Egg Timbales Recipe

The history of Egg Timbales dates back to the late 19th century, where they were often served as an elegant appetizer or a light lunch option. This savory dish was traditionally prepared by buttering small timbale molds or custard cups and dusting them with chopped tongue and finely chopped mushrooms. Then, a fresh egg was cracked into each mold and cooked in a baking pan half-filled with boiling water in the oven until the eggs were perfectly set.

Once cooked, the eggs were gently loosened from the cups with a knife and turned out onto nicely toasted rounds of bread. To complete the dish, a well-made tomato or cream sauce was generously poured onto a heated platter. The egg timbales were then arranged neatly on top of the sauce, and the dish was garnished with seasoned green peas.

Here's a step-by-step recipe for Egg Timbales:

Ingredients:
- Butter for greasing the molds
- Chopped tongue
- Finely chopped mushrooms
- Fresh eggs
- Toasted rounds of bread
- Tomato or cream sauce
- Seasoned green peas

Directions:
1. Preheat the oven to 350°F (175°C).
2. Butter small timbale molds or custard cups, making sure to coat the bottoms and sides.
3. Sprinkle the chopped tongue and finely chopped mushrooms into each mold, creating a flavorful base.
4. Carefully break a fresh egg into each mold, ensuring not to break the yolk.
5. Place the molds in a baking pan half-filled with boiling water, creating a water bath for even cooking.
6. Transfer the baking pan to the preheated oven and bake until the eggs are set to your desired doneness. This typically takes about 15-20 minutes.
7. While waiting for the eggs to cook, toast rounds of bread until golden brown and set aside.
8. Prepare a well-made tomato or cream sauce. Choose either option based on your preference.
9. Once the eggs are cooked, use a knife to loosen them from the cups gently. Then, carefully turn each egg timbale out onto a round of toast.
10. Arrange the egg timbales neatly on a heated platter.
11. Fill the bottom of the platter with the prepared tomato or cream sauce, creating a luscious bed for the timbales.
12. Garnish the dish with nicely seasoned green peas, adding both color and flavor to the presentation.
13. Serve the Egg Timbales immediately while still warm.

Fun Facts:
- The term "timbale" comes from the French word "timbale," which means drum or kettledrum. It refers to the shape of the molds used to make these elegant egg dishes.
- The addition of chopped tongue and mushrooms in the molds not only adds flavor but also helps create a solid base for the eggs to rest on.
- Egg Timbales can be versatile. You can experiment with different ingredients such as cheese, herbs, or even diced vegetables to customize the flavors to your taste.

Similar Recipe Dishes:

1. Egg Soufflé: Like Egg Timbales, egg soufflés are a delightful and airy brunch or lunch option. They are made by beating egg whites until stiff, folding them into a mixture of yolks and flavorings, and baking until puffed and golden.

2. Quiche: Quiche is a classic French dish that features a savory pastry crust filled with a custard-like mixture of eggs, cream, cheese, and various ingredients such as vegetables, meat, or seafood. It is baked until the filling sets and the crust turns golden.

3. Shakshuka: Originating from the Middle East and North Africa, shakshuka is a delicious and comforting dish made by simmering eggs in a rich tomato and bell pepper sauce. It is often seasoned with spices like cumin and paprika and served with crusty bread.

4. Omelette: Omelettes are a versatile and quick-to-make egg dish. They can be filled with a variety of ingredients, such as cheese, vegetables, or meats, and folded over to create a delicious and satisfying meal.

Enjoy the delightful flavors and textures of Egg Timbales as a unique addition to your culinary repertoire. Experiment with different toppings and sauces to create your own twist on this classic recipe!