Sunday, 3 June 2007

Lisa's Eggie Muffins

I gave this recipe a very successful try some weeks ago. This past Saturday morning we had our club's pre-Comrades social run, with breakfast afterwards. We put on a fantastic spread with yoghurt, fruit salad, cereals, toast and pancakes. I decided to make my Eggie Muffins because they're quick and easy and they offer a yummy, healthy egg option, without the need for a big fry-up or a bowl of cold scrambled eggs. Well, these Eggie Muffins went down like a treat (2-and-a-half dozen of them... and there were less than 20 people present).

I thought you may like to give them a try.

Lisa's Eggie Muffins
Eggs (large or extra large in size)
Sliced sandwich ham
Grated mozzarella cheese
Sea salt, black pepper to season

(see my note below on quantities)


Preheat oven to 180°C. Lightly grease (Spray-and-Cook works well) required number of moulds of muffin tray. Line each mould with a slice of ham. Then break an egg into the hollow. Sprinkle with grated cheese and a dash of sea salt and black pepper.

Bake for 15-20 minutes until egg is just set (yolk must not be runny) and starting to shrink away from the sides of the tin. Leave to cool for a few minutes, then run your knife around each mould to loosen the Eggie Muffin before removing.

Eat and enjoy.

Regarding quantities: two Eggie Muffins per person is sufficient although you can expect your guests to happily devour another. If you’re making 6 Eggie Muffins, you’ll need 6 eggs and 6 slices of ham.

After your first attempy, consider these yummy variations:

  • Line the muffin holes with bacon instead of ham
  • Drizzle a teaspoon of cream over each Eggie Muffin before baking
  • Sprinkle Peppadews or sun-dried tomatoes on top of each Eggie Muffin before baking
  • Use cheddar, gouda, feta or parmesan cheese instead of mozzarella
  • Scatter fresh herbs like parsley, basil or thyme over each Eggie Muffin before baking.

I cannot take full credit for this fabulously simple delight. I adapted the recipe from one in Jill Dupleix's book, “Totally Simple Food” -

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