Egg Soufflé “Muffins” With Capers And Parmesan Reggiano

• 1 Tablespoon Unsalted Butter
• 6 Organic Brown Eggs, Beaten
• 1 Tablespoon Half-and-half
• 1 Tablespoon Capers, Heaping Portion
• 1 ounce, weight Parmesan Reggiano, Shredded

1. Preheat oven to 400 F.
2. Cut the butter into 6 pieces to enable you to place portions of the butter equally at the bottom of each of 6 standard sized muffin cups. Place the muffin pan in the heated oven for 30-60 seconds to melt the butter. Remove the pan from the oven. With a pastry brush, coat each muffin cup (bottom and sides) with the melted butter.
3. In a bowl add the eggs and half-and-half and beat together. Pour the egg mixture into the muffin cups equally. Add the capers into the muffin cups equally.
4. Place the muffin pan in the oven. Let it cook for approximately 20-25 minutes (cooking times will vary with ovens), or until the egg mixture puffs up (like a popover) and a toothpick comes out clean when inserted into the center of the egg mixture. Remove the pan from the oven and set it on a rack. Turn off the oven.
5. Sprinkle Parmesan on top of each of the egg souffle "muffins," using your desired amount. Place the muffin tin back into the oven (with the heat off) for approximately 3-5 minutes until the Parmesan is melted.
6. Remove the tin from the oven. Serve the egg souffles immediately.
7. Enjoy!

butter, brown eggs, capers

Taken from tastykitchen.com/recipes/breakfastbrunch/eggs-breakfastbrunch/egg-soufflc3a9-e2809cmuffinse2809d-with-capers-and-parmesan-reggiano/ (may not work)