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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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I woke up this morning thinking of my best friend back in the US and her oh-so-fabulous Egg Bake, the traditional staple of our weekend morning breakfasts together. Unfortunately, I didn't have her recipe this morning, so I had to wing it... the result was just what the doctor ordered! Maggie has shared many a cup of coffee with family and friends over this wonderful breakfast. Today I shared it with my boyfriend for the first time. Share it with someone you love! Ingredients:
1 dozen farm fresh egg |
1 (4 1/2 ounce) can chopped green chilies, drained |
3/4 cup sliced pimento stuffed olive |
1/2 cup chopped red onion |
1/4 cup shredded mozzarella cheese |
1/4 cup shredded monterey jack cheese |
2 ounces heavy cream |
fresh salsa |
light sour cream |
1 medium avocado, sliced |
salt |
pepper |
Directions:
1. preheat oven to 325F (170C if using convection oven).
2. Butter sides and bottom of a 2QT casserole dish.
3. Break eggs directly into casserole dish, break each yoke and mix lightly. Do not over-mix, the distinction between yoke and white adds a wonderful hearty texture.
4. Add drained green chiles, mixing into eggs just enough to spread evenly.
5. Sprinkle olives and onions evenly over top, tapping lightly at the end to slightly submerge the bits.
6. drizzle heavy cream across top. Add salt and pepper to your liking.
7. sprinkle mozzarella and monterey jack cheeses on top, again tapping lightly at the end.
8. Place into oven for 30-35 minutes or until center is well set.
9. Plate with freshly sliced avocado, fresh salsa (yet another fabulous use for my boyfriend's homemade salsa - I will post that recipe soon!) and sour cream.
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