Healthy family favorite recipe that goes way back is our Savory Cornbread Egg Muffin. When I was young I would fly overseas to Portugal to spend my summers there. One of the things that I remember was my grandmother making Cornbread. The smell of fresh baked bread was amazing and the flavor was stunning. We would eat it fresh and hot out from the bread stone oven with salted butter and warm soup. It was so delicious!
So we decide to recreate the Cornbread recipe similar to my grandmother’s but with a secret and special ingredient. The boiled egg! My son loves boiled eggs, so this made it easy to pack as a snack. Soft Boiled eggs would be recommend for this recipe.
Rodrigo uses an egg cooker, to boil his egg, we don’t want him over the stove and handling boiling water, but you could use the tradition saucepan.
How to make Soft Boiled Eggs using a saucepan?
- Boil the eggs for 10 minutes, if you are using an egg cooker or boil the eggs in a saucepan for 5 minutes, adjust the heat as needed to maintain a brisk simmer.
- After boiled, put the eggs in a very cold ice bath, to stop the cooking process.
- Once chilled, crack the eggs and let them sit in the water (this helps loosen the shell)
- Gently peel them, no yolk should come out from the white, if the white is broken.
I would totally recommend an egg cooker to successfully make this recipe, it’s an amazing tool to have in the kitchen!
Savory Cornbread Egg Muffin
Perfect easy to make homemade Cornbread muffin. This muffin isn't any ordinary muffin, it has a boiled egg in the center which makes it a hearty snack and perfect on the go breakfast.
- 1 cup crumbled bacon
- 1 cup cornmeal
- 1 cup all purpose flour
- 1 tbsp granulated sugar
- 1 tsp baking powder
- 1/2 tsp salt
- 2 pinches of rosemary
- 1 cup milk
- 1 large egg, lightly beaten
- 4 tbsp melted unsalted butter
- 1 cup grated, sharp cheddar cheese
- 6 soft boiled eggs
- Step 1 Preheat oven to 425F and arrange the rack in the middle of the oven.
- Step 2 Lightly butter or grease every other section of a 12 cup muffin tin (because of the eggs, these muffins are going to be bigger, so it will need room to grow).
- Step 3 Cut the bacon into thin slices. In a small nonstick skillet, over medium heat, stir the bacon until crispy.
- Step 4 In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, salt and rosemary.
- Step 5 Stir in the milk, egg and melted butter.
- Step 6 Add the cheddar and the bacon.
- Step 7 Fill muffin tin halfway with the muffin batter and then make a well in the center and place a soft boiled egg in the batter.
- Step 8 Using a pastry bag, cover the egg with more muffin batter, try not to let the egg show.
- Step 9 Bake the muffins until golden, for 20 minutes. You want it the bake quickly, because you are not cooking a whole muffin and you don’t want it to dry.
- Step 10 Insert a cake tester or a toothpick towards the centre of the muffins without poking the egg, it will come out clean.
- Step 11 Let cool in the tins before removing them.
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DID YOU MAKE THIS RECIPE?
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