Savoury Muffins

Looking for a quick breakfast or something new to serve to your guests? Savoury Muffins are scrumptious and full of great energy for a busy day ahead! Try this recipe and see what you think.

To prep, cook 1 ½ cups (375 mL) of broccoli, chop 1 ½ cups (375 mL) of cooked ham, chop 1 medium onion, and grate ½ cup (125 mL) of Parmesan cheese. Then, grease 12 muffin cups and set aside.

Once you’ve completed the prep, preheat your oven to 375°F (190°C). In a large bowl, combine the cooked broccoli, ham, onion and cheese. In another bowl, beat 6 eggs until foamy and blend in ½ cup of vegetable oil. Add all of the dry ingredients (listed below) and beat until smooth. It will look like a basic batter. Then add in the broccoli mixture from the first bowl you used and stir just until blended. Spoon into your pre-greased muffin cups and bake for about 20-25 minutes or until lightly browned.

Voila! You have a savoury, warm muffin! Serve warm or cold – either way is delicious! Tip: These will freeze very well so make a double batch and have them on-hand for those rushed mornings!

For a Printer-Friendly version of this recipe, please click Savoury Muffins. You can also check out MEF’s egg recipe collection for more delicious egg recipes!

Do you have a great egg recipe to share? Make a comment or send a message. I love getting ‘mail.’

The Egg Lady

The Dry Ingredients:
1 ¼ cups (300 mL) all-purpose flour
1 tbsp (15 mL) baking powder
1 tsp (5 mL) dried oregano
1 tsp (5 mL) parsley leaves
½ tsp (2 mL) dried thyme leaves
¼ tsp (1 mL) garlic powder

Avocado Egg Cups

Eggs and avocados unite, and it’s a delicious story to tell!

The other day I made these lovely Avocado Egg Cups; a great recipe…with a couple of minor tweaks!

To start, combine 2 peeled avocados, 6 hard-cooked eggs, and 2 finely chopped green onions and whirl briefly in a blender, food processor, or chop very fine. The mixture should be relatively smooth but not too mushy. Sometimes air pockets prevent smooth blending, so if your blender seems to slow down, just stir between short spurts of blending.

Tip: If you need a fool-proof method for hard-cooking eggs, click how to hard-cook eggs.

After the blending is complete, add ½ tsp (2 mL) of ground dried chili peppers, ¼ cup (50 mL) fresh minced parsley, 2 tbsp (30 mL) white balsamic vinegar, and ½ tsp (2 mL) salt, and mix well. Tip: The original recipe called for 2 tsp (10 mL) of salt, but I found the final result too salty, so I have reduced it here for you.

Serve the mixture in lettuce cups or lettuce rolls. Tip: You can just rip some lettuce leaves into pieces and spoon about 1 tbsp on each. I would suggest making small bite-sized portions to make them easier to handle and eat. This definitely makes quite a few portions. I would say, with bite-sized pieces, it should make about 12-24 servings.

This recipe would be great to use as a dip for veggies, whole grain crackers or chips too! Try this recipe out for yourself. It’s a refreshing taste for summer!

Do you have any questions about cooking with eggs?  Send us an email.

For a Printer-Friendly version of this recipe, please click Avocado Egg Cups. You can also check out MEF’s egg recipe collection for more delicious egg recipes!
 

The Egg Lady

How to Make an Easy Fruit Salad Dressing

Eggs help to create many different types of dishes from appetizers right through to desserts. They can help bind and blend ingredients together, create high rises in soufflés, coat or glaze cookies and breads, prevent crystallization in frostings, and can serve as a nutritious garnish for a variety of dishes. Another useful function of the versatile egg is the ability to thicken custards and sauces, like in the recipe I made this past week, Fruit Salad with Honey Lime Dressing.

This summery fresh dressing calls for eggs, honey, lime juice and sour cream. An interesting combination, but trust me, it’s a delicious one!

In a saucepan over low heat, add 3 well-beaten eggs, ½ cup (125 mL) liquid honey, and a ¼ cup (50 mL) fresh lime juice. TIP: About 3 limes are needed, depending on how juicy they are. Cook and stir until mixture comes to a boil and thickens. Set aside to cool.

Combine 1 can (10 oz/284 mL) of mandarin orange sections (drained) with 2 cups (500 mL) of halved strawberries and 2 cups (500 mL) of cubed honeydew melon. Add 2 medium sliced bananas and mix well. Cover the bowl and chill.

Once the dressing has cooled, fold in 1 cup (250 mL) of sour cream (14% b.f.) and chill in the refrigerator. Just before serving, pour dressing over fruit and toss until fruit is well coated.

This dressing is creamy and sweet; a nice combination. TIP: You can use a low-fat sour cream or yogurt if you wish, but please note, the dressing will be a thinner, runnier sauce. You can also change it up and use a variety of fruits for this recipe.

Serve this easy-to-make dessert at your next summer party and your guests won’t be disappointed!

Do you have a burning question about cooking with eggs? Are there sauces or other recipes you’d like to share? Please send me a comment.

For a Printer-Friendly version of this recipe, please click Easy Fruit Salad Dressing. You can also check out MEF’s egg recipe collection for more delicious egg recipes!

The Egg Lady