Chicken Timbale
Chicken and Egg Custard for Breakfast
Ingredients
- 1 cup chopped cooked chicken (pan fry with oil after chopping)
- 1/2 cup shredded cheddar cheese
- 1.5 cup milk
- 6 large eggs
- 2 tbsp dried minced onion
- 1/2 tsp salt
- 1/2 tsp paprika
- 1/4 cup grated parmesan cheese
Instructions
- Preheat the oven to 350F.
- Place 4 custard cups in a baking pan with sides nearly as tall as the cups.
- In each cup, add ¼ cup chicken and 2 tbsp cheddar cheese.
- Heat milk until just below simmering, approximately 180F. Set aside when heated.
- Fill a kettle with water and set it on high heat. Heat until just steaming and turn off the heat.
- In a mixing bowl, beat the eggs, onion, salt, and paprika until smooth.
- Pour the milk into the egg mixture and stir well to combine fully.
- Pour the egg mixture evenly into each cup and top with parmesan cheese.
- Pour the water from the kettle into the pan, leaving at least ½ inch between the top of the water and the top of the custard cups. Make sure you also leave enough space below the top of the pan to safely put it into the oven. Be careful not to get any water in the custard cups.
- Bake the timbales for 25-35 minutes, or until a toothpick inserted into the center of one comes out clean.