From Italian Food Forever by Deborah Mele
Serves 6 (2 Per Person)
These tasty egg cups are delicious for breakfast or served on an antipasti platter.
8 Large Eggs
1 Cup Milk
Salt & Pepper
1 Cup Chopped Sautéed Spinach
3/4 Cup Chopped Sautéed Mushrooms
3 Tbsp Chopped Sun-Dried Tomatoes
85gms Soft Goat Cheese
Preheat the oven to 165C and lightly grease a non-stick muffin tin.
1.Whisk together the eggs and milk and pour into the muffin pan, diving evenly between each of the cups.
2.Drop a spoonful of spinach and mushrooms into each cup.
3.Sprinkle the top of the cups with the sun-dried tomatoes and crumbled goat cheese.
4.Bake for about 25 minutes, or until the eggs are set and beginning to brown.
5.Cool for five minutes, then turn over onto a platter.
6.Cool completely before serving.
Rosé, (Cinsault 40%, Grenache 30% & Syrah 30%), Ventoux AOC, Chateau Unang, S Rhone, France, 2011, MYR64