Eggs, meet a cozy piece of toast

Hello foodie readers! Long time that I haven’t written anything, but for a good reason. I have been a very busy bird lately, and it seems to be that the universe has been on my side, so I have been dazzled with opportunities to prosper and grow in the food industry. Anyhow, I am back, and will be able to post photos and recipes of my foodie adventures so far so you can droll a little on the other side of the screen.

Today I share with you a recipe I have posted on an online magazine called the Portugal Resident. Every now and then you can also purchase the printed version – the Algarve Resident – everything you need to know about the Algarve (south of Portugal) if you are a foreigner to the language. Check out the original post here.

For the most important meal of the day, why not forget the skillet and turn on the oven instead?

Some out-of-the-box thinking and this is what I came up with. All you need is a muffin pan or individual tin cups, plus the following ingredients:
▪ Eggs
▪ Slices of bread (whole wheat for a healthier version)
▪ Cheese (I used Caprino de Odemira, a delightful goat cheese from the Alentejo)
▪ Something green (fresh rocket or spinach)
Presunto – our smoked ham (smoked turkey also goes very well)
▪ Salt and pepper to taste

sem título-380

sem título-392

To assemble everything, follow these steps:
1. With a rolling pin, thin the bread slices. Grease the muffin pan and line with the bread (you can cut and fit to adjust), according to the number of servings you wish to bake.
2. In a previously heated oven (180°C), pop in the muffin pan to slightly toast the bread before stuffing with the remaining ingredients. This will prevent the bread from becoming soggy and gives structure to each individual serving.
3. After about five minutes, remove the muffin pan and stuff with greens, ham and cheese.
4. Add one egg into each muffin, season with salt and pepper. Bake for another two minutes and turn the oven off; the eggs will finish off by themselves. If you like runny eggs, bake no more than six minutes.
5. Remove from the muffin pan or individual cups. For a ‘wow’ factor, cut in half and watch the egg yolk ooze out in style.

sem título-385

sem título-386

sem título-391

This is a great idea to have fun in the kitchen, especially with kids – it’s also an amusing way to play with ingredients (or to persuade anyone to eat greens in the morning).

Any leftovers? Store in the fridge for a grab-and-go breakfast the next day.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s