Breakfast · No. 3
Bacon, Egg and Cheese Rice Paper Dumplings
Egg-dipped rice paper pressed into a muffin tin, filled with eggs, bacon and mozzarella, twisted shut and baked crisp. Makes 6. From The Chef Out West.
Serves 6Total time 38 minAmericanBreakfast
Ingredients
- 12 large rice paper sheets
- 3 large eggs, whisked, for dipping
- 5 large eggs, for the filling
- 5 to 6 strips bacon or turkey bacon, cooked crisp and diced
- 1 cup shredded mozzarella
- Salt and black pepper to taste
- Olive oil spray
Method
- Heat the oven to 375°F. Grease a deep 6-cup muffin tin.
- Whisk the 5 filling eggs with the mozzarella, bacon, salt and pepper.
- Whisk the 3 dipping eggs in a wide shallow bowl.
- Dip a rice paper sheet fully in the egg, let it drip, and press it into a cup with the edges hanging over. Add a second sheet on top. Repeat for all 6 cups (12 sheets).
- Stir the filling and pour about 1/2 cup into each cup, stopping just below the top.
- Fold the edges in and twist gently to seal. Spray the tops with oil.
- Bake 22 to 28 minutes, until golden, the egg is set and the bottoms are firm.
- Cool 5 minutes in the tin before lifting out.
Notes
- Source: slide 5 of a 12-recipe rice paper carousel by @thechefoutwest on Instagram. The slide only names the dish. Quantities and method come from his site: The Chef Out West.