Ty woke up hungry today, eager to whip up something creative and delicious for breakfast. She decided eggs cooked in a muffin tin would be both fancy and delicious. She started the dish by wilting some fresh spinach, then "sweat" an onion (seasoning both with salt and pepper to add an extra layer of flavor), and added them to some whisked eggs. After adding salt and pepper and a generous dose of Chilula, she ladeled the mixture into the prepared muffin tin and added a quarter slice of aged cheddar to each cup. She finished each one with a little fresh black pepper and swirl of Chilula. After 12 minutes at 350° and another minute under the broiler the muffins puffed up into tender, flavorful sweet little soufflés.
While we dined al fresco on our creative little eggy delights, Ty pointed out this was a perfect, healthy dish, "packed with protein from the eggs and cheese and vitamins from the veggies". Right you are, Chef Tyler!
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