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.
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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!
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