Brunch is a big deal at our house, but lately, we've tired of the old waffle, pancake, and omelet standbys. Recently, a friend introduced me to ebelskivers. These spherical Danish treats, a cross between American pancakes and popovers, are cooked over a burner in a pan (available at Williams-Sonoma for $40) that resembles a muffin tin. This simple pan has changed the way we do breakfast and brunch. I've used the ebelskiver pan to make mini fruit-filled pancakes before, but it's also great for making eggs; think minifrittatas.
If you loved my Spinach and Red Pepper Mini Frittatas, check out this simple recipe for ebelskivers with summery pesto and tomatoes.
8 grape tomatoes
1 tablespoon pesto
1/4 cup shredded mozzarella cheese
Spray oil for pan
- Place an ebelskiver pan on low heat.
- In a small bowl, scramble the four eggs. Dice the tomatoes.
- Spray the pan with oil. Pour the egg mixture into each of the seven wells. Sprinkle the diced tomatoes and a little bit of pesto on top of the raw egg.
- Allow the eggs to cook for a few minutes, or until the edges become dry. Sprinkle some cheese on the top.
- Flip the ebelskivers using two wooden skewers or a knife. Cook for another few minutes.
- Serve hot with fresh fruit and toast.
- Eggs, Breakfast/Brunch
- 2 servings
Check out the nutritional info below. If you think it's too high in fat and sodium, use fresh basil instead of pesto.
|Serving Size||1 ebelskiver||3 ebelskivers|
|Total Fat (g)||4.6||13.8|
|Sat. Fat (g)||1.5||4.5|
|Sodium (mg)||83 mg||249|
Have a tasty and healthy breakfast recipe to share? Post it in the Healthy Recipe Group. I'm always looking for new dishes to try.