Muffin Tin Chef, Matt Kadey [best summer reads txt] 📗

classic Mexican breakfast, huevos rancheros are eggs served on hot corn tortillas and smothered in fiery salsa. Here, the tortilla cups hold all the contents in a neat little package that’s vivified with the bright flavors of a tomatillo salsa. Serves 3 G, V

6 (5-inch) corn tortillas grapeseed or canola oil, as needed

1 cup canned pinto beans, drained and rinsed

1/2 teaspoon ground cumin

2/3 cup chopped fresh cilantro, divided

1/2 cup shredded pepper Jack cheese

6 large eggs, lightly beaten

Salsa:

8 to 10 fresh or canned husked tomatillos, finely diced

1 jalapeño or serrano chile pepper, seeded and finely diced

2 green onions, white and green parts, thinly sliced

2 garlic cloves, minced grated zest and juice from 1/2 lime sliced avocado, to serve (optional) salt and pepper

Preheat the oven to 350°F. Heat the tortillas one at a time in a dry skillet over medium-high heat until soft and pliable, 15 to 20 seconds per side. Or, stack the tortillas and microwave on high power, uncovered, until warm and flexible, about 25 seconds. Brush both sides of the warm tortillas with oil. With the bottom of a glass, gently press the tortillas into 6 jumbo muffin cups. Don’t worry if some of the tortilla folds inward.

In a medium bowl, mash together the pinto beans, cumin, and 1/3 cup of the cilantro with a potato masher or the back of a fork. Divide the bean mixture among the tortilla cups. Top each with an even amount of cheese and press down so there is room for the eggs. Pour the eggs evenly among the tortilla cups and season the tops with salt and pepper. Cook until the eggs have set, about 20 minutes. Let cool for several minutes before serving.

For the Salsa: To make the salsa, toss together the tomatillos, jalapeño or serrano pepper, green onions, garlic, lime zest and juice, and the remaining 1/3 cup cilantro. Season to taste with salt and pepper. Cook in a medium skillet over medium heat until the tomatillos have softened, about 5 minutes.

Serve the huevos rancheros cups topped with salsa verde, along with avocado and additional cilantro, if desired.

SPANISH OMELET

Traditional tortilla Española, or Spanish omelet, is a fairly bare-bones potato-based egg dish that somehow manages to rouse taste buds. However, this recipe expands on the classic ingredient list with the addition of lively tarragon and smoked paprika. Diced red bell pepper or zucchini would work well, too. Serves 6 G, V

1 pound Yukon gold or red potatoes (about 3 medium)

2 tablespoons extra-virgin olive oil

1 yellow onion, finely chopped

6 large eggs, lightly beaten

2 tablespoons chopped fresh tarragon

1/2 teaspoon smoked paprika

1/4 teaspoon salt

1/4 teaspoon pepper

Peel the potatoes and cut into 1-inch cubes. Heat the olive oil in a large skillet over medium heat. Add the potatoes, and cook for 20 minutes, stirring occasionally. Add the onion and cook until potatoes are fork-tender, stirring occasionally, about 10 minutes more.

Preheat the oven to 350°F. Divide the potato-onion mixture among 12 medium muffin cups. In a medium bowl, mix together the eggs, tarragon, smoked paprika, salt, and pepper. Pour the egg mixture evenly over the potato mixture. Bake until the eggs are set, about 15 minutes. Let cool for several minutes before unmolding. Sprinkle with additional salt, if desired.

BACON AND EGGS

This play on a diner classic comes together easily and gets a nutrition boost from tomatoes, mushrooms, and peppery arugula. These can be stored in the fridge for a few days, making them a great option when you need a breakfast lickety-split. Make sure to remove the seeds from your tomatoes so the mixture doesn’t become too watery. If possible, use nitrate-free, organic bacon. Serve with salsa or shredded aged cheddar cheese, if desired. Serves 6 G

9 large eggs

1/2 pound bacon, cooked and diced

1 tomato, seeded and diced

2 green onions, white and green parts, sliced

1 cup diced cremini mushrooms

1 cup chopped arugula

1 tablespoon fresh thyme leaves

1/4 teaspoon salt

1/4 teaspoon pepper

Preheat the oven to 375°F. In a large bowl, lightly beat the eggs. Stir in the cooked bacon, tomato, green onions, mushrooms, arugula, thyme, salt, and pepper. Divide the mixture among 12 medium muffin cups and cook until set, about 20 minutes. Let cool for several minutes before unmolding.

BACON AND EGGS, page 18

EGG AND SAUSAGE POLENTA CUPS, page 20

EGG AND SAUSAGE POLENTA CUPS

Easy on the taste buds, polenta, eggs, and sausage add layers of loveliness to each bite. Even if using silicone muffin cups, make sure to use paper liners as the bottoms are quite moist, making intact removal without them a challenge. Also, it’s best to avoid large eggs, which are too big for the cups and will cause overflow. Recipe can be doubled. Serves 3 G

3/4 cup low-fat milk

3/4 cup water

1/2 cup corn grits (polenta)

2/3 cup shredded Asiago, Swiss, or fontina cheese (about 3 ounces)

2 tablespoons finely chopped fresh rosemary

1/2 teaspoon salt

2 teaspoons grapeseed or canola oil

3 ounces uncooked turkey sausage, casing removed, and chopped

6 small eggs

watercress or arugula, for garnish

Bring the milk and water to a slight simmer in a medium pot over medium heat.

Slowly whisk in the corn grits, and continue whisking until it begins to thicken and resemble creamy oatmeal, 3 to 4 minutes. Remove from the heat and stir in the cheese, rosemary, and salt. Let cool.

Heat the oil in a medium skillet over medium heat. Cook the sausage until lightly browned and no longer pink, about 3 minutes.

Preheat the oven to 400°F. Line 6 medium muffin cups with paper liners. Divide the polenta among the prepared muffin cups. Using your fingers, form a deep well in each one by pushing the polenta up the sides of the muffin cups. Crack an egg into each polenta cup and scatter the sausage on top. Place the muffin