Eggs in Bologna Cups

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Eggs in Bologna Cups
  • Prep Time: 20
  • Total Time: 30
  • Servings: 6
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About this Recipe

Eggs and Bologna are a perfect pair especially in this egg-tastic recipe for breakfast.

Except from The Bologna Cookbook by Kevin Phillips (Flanker Press, 2014) To see how you get even more tasty recipes please visit http://www.flankerpress.com/product/the-bologna-cookbook

Ingredients

6 slices Sunrise bologna .25 inches thick)
2 tbsp butter
1/2 cup chopped mushrooms
1/2 cup finely chopped onion
1 clove garlic, minced
6 eggs
Salt and Pepper
Paprika (for garnish)
6 slices Buttered Toast

Directions

Preheat oven to 350°F.

Grease six ramekins or line a muffin pan with parchment.
In a skillet over medium-low heat, cook bologna in 1 tablespoon of butter until centres puff. Press and guide bologna slices snugly in ramekins or muffin pan.
Increase heat under skillet to medium, cook mushrooms, onion, and garlic in remaining butter until onion becomes translucent.
Season to taste.
Add 2 tablespoons of mushroom mixture to each bologna cup, along with one egg (keep yolk intact).
Bake for 12 to 15 minutes or to your liking.

Serve on buttered toast and garnish with paprika.

Except from The Bologna Cookbook by Kevin Phillips (Flanker Press, 2014) To see how you get even more tasty recipes please visit http://www.flankerpress.com/product/the-bologna-cookbook

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