Rebel Within

Rebel Within Adapted from

Craftsmen & Wolves

For the eggs

6 large eggs steamed or boiled for 6 minutes and chilled in an ice bath and peeled.

2 Tbsp. all-purpose flour.  

For the muffin:

6 eggs

¾  cup grapeseed oil

1 cup sour cream

4 cups of sifted all-purpose flour

2 tsp. baking powder

1 tsp. baking soda

1 cup shredded parmesan & asiago cheese

½ cup chopped green onions

½ cup cooked diced bacon

Procedure

Preheat oven 450 degrees convection. Grease a 6 Texas style muffin tin.

1.    Beat eggs then beat in oil; add sour cream and blend well.  Re-sift flour with baking powder and soda. Add flour to egg mixture in batches, stirring well after each to incorporate. Fold in cheese, scallions and bacon. 

2.    Place batter in a piping bag with a straight tip (1/2 inch) Pipe ¼ cup batter in each muffin and spread gently with a spoon to create a cavity. Batter. Lightly  dust soft, cooked eggs with flour and place point side up in the batter. Pipe remaining batter around the sides and on top to completely enclose the egg.

3.    Bake muffins for 17-18 minutes. Cool slightly, remove from and enjoy with a Napkin or two.