This “recipe” for Egg in a Nest Muffins has been around for awhile. Perhaps you can tell by the dated look of the picture. I scanned it from a photograph found in the archives of the Egg Farmers of Ontario; it was probably taken about 20 years ago. But the idea is still a good one and a fun festive way to say “Happy Easter” at breakfast tomorrow.
With this easy multi-tasking recipe, you hard-cook eggs and bake muffins at the same time. If you want to make things super-easy, use a muffin mix instead of your favourite muffin recipe.
Fruit, yogurt and juice would complement these protein-packed muffins nicely and make for a simple but delicious breakfast that will allow plenty of time to hunt for treats left by the Easter Bunny.
Egg in a Nest Muffins
Ingredients for your favourite muffins
Medium or large eggs, in their shells (1 per muffin)
Prepare muffin batter. Rub eggs lightly with vegetable oil. Fill lightly greased or paper-lined muffin cups with batter. Gently place one uncooked egg, in its shell, partially into each “muffin”.
Bake in a preheated 400F (200C) oven for 18 to 20 minutes.
Let cool 15 to 20 minutes before serving as eggs will be hot.
To eat, remove the egg from the muffin, peel off the shell and enjoy with the muffin.
* For a pretty Easter look, use paper liners with an Easter design and coloured eggs. A little of the color may bleed into the muffins, but it won’t affect the taste.
* Serve warm or cold but refrigerate if not eaten within a couple hours.