Muffin Tray Baked Eggs

Spring brunches should be light, effortless, and bursting with garden-fresh flavours. Herb-filled egg muffins and a sweet rhubarb loaf, prepared in your Metal Bakeware, are sure to inspire your weekend morning activities.

Place one oven rack at the top of the oven and another rack in the middle. Preheat the oven to

400°F / 200°C.

Cut each tortilla into four 5-inch circles to get a total of 12 circles using a cookie cutter or kitchen shears. Set the tortilla scraps aside.

Brush the tortilla circles on both sides with melted butter. Push the tortilla circles along the bottom and up the sides of each cavity of a Muffin Tray, folding the edges as needed to fit, but making sure the tortilla rises above the rim of the tray. Line each tortilla with 1 slice of salami, folding the edges to fit as needed.

Divide the spinach and cheese among the cavities of the muffin tray, pushing them down to make as much space for the eggs as possible. Crack 1 egg into each cavity. Season with salt and pepper.

Bake on the middle rack of the oven until the whites are set but the yolks are still runny, about 18 to 20 minutes. Meanwhile, dice the remaining 4 salami slices and place on one side of a Large Sheet Pan lined with parchment paper. Place the tortilla scraps on the other side of the sheet pan and lightly brush with the melted butter. Season lightly with salt and pepper. Bake on the upper rack of the oven, at the same time as the muffin tray, for 12 to 14 minutes or until crispy. Set the sheet pan aside to cool. Break the tortilla scraps into pieces.

Serve the baked eggs topped with the tomatoes, diced salami and chives. Serve with the tortilla scraps for dipping into the runny yolks.