Egg Whites and Spinach Baked in Turkey Cups
Many people associate an egg white entrée for brunch as something bland and boring. Well, this recipe proves this perception wrong. With sautéed shallots, garlic, cheese and a dab of pesto, these baked egg whites and spinach are full of flavorful goodness! In addition, because of how the egg whites are baked in turkey “cups” this recipe is a perfect example of elegant entertaining made easy.
1 1/2 tablespoons olive oil, divided
6 slices of turkey breast
2 tablespoons pesto
2 shallots, finely chopped
1 garlic clove, pressed
1/4 cup frozen spinach, thawed, squeezed dried, and finely chopped
Salt and pepper to taste
1 pint egg whites
¼ cup grated Pecorino Romano cheese
6 cherry or grape tomatoes, cut in halves
Preheat the oven to 350°F.
Brush ½ tablespoon of olive oil into six compartments of a muffin tin. Line each compartment with one turkey slice. Put one teaspoon of pesto into each turkey cup.
In a small skillet, heat the olive oil over medium heat. Add the shallots and sauté until soft and translucent, about 3-4 minutes. Add the garlic and cook for another minute. Add the spinach and season with salt and pepper to taste. In a medium bowl, mix the egg whites with the shallot and spinach mixture. Add the cheese and mix well.
With a ladle, fill each turkey cup with the egg white mixture. Top each turkey cup with two tomato halves. Place the muffin pan into the oven and bake for about 20 minutes or until the egg whites are set. Remove from the oven and allow to rest for about 5 minutes before plating and serving.