This Week's Muffin: Egg and Stuff. Plus Bonus Scone Recipe

Here in NoVA, the weather is cool and sunny, perfect for running. Meanwhile I have 51 days left before I can run again, thanks to my stress fracture. It's killing me.

I'11238217_10153571509468164_3411294251634816625_nve been trying to make the best of it by connecting myself with my sole sisters in Moms RUN This Town--Springfield. Two weekends ago I offered up our house as a halfway point during some friends' 20-mile run (see picture). I actually didn't bake for that one--I provided what the runners suggested, which was oranges, potato chips and (brilliantly) Nutter Butters.

But this weekend I did bake. A group has been doing the Cross County Trail, a 40-mile trail across Fairfax County they've been doing in segments for a couple months. I made it through three segments with them before I got injured. Saturday's run brought them within 10 minutes of the new house, so I invited them to come over afterwards. They came bearing a housewarming card and a hilarious (and cuddly) throw pillow in cheetah fabric. Perfect.

I wanted to prepare stuff they could take with them if they needed to eat and run. I've been wanting to try those egg muffin things I've been seeing all over Pinterest, and they could not be easier. Lots of versions out there, but here's what I did.

  1. Grease your muffin pans. (I found the silicone worked great for this.)
  2. Crack an egg in each cup. Add whatever you want. I added torn spinach leaves, grated cheese, salt and pepper. I pressed the spinach into the raw egg so it wouldn't scorch on top, though that was a pain and next time I might take my chances. Maybe the oven is humid enough that they'd just wilt.
  3. Bake at 350 for 15 minutes or until egg is set to your liking.
  4. Refrigerate until you're ready to eat: microwave for 20 seconds or so, and serve atop toast or between two halves of an English muffin. Love it.

I also made these Lemon Blueberry Scones. They were delicious but quite tart, perhaps because the blueberries I used were pretty tart. I think if I made them again I'd use milk instead of lemon juice in the glaze. I also needed to add more flour than the recipe called for because the dough was sticky. That could be because my daughter and I doubled the recipe and got something wrong, but in any case, be aware of that. Delicious though.

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