Egg truffles recipe
Egg Truffles recipe
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- 6 eggs or Egg Beatersegg substitute
- 6 slices honey wheat bread
- 1 cup shredded fat-free cheddar cheese
- 1 shallot, diced
- 1/2 cup mushrooms
- 2 plum tomatoes, diced
- Garlic powder
- Fresh parsley (6 leaves)
Grease a Texas muffin tin with fat-free spray. Put one slice of bread in each muffin cup so the bread forms a basket. Add a sprinkle of each: cheddar cheese, mushrooms, shallots, and tomato. Add a dash of garlic powder. Crack one egg into each basket or pour egg substitute so it almost reaches the top of the bread. Bake at 350 for 10 to 15 minutes. Do not overbake; the egg should be all white. Garnish with a parsley leaf and a dash of paprika.
A poached egg is nestled on top of a flavorful blend of shallots, tomatoes, garlic, mushrooms, and cheese. Arranged on a slice of bread that toasts into a basket, it is a truly beautiful presentation.
Reference: Egg truffles recipe
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