Page 22 - Real Estate Now_Jan-Feb 2021

Broccolini and Bacon Egg Bites

INGREDIENTS
Nonstick cooking spray
5 slices no sugar added bacon
5 large eggs
3 ounces cream cheese
2 Tbsps feta cheese Flourless Salted Peanut Butter
1 Tbsp hot sauce Chocolate Chip Cookies
1/2 tsp kosher salt, plus additional, to taste, divided
5-7 stalks broccolini, stalks and florets thinly sliced INGREDIENTS
1 Tbsp water 1 cup sugar-free smooth or creamy peanut butter
1-1/2 cups baby arugula 2 tsp stevia extract powder
1 Tbsp lemon juice 1/2 tsp baking soda
1 Tbsp extra-virgin olive oil 1/4 tsp kosher salt
freshly ground black pepper, to taste 1 large egg
1cup fresh blueberries 1 tsp vanilla extract
1/2 cup sugar-free semi-sweet chocolate chips
Preheat oven to 350 F. Lightly coat eight silicone egg-bite mold 1 tsp flaky sea salt
cups or eight cups of standard nonstick muffin tin with nonstick
cooking spray and set in large baking pan. Set oven racks in upper- and lower-third positions. Preheat
In large nonstick skillet, cook bacon over medium heat until oven to 350 F. Line two cookie sheets with parchment paper.
golden, about 5 minutes per side. Transfer to paper towel-lined In medium bowl, use handheld electric mixer on medium
plate to drain. Chop bacon into small pieces. speed to beat peanut butter, stevia, baking soda and salt,
In blender, puree eggs, cream cheese, feta cheese, hot sauce scraping down sides if needed, until well combined, about
and 1/4 teaspoon salt until smooth. 1 minute. Reduce speed to low, add egg and vanilla extract;
Pour off all but 1 tablespoon fat from skillet. Add broccolini, beat until combined.
water and 1/4 teaspoon salt. Cook over medium-high heat, stirring Shape dough into 24 balls (about 1 tablespoon each) and place
frequently, until broccolini is tender, 3-5 minutes. Remove 2 inches apart on prepared cookie sheets. Using tines of fork,
from heat. carefully flatten each ball, creating crisscross pattern.
Fill each egg cup with 1 teaspoon bacon and 1 tablespoon Bake, rotating cookie sheets from top to bottom and back to
broccolini. Top with egg mixture, filling cups to about 1/8 inch front halfway through, until edges begin to brown and cookies
from top. Add just enough boiled water to baking pan to come are set, 7-9 minutes. Cookies should not be browned. Let cool
halfway up sides of molds. 10 minutes on cookie sheets then carefully transfer to cooling
Bake egg bites until set, 20-25 minutes. Take pan from oven rack to cool completely.
then take molds from water bath. Let egg bites cool then In small microwave-safe bowl, add chocolate chips and
remove from molds. microwave on high in 20-second increments, stirring after
In medium bowl, toss arugula, lemon juice, oil and salt and each, until melted, about 1 minute.
pepper, to taste. Place 3/4 cup salad, two egg bites and 1/4 cup Dip dry fork into chocolate then drizzle over cookies. Sprinkle
blueberries on four plates and serve. with sea salt.
Nutritional information per serving: 9 grams net carbs; 11 Nutritional information per serving (1 cookie): 1.5 grams net
grams total carbs; 2 grams fiber; 14 grams protein; 34 grams carbs; 3 grams total carbs; 1.5 grams fiber; 3 grams protein; 6.5
fat; 400 calories. grams fat; 79 calories.
Serves 4. Yield: 24 cookies.

22 | REAL ESTATE NOW | denise@BCislandhomes.ca