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Baked Eggs and Cheese with Herbs presented by Huber's Ferry Bed & Breakfast
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3 Slices thin bread, crusts removed
3 Green onions, cut in thirds
1/2 Cup parsley leaves, firmly packed
1 Cup milk
3/4 Cup water
6 Oz. Swiss cheese
6 Oz. Mozzarella cheese
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10 Slices thick sliced bacon, well cooked
12 Large eggs
1/2 Teaspoon salt
1 Teaspoon Lawry's salt
1 Teaspoon Chervil
1 Teaspoon freshly ground black pepper
4 Tablespoons butter
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Using a food processor mince bread, green onions and parsley. Soak bread mixture in milk and water 5 minutes; strain, reserving both. Shred cheeses and crumble bacon. Mix eggs, seasoning and reserved liquid.
Heat butter in large skillet. Add eggs and scramble until very soft. Mix in soaked bread crumbs and 3/4 of cheese. Butter a 6-cup soufflé baking dish which has also been sprinkled with a little shredded cheese. Add egg mixture. Spread remaining cheese over top, then sprinkle with chopped bacon. Bake in preheated 400° oven 30 minutes or until brown and puffy.
Makes 8 servings.
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Huber's Ferry Bed & Breakfast
Jefferson City, Missouri
Step back to a time that was more peaceful, more romantic, and much more elegant!
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Click here for pictures and information about the inn.
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More Huber's Ferry Bed & Breakfast Recipes:
Grandmother's Chocolate Cake
| Double Chocolate Chip Cookies
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More Recipes
Breakfast Casseroles
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