Revisiting Old Challenges: Egg Handmaids (challenge #5: eggs; challenge #9: cheese)

[miss_s_b]

This is an adaptation of a recipe from lovely Nadiya's British Food Adventure, which has been hands down my favourite recipe book of the last few months. The original reason for the adaptation was because of matgb's digestive problems with bread, but I liked this version myself too.

Equipment required:

• An oven
• A baking tray with muffin-sized depressions
• A cheese grater
• A knife

Ingredients:

• One standard sized flour tortilla (I used a Tesco Mediterranean herb one today)
  NB: this must be fresh and soft, not stale and cracky, or else it will not bend to line the muffin depressions.
  NBB: you can use a corn tortilla if you are gluten intolerant, as long as it is the right size.
• 3 eggs
• roughly 10g cheese, grated (I used red Leicester today)
• seasonings (I used coarse ground black pepper, a few garlic granules, and a pinch of salt per egg today)

Method:

• Preheat your oven to 160^oc/320^of/gas mark 3.
• Cut the tortilla into thirds
• Carefully line a muffin depression with each third; I find it easiest to do a small fold half way along each straight side first, then gently introduce it to the muffin depression and do a fold along the curved side as you press it down. YMMV; whatever works for you.
• Crack an egg into each lined depression, being careful not to let the egg overflow the tortilla, else it will stick.
• Add your seasonings
• Add your grated cheese
• Bake for 15 mins for a runny yolk (yum) or 18 mins for a set yolk or 20 mins for a hard yolk.

The original recipe for these involves cutting the crusts off slices of bread, rolling them flat with a rolling pin, and buttering the outside (or garlic buttering the outside) but my version is less effort and less carby, and can be gluten-free :)

(I do like Nadiya's original as well, though. Why not give both a try?)