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by on January 2nd, 2011

Eggs Timbale with Mushroom Sauce

Breakfast is fast becoming one of my favorite meals.

I can’t say breakfast has ever been one of my favorite meals but I’m starting to change my mind. After all the rich foods we prepared during Thanksgiving and New Years, I’m ready to get back to some good old comfort food. I hope everyone had a Merry Christmas and I wish everyone a Happy New Year.

A timbale is kind of like a crustless quiche, heartier than a souffle with a custard like texture. You can turn this out of it’s dish and surround with steamed asparagus or you can add just about any ingredient to the custard and bake in a ramekin. Make it Mediterranean by adding some goat cheese, artichokes, oregano, spinach.

As a kid I did love some of the things my mother use to make like waffles with bacon. She would put 2 strips of bacon across the raw batter and let the bacon bake into the waffle. If you haven’t tried that, do.  It’s delicious. And, it’s ONLY two pieces of bacon for 4 waffles. I loved egg sandwiches (or toad in a hole as some call it). Sometimes we would have breakfast for dinner (with a twist) — two hot waffles with a slice of ice cream between them. Fork ready and  dig in. When my husband was still in college (we were married his last year of college) we would all come back to our house for egg sandwiches with bacon after the frat party. We lived right next door to the Sig Ep house so our house was convenient for guys to stop by for something to eat.


Over the years of raising 3 kids and all the bowls of cereal, homemade muffins and fried eggs, I forgot there is a whole other breakfast/brunch world out there just waiting to be discovered. I have to admit I did occasionally buy frozen waffles but the majority of things I use to prepare for my kids were homemade. Sometimes my husband doesn’t want a big meal for dinner so we opt for something kind of brunchy. This recipe for Eggs Timbale with Mushroom Sauce works great for any time of the day.

I made this dish in Austin one Saturday when we were there having a “project” weekend at our son and daughter-in-law’s house. I cooked and played with the baby and they worked. We did two egg dishes while there. One was the Ham and Egg Brunch Cups and this was the other one. They both turned out really good. I love these little Le Crueset crocks. I bought these for my son one Christmas — now, I want some of these. (They came from Sur la Table)

Eggs, mushroom, parsley and a little onion juice.

Eggs Timbale with Mushroom Sauce

5 eggs, beaten
1 1/2 c. milk
1 Tbsp. parsley, minced
1 tsp. onion juice
1 tsp. salt
1 tsp. paprika

Mix until blended. Pour into buttered custard cups. Place in pan of water 1 inch deep. Bake 45 minutes or until knife inserted in center comes out clean.

Mushroom Sauce:

2 Tbsp. butter
2 Tbsp. flour
1  c. milk
salt to taste
onion juice to taste
1 tsp. vinegar
Worcestershire sauce to taste
1 c. sliced mushrooms.

Melt the butter and saute the mushrooms until tender. Add the flour and cook several minutes. Add milk and stir until thickened. Stir in seasonings and mushrooms. Thin sauce with a little more milk to desired consistency. Yield: 4 servings.

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