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You are here: Home / Recipes / Appetizers / EGG MUFFINS ITALIAN STYLE with mushrooms, asparagus and Pancetta

EGG MUFFINS ITALIAN STYLE with mushrooms, asparagus and Pancetta

03/24/2017 by Filippo Trapella Leave a Comment

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.

EGG MUFFINS ITALIAN STYLE with mushrooms, asparagus and Pancetta

If you like this recipe, please click here, leave a comment and vote 5 stars!
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  • 1 Lb (460 g) asparagus
  • 1/2 Lb (230 g) mushrooms
  • 2 cloves garlic
  • 1/4 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

EGG MUFFINS ITALIAN STYLE with mushrooms, asparagus and Pancetta

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.

EGG MUFFINS ITALIAN STYLE with mushrooms, asparagus and Pancetta

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.

EGG MUFFINS ITALIAN STYLE with mushrooms, asparagus and Pancetta

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 ITALIAN STYLE with mushrooms, asparagus and Pancetta

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.

EGG MUFFINS ITALIAN STYLE with mushrooms, asparagus 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!

EGG MUFFINS ITALIAN STYLE with mushrooms, asparagus and Pancetta

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.

EGG MUFFINS ITALIAN STYLE with mushrooms, asparagus and Pancetta

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 🙂

EGG MUFFINS ITALIAN STYLE with mushrooms, asparagus and Pancetta

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SMOKED SALMON TARTINE with asparagus butter and crumbled almonds

SMOKED SALMON TARTINE with asparagus butter and crumbled almonds

PRINTABLE VERSION

EGG MUFFINS ITALIAN STYLE with mushrooms, asparagus and Pancetta
 
Print
Prep time
35 mins
Cook time
25 mins
Total time
1 hour
 
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.
Author: Filippo Trapella - philosokitchen.com
Serves: 6
Ingredients
  • 1 Lb (460 g) asparagus
  • 1/2 Lb (230 g) mushrooms
  • 2 cloves garlic
  • 1/4 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
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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!
  6. 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.
  7. 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.
3.5.3226

EGG MUFFINS ITALIAN STYLE with mushrooms, asparagus and Pancetta

Filed Under: Appetizers, Gluten Free, Recipes Tagged With: appetizer, asparagus, baking, brunch, eggs, game day, goat chese, italian, muffin, mushrooms, pancetta, parmigiano reggiano, party

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