Brunch Spread

Featuring Egg Cups

This Mother’s Day let Mom sleep in and surprise her with this tasty breakfast. These fun and easy to make egg cups can be made ahead and with help from the kids! The crispy Speck acts as a little cup for the eggs and you can add any type of vegetable or cheese that you’d like! P.S. They are gluten free and keto compliant. 


Makes approx 10-12 cups 


1 100g package Piaceri D’italia Speck 

1/4 cup Real Apple Cheese Applesmoked Gruyere Cheese, grated

6 eggs 

1/4 cup whipping cream 

Salt and pepper to taste 

1 tbsp butter or oil 

1/4 cup roughly chopped, stems removed Maritime Gourmet Shiitake Mushrooms 

1/2 small white onion, peeled and small diced 

Fresh thyme, removed from stem and chopped 


Preheat oven to 350’f. In a skillet, over medium heat, melt butter and add onion. Cook stirring, 1-2 minutes until softened. Add mushrooms and cook stirring until soft and most moisture is absorbed, season and set aside. In a bowl, place eggs and cream, season lightly with salt and whisk until thoroughly combined, set aside. In a 12 cup muffin tin, lightly greased, place one slice of speck per cup and shape around cup. Don’t worry about being perfect! Evenly distribute mushrooms, then cheese, a sprinkle of thyme, crack of pepper and finish with egg. Bake for 12-15 minutes until cooked through and golden. Enjoy! 

Recipe created by Chef Dany Duguay


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