Reinventing eggs on toast
For the most important meal of the day, why not forget the skillet and turn on the oven instead?
Some out-of-the-box thinking and this is what I came up with. All you need is a muffin pan or individual tin cups, plus the following ingredients:
▪ Slices of bread (whole wheat for a healthier version)
▪ Cheese (I used Caprino de Odemira, a delightful goat cheese)
▪ Something green (fresh rocket or spinach)
▪ Presunto (smoked turkey also goes very well)
▪ Salt and pepper to taste
To assemble everything, follow these steps:
1. With a rolling pin, thin the bread slices. Grease the muffin pan and line with the bread (you can cut and fit to adjust), according to the number of servings you wish to bake.
2. In a previously heated oven (180°C), pop in the muffin pan to slightly toast the bread before stuffing with the remaining ingredients. This will prevent the bread from becoming soggy and gives structure to each individual serving.
3. After about five minutes, remove the muffin pan and stuff with greens, ham and cheese.
4. Add one egg into each muffin, season with salt and pepper. Bake for another two minutes and turn the oven off; the eggs will finish off by themselves. If you like runny eggs, bake no more than six minutes.
5. Remove from the muffin pan or individual cups. For a ‘wow’ factor, cut in half and watch the egg yolk ooze out in style.
This is a great idea to have fun in the kitchen, especially with kids – it’s also an amusing way to play with ingredients (or to make them eat greens in the morning!).
Any leftovers? Store in the fridge for a grab-and-go breakfast the next day.
By Megan Melling
Megan Melling’s journey into the food world started three years ago when she decided to enrol in Cookery and Food Production in Portugal. She was born American, but grew up in the Algarve, so she gets the best of two opposite culinary cultures. She is currently working as a cook in Lisbon and documenting all of her personal recipes on her blog www.melsvittles.wordpress.com
Photo: Megan Melling