Cook and Drink

A few months ago we read a recipe for Herb and Mushroom Egg Bites. The bites looked like mini quiches. They were made with a combination of bacon, sauteed mushrooms, cheese, thyme and chives. We simply had to make them. They egg bites turned out to be delicious. Thanks Jeanne for sharing! More delicious recipes on her website.

Jeanne served them as a side dish with grilled tuna, focaccia and a rich salad. As she wrote: a perfect summer meal. We wanted to serve the bites as a starter. Worked well, but we felt something was missing. Why not make them smaller and serve them with an aperitif? That could work, but we would have to enhance the flavour. Which we did by using Roquefort (our favourite blue cheese) and dill. We used a silicon mould with 2,8 cm (1.1 inch) semi-sphere holes.

Wine Pairing

We enjoyed the mini bites with a glass of dry, sparkling wine. They will also combine very well with a dry white or rosé wine, or with a beer. Given the flavours of the mini bites, they are best combined with a non-sweet drink.

What You Need

• 2 Eggs
• 50 grams of Roquefort or another strong blue cheese
• 100 ml Cream
• Lots of Dill
• 2 slices of Pancetta
• 100 grams of mixed mushrooms, including Shiitake
• Black Pepper

What You Do

1. Slice the mushrooms
2. Chop the dill
3. Prepare the semi-sphere mould according to the instruction. We lightly buttered ours
4. Pre-heat your oven to 170 °C or 340 °F (traditional, so not fan)
5. Gently fry the slices of pancetta in a skillet
6. When nicely done, transfer from the pan to a plate with kitchen paper
7. Fry the mushrooms in the pan until done
8. Transfer the mushroom to a plate and allow to cool
9. Whisk the eggs and add the cream
10. Add Roquefort, dill, crumbled pancetta, mushrooms and black pepper. Mix
11. Taste and adjust
12. Use a blender to pulse the mixture: you’re looking for a batter that is a bit smoother, but not completely smooth
13. Pour the batter in the semi-sphere silicon mould and transfer to the oven for 20 minutes or until golden-brown
14. Let cool in the mould for a few minutes, then pop them out
15. Serve warm

PS

If you want to go for larger bites, then skip step 12. You could decorate each with a slice of mushroom.