Issue 04



Recipe by The Communal TablePhotography by Cheryl JuettenFood Styling by Katie Hardin

These were developed as a savory gnosh to reach for at the brunch table. There’s always a surplus of baked goods within reach, but for something a little more substantial to eat out of hand, these do the trick.


Preheat oven to 375°F. Prepare a mini muffin tin by greasing with soft butter. I suggest going to your local restaurant supply store and getting a 2-dozen tin, which makes quick work of this recipe.

Whisk the eggs, milk, cream, herbs, pepper, and salt until well mixed. Add a splash of cold water to ensure the eggs will be a little fluffy.

Distribute the tomatoes and cheese into the muffin cups by placing a few tomatoes and a pinch of cheese in each cup. Ladle the egg mixture into the prepared tin until each cup is almost full. Sprinkle a little parmesan on top for garnish. Bake until just set, about 8 minutes. These will puff up like the cutest little soufflés, but they’ll sink back down as soon as you take them out of the oven. They should loosen from the tins easily; turn them out and put in a warm bowl to serve at your brunch table. These are delicious with a dollop of pesto or romesco sauce on the side. Savor with the delight of grazing on a lazy weekend morning and feel the gratitude of your day.


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