Egg Bites Recipe
three egg bites, fresh arugula, sea salt & cracked black pepper
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Ingredients
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Egg Bites
Finishing & Salad
Method
Egg Bites
Preheat and prepare molds
Preheat oven to 300°F (150°C). Place a 6-cup muffin tin or three 3-oz ramekins on a baking sheet. Grease each cup/ramekin with the melted butter, making sure sides and bottoms are lightly coated.
Make egg base
In a medium bowl, crack all 6 eggs. Add the heavy cream, softened cream cheese, grated cheddar, kosher salt, and 1/4 teaspoon of freshly ground black pepper. Whisk vigorously until mixture is completely smooth and slightly frothy, about 30–45 seconds. The cream cheese should be fully incorporated.
Strain for silky texture (optional but recommended)
Place a fine-mesh sieve over a second bowl and pour the egg mixture through it to remove any lumps or unincorporated bits. Use a spatula to push the mixture through.
Fill and set up water bath
Divide the strained egg mixture evenly among three muffin cups or three 3-oz ramekins, filling about 3/4 full. Place the filled cups on the baking sheet. Pour about 1 cup of hot (not boiling) water into the baking sheet around the cups so it comes halfway up the sides—this creates a gentle, even cooking environment.
Bake
Bake in the preheated oven for 22–28 minutes, or until the centers are just set and slightly jiggly (a thermometer inserted into the center should read about 165°F/74°C). Avoid overbaking to keep the bites tender and custardy.
Cool
Carefully remove the baking sheet from the oven and transfer the ramekins to a wire rack. Let the egg bites cool for 5 minutes in the molds, then run a thin knife around the edges and invert or gently remove them onto a plate to cool slightly (about 2–3 more minutes).
Finishing & Salad
Dress the arugula
In a small bowl, whisk together the extra-virgin olive oil and lemon juice with a pinch of sea salt (about 1/8 tsp) and a pinch of cracked black pepper. Toss the arugula with the dressing until evenly coated.
Plate and season
Arrange the three egg bites on a serving plate. Place the dressed arugula next to or on top of the bites as desired. Sprinkle the remaining sea salt (approximately 1/8 tsp) and the remaining cracked black pepper evenly over the egg bites and arugula to taste.
Serve
Serve warm. The recipe yields three custardy egg bites with fresh arugula and light seasoning of sea salt and cracked black pepper.