Egg Timbales with Tomato Salsa
Number of servings : Prep time: Cooking time: 1 ½ hour Type of meal : | Hors d’oeuvres | Hors
Number of servings :
Prep time:
Cooking time: 1 ½ hour
Type of meal : | Hors d’oeuvres | Hors d’oeuvres
Special diet : | Vegetarian
Ingredients
6 eggs
1 1/2 cups (375 mL) hot milk
3 tbsp (45 mL) chopped fresh basil or parsley OR 3/4 tsp (3 mL) dried basil or parsley
2 tbsp (30 mL) chopped green onion
Salt and pepper, to taste
Fresh tomato salsa or prepared salsa
Directions
Whisk eggs just until blended. Stir in hot milk, basil, green onion, salt and pepper. Pour mixture into 4 microwaveable 12 oz (350 mL) containers. Cover loosely. Arrange in microwave oven in circle, with 1 inch (2.5 cm) space between containers.
Microwave on MEDIUM (50%) 8 to 10 minutes, rotating dishes and stirring mixture every 2 minutes (do not stir past 6 minutes). Eggs are ready when they are still soft in the centre. Let cool. Place a folded paper towel on top of each cup and top with cover. Chill.
Prepare salsa. Chill separately. Drain juice before using. Spoon salsa over each timbale. Cover tightly. Chill until serving. Serve cold or reheat slightly before serving. (Loosen cover and microwave on HIGH about 1 minute.)
Fresh tomato salsa: Combine 2 cups (500 mL) diced seeded fresh Italian or red tomatoes or chopped drained canned tomatoes, 1/3 cup (75 mL) diced green pepper, 2 tbsp (30 mL) chopped fresh basil or parsley (or 1/2 tsp/2 mL dried), 1 tbsp (15 mL) chopped green onion, 1 minced clove garlic, salt and pepper to taste.
Makes 4 servings.
Nutritional information:
Imported on 2011-01-20 16:41:26 — Original ID:162
