6*15*11

This weekend, after a long day of working, then a happy afternoon of celebrating my sisters graduation (yay!!!), followed by an evening of socializing with friends from out of town, we slept in really late. Like 8:00. That's really late for me.

I fried up some onions. That lets the people that are still in bed know that something really good is coming.

While onions fried, I grated parmesan and chopped green onions.

Omelets? Nope.

Muffins? Yes. But better.

Egg inside a savory muffin?!? Ohhh yeahhh!!!!

These things are absolutely incredible! I had never heard of them before, but I discovered them in an issue of Edible Seattle when I first visited the city about a year ago. I was intrigued and eager to make them ever since, but somehow it just never happened.

But now... now I'm obsessed! Holy guacamole. I can't stop dreaming up all the different things you could put in these babies! These ones were savory, with caramelized onions, green onions and parmesan cheese.

Other ideas for these muffins:

• broccoli + bleu cheese + caramelized onions
• carrots + maple syrup + pecans
• chard + corn + goat cheese
• What would you put in these?

Sunshine Muffins

adapted from Edible Seattle

• 1 cup all-purpose flour
• 1 cup whole wheat flour
• 3/4 teaspoon salt
• 2 teaspoons baking powder
• 1 tablespoon sugar
• 1/2 onion, caramelized and cooled(original recipe calls for 1/2 lb crisp, cooked, chopped bacon)
• 1/4 cup chopped green onions
• 1/2 cup grated parmesan cheese
• 1 cup milk
• 7 large eggs
• 5 tablespoons butter, melted

Preheat oven to 375.

Grease and flour 6 jumbo muffin cups.

Whisk flour salt, baking powder, and sugar together in a large bowl.

Stir in caramelized onions, green onions, and parmesan.

In a separate bowl, whisk together the milk and 1 egg.

Fold the wet ingredients into the dry, then add the melted butter.

Spoon 1/4 cup batter into each muffin cup.

Spread the batter up the sides of the muffin cups, leaving a well in the center.

Crack an egg into the center of each.

Divide the remaining batter among the cups, being sure to cover the yolks.

Bake for 20-25 minutes.

Let cool for 5 minutes, then run a knife around the edge to remove the muffins, and serve hot.