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Chorizo Egg Cups

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Ingredients

Adjust Servings:
2 tablespoons butter, plus more
butter, for greasing
1 1/2 cups milk
1 1/2 cups chicken stock
1 tablespoon extra virgin olive oil
1/3 lb chorizo sausage, peeled from casing and chopped into fine dice
1 cup quick cooking polenta
1/2 - 2/3 cup shredded manchego cheese
1/2 cup fresh flat-leaf parsley, finely chopped
12 eggs
salt
fresh ground black pepper
hot sauce, to taste (the more the better!)

Nutritional information

451.4
Calories
264 g
Calories From Fat
29.4 g
Total Fat
11.2 g
Saturated Fat
465.7 mg
Cholesterol
603.8 mg
Sodium
22.1 g
Carbs
1.6 g
Dietary Fiber
1.9 g
Sugars
24 g
Protein
278g
Serving Size

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Chorizo Egg Cups

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    Cuisine:

    These are really good! They're great served for brunch for something a bit different from the norm. I have found that the recipe makes twice the amount as what's stated; if you fill them any more than half full, the egg will overflow, so plan on making about 20-24 cups total - at least that's what I always seem to end up with. Make sure to let them sit the full 20 minutes or they will fall apart when taking them out of the cups. These are great reheated the next day, too! Courtesy of Rachael Ray.

    • 55 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    Chorizo Egg Cups, These are really good! They’re great served for brunch for something a bit different from the norm I have found that the recipe makes twice the amount as what’s stated; if you fill them any more than half full, the egg will overflow, so plan on making about 20-24 cups total – at least that’s what I always seem to end up with Make sure to let them sit the full 20 minutes or they will fall apart when taking them out of the cups These are great reheated the next day, too! Courtesy of Rachael Ray , These are really good! They’re great served for brunch for something a bit different from the norm I have found that the recipe makes twice the amount as what’s stated; if you fill them any more than half full, the egg will overflow, so plan on making about 20-24 cups total – at least that’s what I always seem to end up with Make sure to let them sit the full 20 minutes or they will fall apart when taking them out of the cups These are great reheated the next day, too! Courtesy of Rachael Ray


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    Steps

    1
    Done

    Preheat Oven to 425 Degrees F.

    2
    Done

    Butter a Nonstick Regular Size Muffin Tin With 12 Muffin Cups.

    3
    Done

    in a Medium-Sized Stock Pot Over Medium Heat, Bring the Milk and Stock to a Bubble.

    4
    Done

    While the Liquids Are Heating Up Place a Small Skillet Over Medium-High Heat With 1 Turn of the Pan of Olive Oil, About 1 Tablespoon. Add the Chorizo and Cook Until Crispy 2 to 3 Minutes.

    5
    Done

    Once the Liquids Come Up to a Bubble Slowly Whisk in the Polenta and Continue Whisking Until It Begins to Thicken and Resemble Hot Oatmeal, About 3 to 4 Minutes. Turn Off the Heat and Add in the Cheese, Chopped Parsley, 2 Tablespoons Butter and Crispy Chorizo.

    6
    Done

    Pour the Polenta Into the Muffin Tins, 1/2 of the Way Up the Muffin Cup. Once All the Cups Are Filled, Form a Well With the Back of a Spoon by Pushing the Polenta Up the Side Until It Reaches the Top Rim of the Muffin Tin. the Well Will Be Relatively Large but That's Ok, You Want the Egg to Have a Little Nesting Place So It Won't Overflow Out of the Tin. Once You Have Made All the Wells, Crack an Egg Into Each of the Polenta Filled Cups. Season the Tops of the Eggs With Some Salt and Pepper.

    7
    Done

    Transfer to the Oven and Bake For 20 Minutes; Yolk Will Still Be a Little Runny. Once Done, Remove from the Oven and Let Sit 15-20 Minutes. Run a Small Butter Knife Around the Edges of the Polenta to Loosen from the Sides of the Muffin Tin. Gently Help Them Out of the Muffin Tins With a Fork or a Knife and Serve Plated or on a Platter.

    8
    Done

    Pass the Hot Sauce and Enjoy!

    Avatar Of Luke Patel

    Luke Patel

    Indian cuisine expert known for his flavorful and aromatic curry dishes.

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