So much has happened since I last posted. I’m sorry for the long delay. Please accept my apologies. Some bloggers have trouble coming up with topics to write about but my problem is I’ve got too much.
One thing I’ve been busy with is cooking and baking. I didn’t cook or bake much for almost three years so I’m thrilled to be back in the kitchen again!
My mom was visiting and I didn’t have anything special for breakfast except for day old buns and eggs. So I whipped up these Meringue Breakfast Buns. They were delicious and perfect for guests.
You can make any quantity you want, but I like to make a dozen at a time and refrigerate the leftovers to eat cold for lunch the next day. The cheese won’t be crisp anymore but they are still delicious. They’re great for breakfast on the run too.
MERINGUE BREAKFAST BUNS
~ 12 small rolls, about the size of a small muffin or cupcake. This is a good time to use day-old rolls too.
~ 12 egg yolks
~ 3 or 4 egg whites (reserve the remaining egg whites for some other recipe)
~ 1/8 tsp cream of tartar
~ Olive oil (optional)
~ About 1 cup grated cheese, any kind
~ Salt and pepper
~ Dried or fresh herbs of your choice
~ Herb dipping oil (optional)
Start by preparing the rolls. This can be done the night before if you want to save time in the morning. Use a small paring knife to cut a piece out of the bottom of the rolls or buns. The portion I cut out looks like a shallow little cone. You don’t need to cut much out, just enough for an egg yolk with a little cheese. Place the rolls cut side up in a muffin tin. Brush the inside with olive oil if you want. I’ve used olive oil or softened butter or nothing and they’re all good.
Slip one egg yolk in each bun.
To make a dozen Meringue Breakfast Buns, you’ll need a dozen egg yolks but only 3 or 4 egg whites. [Note: Save the rest of the egg whites for another recipe or cook them in a skillet to make Roulades, shown further down this post.]
Beat 3 or 4 egg whites with 1/8 tsp cream of tartar until fluffy. The meringue won’t look the same or peak the same as a dessert meringue that has added sugar. Don’t worry, it will still bake nicely on top of the buns.
Sprinkle a little grated cheese on top of each egg yolk. Add a little sprinkle of herbs over each yolk.
Use a spoon to spread meringue over each egg yolk. Cover the top completely.
Sprinkle more cheese and salt and pepper over the top of each meringue.
Brush the leftover cutouts from the rolls with herb dipping oil and place them on a cookie sheet to bake at the same time as the Meringue Buns.
When picking buns to use, make sure they are small enough to be placed in the muffin tin. For this batch, the buns were bigger so they touched and barely fit in the pan.
If the buns are a tight squeeze, try not to let the meringues touch when you spread the tops.
Both Meringue topped buns and the small roll cutouts are baked at the same time at 375 degrees. The cutouts will be done after about 10 minutes but the buns stay in longer. (In this photo, I baked the cutouts and slices of leftover buns to make croutons for a future use.)
All ovens are different. In my oven, a LIQUID center egg yolk takes 15 minutes, a SOFT BOILED egg yolk takes 16 minutes, and a HARD BOILED egg yolk takes 17 minutes. If you’re going to eat these cold the next day, bake 16 or 17 minutes.
Egg White Roulade
I spread the leftover, fluffy beaten egg whites in a medium hot skillet, lightly greased with olive oil, about 1″ thick and sprinkled herbs and pepper over the surface. When the bottom was golden, I flipped the egg white over till it was golden brown. The hot baked egg white was sprinkled with cheese and rolled up.
To make the Cucumber Raspberry Relish, I simply diced a cucumber with raspberries and tossed the mixture with balsamic vinegar, boiled apple cider and a little salt and pepper. It was so good with the eggs!