowl and add the mayonnaise, dill, salt & pepper.  Combine lightly with a fork.

Toast the bread.  Lay one slice of salmon on each piece of bread, spoon egg salad onto salmon, garnish with a sprig of dill.  Serve at room temperature.

Original recipe from The Barefoot Contessa can be found here…  http://www.foodnetwork.com/recipes/ina-garten/smoked-salmon-and-egg-salad-tartines-recipe/index.html

 

Smoked Salmon and Egg Salad Tartines
 
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Ingredients
  • 12 extra large eggs
  • ⅓ cup mayonnaise
  • 2 tsp whole-grain mustard
  • 1 tbsp minced fresh dill, plus sprigs for garnish
  • 1 tsp salt
  • ½ tsp pepper
  • 8 slices of good bread (whole wheat or 7 grain works well)
  • 8 slices of smoked salmon (buy the best you can afford)
Method
  1. Place eggs in a saucepan large enough to accommodate them in a single layer. Fill pan with cold water, covering eggs by 1 inch. Bring water to a boil over medium-high heat. Turn off heat, cover and allow to sit for 11 minutes.  Once cooked, transfer to a bowl of ice water and allow to sit for 1-2 minutes.  Crack and peel eggs.
  2. Place eggs in the bowl of a food processor fitted with a steel blade.  Pulse about 10 times to break them up, do not puree.  Transfer chopped eggs to a bowl and add the mayonnaise, dill, salt & pepper.  Combine lightly with a fork.
  3. Toast the bread.  Lay one slice of salmon on each piece of bread, spoon egg salad onto salmon, garnish with a sprig of dill.  Serve at room temperature.