AIR FRYER EGG BITES
Prep Time: 10 minutes
Cook Time: 30 Minutes
Servings: 8
8 large eggs
¼ teaspoon kosher salt
2 tablespoons milk or heavy cream
¼ cup chopped ham or crumbled bacon
1-2 green onions, sliced
½ cup shredded sharp cheddar cheese
1. Preheat the air fryer to 340°F.
2. Lightly grease a silicone egg bite mold. You can also use silicone muffin cups, or a silicone muffin pan if it fits in your air fryer.
3. Whisk eggs, salt and milk or cream in a medium bowl until thoroughly combined. The mixture should be smooth and pale yellow, without visible spots of yolk or white.
4. Sprinkle the ham or bacon, green onions and cheese into the cups, making sure that each egg bite gets some of each topping.
5. Place the prepared egg bite mold or pan into the air fryer basket, then pour the egg mixture evenly into the cups, about 2/3 full.
6. Cook for 7-14 minutes, or until the eggs are just set (they may look wet in the middle but should not jiggle). The exact cooking time will depend on your air fryer and the size and shape of your mold or pan. Be careful not to overcook, especially if you’re using a small mold, as the eggs will continue to cook after being removed from the air fryer.
7. Let cool in the molds for at least 5 minutes before gently removing.
8. Egg bites can be stored in the fridge for 4-5 days and can be frozen in an airtight container for up to 3 months. (Be sure to freeze them in a single layer to start; once they’re frozen, they can be stacked).
Pansy Topped Shortbread Cookies
Ingredients
- 1 cup unsalted butter (2 sticks) at room temperature
- 1/2 cup granulated sugar
- 2 cups all purpose flour
- 1 Tbsp pure vanilla extract or vanilla bean paste
- assorted fresh pansies you’ll need about 30, give or take
Instructions
- Put the sugar and soft butter into the bowl of a food processor and pulse to combine completely.
- Add the flour and extract, and pulse about 10 times, then run the machine briefly, just until the dough comes together into a lump or lumps.
- Turn the dough out onto a floured surface and bring together into a smooth flat disk. Wrap in plastic and refrigerate until firm enough to roll, for about 2 hours.
- While the dough is chilling, remove the stems from the pansies, and place them on a large sheet of waxed paper, or parchment paper. Place another sheet on top and then weigh it down with a baking tray or other large flat surface, topped with several heavy books. Let the pansies press for at least 30 minutes, or overnight if you like.
- Meanwhile, preheat the oven to 325F
- Roll out the dough to a 1/8 to 1/4 inch thickness and cut out with a cookie cutter. I used both a 2 inch and a 2 1/2 inch cutter.
- Bake the cookies in batches, 1 tray at a time. Bake the smaller cookies for 7-8 minutes, and the larger ones for 9-11 minutes, depending on thickness. Your cookies will not brown, they will be pale and soft when done.
- Remove the tray from the oven and gently press the flat pansies onto the hot cookies, pressing slightly to adhere the flowers to the cookies. Don’t press too hard, the heat of the cookies will do the job. Sprinkle lightly with granulated sugar. Let the cookies cool completely on a rack.
- Note: the cookies will be soft when they come out of the oven but will firm up as they cool.
Sugared Flowers
Use these candied flowers to embellish any dessert you like.
Ingredients
- 1 large egg white
- 1 teaspoon water
- 72 purple pesticide-free edible flowers, such as pansies and violas, stems removed
- Superfine sugar, for sprinkling
Directions
- Whisk egg white with water in a small bowl. Working with 1 flower at a time and holding it with tweezers, brush egg wash over entire surface of flower using a small paintbrush. Sprinkle with sugar. Transfer to a baking sheet lined with parchment to crisp flowers. Let stand at room temperature overnight. Sugared flowers can be stored in single layers in airtight containers at room temperature for up to 3 months.
Pansy Topped Shortbread Cookies
Ingredients
- 1 cup unsalted butter (2 sticks) at room temperature
- 1/2 cup granulated sugar
- 2 cups all purpose flour
- 1 Tbsp pure vanilla extract or vanilla bean paste
- assorted fresh pansies you’ll need about 30, give or take
Instructions
- Put the sugar and soft butter into the bowl of a food processor and pulse to combine completely.
- Add the flour and extract, and pulse about 10 times, then run the machine briefly, just until the dough comes together into a lump or lumps.
- Turn the dough out onto a floured surface and bring together into a smooth flat disk. Wrap in plastic and refrigerate until firm enough to roll, for about 2 hours.
- While the dough is chilling, remove the stems from the pansies, and place them on a large sheet of waxed paper, or parchment paper. Place another sheet on top and then weigh it down with a baking tray or other large flat surface, topped with several heavy books. Let the pansies press for at least 30 minutes, or overnight if you like.
- Meanwhile, preheat the oven to 325F
- Roll out the dough to a 1/8 to 1/4 inch thickness and cut out with a cookie cutter. I used both a 2 inch and a 2 1/2 inch cutter.
- Bake the cookies in batches, 1 tray at a time. Bake the smaller cookies for 7-8 minutes, and the larger ones for 9-11 minutes, depending on thickness. Your cookies will not brown, they will be pale and soft when done.
- Remove the tray from the oven and gently press the flat pansies onto the hot cookies, pressing slightly to adhere the flowers to the cookies. Don’t press too hard, the heat of the cookies will do the job. Sprinkle lightly with granulated sugar. Let the cookies cool completely on a rack.
- Note: the cookies will be soft when they come out of the oven but will firm up as they cool.
Sugared Flowers
Use these candied flowers to embellish any dessert you like.
Ingredients
- 1 large egg white
- 1 teaspoon water
- 72 purple pesticide-free edible flowers, such as pansies and violas, stems removed
- Superfine sugar, for sprinkling
Directions
- Whisk egg white with water in a small bowl. Working with 1 flower at a time and holding it with tweezers, brush egg wash over entire surface of flower using a small paintbrush. Sprinkle with sugar. Transfer to a baking sheet lined with parchment to crisp flowers. Let stand at room temperature overnight. Sugared flowers can be stored in single layers in airtight containers at room temperature for up to 3 months.