Salami Baked Eggs
Good Morning! It’s BREAKFAST DAY!
That’s Saturday in our house… so this morning we’re having Baked Eggs with Salami on the side of pancakes.
A little note: we tried substituting half the self-rising flour with spelt flour in our pancake mix this time, which added a lovely nutty flavor. Highly recommended. Just add an extra teaspoon of baking powder to the mix if you’re using self-raising flour as a base, no need to add more baking powder if you’re following the plain flour recipe.
Baked Eggs with Salami
You’ll need a muffin tin, a roasting tin and about 15 minutes.
Preheat oven to 350f/180c
Thin sliced, dry cured salami
Fill a large roasting tin 2 inches / 3 centimeters deep with water. Make sure your muffin tin fits easily inside the roasting tin. This is called a bain marie.
Line as many cups of your muffin tin with salami as you’d like. We’re piggy so we’re having two each. No need to grease the cups, the salami will do that job for you.
Crack one egg into each salami lined cup.
Notice the hearts – not just for valentines day…Actually having something I only use once a year drives me nuts so we’re having heart shaped eggs and I don’t care if it’s silly!
Lay muffin tin into bain marie, crack pepper on each egg, and pop the lot in the oven for about 8 minutes. Actually, the eggs can be cooked the way you like them, about 8 minutes for soft, slightly runny yolks and 10 for cooked through, 12 minutes for hard. Poke them gently in the middle to see when they are done.
The salami will be nice and crisp around the edges. It’s like eggs and bacon on steroids! Yum!
Quite sweet aren’t they? I might have to use this silly little heart shaped muffin tin more often.
Serve on the side of pancakes with maple syrup, pour yourself that second cup of coffee…