One of my all-time favorite shows is NCIS. I LOVE Special Agent
Leroy Jethro Gibbs! For those of you who
don’t know, Gibbs operates by a set of rules.
Rule #6: Never apologize. (It’s a sign of weakness.) I don’t agree with the rule 100%; however,
I’ve observed that, in general, people apologize too much - and when an apology
isn’t needed. Why am I writing about
this? Because I’ve been MIA for a while
- and I know it! ;-)
I have several recipes to post over the next week or
two. Most were successful. One was successful as to taste and not so
much so as to functionality. I made Gruyere
Egg Muffins with a minor adjustment because I didn’t have shallots. The taste was spot-on. They just didn’t hold their functionality as
muffins and didn’t come out of the paper liners easily so I ate the “muffins”
with a fork! LOL I kinda thought these would come out as
mini-quiches. Nope.
Immediately out of the oven they were like a
soufflé - all puffed up! I think that’s
because eggs were beaten until fluffy.
Experiment! Try not beating the
eggs as much.
<-- The picture to the right is about 30 seconds after I removed them from the oven. They deflated very quickly!
The original recipe makes 12 muffins. I made 1/6 of the recipe - 2 muffins. I recommend making 3-4 with the quantities
below - these will puff up (big time!) and spill over the edge of the muffin well. You can also use mini-muffin tins. According to the original recipe, these
freeze well. I didn’t test that. Yet. I give the recipe 3 wing flaps (good flavor but not great or absolutely yummy).
Ingredients:
2 eggs
.25 cup Gruyere cheese, shredded
1t garlic, finely chopped
1t butter
4t HWC
dash of Jane’s Krazy Mixed Up Salt
1. Preheat oven to 325F.
2. Beat eggs until slightly fluffy.
3. Lightly sauté garlic in butter.
4. Add garlic, cream, cheese, salt, to the eggs. Mix well.
5. Pour into muffin tin* and bake 25 minutes.
*I recommend greasing the muffin tin and not using liners.
Nutritional info:
Fat: 30.7g (75%)
Protein: 20.2g (22%)
Carbs: 2.4g (3%)
Calories: 371 cal
Note to self: Go back to making more egg muffins. They freeze easily, so are good to always have on hand for "emergencies", ie times when I just don't feel like cooking. They defrost/heat up nicely in the microwave, too. And your recipe looks really yummy. I add bacon to mine, because, well, I add bacon to pretty much everything.
ReplyDeleteOh, and I could have told you not to bother putting them in paper cases, because they ALWAYS stick horribly. Best to just grease the muffin pan and pour the mix straight in there (as you have figured out by now...).
Cheers, matey.
Roz
Hi Roz! Thank you for visiting and posting! Mmmmm...bacon! Bacon is an essential food group. lol Thanks for the tip about the paper cases. :-)
ReplyDelete