Potato and egg timbales are a classic and comforting dish that combines creamy mashed potatoes with the richness of eggs and a touch of seasoning. This recipe provides a straightforward method to create elegant individual servings. The use of timbale moulds adds a sophisticated touch to the presentation, making it an ideal side dish or garnish for various meals.
INGREDIENTS:
- 3 eggs
- ¼ cup of cream
- 2 cups of mashed potatoes
- 1 teaspoon of grated onion
- Pepper, to taste
- 1 teaspoon of salt
- Nutmeg, a pinch
- Butter (for greasing)
- Buttered paper (for lining the moulds)
- Peas or macedoine vegetables (for garnish, optional)
INSTRUCTIONS:
- Prepare the Egg and Potato Mixture:
In a mixing bowl, beat 3 eggs (yolks and whites together) until well combined. Add ¼ cup of cream to the beaten eggs and mix until incorporated.
- Add Mashed Potatoes and Seasonings:
Incorporate 2 cups of mashed potatoes into the egg and cream mixture. Stir in 1 teaspoon of grated onion, a little pepper to taste, 1 teaspoon of salt, and a pinch of nutmeg. Continue to mix until the mixture is perfectly smooth and all the ingredients are evenly distributed.
- Prepare Timbale Moulds:
Grease the bottoms of timbale moulds with butter. Line the bottoms of the moulds with buttered paper to facilitate easy removal of the timbales.
- Fill the Moulds:
Carefully press the prepared egg and potato mixture into the greased and lined timbale moulds.
- Set Up a Water Bath:
Place the filled timbale moulds in a shallow pan or baking dish.
- Bake in a Water Bath:
Preheat your oven to the appropriate temperature, typically around 350°F (175°C). Pour boiling water into the larger pan or baking dish, surrounding the timbale moulds. The water should reach about halfway up the sides of the moulds. This creates a water bath, ensuring even and gentle cooking.
- Bake Until Set:
Bake the timbales in the preheated oven for approximately twenty minutes or until they are set and have a light golden color on top. The exact baking time may vary depending on the size and shape of your moulds.
- Unmould and Garnish:
Once done, remove the timbale moulds from the oven. Use a thin knife to loosen the sides of the timbales. Carefully turn out the timbales onto a heated flat serving dish.
- Garnish (Optional):
If desired, garnish the timbales with cooked peas or macedoine vegetables for added color and flavor.
- Serve Hot:
Serve the potato and egg timbales while they are still hot for the best taste and texture.
TIPS:
- Mashed Potatoes: Ensure that the mashed potatoes are smooth and free of lumps to achieve a creamy and uniform texture in the timbales.
- Seasonings: Feel free to adjust the seasonings to your preference. You can add more pepper, nutmeg, or other herbs and spices for extra flavor.
- Water Bath: The water bath is crucial for gentle and even cooking. Be cautious when adding boiling water to avoid splashes or burns.
- Timbale Moulds: If you don’t have timbale moulds, you can use ramekins or other oven-safe moulds or dishes. Just make sure to grease and line them for easy unmoulding.
- Unmoulding: When unmoulding the timbales, take your time to ensure they come out intact. A gentle shake or tap can help release them from the moulds.
- Garnish Options: While peas and macedoine vegetables are suggested garnishes, you can get creative with your choices. Fresh herbs, a drizzle of sauce, or a sprinkle of grated cheese can all enhance the presentation.
- Serving Suggestions: Potato and egg timbales are versatile and pair well with a variety of main dishes, such as roasted meats, grilled poultry, or seafood. They can also stand alone as a flavorful and satisfying side dish.
- Advance Preparation: You can prepare the potato and egg mixture in advance and refrigerate it until you’re ready to bake the timbales. This can be convenient for planning your meal.
