- 9 eggs for the center of the muffins
- 2 eggs for the muffin mix
- 2 cup all purpose flour
- 1 cup yellow cornmeal
- 1 tablespoon sugar
- 2 teaspoons baking powder
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 1/8 teaspoon cayenne pepper
- ½ teaspoon baking soda
- ¼ cup chopped chives
- 1½ cups plain yogurt
- 3 tablespoons melted butter + a bit for greasing the muffin tins
- 1/2 cup grated extra sharp cheddar cheese
- 1 cup diced finely ham 1 cup 1/2 cup finely diced red bell pepper
For the eggs:
- The first step of this recipe is to soft boil your eggs. You may want to make a dozen in case to have some backups in case you break the yolks in a couple of them.
- Bring a pot of water to a rapid boil and then reduce the heat to a rolling boil.
- Put up to 4 (cold) eggs in the water carefully and cook them for 6 minutes.
- Once the 6 minutes are up, carefully remove the eggs and rinse them in cold water immediately (for about 60 seconds).
- Repeat this process until all your eggs are soft boiled.
- Once your eggs have cooled (from being run under the cold water), carefully remove the shells. This part requires some patience.
- Put all the eggs in the freezer for about 2 hours (until they are completely frozen through).
- While the eggs are freezing, make the muffin batter.
For the muffins:
- Combine the flour, cornmeal, sugar, baking powder, black pepper, cayenne, salt and baking soda in a large bowl.
- In a smaller bowl, combine the chives, yogurt and butter.
- Add the wet ingredients to the dry ingredients and combine.
- Finally add the cheese, ham, and red peppers.
- Once the eggs are completely frozen, preheat the oven to 425 (we need these muffins to cook quickly so that the eggs in the center don’t overcook).
- Grease a muffin tin with butter.
- Add the batter to the muffin tin- filling each hole only about halfway. Add a frozen egg into each muffin and then cover them with the rest of the batter.
- Bake for 20 minutes or until the muffins are brown on top. This part also requires trust because you can’t stick the muffins with a toothpick to see if they are done.
- Remove the muffins from the tin immediately after they come out of the oven (so they stop cooking).
- Serve warm and with salt (the muffins shouldn’t need salt but adding a little sprinkle of salt on the egg in the middle makes these perfect!)
Note: These muffins are best served warm but are also delicious cold. To reheat the muffins, you can microwave them for about 30 seconds. These muffins will keep really well for a few days in the fridge.