Mini Wonton Egg Cups

Mini Wonton Egg Cups
Mini Wonton Egg Cups

Pumps & Iron

Mini Wonton Egg Cups

Loaded with mushrooms and cherry tomatoes, these breakfast wontons are perfect for brunch parties. Your guests will love how the crunchy texture of the wrappers contrasts with the savory, fluffy insides. 

Notes

Recipe courtesy of Pumps and Iron.

Ingredients

  • 12 wonton wrappers, preferably Nasoya Won Ton Wraps
  • 4 eggs (2 whole eggs, 2 egg whites)
  • 2 scallions, green parts chopped (discard white part)
  • ½ cup mushrooms, chopped
  • 10 cherry tomatoes, halved
  • 1 clove garlic, minced
  • ¼ cup fresh basil leaves, chopped
  • ¼ cup shredded mozzarella cheese
  • 1/4 package of tofu, preferably Nasoya Organic Firm Tofu (2-3 ounces)

Directions

If you're adding in the optional tofu, cut away 1/4 of the block of tofu and sandwich it between two paper towels. Apply pressure by topping it with a plate and then something heavy (a can of tomato sauce, for example). Let the liquid drain from it for 15—30 minutes.

Preheat oven to 350 degrees F.

Add a bit of extra virgin olive oil and the garlic to a skillet over medium heat. When garlic begins to turn golden, add in the mushrooms, chives and tomatoes and sauté until cooked (about 5 minutes). Add in the basil right at the end and stir until it has wilted.

Beat the eggs in a bowl and stir in the sautéed vegetables (and mozzarella if you’re adding cheese). If you're adding tofu, cut your block into tiny cubes and stir those in as well.

Line a lightly greased mini cupcake tin with the wonton wraps. Press a wrap in each hole, gently folding the sides to fit around the perimeter.

Using a spoon, carefully dump the egg-veggie mixture into the wonton cups.

Bake for 15—18 minutes. The tips of the wonton wraps should be golden brown, and the egg should be fully cooked.

Egg Shopping Tip

The fresher the better. Eggs in supermarkets don't even have half the flavor of fresh eggs. Try to make some time and head to the nearest farmer's market and treat yourself to some farm fresh eggs. They may be pricier but you get every cent back in flavor and a golden orange yolk.

Egg Cooking Tip

With eggs, cooking at a low temperature is almost always preferred. It allows the eggs to keep better texture. Also if you ever mix your uncooked and hard boiled eggs, do not fret. A trick to distinguish the two is a spin on the counter top. Hard boiled eggs will spin with ease while uncooked eggs won't get any momentum.