Egg Puffs with Ginger Sauce
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This is the new most requested breakfast at the Foster household. My kids don’t like the bite of fresh ginger but this sauce takes the burn out and all you’re left with is the flavor. The Egg puffs are a firm but tasty base made out of a puff oven pancake batter. If you don’t have ginger jam, you can use any fruit jam in place of it.
This is a version of the Puff Oven Pancake from the Menu Mailer with a new sauce on top. It’s just as easy to make and the kids love how the pancake turns into a small bowl so this dish has major kid appeal. It’s packed full of eggs with a good amount of fat. It’s a winner in my book.
We’ll do more versions of these cups in the coming weeks, including some appetizer and dessert recipes.
Egg Puffs
Makes 10-12 puffs
½ cup flour of your choice (I used 2 Tbs tapioca and 6 Tbs sorghum)
1 Tbs coconut or dairy yogurt or vinegar with enough water to make ½ cup or milk
2 Tbs coconut oil, butter or ghee, melted plus extra to grease the muffin tin
1/2 Tbs maple syrup or 1 Tbs rapadura, stevia to taste or a mix
3 eggs, beaten
¼ tsp salt
1 tsp vanilla
5 drops Concentrace
dash cinnamon
In a bowl, whisk together the flour with the yogurt and water. Soak for 8 hours.
Preheat oven to 400 degrees. Generously grease a muffin tin and set aside. Use a stoneware muffin pan as liners won’t work well with this recipe.
Mix the remaining ingredients in the bowl with the soaked flour until smooth. Pour each muffin tin one-third to a little less than half-full. Bake for 18 minutes or until lightly browned.
Turn the pancakes out of the pan after cooling for five minutes. Pancake will sink as it cools. Allow to completely sink before filling.
Ginger Sauce
2 Tbs coconut oil or butter
2 Tbs ginger jam
2 Tbs milk of your choice
In a small saucepan, combine the ingredients and heat over medium heat until the jam melts. Keep warm until serving.
Pour the sauce over or fill each of the sunken egg cups before serving.
This post is part of Sunday School Blog Carnival, Make Your Own Monday, Weekend Gourmet, Pennywise Platter, Creative Juice, Real Food Wednesday, Wildcrafting Wednesday, Gluten Free Wednesdays, Slightly Indulgent Tuesday, Fat Tuesday.
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KerryAnn Foster runs Cooking Traditional Foods, the longest running Traditional Foods Menu Mailer on the internet, now in its seventh volume. KerryAnn has eleven years of traditional foods experience and is a former Weston A. Price Foundation chapter leader. Read about KerryAnn’s journey to health through multiple miscarriages, celiac disease, food allergies and intolerances, obesity, adrenal fatigue and heavy metals.
Founded in 2005, CTF helps you feed your family nourishing foods they will love. With two choices of Menu Mailers, multiple eBooks, Print Books and video-based classes, KerryAnn makes traditional foods easy, accessible, affordable and family friendly for everyone.
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Also called popovers or oven profiteroles, right?
No, these come out dense and eggy and they collapse into a firm base. They taste different than the cream puff batters I’ve had. Profiteroles are stuffed with something to make cream puffs or the like, and they are light and airy with lots of stretch. I believe popovers also stay inflated after baking and have stretch. These are dense.
KerryAnn Foster recently posted..Egg Puffs with Ginger Sauce
Sounds yummy! Has anyone made these as squares or as a tart? I’m wondering about how well they would cut and how long to bake it.
Are these good for a make ahead breakfast? Could I throw them in the freezer and reheat as needed, or are they best fresh? I’m doing my menu planning for the month and trying to find new gaps-friendly breakfast ideas.
Wow! These looks amazing! Will have to try them soon.
Could you make these with coconut or almond flour for a grain-free version? They look really fun!
Liz, it doesn’t work well with all coconut flour since it sucks up so much moisture. But I have made it with coconut flour as part of the mix and it worked, so I assume coconut and almond mixed together might work.
KerryAnn Foster recently posted..But I Thought It Was Anaerobic As Long As It Was Under The Brine?!?
I’ll have to give that a try. Thanks!
Does the concentrace add salt? What other ways have you found to hide it? I am interested in trying it BUT it sounds awful. Would taste okay a drop here and there to salt things that need salt or is it a bitter salt?
Robynn, the sodium is removed out of Concentrace, so it doesn’t have a salt flavor to it. It has a mineral flavor to it. I can put 5-10 drops into each item I make that serves 4 without them knowing it. I add it to soups, stews, main dishes, sauces, a smaller amount in dressings, and even when cooking grains. You can get about 10 drops into a 16 ounce glass of milk. For water, you can do about 2 drops for that amount without effecting the taste.