Popover Egg Pies
Jennifer Danter
These tiny egg pies puff up like muffins when baking. They are delicious warm or at room temperature and are the perfect size for eating out of your hand.
1 tsp (5 mL) extra-virgin olive oil
5 eggs
1/4 tsp (1 mL) dried tarragon
Pinch of salt
2 small baby potatoes or fingerlings, boiled and thinly sliced
1/4 cup (60 ml) frozen peas, thawed
2 Tbsp (30 mL) crumbled goat cheese
Generously brush 4 muffin cups with oil. Whisk eggs with tarragon and salt. Pour a little into each muffin cup. Divide potatoes, peas, and cheese among cups, then pour remaining egg mixture over top. Cups will be very full.
Bake in preheated 300 F (150 C) oven until eggs are very puffy and set when pan is jiggled; about 30 to 35 minutes. Let stand 5 minutes, then run a knife around inside of each popover and using a spoon, scoop out.
Makes 4 servings.
Each serving contains:
154 calories; 10 g protein; 9 g fat (3 g sat. fat, 0 g trans fat); 9 g carbohydrates; 1 g fibre; 124 mg sodium
JUMP-START: Using frozen peas makes for minimal vegetable prep. Boil a few extra potatoes during dinner prep; then bake the egg pies while you eat.
source: "Nutrition in No Time", alive #329, March 2010
