Egg Muffins are a must-to-prepare for a brunch or a party: today I prepared a special version Italian-style! Goat cheese, Parmigiano Reggiano, asparagus, mushrooms, and Pancetta make these muffins just irresistible! If you or your friends prefer a veggie option, just don’t add the Pancetta into some of the muffins, they will be delicious as well.
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- 1 Lb (460 g) asparagus
- ½ Lb (230 g) mushrooms
- 2 cloves garlic
- ¼ Lb (115 g) diced pancetta (alternatively bacon)
- 11 eggs
- 3 tbsp goat cheese
- 3 tbsp Parmigiano Reggiano, grated
- 8 tbsp olive oil
- 1 tbsp unsalted butter
- 2 bay leaves
- to taste table salt
FIRST STEPS
Rinse the asparagus, then cut and discard the tougher white parts. After that, brush the mushrooms and eliminate the stems and any part of dirt. Finally, trim the asparagus tips and reduce the mushrooms into slices.
STIR-FRY PANCETTA
Pour the Pancetta dices into a nonstick pan along with the bay leaves, then place over low heat. Let the fat melt a bit, then rise a little the flame and stir fry Pancetta in its own grease until golden brown (about 15 mins). Finally, pour the pancetta over paper towels and save the grease.
ASPARAGUS TIPS AND MUSHROOMS
Add 2 tbsp of olive oil at the fat, then stir fry the mushroom slices a few mins. After that, add the asparagus tips and cook until done but still in shape. Finally, salt as needed, pour into a bowl and let them reach room temperature.
EGG MUFFINS MIXTURE
Crack the eggs into a large bowl, then add 11 pinches of table salt, and whisk just the time to obtain a consistent batter. Now, reduce the goat cheese into crumbles and pour them into the eggs mixture. Add the grated Parmigiano Reggiano, and the mushrooms, and the asparagus tips, and pancetta.
INTO THE OVEN!
Pre-heat the oven on 400° F (200° C).
Now, grease the inner surface of the muffin molds with the butter. Finally, bake about 25 minutes, until ready. Don’t worry if the egg muffins raise over the mold, it’s normal!
ASPARAGUS CREAM
Boil the asparagus stems, then blend along with 3 pinches of salt, 6 tbsp of cooking water and 6 tbsp of olive oil. Finally, sift to discard the stringy parts.
SERVING EGGS MUFFINS
Serve the muffins hot or warm, paired with the asparagus cream. It is possible store them in the fridge up to 3 days and re-heat just before serving.
Did you like this recipe? please click here, leave a comment and vote 5 stars!
This simple action help the growth of this blog and make very happy 🙂
TAKE A LOOK AT THIS
SMOKED SALMON TARTINE with asparagus butter and crumbled almonds
PRINTABLE VERSION
- 1 Lb (460 g) asparagus
- ½ Lb (230 g) mushrooms
- 2 cloves garlic
- ¼ Lb (115 g) diced pancetta (alternatively bacon)
- 11 eggs
- 3 tbsp goat cheese
- 3 tbsp Parmigiano Reggiano, grated
- 8 tbsp olive oil
- 1 tbsp unsalted butter
- 2 bay leaves
- to taste table salt
- FIRST STEPS
Rinse the asparagus, then cut and discard the tougher white parts. After that, brush the mushrooms and eliminate the stems and any part of dirt. Finally, trim the asparagus tips and reduce the mushrooms into slices. - STIR-FRY PANCETTA
Pour the Pancetta dices into a nonstick pan along with the bay leaves, then place over low heat. Let the fat melt a bit, then rise a little the flame and stir fry Pancetta in its own grease until golden brown (about 15 mins). Finally, pour the pancetta over paper towels and save the grease. - ASPARAGUS TIPS AND MUSHROOMS
Add 2 tbsp of olive oil at the fat, then stir fry the mushroom slices a few mins. After that, add the asparagus tips and cook until done but still in shape. Finally, salt as needed, pour into a bowl and let them reach room temperature. - EGG MUFFINS MIXTURE
Crack the eggs into a large bowl, then add 11 pinches of table salt, and whisk just the time to obtain a consistent batter. Now, reduce the goat cheese into crumbles and pour them into the eggs mixture. Add the grated Parmigiano Reggiano, and the mushrooms, and the asparagus tips, and pancetta. - INTO THE OVEN!
Pre-heat the oven on 400° F (200° C).
Now, grease the inner surface of the muffin molds with the butter. Finally, bake about 25 minutes, until ready. Don’t worry if the egg muffins raise over the mold, it’s normal! - ASPARAGUS CREAM
Boil the asparagus stems, then blend along with 3 pinches of salt, 6 tbsp of cooking water and 6 tbsp of olive oil. Finally, sift to discard the stringy parts. - SERVING EGGS MUFFINS
Serve the muffins hot or warm, paired with the asparagus cream. It is possible store them in the fridge up to 3 days and re-heat just before serving.
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