This recipe was featured in the magazine this month as a “back-to-school” idea for an easy breakfast. I also wanted to share the idea that if you are pressed for time and don’t want to take the 20 minutes to bake these in the oven, you can create a pancake-style version just as easily. Just lay a piece of deli meat down on a hot griddle and then crack an egg on top. Flip to other side when egg is set to the desired consistency and cook a few minutes longer. Sprinkle with fresh thyme, salt and pepper. Voila, that’s all there is to it! Hope you enjoy it!
One more side note: These are also fun to make in mini muffin tins and great for a brunch and/or a crowd. Use a small cookie cutter to adjust size of deli meat to fit in a mini muffin tin. Add eggs to a glass measuring cup and whisk thoroughly. Evenly portion out the egg amongst the cups. Portioning out the egg is a little messy but so adorable when finished that it’s worth the effort. You can also pour in a small bit of cream to the top of each cup to make it extra delectable!
Click here for the complete recipe: https://www.pinterest.com/pin/147070744058182265/