Edible Sunshine Colors : Baked Eggs in Mexican Corn Cup

Edible Sunshine Colors : Baked Eggs in Mexican Corn Cup

So the Marathon Bloggers group I started in December is turning out to be a small but strong group. I absolutely love the vibes we have there and the way we all live in harmony (knock on wood) We make sure we blog once a week and share our links there. This week however we decided to spice things up and will be doing a post everyday based on one word prompts and our interpretations of the same. I am so looking forward to this, we have in our group - food bloggers, travel bloggers, photo bloggers and well ofcourse the general bloggers. I am looking forward to see how everyone shapes the post from that one single word. Today's theme is "COLORS" and I show to you Edible Sunshine Colors today.

Edible Sunshine Colors : Baked Eggs in Mexican Corn Cup

Doesn't it look like sunshine? Doesn't this have pretty colors? I made these last week sometime for breakfast and I have to admit they are as tasty as they look. The softness & gooeyness of the just cooked, still a bit runny egg and nice and crunchy cup. Yummy, the other reason I love this is because I love eating my cups, I often make baked eggs in a bun or serve soup in bun too but takes it to the next level

Source - Adapted from here

Edible Sunshine Colors : Baked Eggs in Mexican Corn CupSo the Marathon Bloggers group I started in December is turning out to be a small but strong group. I absolutely love the vibes we have there and the way we all live in harmony (knock on wood) We make sure we blog once a week and share our links there. This week however we decided to spice things up...

Summary

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    Ingredients

    Corn Kernels
    1 cup
    Whole Wheat Flour
    1/2 cup
    Semolina
    1/2 cup
    Garlic Around
    Cloves - 10
    Olive Oil
    1 tsp
    Fresh jalapeno chopped (if you don't have them use about 2 green chillies)
    5-6
    Fresh parsley
    1 tbsp
    Salt
    to taste
    Freshly ground black pepper
    1 tsp
    Tomato salsa
    1/3 cup
    Cold water (optional, use as needed)
    1/4 cup
    Large eggs
    6

    Steps

    1. Roast corn along with garlic and 1 tsp of olive oil wrapped in an minimalism foil in the oven for about 15-20 mins at 200C, till the corn just starts getting browned
    2. Let it cool a bit and in the meanwhile get the other stuff ready.
    3. Mix both the flours (whole wheat & semolina), salt, pepper, parsley and jalapeno together.
    4. To this add the roasted corn and garlic. Add the salsa to bind it together. The mixture should just about come together. If you think its not coming together add a bit of cheese to it. The original recipe asks for cheese but I didn't have any good cheese in the house that day so I decided to give it a skip and frankly I didn't miss it much.
    5. In a greased muffin pan now line this mixture in a 1/4 inch thick layer. Use silicon if you have and don't mind, it will make the task of removing the shell along with egg out a lot more easier
    6. Bake the shell at 180C for about 15 mins, till it feels set
      Edible Sunshine Colors : Baked Eggs in Mexican Corn Cup
    7. It will shrink a bit post baking, don't worry about it. Now break one egg in each of the baked shells/cups. Sprinkle salt and pepper if you want. N says a bit of green pepper on them would have been lovely. I loved it as it is so please do take your call and bake them again at 180C for about 10 mins for a perfectly runny yellow. If you want a little more harder baked egg, bake it for another 5 mins or so but remember it will also harden the shell a bit
      Edible Sunshine Colors : Baked Eggs in Mexican Corn Cup

    All of us at home loved eating this. O was so excited that he can eat the shell too. It seemed like such a good idea to him that I am thinking next time I will chop some veggies in it too. Sigh I know its the mother in me

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