Polka-Dot Egg Bakes
Recipe source: BH&G April 2018
Note: Whisking the egg whites separately ensures an airy almost souffle-like base. Be sure that you gently fold the beaten whites into the batter to maintain the airiness.
- 2 2 2 tsp olive oil
- 2 2 2 shallots, cut into thin wedges (1/2 cup)
- 8 8 8 eggs, separated
- 1/2 1/2 1/2 cup milk
- 1/4 1/4 1/4 tsp. crushed red pepper
- 1 1 1 cup shredded Monterey Jack cheese (4 oz)
- 1/4 1/4 1/4 cup finely shredded Parmesan cheese
- 1/4 1/4 1/4 cup chopped fresh Italian parsley, plus more for topping
- 1/2 1/2 12) cup sliced orange, yellow, or red grape tomatoes (about 12)
1. Preheat oven to 375 degrees F. Grease twelve 2 1/2-inch muffin cups; set aside. In a small skillet or saucepan heat olive oil over medium-high heat. Add shallots; cook 3 minutes or until just tender. Remove from heat; let cool.
2. In a large bowl whisk egg whites to soft peaks. In a second large bowl whisk together egg yolks, milk, and crushed red pepper. Stir in cooked shallots, cheeses, and parsley. Gently fold egg whites into yolk mixture.
3. Spoon 1/4 cup egg mixture into each prepared muffin cup. (Cups will be nearly full.) Top each with a few tomato slices and additional parsley. Bake 18 to 20 minutes or until puffed, set, and golden bown. Let cool 5 minutes on a wire rack. (Egg bakes will fall as they cool.) Loosen sides; remove from cups. Serve warm or at room temperature. (They can sit at room temp for up to 2 hours then need to be reheated for 12-15 minutes at 325 degrees F.)