The spotlight on our next Cooks Corner episode on WMUR-TV are eggs. We’ll showcase a few different savory takes on pancakes, strata, French toast and cupcakes.
Egg sandwich cupcakes? Yep. Baked in muffin tins, it’s great for breakfast, brunch, lunch, dinner or snack. The genius of muffin tins provides portion control.
You can make the cupcake with either a gooey yolk or a fully baked egg.
If you want the gooey yolk, pre-bake bacon at 400˚ for about 10 min or cook in heated sautépan for about 5 min each side. You don’t want crispy bacon – yet. Baking will help get the bacon crispier quicker while you bake the eggs but still remain pliable for molding in the muffin tins. Bake this version for about 15 min, until whites are fully set.
If you want a fully baked egg, which is great for movable feasts (like picnics), don’t pre-cook the bacon and cook the cupcakes for 30 min.
Egg Sandwich Cupcakes
- 1 slice bread (brioche, scali, rustic, etc)
- 1-2 slice(s) bacon
- 2 spinach leaves, chopped
- 1 egg
- Freshly ground sea salt and black pepper
|Poached Egg SandwichWhat you do:
|Baked Egg SandwichWhat you do: