Grab-and-Go Gruyere Egg Bites
2min
8min
3
300
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Chef's Note
To keep reheated egg bites incredibly light and springy, wrap them in a damp paper towel before microwaving to create a mini steam chamber.
Tags
Ingredients
6 pieces leftover eggs (cooked as spinach and Gruyere egg bites on Day 2)
1 cup cherry tomatoes
1 tbsp fresh chives
Instructions
- 1
Wash and dry 1 cup of cherry tomatoes. Finely chop 1 tbsp of fresh chives.
- 2
Heat 1 tsp of olive oil in a cast-iron skillet over medium-high heat. Add 1 cup of cherry tomatoes and cook, shaking the pan occasionally, for 4 to 5 minutes until the skins are blistered and slightly charred. Season with a pinch of salt and black pepper, then transfer to a plate.
- 3
To reheat the 6 pieces of leftover eggs (cooked as spinach and Gruyere egg bites on Day 2) without drying them out, wrap them loosely in a damp paper towel.
- 4
Place the wrapped egg bites on a microwave-safe plate and microwave on medium power (50%) for 60 to 90 seconds, or until warmed through to the center.
- 5
Divide the 6 reheated egg bites among 3 plates (2 per serving). Serve alongside the blistered cherry tomatoes and garnish with 1 tbsp of chopped fresh chives.
Nutrition Information (per serving)
300
16g
4g
22g
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