I love eggs. Whether they be poached, scrambled, or in a quiche, I savor a meal centered around this nearly perfect protein source. So I’m always excited to receive a dozen eggs in my bi-weekly CSA share. However, even eggs benedict and huevos rancheros can get a little old after a while. I’m constantly looking for new ways to use eggs, ideally incorporating the other fresh vegetables that are included in the share. I was thrilled when I discovered a recipe posted on the website Endless Simmer for the aptly named “The Rebel Within.” First created at San Francisco’s Telltale Preserve Co., this moist, savory muffin has a soft-boiled egg at its center. When perfectly cooked, the result is a deliciously gooey treat that can be the star of any brunch (or my personal favorite, “brinner”). The original recipe calls for diced ham and scallions, but since I wanted to take advantage of the other ingredients in my farm share, I substituted rosemary and a leek, and added store-bought goat cheese (which added an additional creaminess even to that created by the sour cream and cottage cheese). I also doubled the recipe to serve eight rather than four, since I was serving them at a dinner (i.e. brinner) party. The appeal of this recipe is that the vegetables, herbs, and cheese can easily be substituted based upon your own palate or what you have on hand.
Method: Whisk flour, sugar, baking powder, salt and pepper together in large bowl. In separate bowl combine cottage cheese, sour cream, melted butter, eggs, leek, rosemary, and goat cheese. Gently fold the wet mixture into dry. Fill the muffin tin halfway with batter and then lay the peeled soft-boiled eggs in and cover with remaining batter. Bake at 400 degrees until golden brown, about 25 to 35 minutes, rotating the tin halfway through. Let them cool for five minutes and serve. //Shannon Sharpe
Ingredients for Sharpe’s CSA Spin on The Rebel Within
2 cups all purpose flour
2 teaspoon sugar
1 teaspoon baking powder
1 teaspoon salt
2 teaspoon pepper
2 cups cottage cheese
2 1/2 cups sour cream
8 tablespoons unsalted butter, melted and cool
2 large eggs
8 soft boiled eggs, peeled
1 leek minced (include both the white and green sections)
1 bunch of rosemary
4 ounces goat cheese
