The Asian "Rebel Within"

This recipe is inspired by the delicious egg-in-a-savory-muffin dish from Craftsman and Wolves in San Francisco called the "Rebel Within". If you've ever had it, you'll understand why it's so inspiring! Our version features some Asian flair (miso egg, Korean chives, and crispy Spam®!)

Ingredients (makes 6 muffins)

• 6 large room-temperature eggs (+PRO TIP: soft boiled eggs are tricky to make, so it doesn't hurt to make a couple extra to make sure you have enough for 6 muffins!)

• 2 cups of ice

• 1/4 cup miso paste (we prefer dark miso paste with bonito)

• Water

• 1 cup ground Parmesan cheese

• 1&1/2 cups shredded Gouda cheese

• 6 oz Spam®

• 1/2 cup diced Korean chives (buchu)

• 2 &1/2 cups flour

• 1 tsp salt

• 1/2 tsp ground white pepper

• 1 tbsp baking powder

• 1/2 tsp baking soda

• 1&1/4 cups buttermilk

• 1/2 cup melted butter

• 2 eggs (separate from the 6 miso eggs)

Kitchen Tools

• Muffin tray

• Large pot

Instructions

1. Bring a large pot of water to boil. (+PRO TIP: The larger the pot of water, the better. This will help ensure that when you add the eggs, the water doesn't stop boiling.)

2. Once boiling, add the eggs to the pot. The eggs need to boil for 6 minutes for a jammy yolk (if you prefer more runny, do 4-5 minutes). While the eggs are boiling, set up an ice bath. Once the eggs have been boiled, place the eggs in the ice bath immediately. As soon as the eggs are cool to the touch they can be peeled, remove them from the ice bath.

3. Carefully crack the shells by gently tapping the top and bottom of the eggs on the counter top. There should be an air bubble on the bottom, which is the easiest place to start peeling. Place eggs back into the ice bath once peeled.

4. In a Tupperware container, whisk the miso paste with 1/4 cup of water. Gently lay the eggs into the container and seal. Place in the refrigerator and let marinate overnight.

5. Finely dice the Spam®. In a skillet over medium high heat, toast up the Spam, stirring occasionally. Once browned, remove from pan and set aside.

6. Grease the insides of a muffin tin.

7. In large bowl, mix the flour, salt, pepper, baking powder, and baking soda.

8. Warm the buttermilk in a microwave for 20-30 seconds (you want it warm, not hot.) In a medium bowl, whisk the eggs. Whisk in the warmed buttermilk, and then the melted butter.

9. Pour the liquid mixture into the dry mixture, and mixing using a rubber spatula until the ingredients are mostly combined. Do not overmix; there should be a few clumps of flour that are still visible.

10. Add the parmesan, gouda, Spam®, and chives to the bowl. Mix until they are just combined with the rest of the batter.

11. Scoop ~2 tbsp of batter into the bottom of each muffin mold. Using your fingers, create a small depression in the middle of the mold, to create a cup for the egg to sit in. Place a miso-marinated egg upright into each depression.

12. Place the rest of the batter into a piping bag. Pipe the batter around each egg in a spiral pattern, filling the rest of the cup and completely covering the egg. Be a little more generous at the top because the batter will slide off a little as it bakes and you do not want the top of the egg to become exposed.

13. Bake the muffins for ~17 minutes, rotating approximately halfway through the baking time. The tops of the muffins should be golden brown.

14. Allow the muffins to cool for ~15 minutes before removing them from the pan.

15. Enjoy right away, or store in the fridge for up to a week!

If you're looking to create something closer to the original Rebel Within, check out this recipe at Follow Me Foodie.