Lemon Rolls Recipe

YIELDS: 6 serving(s) PREP TIME: 10 mins TOTAL TIME: 45 mins  CAL/SERV 701

INGREDIENTS FOR BACON & GRUYÈRE: 5 oz. uncured applewood smoked bacon, chopped into 1/2" pieces 6 large eggs 5 oz. Gruyère, shredded (about 1 1/2 c.) 1 c. whole-fat cottage cheese 2 Tbsp. cornstarch or rice flour 2 Tbsp. unsalted butter, melted, cooled 1 tsp. hot sauce 1/2 tsp. white vinegar Kosher salt Freshly ground black pepper Cooking spray

INGREDIENTS FOR KALE & MUSHROOM: 2 Tbsp. unsalted butter 2/3 c. finely chopped cremini mushrooms (from about 2 oz.) 2 c. finely chopped curly kale (from about 2 oz.) Kosher salt 1 large clove garlic 1 Tbsp. finely chopped fresh parsley 6 large eggs 1 c. whole-fat cottage cheese 3 oz. Monterey Jack cheese, shredded (about 3/4 c.) 3 oz. Swiss cheese, shredded (about 3/4 c.) 2 Tbsp. cornstarch or rice flour 1 tsp. hot sauce 1/2 tsp. white vinegar Freshly ground black pepper Cooking spray

Step 1: Set oven racks in the lower and middle thirds and warm to 300°. Place a 13" x 9" aluminum pan on the lower rack after filling it with 1/2" water.

DIRECTIONS FOR BACON & GRUYÈRE:

Step 2: Put the bacon in a big, chilly skillet. Simmer over medium heat for approximately 10 minutes, stirring from time to time, or until browned and crisp. Move bacon to a dish covered with paper towels and let it to cool.

Step 3: Blend together eggs, cottage cheese, Gruyère, cornstarch, butter, hot sauce, vinegar, and season with salt and pepper in a blender. Blend for about 30 seconds on high speed, or until smooth and fluffy.

Step 4: Apply cooking spray to a regular 12-cup muffin tray. Pour the egg mixture into each well to about two thirds full. Add some bacon on top of each. Insert a toothpick into a few chunks of bacon.

Step 5: Bake the egg bites on the center rack for 20 to 24 minutes, or until the eggs begin to come away from the pan's sides. Allow to cool a little.

Step 6: Move the egg bites to a dish using an offset spatula.

DIRECTIONS FOR KALE & MUSHROOM:

Step 1: Set oven racks in the lower and middle thirds and warm to 300°. Place a 13" x 9" aluminum pan on the lower rack after filling it with 1/2" water.

Step 2: Melt butter in a large skillet over medium heat. Add the mushrooms and simmer for about 5 minutes, stirring now and again, until browned. Add the greens and salt to taste. Cook for 3 to 4 minutes, stirring periodically, or until kale has begun to wilt and soften. Stir in the parsley and garlic and simmer for a further minute or two, or until aromatic. After transferring, cool on a plate.

Step 3: Blend together eggs, cottage cheese, Swiss cheese, Monterey Jack cheese, cornstarch, spicy sauce, and vinegar; add salt and pepper to taste. Blend for about 30 seconds on high speed, or until smooth and fluffy. For a further ten seconds or so, add the kale mixture and blend until well blended.

Step 4: Use cooking spray to coat a regular 12-cup muffin pan. Add enough egg mixture to each well to reach about three quarters full.

Step 5: Bake the egg bites on the center rack for 20 to 24 minutes, or until the eggs begin to come away from the pan's sides. Allow to cool a little. Transfer egg bites to a dish with an offset spatula.

Put a rack in the upper third of the oven and turn the broiler on high. Place egg bites on a sheet tray coated with foil. Watch closely and broil for 3 to 4 minutes, or until tops start to brown.

TO BROIL

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