Wednesday, June 04, 2014

Egg Puffs (or "the best thing I ever ate" per my daughter)

NOTE: LLC is my daughter's nickname.

In an effort to eat more veggies and fruit - after learning that hubby has an indicator of higher risk for Kidney cancer - as I was making breakfast the other day, I turned to a book I bought when LLC was little - Jessica Seinfeld's, Deceptively Delicious.

The Egg Puffs - with hidden Butternut Squash - looked tasty enough... and I happened to have some already-pureed squash in the freezer from a recent CSA haul (though I'm more than happy to use my Vitamix to make more when needed!)

So I made the Egg Puffs with the hope that they wouldn't be terrible... and that I could get LLC to eat one. As I checked the oven with about 5 minutes to go, the eggs still hadn't puffed and I was sure this was going to be a huge failure... but sure enough, 5 minutes later... puffing had ensued. I still had to cook them about 5 minutes longer than the recipe - but they turned out looking pretty adorable and apparently appetizing enough for LLC to give one a try.

Mine didn't come out nearly as pretty as Jessica's, but it was still tasty enough to elicit a resounding seal of approval from LLC, as she declared, "this is the best thing I ever ate!"

Here is the recipe:


2 large eggs
4 large egg whites
1/2 cup yellow or butternut squash puree (baby food perhaps?)
2 tablespoons shredded cheddar cheese
2 tablespoons all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt

Oven --> 400ºF
4 ramekins (or coffee cups) , coated with cooking spray

In a large bowl, whisk the eggs, egg whites, squash puree, cheese, flour, baking powder and salt until combined. Divide it among the ramekins and bake about 13-15 minutes (note: mine had to go longer), until the tops are puffed up and the eggs are no longer funny in the center.  Serve immediately.

Note: mine also deflated a bit... whomp whomp whomp.