Breakfast, Meals, Salads, gluten-freeAmy Baruchsalad, Bacon, Eggs, Avocado, TomatoesComment

Egg Bites with Side Salad (the Lookout)

Breakfast, Meals, Salads, gluten-freeAmy Baruchsalad, Bacon, Eggs, Avocado, TomatoesComment
Egg Bites with Side Salad (the Lookout)

Starbucks popularized egg bites, made using the sous vide method. Well folks, you can make these at home, ready to be popped into the microwave and/or toaster oven for a quick and delicious breakfast. I like to pair my eggs with a side salad for taste and to get my extra servings of veggies. Here I used mixed “super-greens” in a Caesar dressing with tomatoes and avocado. I enjoyed these with my friend Kurt (of Camino fame) and then climbed to the Lookout on Baldy. If you need some healthy protein, fats, and complex carbohydrates prior to a hike or run, this is your meal.

Tweaked from flavcity.com and myrecipes.com.

Egg Bites with Side Salad

Serves 2-3.

  • 5 eggs

  • ½ cup of applewood smoked cheddar, grated

  • ¼ cup full fat cottage cheese

  • ¼ teaspoon kosher salt

  • Couple cracks of fresh black pepper

  • 3 thick slices of cooked bacon (500 degree oven for 8-10 minutes, cooled and cut into 1/4-1/2 inch pieces)

  • Non-stick spray, preferably canola or avocado oil

  • 1-2 ripe tomatoes, sliced

  • 2-3 handfuls of fresh greens

  • 1 large avocado, cut into large dice

Caesar Dressing

  • 6 tablespoons mayonnaise (olive oil-based)

  • 6 tablespoons olive oil

  • 1/4 cup Dijon mustard

  • 1/4 cup grated parmesan cheese

  • 2 teaspoons Worcestershire

  • 4 teaspoons minced garlic

  • 4 squeezes of anchovy paste

  • 1/8 tsp Sriracha hot chili sauce

  • 3 tablespoons fresh lemon juice and lemon zest from 1/2 lemon

  • salt and freshly ground pepper to taste

EGG BITES: Preheat oven to 300 degrees. Create a water bath and place on the bottom of the oven. Blend the first five ingredients until smooth. Spray your molds or cupcake tin (see below) with oil. Divide your blended ingredients into 7 portions. Divid the bacon amongst these portions. Bake for 30 minutes. Either eat right away or let cool and store in the refrigerator for up to a few days. To reheat, microwave for 15-20 seconds. I like to brown the top in the toaster oven.

DRESSING AND SALAD: Rinse your blender. Add all the ingredients for the dressing, except the olive oil, and blend until smooth. Gradually add the olive oil. Season with salt and freshly ground pepper. There is plenty of dressing for future meals and it will store well for several days. Just before serving, dress your greens by hand.

ASSEMBLE: Plate your dressed salad, sliced tomatoes, and diced avocados. Drizzle the tomato and avocado with EVOO and season with salt and pepper. Add the egg bites and VOILA.

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