Ingredients
12 cup flour
1 dash salt
1 egg, room temperature
12 cup milk, room temperature
1 tablespoon butter, melted
12 teaspoon Dijon mustard
5 tablespoons jarlsberg cheese, shredded (Swiss Cheese )
Method
Sources
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Recipe1M+
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Sharp Dijon — vinaigrettes, pan sauces, emulsifying agent
Extra-strong Burgundy Dijon — intense mustard for vinaigrettes
Visible mustard seeds — sausage, vinaigrettes, cheese boards
Large balloon whisk — whip cream, eggs, sauces, incorporate air
Individual cups for perfectly shaped poached eggs
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Sharp Dijon — vinaigrettes, pan sauces, emulsifying agent
Extra-strong Burgundy Dijon — intense mustard for vinaigrettes
Visible mustard seeds — sausage, vinaigrettes, cheese boards
Large balloon whisk — whip cream, eggs, sauces, incorporate air
Individual cups for perfectly shaped poached eggs
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preheat oven to 450f grease 4 standard size muffin cups ( 2 1/2 inch diameter ) of a 6 cup muffin tin. sift flour and salt into a bowl. in separate bowl beat egg, milk. butter and mustard. pour over dry ingredients and stir to form a batter. do not beat mixture!. fill bottom of each muffin cup with 1 tbs of the cheese to evenly distribute over bottom of muffin cup. . divide batter among the muffin cups and sprinkle top of batter with remaining tbs of the cheese. fill the empty muffin tins 1/2 way with water. bake 15 to 20 minutes or until puffed and golden. carefully remove from oven. remove from muffin tin and serve warm.