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Puffed Eggs presented by Timmermann House Bed & Breakfast
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4 large eggs, sepatated
4 slices toast
1 cup chopped smoked ham
2 Tbls. mayonnaise
1 tsp. mustard
Salt & pepper
Chopped parsley for garnish
Preperation:
Butter toast.
In small bowl, combine the ham, mayonnaise, mustard, salt and pepper.
Spread a generous layer of the ham mixture on each piece of toast.
Beat the egg whites until they are firm but not dry.
Spoon the whites on the toast. Make a hollow in each portion large enough
to hold one yolk.
Carefully drop the yolks into the bed of whites. Sprinkle with a little
pepper. Place on baking sheet.
Bake at 350 for 7-8 minutes or until the yolks are set and the whites are
delicately colored.
Garnish with parsley. Serve at once.
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Timmermann House Bed & Breakfast
Aviston, Illinois
Absorb the view and tranquility of the countryside while staying at Timmermann House
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Click here for pictures and information about the inn.
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More Timmermann House Bed & Breakfast Recipes:
French Toast with Warm Peach Compote
| Baked Eggs Florentine
| Minted Pineapple
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More Recipes
Other Egg Dishes
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