in Recipes

Egg muffins

updated

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Ingredients for 2 servings:

  • 4 eggs
  • 4 tbsp cheese, grated
  • 1 pinch(s) of salt and pepper
  • Oil for the molds

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 25 minutes

vegetarian, as breakfast, snack or side dish

Grease the muffin tins with oil, crack one raw egg into each hole, and season with salt and pepper. You can then whisk the egg yolk as desired, or simply leave the yolk alone. Sprinkle with cheese. Bake in the oven on the middle rack at 180°C (top/bottom heat) or 160°C (fan oven) for about 15 minutes. Test for browning; if the eggs are still too wobbly in the cups, leave them in the oven for a few more minutes. As a side dish or light dinner, you can also adapt the recipe by stirring in diced vegetables (corn, carrot, bell pepper, onion, leek, tomato, etc.) or bacon cubes into the eggs in the cups.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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