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
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