Here I go again boo-hooing about being home alone blah blah blah but hear me out because culinarily speaking, there is a real downside to living alone – there always seems to be too much of everything and things start to go bad. Like the vegetable crisper, for example. Something’s always turning into unrecognizable mush in there. Milk gets lumpy and cheese starts to acquire the most awful gradation of green. It’s heartbreaking and an absolute waste! So when I saw that I had a dozen eggs still sitting pretty in their carton, I knew I had to do something drastic.
Jump to a couple days ago when I had breakfast with Gibb at Flapjacks. I ordered the smoked chicken longganisa and fell head over heels for it. Smokey, rich, sweet and crunchy with a hit of acid and heat from the chili vinegar, what more can one ask for except extra garlic rice? Don’t forget to let the sunny-side up eggs ooze into the rice. There would be lasting peace on Earth if everyone would just have Filipino breakfast to start the day.
A dozen eggs. The lingering memory of smoked chicken longganisa. Cut to this leisurely Sunday morning and I decided that my eggs will be transformed into egg muffins starring chicken longganisa.
I based them on this recipe and ended up using:
1/3 cup low-fat milk
1/3 cup whole wheat flour
3 T olive oil
4 links chicken longganisa
2 stalks leek
2 small tomatoes
A generous 1/2 cup mature cheddar
1 t dried basil
1/2 t salt
1/2 t freshly ground black pepper
This recipe makes 11 muffins.
1. Aside from the flavor, what I absolutely loved about the chicken longganisa was the char so I cut them up in half and pan-fried them on high with olive oil. While they’re browning, you can chop the leeks and tomatoes. When done, let cool then chop into bite-size pieces. Set aside.
2. Turn down the heat to medium-high and replenish the pan with a bit more oil. Add in chopped leeks and cook until caramelized. Oh, this is gonna be awesome with the brown bits from the chicken longganisa and everything! Set aside when done.
3. Preheat the oven to 175 C/350 F. Crack the eggs into a medium bowl. Add in milk, whole wheat flour, dried basil, salt and freshly ground black pepper and whisk.
4. Grate cheese into the bowl. Add in chopped chicken longganisa, tomatoes, and caramelized leeks. Fold everything in.
5. I had this silicone muffin pan that I’ve been dying to try out but I wasn’t sure if I had to grease it or not. I decided to play it safe and greased it with some olive oil. Anyway, pour the egg mixture into the muffin pan all the way to the top. I used my 1/3 cup measuring cup and it seemed to be the perfect amount.
6. Pop in the oven and bake for 25 minutes. Check it out. I think they think they’re souffles. And like souffles, they go down once they’re out of the oven.
I went to Dapitan (OH. EM. GEE.) for the first time yesterday and scored some really pretty plates and bakeware for cheap and one of my finds inspired a fancy-schmancy take on breakfast today. I also added a “breakfast salad”, if you will – apple, carrot and alfalfa sprouts with a yogurt and black currant Dijon dressing. Again, thrown together before they go bad in the fridge.
One chicken longganisa egg muffin, some leftover charred chicken longganisa and a heaped spoonful of the breakfast salad on my cheap, gorgeous plate and breakfast is served.
What did I tell you? So fancy, right?? If I had a tea cup, I would be holding it with my pinky up! And cover my mouth while I giggle. Oh, and yes there’s the matter of the chicken longganisa egg muffins. They’re so very tasty. What’s more, they’ll keep in the fridge for a while and I look forward to grabbing a couple before running out the door to do radio. Egg-cellent!
Fun Food Fact: Whole eggs are packed with protein, good fat, vitamins and nutrients so you might wanna rethink the egg whites-only thing. Besides, what are you gonna do with the garlic rice??? No fun!