It’s been a few weeks since I made brunch, so even though I had some stuff to do this morning I made time to try out this recipe I’ve been eyeing for quite a while. With cheese and bacon in the muffins, and accompanied by silky scrambled eggs, how can this combination possibly go wrong? Be warned, these things are yummy and very filling; definitely a breakfast of champions.
Recipe based on MyRecipes.com.
Scrambled Egg Muffin Sliders
- 6 beef bacon slices
- 1 1/2 cups full cream milk
- 2 tablespoons plus 3/4 teaspoons lemon juice, or white vinegar
- 1 3/4 cups cornmeal, plus 2 tablespoons
- 2 tablespoons baking powder
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 large egg
- 4 tablespoons butter, melted
- 1 cup (4 oz.) shredded sharp Cheddar cheese
- Scrambled eggs, recipe follows
Preheat oven to 220° Celcius.
Cook the beef bacon in a large skillet over medium-high heat 12 to 14 minutes or until crisp. Remove from heat and drain on paper towels. Crumble the beef bacon.
In a measuring jug, make the buttermilk substitute. Add the lemon juice or white vinegar, and fill up the jug with enough full cream milk to make 1 1/2 cups. Let sit for 10 to 15 minutes. The mixture will thicken and begin to curdle. Refrigerate until ready to use.
Heat a 6-cup non-stick muffin pan in the oven for 5 minutes.
In a medium bowl, combine the cornmeal, baking powder, salt, and sugar. Make a well in the centre of the mixture. Add the egg to the buttermilk, and stir to combine. Add the egg and buttermilk mixture to the cornmeal mixture, stirring, stopping as soon as all the dry ingredients are moistened. It is okay if the batter is lumpy.
Stir in the melted butter, cheese, and beef bacon. Remove the muffin pan from the oven.
Spoon the batter into the hot muffin pan, filling almost completely full. Bake for 15 to 20 minutes or until golden. Remove from pan to a wire rack, and let cool 10 minutes.
Cut muffins in half, and spoon eggs over bottom halves. Cover with top halves of muffins.
- 6 medium eggs
- 1/2 cup plus 1 tablespoon milk or whipping cream
- 1/2 teaspoon Essence, or Creole seasoning
- 1 tablespoon butter
In a medium bowl, whisk together the eggs, milk or cream, and Essence, until combined and the mixture has an even consistency.
Heat a large non-stick skillet over medium heat for about a minute, and add the butter to melt. Add the egg mixture and let it sit, without stirring, for about 2 minutes, or until the eggs begin to set at the bottom. Using a wooden spoon, gently lift and fold the eggs over from the bottom of the pan. Let sit for another 30 to 40 seconds, then stir and fold again.
Repeat until the eggs are softly set and slightly runny in places, then remove the pan from the heat and leave for a few seconds to finish cooking. Give a final stir and serve without delay.