I named these egg muffins, “Margherita” following the legend of the famous Pizza Margherita. If you don’t already know, the pizza was so named after Princess Margherita of Savoy, the Queen consort of the Kingdom of Italy during the reign of her first cousin and husband, King Umberto I (1878 – 1900). Legend has it that out of the three pizzas created by “modern” pizza-maker Raffaele Esposito and his wife of the then Pizzeria di Pietro e Basta Cosi in the Nineteenth Century in Naples, the Queen’s favourite pizza resembled the colours of the Italian flag – green (fresh basil), white (mozzarella) and red (tomato). According to Wikepedia, Esposito’s restaurant still exists, although the name has been changed to Pizzeria Brandi.
Oh, you Poor Posh…!
Now that we know the legend of Pizza “Queen” Margherita, which may sound rather posh, however, the ingredients used are nothing near to royalty. First of all, pizzas are oven-baked flatbreads without any toppings, were a staple of the peasants. That’s right… they were known as the dish for the poor people once-upon-a-time! And by the way, the three main ingredients topped on a pizza Margherita are commonly found in Italy and almost everywhere in Europe.
Holy Trinity Without a doubt, a posthumous credit is due to Raffaele Esposito for creating the most amazing ‘holy trinity’ in both colours and flavours of Italy on the plate and on the palate. So simple ingredients and yet so exquisite in taste.
Here’s my version of the not-so-posh “Margherita” egg muffin. The real Queen did not taste it but the kitchen “Queen” in Belgium made 9 muffins in 30 minutes flat (including prepping and baking). I’m quite certain the real Queen would have given her royal thumb UP if only she had tasted these delectable savoury little spongy discs 🙂
The Sky’s the Limit
What I LURVE about this recipe is that you can go crazy with your ingredients – a little or more of this or that. It’s insanely endless! The sky’s the limit!
For this post, I used fresh basil, fresh cherry tomatoes, grated old Italian cheese (or Parmesan cheese), light cream (20% less fat for daily use from Campina), a pinch of fleur de sel, freshly milled black pepper and of course EGGS!!!
Note I did not measure my ingredients. I guesstimated and eyeballed, which portrayed the real me where savoury cooking is concerned;-)
For 8 large eggs, I ended up filling 9 cavities in a 12-hole muffin pan.
While most people would mix the dry ingredients and herbs in the beaten eggs together and then pour the batter in the muffin pan, I prefer to assemble the dry ingredients separately into each hole of the muffin pan first and then pouring the lightly seasoned wet ingredients (beaten eggs and cream) last which ensures equal proportion and distribution of the ingredients per muffin. But of course you can do however you like. Your kitchen! Your call!
Bake the little Margherita’s in the pre-heated oven at 180 degrees Celsius for 18 minutes. Please check your oven. 18 minutes may be too over or under for your type of oven but it’s Goldilocks test of “just right” consistency for 9 muffins in my ancient oven 🙂
What more can I say?
Notes: These muffins were great eaten warm as well as cold. I refrigerated 2 pieces and packed them in my lunchbox for work the following day and continued placing my lunchbox in the fridge at my office’s kitchenette until lunch time. Absolutely perfect!
If you prefer to munch on warm egg muffins, just microwave them for about 30 seconds covered with absorbent paper. The muffins will remain soft as if they were freshly baked.
Although I did not use chives in this recipe, I’ve used one of my favourite herbs, basil, therefore, I’m linking this post over at Lavender & Lovage’s “Wild Garlic and Chives ” May and June’s Linky Party for Cooking with Herbs.
This post is also linked to Little Thumbs Up with the June 2015 theme “CREAM” organised by Zoe of Bake for Happy Kids and Mui Mui of my little favourite DIY and hosted by Diana of The Domestic Goddess Wannabe.
I’m also linking this post to #CookBlogShare16 hosted by Lucy of Supergolden Bakes
An egg muffin may not be the typical muffin we are used to, but muffins can be either sweet or savoury. These muffins will make a nice treat over at Tea Time Treats hosted by Karen from Lavender & Lovage and co-hosted by Jane from The Hedgecombers with the June theme “Muffins, Fairy Cakes and Cupcakes”
I’m also linking this somewhat eggy post over at Belleau Kitchen’s Simply Eggcellent #4. The June’s theme is “Anything Goes”… and how appropriate, me think…*wink*
And last but not least, I’m sharing this post over at Tasty Tuedays Live hosted by HonestMum
Have a great Weekend and enjoy what’s left of the weekend…