By: Brandie Wininger
Wolf Convection Steam Oven Egg Bites Makes 24 mini
Chef Brandie Wininger
4 slices bacon, diced or 1⁄3 cup Mexican chorizo
1 small shallot finely diced or 1⁄2 yellow onion finely diced
4 whole eggs
1⁄4 cup heavy cream or half and half
1⁄4 cup sour cream or creme fraiche
Salt and pepper
1⁄2 cup shredded cheese of your choice
2 tbsp roasted red pepper, diced (optional)
Cook diced bacon in a cold pan until starting to crisp. Add shallot or onion and cook through. Remove and allow to cool on a paper towel. In a bowl, add 4 whole eggs, heavy cream or half and half, and sour cream. Add salt and pepper to taste. Whisk for about 1 minute or until light and fluffy.
Using a mini muffin tin or silicone egg bake pan (can order online), spray well with non stick cooking spray. Fill the bottom with a pinch of shredded cheese, pinch of bacon onion mixture, then pour in egg mixture until it reaches just below the rim of the pan, these will fluff up slightly.
Turn Wolf Convection Steam Oven on steam mode at 200F. Allow to heat up for about 5 minutes and place the egg pan into the oven. Steam for 10-12 minutes or until set. Allow to cool for a few minutes then pop out of the pan. Eat right away or cool and freeze to be reheated as needed in the mornings.
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