Breakfast to go gets a European update with dijon mustard and Swiss cheese. Wonton wrappers provide the edible cup that gives this breakfast its charming character and convenience.
Breakfast to go gets a European update with dijon mustard and Swiss cheese. Wonton wrappers provide the edible cup that gives this breakfast its charming character and convenience. I liked making these during a busy week and took them to work with me. They warm up well in the microwave and if you are extra hungry you can grab extra servings, simple.
I was inspired by an article written in Saveur about a nice visit with Dorie Greenspan. She made what appeared to be a beautiful and delicious egg tart from scratch. Her version has leeks and carrots and a handmade crust. I had most of the ingredients but not the carrots and leeks. I did have wonton wrappers, some vegetables and the two mustards she mentions. I was curious if I could partially recreate her recipe and if it would be good. You will have to be the judge, I am too partial and I really LOVE eggs.
I first made this by mixing the ingredients and pouring into a ramekin. I baked it at 350 until the eggs were set. It turned out pretty good but I could see how this would be better in pastry. The tanginess of the mustard really stands out. I have been craving dijon ever since I made this, fair warning.
Next I tried this in wonton wrappers. This version I really prefer. The egg to pastry ratio was great and it has the added convenience of easy portability.
You can really get creative with this and have a ton of fun. Leave a comment and share your experience with this recipe. I would love to hear if you made other variations. Enjoy!
- 24 wonton wrappers
- Cooking spray
- 2 scallions
- 1 tsp butter
- 4 eggs
- 1 tsp fresh thyme
- 2 Tbs Dijon mustard
- 2 Tbs whole grain mustard
- 6 Tbs half & half
- Fresh ground black pepper
- 6 slices of Swiss cheese or 1/2 cup of parmesan cheese
- 1/2 tomato, diced
- Preheat oven to 350 and set oven rack in middle of oven.
- Sautee scallions in butter until soft but not brown, set aside.
- Place wonton wrappers in cupcake pan, spray with cooking spray and bake for 5 minutes.
- While the wontons are par-baking, mix the mustards, thyme, pepper and half & half in a medium bowl.
- Add the eggs and beat and until just mixed.
- Pour egg mixture into a pourabe pitcher ( I used a 2 cup measuring cup) and pour mixture into wonton cups, top with a square of Swiss cheese or parmesan and bake for an additional 5-8 minutes until eggs are just set.
- Garnish with diced tomato.