An Egg by Any Other Name

One of our most popular breakfast recipes is something we call 'Baked Egg Cups'. Like most great ideas, we stole the inspiration for it. I was watching a FoodNetwork show one day and they showed how to bake eggs in a wonton wrapper. I immediately saw how we could modify the idea to suit our needs. See, one of the difficulties we face when preparing breakfast is to have all of the food come out at the same time. So this method allows us to cook 48 eggs and have them all ready to go at the same time. We have been asked for this recipe many times, so here it is.

Ashland Creek Inn Baked Egg Cups, ala FoodNetwork
Makes 6 portions

12 eggs
12 wonton wrappers
melted butter for muffin pan
Hollandaise sauce

Preheat oven to 350 degrees. Coat the inside of a muffin tin with butter, or if you are using non-stick cooking spray make sure you coat the pan very, very well. Poke a wonton wrapper into each hole and push down to form a cup for the egg. Crack one egg into each wonton wrapper. Bake 15 minutes. Allow to cool 2-4 minutes and then run a butter knife around the outside of the tin to help remove the egg. Cover with hollandaise sauce and serve, two eggs per person.

You may also add any of a number of ingredients to the bottom of the wrapper prior to putting in the egg; diced ham, sautéed vegetables, pesto, etc.