Yesterday ‘Somebody’ called me,’Baked Egg‘ obsessed while I was editing the pictures for this post and enjoying the last piece of my latest experiment Mexican Baked Egg in Corn Cup. And my reply was prompt, “Why not?? It’s healthy, it’s delicious and it’s quick”. Actually baked eggs need No Oil at all. While it will cook in oven you can easily deal with your morning rush. You don’t need to stand by the gas continuously to ensure your breakfast is not burnt. And top of all it’s the morning Egg which we all need to keep us alive for the rest of the day. What do you say?
I’ve already tried Bacon wrapped Baked Egg in Toast Cup and Baked Egg in Cheesy Potato Cup. In both preparations I had used little bit of fat; in the first one to fry bacon and in the second one I had cheese. So I promised to myself that next time I will skip the oil part completely. I wanted it to be more healthy and fulfilling.
This Saturday when I woke up late as usual I took no time to decide it is the day to try a new brunch item with baked eggs. After checking my pantry I got some frozen corn and little bit of cilantro only. My bad. I dint go for shopping for a while. But I had saved some Chili Salsa dip from my Friday’s dinner: Mexican Baked Chicken. Thankfully there was only little amount of cheese available in my pantry. I’m sure if I had enough of it I would have added another Cheese Cup to my recipe list. Gosh my ‘cheesy’ love!!!
If you are in love with corn and garlic this is the thing for you. As I had frozen corn I roasted them with few cloves of garlic. Hey, don’t misinterpret it with Garlicky Jalapeno Corn Muffin. It’s completely different; first of all it’s not muffin at all, it’s just a cup. And with the Mexican influence of my left over Chili Salsa dip it truly became the curtain raiser of the day.
Here is the recipe of deliciously healthy Mexican Baked Egg in Corn Cup.
Preparation Time: 15 mins
Cooking Time: 25 mins
Resting Time: 0 mins
Total Time: 40 mins
Yield: 6 servings
Corn kernels: 1 cup
All-purpose flour: ½ cup
Corn Meal Or, Semolina: ½ cup (use whichever you find handy)
Egg: 6, large
Garlic clove: 12-15
Fresh green chili: 6-8, chopped
Cilantro: handful, chopped
Grated Mozzarella: ½ cup (optional)
Pepper grounded: 1 tsp
Salt to taste
Olive oil: 1 tbsp (optional)
Wash and clean the corn with garlic cloves and pat them dry. Take a 16” long aluminium foil and fold it to half. Lay the foil on the kitchen counter like a book. Place the corn and garlic on middle of one side of the foil. Pour 1 tbsp of oil on it.
Mix the oil to make sure most of the corn and garlic are coated with the oil. Now close the other half of the foil on the top of the earlier one like a book.
Seal from four sides by folding ½” like a envelop. Preheat the oven to 2000C. Place the corn-garlic filled envelop in the oven on the upper rack and bake for 15 mins at 2000C. If you love your roasted corn a bit brown then bake for additional 6-10 mins. Remove the envelop from oven and keep it on the wire rack until it is cool enough to handle. Open the envelop and place the corn-garlic in a bowl. Be careful at this point. Inside the envelop is piping hot.
Take a separate medium mixing bowl. Add all-purpose flour and corn meal or semolina in it. Use whichever you have.
Add chopped green chilies and roasted corn and garlic in it.
Pour the salsa sauce and mix with your hands so that everything gets incorporated.
Add chopped cilantro, salt and pepper. Give it a quick mix.
Add cheese if you are using any and mix well so that everything comes together in a fine way.
Now arrange your muffin tin or molds. Apply oil spay/brush if required. Place 2 heaped tbsp of the mixture in each cup. Now gently press the mixture towards the bottom and wall. Thus you will make room for the egg in the middle. Don’t dig too much. Bake these cups in the 1800C preheated oven for 15 mins.
Remove the tray/molds and crack one egg for each cup. Sprinkle some salt on the top if required. Place the trays/molds back in the oven and continue baking for another 10 mins. if you like hard done egg then bake for additional 5-8 min. once done remove from oven and keep on the wire rack for 5-10 mins. Once cooled down unmold and transfer the baked egg cups on the serving dish.
Voila! Your Mexican Baked Egg in Corn Cup is nicely done to be served warm with a cup of piping hot coffee.