I have a confession to make. I have fallen in love with the incredible edible egg all over again. I'm not sure that I was ever truly out of love (?) with them come to think about it. Regardless though, our relationship has rekindled and taken a new turn. This may seem like a risky love affair considering the current salmonella outbreak - but I can't help it. I'm pretty sure it all started when I recently learned how to poach eggs. It was eye opening (think poached eggs with roasted asparagus and prosciutto) and honestly fun! Try it if you never have. There are videos online to help you summon your inner Julia Child.
A few weeks and quite a few eggs after the poaching experiment, I stumbled upon the latest issue of Edible Seattle while out for Sunday coffee with a friend. As if my subconscience was leading the way, the first thing I saw when I opened the magazine was the recipe for these muffins. A bacon biscuit with a whole egg baked right into the middle. I practically bee-lined home to try them....and have made them twice since that day. The recipe is perfect as is. They are best served hot, but are great to grab on the run in the morning and still just as satisfying, and filling, cold. I'm headed to the beach with my family in two weeks and will surely be making these for everyone to munch on for breakfast. Think I can smuggle my mega muffin pan through airport security?? -jz
makes 6 mega muffins
non-stick vegetable oil spray
2 cups all purpose flour
3/4 teaspoon salt
2 teaspoons baking powder
1 tablespoon sugar
1/2 pound thick-cut bacon, cooked crisp and finely chopped
1/4 cup chopped fresh chives
1/2 cup grated fresh Parmesan cheese
1 cup whole milk
7 large eggs
5 tablespoons unsalted butter, melted
Preheat the oven to 375 degrees. Grease 6 jumbo muffin tins (or 1 cup ramekins) with the vegetable oil spray and set aside.
Whisk the flour, salt, baking powder, sugar, bacon, chives and cheese in a large bowl. Combine the milk and one egg in a small bowl, then add to the dry ingredients along with the melted butter. Fold the ingredients together gently until no dry spots remain.
Spoon about 1/4 cup batter into each of the muffin tins. Using a soft spatula spread the batter up the sides of the tins a bit, leaving a depression in the middle of the batter. Crack an egg into the center of each cup. Divide the remaining batter between the cups making sure you cover the yolk. It's easiest if you work with small dollops of batter.
Bake the muffins for 20 to 25 minutes until the visible egg white is set and the muffins are just barely beginning to crack. They won't be very brown. Cool 5 minutes, then run a small knife around the edges of each muffin to release. Serve hot.
Recipe taken from: Edible Seattle