Anne Desjardins, cookbook author and executive chef of L'Eau à la Bouche in the Quebec Laurentians, is known for her use of Quebec's delicious seasonal ingredients. Her recipe for this simple puffed egg dish is no exception. You can taste the summer harvest in each bite.
- Portion size 4 servings
- Credits : Canadian Living Magazine: August 2012
MethodBrush four 1-cup (250 mL) ramekins with butter; set aside.
Wrap zucchini in clean tea towel; twist and squeeze to release excess liquid. Transfer to bowl. Stir in green onions and basil; set aside.
In separate bowl, beat together eggs, whipping cream, flour, maple syrup, salt, hot pepper sauce and nutmeg.
Divide goat cheese evenly among ramekins; top each with one-quarter of the zucchini mixture and one-quarter of the egg mixture. Top each with 6 cherry tomato halves.
Arrange ramekins on baking sheet; bake in 325ºF (160ºC) oven until puffed and eggs are set, 18 to 20 minutes. Broil until tops are bubbly and golden, 1 to 2 minutes.
Nutritional facts Per serving: about
- Fibre 2 g
- Sodium 349 mg
- Sugars 4 g
- Protein 13 g
- Calories 305.0
- Total fat 24 g
- Potassium 311 mg
- Cholesterol 199 mg
- Saturated fat 14 g
- Total carbohydrate 11 g
- Iron 13.0
- Folate 23.0
- Calcium 10.0
- Vitamin A 36.0
- Vitamin C 15.0