Deep South Dining

What would the kitchen be without the incredible edible egg? As a dish by itself or as an ingredient the egg is in just about everything, from your baked goods to your fried rice. We talk with Ryn Laster from the MS Egg Marketing Board about their work and how they spread the message about the edible egg. Also, Malcolm and Carol discuss the best egg cooking and boiling techniques. Anybody up for some oven-fresh hardboiled eggs? Let's eat yall!

(courtesy of American Egg Board)

Ingredients

• 2 Tbsp olive oil
• 3 cups baby spinach
• 1 cup cherry tomatoes, chopped
• 3 Tbsp fresh basil leaves, chiffonade
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 10 large eggs, beaten
• 36 pearls fresh mozzarella
• balsamic glaze, to serve

Directions

1. Preheat oven to 350° and prepare a 12-cup muffin tin with non-stick cooking spray.
2. In a medium skillet, heat the olive oil over medium heat. Sauté the spinach and tomatoes until wilted, then place in a medium bowl. Add the fresh basil, salt, pepper, garlic powder, and eggs. Stir to combine.
3. Use a ¼ measuring cup to divide the mixture evenly into the prepared muffin tin. Add 3 mozzarella pearls into each cup.
4. Bake 18-23 minutes until eggs are set.
5. Serve with balsamic glaze. Refrigerate leftovers for up to three days.

Recipe Link - https://www.incredibleegg.org/recipes/caprese-egg-muffins/