You've got company coming to brunch, and you need morning fare for a crowd,
preferably something easy to prepare with a spring twist and a bit of "ooh"
and "aah" tossed in for good measure.
Look no further than the carton of eggs you picked up at the grocery store.
Haul those out of the fridge and your muffin tins out of the cupboard, and
therein lies your party.
Consider the many virtues of making egg dishes in individual servings. The
accompanying recipes are easy. Some can be made the night before, and others
require precious little prep time (less than half an hour) in the morning.
Individual servings add an elegant vibe to your table. They look like you've
been working on your culinary presentation skills.
Another payoff - perhaps the nicest of all - is that these eggs-in-a-cup
translate into instant portion control. At about 72 calories, a large egg
contains 1.5 grams of saturated fat, 6 grams of protein, and 13 essential
nutrients, including folate, iron and zinc. Their versatility, too, is
unparalleled.
"Eggs are wonderful," said Diane Phillips, a cooking instructor and author
of several books including "Perfect Party Food" (Harvard Common, $27.95). "I
especially love the newer eggs, the organic ones with the golden yolks that
actually taste like an egg. They look really good when baked. They turn
everything a beautiful golden color."
Phillips, who never wastes an opportunity to turn a dining-out experience
into grist for one of her make-ahead recipes, likes the idea of transforming
sweet and savory egg dishes into individual servings. She has been working
on replicating Panera Bread's Baked Egg Souffle With Spinach and Artichoke,
and she shares her version here.
"They are a great palette," said Phillips of eggs. "They are blank enough
that you can add other things to them to enhance their flavor."
She suggests pairing your egg dish with a simple salad of field greens
dressed with a vinaigrette to cut the richness of the eggs. This, she says,
will give a French flare to your brunch.
MUSHROOM AND ASPARAGUS STRATA MUFFINS
8 large eggs
2 cups whole or 2 percent milk
6 shakes Tabasco sauce
2 teaspoons salt (divided use)
1 teaspoon dry mustard
1/2 cup (1 stick) unsalted butter (divided use)
1/2 pound button or cremini mushrooms, sliced
1/2 teaspoon freshly ground black pepper (divided use)
1/2 pound asparagus, trimmed of tough stem ends and cut into 1-inch pieces
1 (1-pound) loaf good-quality sliced white bread, crust removed and torn
into small pieces
2 cups shredded Gruyere cheese
1/2 cup freshly grated parmesan cheese
Yields 10 servings.
Coat cups and upper surface of standard-size muffin tins with nonstick
spray.
In large bowl, whisk together eggs, milk, Tabasco, 1 teaspoon of the salt,
and mustard until blended. Set aside.
Melt 2 tablespoons of the butter in large skillet over high heat, add
mushrooms, and cook, stirring, for 2 minutes. Sprinkle with 1/2 teaspoon of
the remaining salt and 1/4 teaspoon of the pepper and continue to cook until
liquid in pan has evaporated and mushrooms begin to turn golden brown, about
8 minutes.
Remove from pan and set aside.
Melt another 2 tablespoons of butter in same skillet over medium heat, add
asparagus, and sprinkle with remaining 1/2 teaspoon of salt and 1/4 teaspoon
of pepper. Cook asparagus, stirring, until coated with butter and just
beginning to soften, about 3 minutes. Set aside. Melt remaining 1/4 cup (1/2
stick) of butter.
Place layer of bread pieces in each cup. Brush with melted butter and spread
mushrooms and asparagus evenly over bread. Sprinkle with 1 1/2 cups of the
Gruyere and cover with remaining bread. Brush with butter, then pour over
the egg mixture, tilting muffin pan to make sure eggs are soaking bread.
Sprinkle tops of each tin with remaining 1/2 cup of Gruyere and parmesan.
Cover and refrigerate overnight, then bring to room temperature. Bake strata
muffins in oven preheated to 350 F until puffed and golden, 20 to 25
minutes. Let rest for 5 minutes before removing from pans and serving.
- "Perfect Party Food" by Diane Phillips.
BAKED EGG BASKETS
2 tablespoons butter
1 small shallot, finely chopped
5 slices prosciutto, finely diced
1 (10-ounce) package frozen artichoke hearts, defrosted, drained and
coarsely chopped
Salt and pepper, to taste
3 eggs
1 teaspoon Dijon-style mustard
1 (5-ounce) package goat cheese
1/4 cup finely shredded parmesan cheese
1 (17-ounce) package puff pastry (see note)
Yields 8 servings.
In saute pan, melt butter. Add shallot and diced prosciutto, sauteing until
shallot is softened, about 3 minutes. Add chopped artichoke hearts. Season
to taste with salt and pepper and saute for about 5 minutes, until liquid in
pan has evaporated.
Transfer to bowl to cool.
In large mixing bowl, beat eggs, mustard, goat cheese, cooled artichoke
mixture and parmesan cheese.
Roll each sheet of puff pastry out into a 16-inch square and cut each sheet
into 4 squares.
Coat inside of muffin cups with cooking spray and preheat the oven to 400 F.
Lay the puff pastry into the muffin tins, pulling the points of the square
outside the cup.
Ladle 1/4 to 1/3 cup filling into each cup. Bake 17 to 25 minutes, until
filling is set and the puff pastry is golden brown. Allow pastries to rest
for 5 minutes, and serve warm or at room temperature.
Notes: Filling can be made ahead and refrigerated for up to 2 days; puff
pastry can be rolled and patted into the tins night before, so that all you
have to do is fill and bake.
Puff pastry can be rolled out with flour, but rolling pastry in finely
shredded cheese is also an option, as well as rolling the pastry in finely
chopped herbs.
