jebmo’s posthaven

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Photos by Sam Bithoney

Welcome back to Sunday Sustenance, the weekly column of simple, delicious meals for the laziest of weekdays. Sunday seems to be the day most of us cook breakfast, and too often we skip out on it during the week. Let’s rectify that, starting now.

Recently a lot of you posed questions about eggs, and I was very surprised to see so very few questions about scrambled. Maybe that’s because we Americans tend to favor big, lumpy dry curds over the richer, creamier variants found elsewhere, but even those big lumps can be creamy, fluffy, and delicious.

Another famous problem with scrambled eggs — unless you’re getting them at a drive-thru — is that they aren’t famous for being reheated. Yes, a poached egg can be gently reheated in warm water, but how many of you are waking up on a Thursday and excited to re-poach eggs before work? Not me. And though few of us care to admit it, we’ve all had some variation of reheated “scrambled” “eggs” in a breakfast burrito from the freezer or a big breakfast chain sandwich. But you and I, we’re better than that. So let’s make a quick, simple breakfast that you look forward to tomorrow morning—and maybe for the rest of the week.

So yes, I’m suggesting that you reheat scrambled eggs. But these won’t be individual egg lumps, these will be more akin to the tender “frittata” style eggs that so much of the internet has taken to calling “egg muffins.” The addition of dairy or nut milks add enough moisture to ensure they’ll be enjoyable all week long, but they’ll still be sort of meh, flavor-wise. To alleviate this, I turn to Greek yogurt.

That’s a lot of protein!

The rich, thick, higher fat Greek yogurt lends a helping hand to the proteins in the egg, keeping them surrounded in a dense bath that will slow the process of drying out when cooked.

Mason Jar Frittatas

• 3 pint sized mason jars, with lids
• 12 large eggs
• ¾ cup plain Greek yogurt
• 2-3 tablespoons unsalted butter, melted (or other delicious fat)
• Salt and freshly ground black pepper, to taste
• Any additional ingredients your heart desires

That’s it. Why such a short ingredient list? Because I can’t tell you exactly what to put into your eggs, and I want to leave room for customization. Everyone likes different things, and no one is going to tell you what you should add here. At least twice a week, one of the fellas I work with at my day job covers his eggs in maple syrup. I have not seen this elsewhere, but I guess it’s an option.

Brush the insides of the jars with the butter, and stuff them with ingredients. I’m going with chorizo, baby spinach, and sweet onion. Add as much or as little filling as you want, there’s no wrong way to do this.

Unless you prefer literal butterfingers, get a long handled silicone brush.

Whisk the eggs together until a cohesive mixture forms and there are no streaks of white visible. Season with salt and pepper, then add in the yogurt, and continue to whisk until smooth.

Just keep whisking, just keep whisking..

Beautiful.

Divide the egg mixture into the jars, taking into consideration that these will puff up a bit when cooked. And by a bit, I mean something that resembles the Egg Rollie, so make sure you leave room for expansion.

Practice makes perfect, I guess.

Place the jars on a cookie sheet, and bake them in a 350℉ oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean. They’re going to be screeching hot, so give them a few minutes to cool and deflate before consuming. If you didn’t finish a dozen eggs worth of frittata, cover them once they’re cooled sufficiently and keep them in the fridge for up to five days.

Delicious little learning experiences.

Those other two jars you didn’t wolf down in 10 seconds will make you the envy of the office this week, so be prepared to answer questions. To reheat, remove the lid and cover with a paper towel. Zap them for a minute and you’ll be right back in egg heaven.

I’ve found that these things are an excellent way to clean out the fridge of any leftovers. Maybe don’t salvage that leftover Italian sub, but spicy capicola with cubanelle peppers and some grated parmesan cheese? Hell yes. Leftover corned beef from the St. Paddy’s sale? In the jar with some small diced potato and onion and you’ve got a hash-tata, and that’s a beautiful thing.