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In saucepan, place six eggs. Add enough water to cover eggs by 1 inch; bring to boil. Remove from heat; cover and let stand for 6 minutes. Drain and run eggs under cold water. Peel eggs; set aside.
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Meanwhile, preheat skillet to medium-high heat. Place frozen Philly steak on skillet; cook for 1 minute and flip over. Season with salt and pepper; cook for 1 minute and flip over again. Chop gently with a spatula, separating beef into pieces; cook for about 30 seconds or until thoroughly browned. Set aside.
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Preheat oven to 350°F. Grease 6 jumbo muffin cups. Mix together flour, sugar, baking powder, salt and cayenne pepper.
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In separate bowl, whisk together milk, oil, remaining eggs, green onions, Dijon mustard and Worcestershire sauce; stir into flour mixture. Fold in half of the cheese and reserved Steak Eze.
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Divide half of the batter evenly among muffin cups. Nestle 1 soft-cooked egg into each muffin cup and top with remaining batter. Sprinkle with remaining cheese.
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Bake for 25 to 30 minutes or until tester comes out clean. (Make sure to test batter around cooked egg). Let cool on rack for 5 minutes. Serve warm or at room temperature.
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