Asparagus Egg Bites for the Instant Pot

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    June is a lovely time of year in northern Michigan, home of the Quick and Carry Kitchen. We have all survived a long and brutal winter, and are ready to enjoy the warm days, cool nights, and beginning of the fresh farm produce at the roadside stands that dot the NoMi countryside.

    My local farmer, Joan Olds, has a barn stand that is right on my way home from work, so it is easy to pop in and get some of her famous brown eggs and some asparagus, along with spring greens for a nice salad. I also get bacon from her, and it is perhaps the best bacon I have ever eaten! Bacon and its Italian cousin prosciutto pair very well with asparagus, which also goes well with any sort of egg dish. Add a little fancy or not so fancy cheese and you have the perfect combination for some egg bites.

    The Quick and Carry Kitchen Innovation team is pleased to announce the arrival of our Quick and Carry Egg Molds, and our Quick and Carry Utensil set. After much research and product testing, we have brought to market what we think are the highest quality silicone accessories that are specifically designed to work with the Instant Pot. The handles are a bit longer, and the silicone is very durable, to withstand the heat of the electric pressure cooker. We have heated, cooled, washed on hot in the dishwasher, tried to take them apart, break them, etc. – we love doing product testing! We also chose a color that goes well with the Instant Pot, and, we made sure these would all fit in the top pocket chamber of our excellent Quick and Carry bags.

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    Asparagus Egg Bites for the Instant Pot Yum
    Votes: 2
    Rating: 4.5
    You:
    Rate this recipe!
    Prep Time 15 minutes
    Cook Time 15 minutes
    Passive Time 10 minutes
    Servings
    people
    Ingredients
    Prep Time 15 minutes
    Cook Time 15 minutes
    Passive Time 10 minutes
    Servings
    people
    Ingredients
    Votes: 2
    Rating: 4.5
    You:
    Rate this recipe!
    Instructions
    1. Put 2 cups of water and a trivet in the bottom of the Instant Pot liner.
    2. Prepare 2 Quick and Carry silicone egg molds by spraying with oil. Put some prosciutto and cheese into each little cup.
    3. Blend and eggs and the coconut milk, plus salt and pepper, in a blender on high, whipping in some air. Add the onions and asparagus and pulse once or twice, just to break up the vegetables a bit. Pour into the mold cups, filling each cup about 2/3 full. This recipe will fill most of the little cups, depending on how much other stuff you put in them.
    4. Carefully seal the lids of the silicone molds and place both of them on top of the trivet in the IP.
    5. Set the Instant Pot on STEAM for 15 minutes. Allow for a ten minute natural pressure release. Using tongs, take out the molds and carefully remove the tops. Turn the eggs bites out onto a plate and serve.
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