Baked eggs

In recipe on April 16, 2010 at 6:39 am

It’s a Friday in April, and a young woman’s thoughts turn to love. Love of brunch.

Brunch gets a bad rap. Or maybe just a silly rap, being one of many obnoxious things urban-dwellers do on weekends (see also: farmer’s markets, home brewing beers, etc.).

Baked eggs with toast, and salad and brother's hand

Ladies and gentlemen, I am not here to defend brunch. I am merely here to point out the pleasures of honest-to-heart-attack breakfast foods: pancakes, omelettes, fried potatoes, WAFFLES!! And let us not forget the true appeal of brunching: a valid excuse to get soused at 11:00 am.

Personally, I understand the charm of eating out for brunch (I guess your mom refuses to make you pancakes these days), but I get annoyed easily by the wait times, the babies, and the prices. Really, breakfast foods are so EASY. And people get very impressed by them.

Baked eggs

Inspired from 101 Cookbooks.

Note: this recipe calls for a muffin tin. You could also use individual ramekins, but I’m guessing if you have individual ramekins, you probably have a muffin tin.

Serves 2 hungry brunchers.

  • 4 eggs
  • 2 big tortillas (or 4 small ones)
  • 1 tbl. olive oil, plus a little for greasing pan
  • 1/2 white onion, diced
  • 1 red pepper, diced
  • 1/2 tsp. cayenne
  • salt and pepper
  • 1/2 c. cooked black beans (approximately 1/2 a can)
  • 1/2 c. shredded cheese (mozzarella or cheddar)
  • 1/2 avocado, sliced

1. Preheat oven to 375 degrees. Take muffin tin. Tear a piece of tin foil (approximately 7 inches square) and place in bottom of one muffin place. Arrange foil so it looks like a cone. Repeat for three more muffin spots. Take a piece of paper towel with olive oil soaked on it and rub on tin foil.*

2. Heat olive oil in skillet over medium-high heat. Add onion, cook for 3 minutes. Add red pepper, cook until soft (another 5 to 6 minutes). Sprinkle with cayenne, salt and pepper. Take off the heat.

3. Arrange tortillas in the foil cones in the muffin tin. (You may have to do some folding or cutting). You’re looking for a cone shape with a flat bottom.

4. Spoon 1 – 2 tablespoons each of black beans and onion/red pepper mixture into tortilla cone, making sure to leave a little room on top.

5. Crack 1 egg into small bowl. Pour slowly over tortilla cone. Repeat for 3 other tortilla cones.

6. Place muffin tin carefully in the oven. Let cook for 20 minutes. You are looking for the white of the egg to set, and the yolk of the egg to be practically cooked. Check with a toothpick.

7. Add cheese and cook for 5 more minutes.

8. Let cool and pry out of foil (I use a spatula). Serve with sliced avocado.

Enjoy with a Bloody Maria and the self-satisfaction of being BRUNCH MASTER IN YOUR OWN HOME.

*This sounds difficult! I know! It just requires some playing, and that the tortilla is relatively soft. Maybe you’ll have to sacrifice a tortilla to the cause – I did when I first made this recipe.

**The thing I love most about this recipe is how you can play with it. I’ve done a bunch of different variations with these baked eggs, including:

  • using fresh crepes with fried mushrooms and cheese
  • using pita bread, garbanzo beans, roasted peppers, and feta
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