Salami and Egg Muffin Cups

I decided to post a quick post now that the dust has (more or less) settled. We had all the kids over for the first day of the holiday of Succot, we were hoping to be 32 but in the end one guest disappeared and our two soldiers, our grandson Lavi and our SIL Eyal were called up. While Eyal made a surprise quick appearance for a few hours after the first evening, to our astonished delight, Lavi just came out now, so we have exhaled somewhat.

So I thought I would share a quick and fun first course with eye appeal and of course, the yumminess of salami and eggs. Fair warning, don’t cheat and use healthy turkey or some such, the combo will be too bland. Let go of your inhibitions and go with good old salami, it’s just the right pairing. How do I know? I tried it myself of course! Since the corn is both for texture and adds some heft to the dish, you need to offset it with more flavor than bologna can provide. If you wish, you can chop up some chilis in there or add additional spices but I made this with grandkids in mind, not just me n DH and this works well.

You only need 5 ingredients for the whole deal (I count salt and pepper as one) and Bob’s your uncle. So gather your ingredients

As you can see above, I did try it with turkey deli and it was just too bland, and the taste of the corn became too pronounced, so I’m saving you the aggro.

K. Preheat the oven to 350 F/180 C. Start with oil spraying or greasing your muffin cups. A note. I highly recommend using individual muffin tins for this since it will be ever so much easier to pop out the little muffins/quiches that way and then you can serve them without worrying they will fall apart on you.

Then fold the slice (only use one per muffin cup) into the oiled cup like so:

yep yep, you see I used the bland turkey DON’T do it, trust me here. Note the cute ruffle effect that you get.

K. Onward.

Chop your scallions roughly and drain the corn thoroughly. Sprinkle the corn and scallions evenly amongst the ruffled salami.

Place the eggs in a bowl or even better, in a measuring cup and whip together.

Note I place the muffin tins on parchment paper on a baking sheet. It saves you clean up if the egg drips a bit. Now evenly pour the beaten egg amongst the muffin tins.

Now you might think there’s not enough egg per cup but when you bake them, the salami shrinks a bit and the egg puffs a bit so it winds up just right. Pop the tray into the preheated oven and bake about 15-18 minutes or till the egg is no longer jiggly and is set. This does not brown so don’t wait for that or you will overbake it. Remove from oven and give it about 2 minutes and then you can carefully pop them out and plate them. Alternatively, leave in their little tins and put on a platter and let people help themselves. Yum and fun, what could be bad?

Salami and Egg Muffin Cups

1 cup corn kernels (frozen and cooked or canned), drained

1-2 scallions, well cleaned and chopped

6 eggs

pinch of salt and pepper

12 thin deli sliced salami (do not use mild flavored bologna for example, it will be too bland)

12 individual muffin tins, greased well

Directions:

Place greased muffin tins on rimmed parchment paper lined baking sheet. Preheat oven to 350 F/180 C. Fit the salami into the muffin tins – it will have a sort of ruffled look. Divide up the corn kernels evenly amongst the muffin tins and equally sprinkle the chopped scallions as well. Beat the eggs with the salt and pepper in a measuring cup (if you have a large enough one, or in a bowl) and equally pour egg into each cup. If it seems a little chintzy, remember the egg puffs somewhat and the salami shrinks a bit so it will be fine. Place the quiches in the oven and bake about 15-18 minutes or until egg is set and no longer jiggly. This does not brown, so don’t wait for that! Pretty and delicious.