A Beachy Breakfast

I've got breakfast on the brain this week. Timely too, because on Tuesday night, the New York City Foodbuzz Featured Publishers were treated to "Breakfast for Dinner" by the good folks at Eggland's Best. The event was held at Beacon restaurant in midtown and it was both fun and informative. I learned more about the care and feeding of chickens than I ever dreamed possible.

I also learned a thing or two about Eggland's Best eggs. I must admit that I was a bit skeptical, thinking that the increased Omega 3s and such were the by product of some chemical process ... yet, not at all! I was delighted to learn that the abundance of good things in Eggland's Best eggs are due to the high-quality, 100% vegetarian chicken feed. As a result of this nutrient rich feed, their eggs have 25% less saturated fat, 10 times more Vitamin E, 3 times more Omega 3, and 25% more lutein than regular eggs. They are locally produced across the country, incredibly fresh, and have less cholesterol to boot. Color me impressed!

Given my eggy state of mind, I thought I'd offer you something to go with your Breakfast Martini this weekend. A classic recipe that will be familiar to anyone who's ever been on the South Beach Diet - or any high protein diet for that matter.

Egg Muffins:

• 1 tbsp. olive oil
  
• 1 small shallot, peeled and minced
• 2/3 cup diced crimini mushrooms
• 1 medium red bell pepper, seeded and diced
• a pinch of salt and some freshly ground black pepper
  
• 2 cups of chopped fresh spinach

Heat the oil in a large non-stick skillet over medium high heat, add the shallots and saute for one minute. Add the diced mushrooms, red bell pepper, a pinch of salt and some fresh black pepper, and saute until tender, about 3 or 4 minutes. Add the spinach, by handfuls, stirring well to combine and saute until all of the spinach has been added and is wilted. The spinach will give off some liquid, saute until the pan is mostly dry, stirring often. Remove from heat and allow the mixture to cool.

• 1 dozen large Eggland's Best Eggs
• 2/3 cup shredded Gruyere or sharp Cheddar cheese
• a handful of chopped fresh parsley
• Kosher salt and freshly ground pepper
• a grating of fresh nutmeg

Pre-heat your oven to 375 degrees F.

Crack all 12 eggs into a blender. Add the cheese, parsley, a bit of salt, pepper and a generous grating of fresh nutmeg. Blend on high until well combined.

Spoon a bit of the sauteed vegetable mixture into the bottom of each cup of a non-stick 12 cup muffin tin, distributing the mixture evenly among the cups. Carefully pour the egg mixture over the vegetables in each cup in equal measure. Bake in the middle of a pre-heated 375 degree oven for 15 to 20 minutes, or until set and beginning to turn pale golden brown. Do not over bake. Remove from pan, serve and enjoy!

As written this recipe will serve 6, two egg muffins per person.

This is my version of a classic dish and I encourage you to create your own. Not a fan of mushrooms? Leave them out. Big fan of cheese? Go right ahead and add more. Mostly we're talking about technique here, so the actual ingredients are up to you. The possibilities are limited only by your imagination ... and the results will be delicious, I promise.

One especially nice feature of this recipe is that it freezes well. Simply freeze the individual muffins and thaw/heat in the microwave for a quick and easy breakfast on the run.

So, are you a fan of the egg muffin? If so, what's in yours? Hungry Diva wants to know.

Bon appetit!