Photography by Hazel CockayneWords by Tanja Janning
When I have brunch with my parents, my mom always asks me to make these muffins. We only call them muffins because I make them in my muffin tray. I came up with this because I was tired of having soft boiled eggs, scrambled eggs and eggs sunny side up for brunch all the time. At this point I did not know about baked eggs, but once discovered, this became a tasty classic in my kitchen and it is an easy crowd pleaser.
I really like a Spanish tortilla but I think the potatoes can be a bit heavy this time a day. So instead I made these small and light delicious bites, with crispy bacon. I usually eat them with salad and pesto or a piece of toast. They are good both warm and cold, and can easily be stored in the fridge until the next day.
A handful of grated pecorino cheese or parmesan
A big handful of fresh spinach
1 big tomato
A few basil leaves
Salt and pepper
12 Bacon slices
Toast or salad for serving
Turn the oven on 180 degrees Celsius.
Grease a muffin tray with a bit of oil (mine has 12 holes).
Put the bacon on a tray and place in the oven.
Cut the tomato in little chunks. If there are a lot of seeds, get rid of them.
Wash, dry and chop the spinach and basil – not into tiny bits, just run the knife trough a few times. Mix and divide the tomato, spinach and basil in the muffin tray.
Mix the egss, cheese, salt and pepper in a bowl. Pour on top of the greens until full.
Put in the oven for 15 minutes or until firm. Sometimes it depends on the oven how long they should bake.
Serve with bacon and/or toast.