Savory Egg Muffins

Ingredients

• soft butter (for the pan)
• 100 g pancetta
• 250 g baby spinach
• 150 g Feta
• 100 g grated Emmental cheese
• 2 tbsp freshly chopped parsley
• 125 g flour
• 2 tsp Baking powder
• 0.5 tsp Salt
• 0.5 tsp chili powder
• 1 tsp sugar
• 1 large egg
• 100 ml milk
• 50 g yogurt
• 4 tbsp Vegetable oil
• 225 g butter
• 2 egg yolks
• 1 tbsp fruit vinegar
• 1 tbsp Medium-hot mustard
• 1 tbsp grainy mustard
• Salt
• black pepper (ground)
• 6 Eggs
• 5 tbsp fruit vinegar

Instructions

1. 1.

   Preheat the oven to 180°C (350°F) with upper and lower heat and grease the muffin tin cavities.

2. 2.

   Dice the pancetta. Wash, rinse, dry, and roughly chop the spinach. Crumble the feta and mix it with Emmental cheese, parsley, flour, baking powder, salt, chili, and sugar. In another bowl whisk the egg with milk, yogurt, and oil. Add the dry mixture, pancetta, and spinach, folding until all ingredients are slightly moist. Spoon the batter into the tins and bake for about 25 minutes. Remove and cool.

3. 3.

   For the sauce melt butter over low heat. Whisk egg yolks with vinegar and medium-hot mustard in a double boiler until creamy. Gradually whisk in the liquid butter. Season with grainy mustard, salt, and pepper; taste. Keep warm until serving but never boil as it will curdle.

4. 4.

   To poach, crack an egg into a small bowl or cup. Pour vinegar into 1 l of near‑boiling water in a saucepan. Create a whirlpool with a spoon. Gently slide each egg into the water, aiming for a fully encircled yolk. Poach about 4 minutes, then lift with a slotted spoon.

5. 5.

   Release muffins from tins and place two halves on each plate. Arrange one poached egg and some sauce beside them. Serve immediately.