Monday, March 23, 2009

The Food Snob’s Bologna Cups

(makes 12)
1 tbs, plus 1 tsp butter
1 medium leek, white and light green parts only, finely sliced
1/4 medium red onion, finely diced
1/4 medium red pepper, finely diced
100g oyster mushrooms, trimmed, sliced
1 cup hash browns, par-cooked
5 large eggs
3 tbs cream
12 slices bologna
kosher salt/fresh ground pepper

In a small pot over low heat, melt 1 tbs butter. Add leeks and stir. Cover and cook until very tender. Cool.

In a medium skillet over medium heat, melt 1 tsp butter. Add onion, pepper and mushrooms. Sauté until softened. Season lightly. Cool.

In a large bowl, whisk together eggs and cream. Fold in leeks and veg mix. Transfer to a large liquid measuring cup for pouring.

Fit bologna slices into a muffin pan. Spoon hash browns into cups then cover with egg mixture. Bake at 350F until egg is cooked, about 18 minutes.


Anonymous said...

Just had to try it.

Unfortunately they were terrible!

Seemed like a good idea the time (reading the recipe), but definitely not in the pudding.

There several frozen cups in the freezer waiting for someone.

darcie said...

Ha, and here I thought I'd hate them, and didn't!