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 Baked Eggs in Edible Cups!
by Alice Osborne
Want a better breakfast—one that can be prepared the night before and baked in the morning? One that’s good and good for you? One that you could even take with you on the run? Then baked eggs in edible cups is your ticket!
 Start with a standard muffin pan as your mold. Tuck a pita side, thin lavash bread, a tortilla, or two very thin, long criss-crossed slices of potatoes into alternating muffin slots. Add a bit of filling, crack an egg on top of each cup, and bake.
Filling: What other ingredients would you like to pair with the eggs - what other flavors do you want to introduce? Maybe try a Spanish theme—a little salsa, some chopped tomato, a few sliced or diced black olives, some shredded cheese, diced green pepper, maybe some chopped green onion…you get the idea.
The idea is to make the filling, crack the egg, bake, and serve on pretty plate with perhaps a piece of seasonal fruit on the side. The cool thing is that you could do your filling the night before, and have six of these in the oven the next morning in under two minutes for a brunch or even breakfast before work (bake while blow drying). AND, if you’re on the run, you can eat these out-of-hand (after they cool a bit) if you’re on the run.
So here is our baked egg recipe plus a couple other variations we’ll be trying in the future. Let us know your ideas as well!
Thin tortilla cups + spicy bean base + egg + avocado & salsa on top
Pita cups + goat cheese and herb base + egg + creme fraiche on top
Or what about a maple-kissed version with something savory to bridge and temper the sweetness?
Or…?
BAKED SPANISH EGG CUP
 2-3 tablespoons extra virgin olive oil
3 big pinches ground cumin
2 big pinches chili flakes
2 big pinches smoked paprika
2 big pinches fine sea salt
1 cup spring (or regular) onion, chopped (or green onions)
1 clove garlic, chopped
1 cup cherry tomatoes, halved or quartered
1 C shredded cheese of choice
2 pieces of pita bread, cut into quarters
6 large organic eggs
Garnish: finely chopped tomatoes, chile flakes, cilantro (optional)
Special equipment: standard 12 muffin tin
Preheat oven to 350F°. Add the olive oil to a large skillet over medium-high heat. Stir in the cumin, chile flakes, paprika, salt, onion, and garlic. Cook until onions soften, just a minute or two. Stir in the chopped tomatoes and cook until the tomatoes soften up a bit, another two or three minutes. Set aside.
Take six pieces (quarters) of the pita bread, gently open each of them and tuck them into the muffin tin - every other slot. If the pita splits, no worries, just criss-cross the bread into a nest or tart shell of sorts so there is coverage across the bottom so the egg and filling won't run out.
Spoon a bit of the tomato filling into each pita cup, dividing it amongst the six cups. Now crack a single egg into each pita cup. You don't want the cups to overflow, hold back a bit of the egg white if you need to. Also, you don't want the egg yolk to jet up toward the sky, try to ensure it is level with the whites or the yolks can dry out while baking.
Carefully place in the oven (racks in the center) and bake for about 15 minutes. Until the whites have set and become opaque. Serve hot garnished with a sprinkling of chopped tomatoes, chile flakes, and/or a bit cilantro. Makes six egg cups.
 Download this recipe.
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