Given that eggs are my favorite food on the planet, I had to give it a go. And a quiet weekend at Camp with my folks a few weeks ago seemed like the perfect chance.
We decided to try two different types. For the scrambled egg version, we chopped up some leftover red onion. I had used most of the veggies the night before for salads, so this was pretty much all that was left, otherwise we would have added other veggies to that mix. I thought we might add the leftover steak Johnny had made, but alas, we snacked on that cold while the food was being prepared.
Scrambled up some eggs, added the onion, and then dropped some plain, whole eggs into the individual cups of the tin. Salt and pepper and put them in a 350 degree oven for ~10 minutes. They looked far too runny then so I left them in for a few minutes longer.
We only had a silicon muffin tin, which I do NOT recommend using, mostly because you can't move it or the eggs will spill out. We put a metal baking sheet underneath of stability.
I think the baking sheet changed the amount of time needed to cook them, so in the end, they were overdone -- a bummer, because who doesn't want a little runny yoke on their breakfast sandwich? Plus, I didn't really take into account that the eggs would probably keep cooking for another minute once out of the oven. Just a few minutes less and they would have been perfect.
Meanwhile, we cooked the sausage, made another batch of coffee, and....wah lah!
Aside from being a bit overdone, they were tasty! I can see us making them often in the summer, especially when all the little kids are down. Everyone can have their own, special made egg, and then they can all eat at the same time too!
See....game changer!
No comments:
Post a Comment