There’s something about getting your fingers all over your food and using them to ferry the food up and into your mouth that is deeply satisfying – ask any two year old. With toast, or a bagel or a muffin you get this pleasure, but with eggs (which I eat every morning), the utensils interfere – unless you just pick up a piece of egg and put it into your mouth, which I do, shamelessly, and it’s always the best bite.
Enter the Egg Muffin – all the nutrients of an egg, all the pleasure of a muffin. Unlike a muffin, though, there’s no flour, no sugar, no leaveners. They’re really more like mini egg souffles – but super simple, fast, and best of all – highly portable. I grab one as I’m flying out the door, and keep them in the fridge for a snack. You can eat them in the car, on the bus, as you walk, while you read, when you text … They’re also great to serve at a brunch buffet.
Add any filling/flavors you wish. What goes into my own Egg Muffins (or into any dish for that matter) has more to do with what’s around, than any creative ideas I might come up with. In other words, whatever the market hands me or whatever’s over-stayed it’s welcome in the fridge – is what goes in.
For these ones, I used scallions, spinach, zucchini, basil, a little milk and feta. And of course eggs. They’ll keep in the fridge for days, or as long as you wish in the freezer.
Scallions are in season so into all sort of things they go. The purple-striped ones don’t taste any different, they’re just more photogenic.
Use the biggest, thickest, greenest spinach leaves you can find – the ones saturated with chlorophyll.
The zucchini got a second round of chopping after the photo was taken, so the bits that went into the eggs were about a third this size.
When you get the eggs from the farm, you get whatever color happens to have been laid that morning.
A hen at the farm. If I ever come back to this world in poultry form, I want her life.
So give them a try – breakfast on the run, does not mean you have to forsake protein and certainly not taste.
Any other ideas for breakfast alternatives? Interesting twists on eggs or other common breakfast foods that get you out of a rut?
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