Here's to a different, but very tasty take on the lowly egg. There are thousands of recipes out there for evening finger foods and hors d'oerves - but what about breakfast? If you don't want pastry, you're out of luck - until now. Try these little babies, they're almost like breakfast tacos without the taco!
12 eggs, hard boiled, prepared as in this post.
3 Tablespoons light canola or vegetable oil
4 Tablespoons water
1/2 teaspoon onion powder
2 Tablespoons sour cream
4 Tablespoons cooked and chopped: bacon bits, breakfast sausage or chorizo
salt & pepper
finely shredded mild cheddar cheese
Round up the reshaped eggs and a very sharp knife. Sure, you can make this recipe with round eggs, but they are less stable, and where's the fun in that?
Cut the above boiled eggs in half, around the largest diameter with a flat spot on each side. Remove the yolk form each half to a bowl. If you miss a little bit, it's not an issue.
Smash up the yolks and mix in the oil, water, onion powder and sour cream. Make sure this is well integrated. Once well-mixed, chop up and stir in the bacon bits.
Sample and adjust for salt and pepper to taste. Remove yolk mixture to quart sized zip bag.
Lightly warm the egg whites in microwave, and then warm the bag containing the yolk mixture. Snip off a small corner of the quart bag, turning the bag into a makeshift pastry bag. Use this new tool to pipe the yolk mixture into the waiting whites.
Lightly sprinkle the cheese over the eggs, and heat briefly in microwave until cheese just starts to melt. Serve immediately.
See... breakfast tacos without the taco!