Baked Eggs a la Trouchia

La Trouchia is a type of omlette which is a specialty of Nice, France.  The version that I've created here is an on-the-go breakfast.  By baking them ahead of time in perfect single serving sizes, you can grab one to throw on an english muffin (or one of the ham and cheese corn muffins below) for a quick breakfast sandwich, or add two to round out a simple breakfast of fruit and yogurt.  I've omitted the traditional garlic and onion and added the basil.  Who wants garlic breath in the morning anyway! 

Baked Eggs a la Trouchia

1 1/2 c packed shredded swiss chard

6 eggs

2/3 c freshly shredded Parmesan cheese

2 T freshly chopped parsley

2 T freshly shredded basil

Salt and Pepper

Preheat oven to 350 degrees.  Steam the swiss chard in a covered frying pan with a couple tablespoons of water until just wilted.  Important:  Coat a muffin tin with cooking spray.  Divide the chard evenly in 6 muffin cups.  Drop one egg into each of the cups.  Add one heaping tablespoons of cheese and a pinch of each of the herbs.  Gently mix the ingredients in each cup  with a fork.  Salt and pepper each egg.  Place the muffin tin in the oven and bake for 15-20 minutes.  Allow to cool and refrigerate until ready to use.  

Savory Breakfast Muffins

1 cup white cornmeal

1 cup all-purpose flour

3 T honey

2 teaspoons baking powder

1/2 teaspoon salt

1 egg, beaten

1/4 cup canola oil

1 cup milk

1 c diced fully cooked ham (or cooked crumbled sausage)

1 c shredded colby cheese

Preheat oven to 400 degrees. Grease muffin pan.

In a large bowl, mix together corn meal, flour, baking powder and salt. Add egg, honey, oil and milk; stir to combine. Add ham and cheese.  Fold in until just combined.  Spoon approximately 1/4 c batter into each muffin cup.

Bake at 400 degrees for 15 to 20 minutes, or until a toothpick inserted into a muffin comes out clean.  Makes 12 muffins.