I guess I’m the last person in the world to discover that Starbucks serves a breakfast-on-the-way-to-work dish that is taking the country by storm. From what I read, they are prepared sous vide and then reheated at the time of sale, and, to accommodate all of that, the price is very high.
Naturally there was no shortage of articles and videos on the net on how to make these in one’s own kitchen at a fraction of the cost of the ones from Starbucks.
I saw a recipe today that caught my fancy, so I trotted out the insert that goes in my Cuisinart Oven Central and used that to make two batches (five each) of my own.
These ten “bites” are made from four eggs, scallions, very thin deli ham, roasted red pepper, and a mixture of shredded Mozzarella and Parmesan cheese.
There is an accessory set that came with the Instant Pot that has an insert to make these egg bites, but I had never really tried it. This method looks good, too, but a lot more complicated and time consuming.
The recipes that I found on the net called for adding in a pretty good chunk of cream cheese, which I didn’t have, and beating it in with an immersion blender. Presumably this would have made a mixture that would stabilize more as it baked, rather than puffing up and then falling like mine did.
I filled the indents about three quarters full, and they raised up way past the top of the cup, but they fell down as they cooled – within minutes, actually. I’m wondering if there is some part of a profiterole recipe that might improve these treats.
The sour cream and fresh salsa were lovely additions, and added greatly to the overall enjoyment of these tasty morsels.
We were happy with the result, and managed to make seven of them disappear, along with the strawberries.