I have S to thank for this week’s Monday Munchies, after he discovered it whilst browsing Facebook.
‘Ah… Mmmm… Hmmm?’
This undulating offering of sounds indicated he’d found something of interest, as he turned his phone to face me. What I saw looked like fried eggs in a muffin tin. Closer inspection showed it to be more of a poached variety, that had been ‘filled’ with other tasty ingredients.
‘Oooh, I’ll have a go at that for breakfast.‘ It was decided!
Of course, when it came to me wanting to prepare them a couple of days later, we couldn’t find the post or remember who had shared it. It didn’t matter, because the revamped Google was at hand and it turns out there are loads of these tiny tin treats about! In fact, one article I read referred to them as very ‘Pinterest-y‘. The age of the Hipster just loves everything in miniature!
So what we have are essentially mini omelettes made in a standard muffin tin. After viewing a few ideas, I decided I wanted to create a twist on a full English breakfast. Also, I wanted to have the full ‘fried’ egg look but as I was unsure whether it would cook properly, decided to do the ‘scrambled’ variation too. End result? They were amazingly delish, full of protein and a healthier alternative to a full fry up. S even went so far as to say they were the best breakfast item I’d made and ate his like an egg McMuffin sandwich! 🙂
They’re not the full English – I omitted baked beans as I was worried it would be soggy. Plus, black pudding didn’t get a look in as, well, it’s just a bit wrong as far as I’m concerned! But feel free to add these items, or sausages, and tell me how you get on. And if you don’t want the traditional English breakkie take on it, they can easily be made totally veggie. You can, quite frankly, add whatever fillings you like, as long as they’re chopped into small pieces. Perhaps not chocolate. That would be weird…
If you don’t want to eat them in one go, they will keep in the fridge for around four days, then can either be reheated or eaten cold. They also apparently freeze well – just wrap individually in bags and fully defrost before warming.
Hope you have a lovely br-egg-fast! x
WHAT YOU’LL NEED:
I’ve purposely not included amounts in the recipe, except for the egg, as really it’s a matter of taste and best to gauge by how it looks.
- Eggs (1 per tin for ‘fried’, 1 between two tins for ‘scrambled’).
- Tinned tomatoes.
- Spring onions.
- Crispy bacon strips.
- Splash of milk (for ‘scrambled’ only).
- English muffins (to serve).
Pre-heat oven to Gas Mark 5. Using a little butter, grease enough muffin tins for number you want (we had three each). Chop all dry ingredients into small pieces. Gently fry the mushrooms and onions for a couple of minutes in some butter. Allow to cool and drain on a paper towel. Add a layer of crispy bacon to each muffin tin (I used pre-packed for quickness, but if making your own, grill it and make sure you remove any excess oils).
Next, add the layer of mushrooms / onions, then drop in around a teaspoon of tomatoes to each tin. Finally, crack in a whole egg (do it in a jug first and pour, just in case!) or if you prefer the scrambled look, whisk together two eggs with a little milk and then pour in to fill the muffin cup (should fill 4). All that is left to do now is bake in the oven for 15-20 mins, then serve on a lightly toasted English muffin or a bread item of your choice!
Image Credits: All my own 🙂