banner
alive logo
foodfamilylifestylebeautysustainabilityhealthimmunity

Popover Egg Pies

    Share

    Popover Egg Pies

    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.

    Advertisement

    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

    Advertisement

    Popover Egg Pies

    Directions

    Advertisement
    Ad
    Advertisement
    Advertisement

    READ THIS NEXT

    SEE MORE »
    Salmon Tacos with Red Cabbage and Orange Slaw with Lime Yogurt
    Mussels with Tomato, Saffron, and Fennel

    Mussels with Tomato, Saffron, and Fennel

    B12-rich mussels are a very good and economical source of protein and iron. Steamed mussels are a classic way to enjoy seafood—and so is this rich, aromatic broth of tomato, fennel, and saffron. Be sure to allow saffron to fully infuse to get the full flavour benefit, and finish off the dish with the fragrant fennel fronds. Sustainability status Farmed mussels are considered highly sustainable due to their low impacts on the environment. They are easy to harvest, require no fertilizer or fresh water, and don’t need to be fed externally, as they get all their nutritional requirements from their marine environment. Mussel prep Selection: Look for mussels with shiny, tightly closed shells that smell of the sea. If shells are slightly open, give them a tap. Live mussels will close immediately. Storage: Keep mussels in the fridge in a shallow pan laid on top of ice. Keep them out of water and cover with a damp cloth. Ideally, consume on the day you buy them, but within two days. They need to breathe, so never keep them in a sealed plastic bag. Cleanup: In addition to being sustainable, farmed mussels tend to require less cleaning than wild mussels. Most of the fibrous “beards” that mussels use to grip solid surfaces will have been removed before sale. But if a few remain, they’re easily dispatched: grasp the beard with your thumb and forefinger and pull it toward the hinge of the mussel and give it a tug. Afterward, give mussels a quick rinse and scrub away any areas of mud or seaweed, which, with farmed mussels, will require minimal work.