Early mornings, busy days and late nights leave only a short amount of time for many couples and families to make dinner. An easy solution… “get cracking” and make breakfast for dinner! I’m a big supporter of Canadian farmers, so I was excited to receive an invitation from the Egg Farmers of Canada to test their Baked Egg Cups recipe. With the summer coming up, I’m looking forward to pairing fresh Canadian eggs with produce from my local farmers’ markets.
The Egg Farmers of Canada conducted a survey in April 2013 with over 3,000 Canadians, aged 18 and over. In the study, they found that distance from farm to grocery store is seen as the key to freshness. Eighty per cent of Canadians surveyed are confident products from within Canada are at peak quality when purchased. Conversely, 53 per cent believe imported foods cannot be considered fresh. “In an age where grocery aisles are filled with foods from around the world, it is clear that Canadians place the highest value on locally produced food, exactly what the system of supply management allows for,” says Bonnie Cohen, Manager of Marketing and Nutrition for Egg Farmers of Canada. “The results are identical regardless of socio-economic status, telling us that all households want the food they feed their families produced by local farmers.”
Be sure to visit the Egg Farmers of Canada Facebook page by May 15 for a coupon to save $1.00 off the purchase of 2 dozen eggs! You’ll need them to make the Baked Egg Cups, so why not save a little : ) I’m happy to share that they were really easy to make, as I had everything prepped and ready in 10 minutes, which gave my oven enough time to preheat. I popped them in and less than 20 minutes later, they were ready to go. I’ve included a lacto-ovo vegetarian version of the recipe below. Enjoy!
Baked Egg Cups (Lacto-ovo vegetarian version)
The original recipe can be found at: http://eggs.ca/cooking-with-eggs/recipe/baked-egg-cups/ and you can see the video at the top of this post.
Baby spinach leaves (approximately 1 cup)
6 tsp (30 mL) crumbled goat cheese
6 tsp (30 mL) milk
2 tsp (10 mL) finely chopped chives or dried herbs
1/8 tsp (0.5 mL) black pepper
Preheat oven to 350°F (180°C).
Spray bottoms and sides of 6-cup muffin tin with cooking spray. Line inside of each muffin cup with baby spinach leaves (about 8-12 leaves, stems removed). Then sprinkle 1 tsp (5 mL) of crumbled goat cheese over spinach. Carefully crack an egg over top. Spoon 1 tsp (5 mL) milk over each yolk. Sprinkle chives or dried herbs and black pepper over top.
Bake in preheated 350°F (180°C) oven until whites are set and yolks are cooked as desired, 18 to 20 minutes. Run knife around inside of each muffin cup, then remove and serve.
- Instead of a muffin tin, use six 1/2-cup (125 mL) ramekins or custard cups.
- Instead of spinach, use a large kale leaf to line the cups.
- Instead of spinach, using a rolling pin to flatten a piece of bread and arrange in the muffin tin to form a cup. If you would still like to use spinach, line your bread cup with it before adding the other ingredients.
- Instead of goat cheese, use feta cheese, cream cheese or a grated hard cheese of your choice.
- Omit goat cheese and milk; sprinkle grated Parmesan or Cheddar cheese over each egg before baking.
- Over spinach leaves, place a thin slice of tomato and a slice of large white or cremini mushroom.
I chose to make two of the Baked Egg Cups with flattened pieces of bread (I used up the end pieces) and the other two with baby spinach leaves. I enjoyed both versions, however the spinach version was lighter and more impressive to look at. Overall, the Baked Egg Cups were easy to make, tasty and left me feeling full and satisfied. For a group gathering, I would serve them with a soup, a salad and a fruit tray for a quick and easy brunch, lunch or dinner.
For more information on what you can do with eggs, visit http://www.eggs.ca for recipes, tips, and more!
CONTEST: I’m giving away an Egg Farmers of Canada prize pack including a muffin tin, a “Get Cracking” apron, microwave egg cookers perfects for couples and moms-on-the-go, a magnetized grocery list, the Farmers’ Favourite recipe booklet, and a $20 grocery store gift card to buy the fresh ingredients you need to make these tasty Baked Egg Cups. Please note that you must be a resident of Canada to win, it is an Egg Farmers of Canada contest after all!
Visit the Egg Farmers of Canada site and check out their amazing list of recipes here: http://eggs.ca/cooking-with-eggs/all-recipes , then leave a comment on this blog post to share which recipe you would make on a busy weekday night. P.S. Don’t forget to include your Twitter, Facebook or blog site address so I know how to reach you! It’s that easy! You can enter once per day.
Again, you must be a resident of Canada to enter!
Hurry, contest closes on Saturday May 18 at 12 pm EST. Good luck!
And the winner is….Zach Bussey @zachbussey ! Thanks everyone for playing : )
Disclaimer: I received a basket from the Egg Farmers of Canada with everything I needed to make these Baked Egg Cups.