GOOD EATS
Before refrigeration, curing — generally, covering a cut in salt — was the only way to preserve meat. It has the added benefit of producing rich, deep flavor as well as distinctive texture, and these dishes make delicious use of both. RECIPES AND PHOTOS BY CATHERINE MURRAY
BOLOGNA BREAKFAST CUPS Prep: 5 minutes | Cook: 15 minutes | Servings: 3 6 slices bologna ½ cup shredded cheddar 6 small eggs 1/8 teaspoon black pepper 1 tablespoon bacon bits 1 tablespoon diced scallions Preheat oven to 375 F. Grease a muffin tin or 6 ramekins. Shape a slice of bologna into each cup and sprinkle cheddar on top. Crack one egg into each cup. Lightly season with black pepper. Bake 15 to 20 minutes, checking regularly until eggs are lightly set. Remove from oven and sprinkle with bacon bits and diced scallions. Carefully remove bologna cups and serve immediately. Per serving: 291 calories, 22 grams fat (8 grams saturated fat), 307 milligrams cholesterol, 3 grams total carbohydrates, 0 grams fiber, 20 grams protein.
MARCH 2021 • OHIO COOPERATIVE LIVING 15
