What the hell is an egg-a-licious timbale you may ask? Well darlin, it’s a delicious egg custard garnished with yummy ingredients and then baked in a heat proof ramekin. Once done, it’s unmolded, inverted onto a plate, and surrounded by sauce.
Timbales may sound exotic or challenging, but they’re actually really easy and can be customized to your tastes and time. Think of timbales as a quiche baked in a ramekin without the crust. You can serve it at breakfast, brunch, or as a side. They can also be made ahead of time and reheated when you’re ready to serve. Make it your own and have fun!
- 6 8 oz. ramekins
- Medium to large bowl
- Measuring spoons and bowls
- Wire whisk
- Medium to large pot
- Kettle, tea pot, or pot
- Large roasting pan (to hold ramekins in water bath)
- Small stock pot
- Chef knife
- Softened butter for ramekins
- 6 eggs
- 2 C heavy cream
- 1 t. salt
- 2 T scallions, minced
- 6 shiitake mushrooms, de-stemmed, crowns small dice
- 12 grape tomatoes, small dice
- 6 oz. sautéed spinach, chopped
- 6-8 oz. shredded white cheddar (Swiss, gouda, or manchego can also work)
- ½ C fresh herbs (basil, parsley, or/and oregano)
- Black pepper to taste
- Sriracha sauce to taste
- 4 oz. angel hair or spaghetti pasta
- 16 oz. marinara sauce
- Preheat oven to 325° F.
- Butter ramekins with softened butter. Coat the bottom and sides of each ramekin using a paper towel or tea towel for easy release.
- Whisk eggs, cream, salt, scallions, mushrooms, tomatoes, spinach, cheese, and herbs together in a medium to large mixing bowl. Add pepper and sriracha to taste. Set aside.
- Cook pasta by bringing water to a boil and then dropping pasta until cooked to al dente (firm to the bite). Rinse.
- Add pasta to ramekins by equally dividing up the pasta and adding enough to cover the bottom of each ramekin. Top pasta with egg mixture from step three.
- Boil water in kettle, tea pot, or on the stove top.
- Place ramekins in large roasting pan equally distributed. Pull the rack out from your oven and place the roasting pan on the rack.
- Fill roasting pan about halfway up the sides of the ramekins with boiling water. Carefully push rack into oven.
- Bake 35 minutes or until a knife inserted in the middle of each timbale comes out clean. Once cooked, remove from roasting pan and place on rack to cool until you can unmold.
- Unmold each ramekin by running a knife around the rim. Tap the bottom of the the ramekin to a cutting board and give it a good shake to get it out of the ramekin.
- Plate timbales on top of 2-3 oz. marinara sauce and serve.