1 loaf rustic bread such as Ciabatta, sliced
6-8 ounces goat cheese, feta or a combination of cheeses to your liking
8-10 springs rosemary, remove leaves from stems
12 large eggs
3 1/2 cups 1/2 and 1/2
1/4 - 1/2 t. cayenne (to your liking)
1/4 - 1/2 t. dried thyme
Preheat oven to 350 degrees.
Butter eight 6 to 8 ounce ramekins.
In large bowl, tear sliced bread into 1" pieces.
Chop rosemary leaves finely and sprinkle over bread.
Over this, crumble cheeses. Toss gently with large slotted spoon.
In medium bowl whisk together eggs, ½ and ½ and spices, mix well.
Pour egg mixture into bowl with bread/cheese mixture and combine well by gently mixing with large slotted spoon.
Using a ladle, divide mixture evenly among ramekins filling ¾ full. Put on baking sheet and into oven. Bake in middle of oven until puffed and golden, about 25-35 minutes. They will puff and turn golden brown in the last 5-10 minutes. Remove from oven and let rest 5 minutes. Remove from ramekins with flexible spatula and place on plates.
Drizzle crème fraiche over individual casseroles, sprinkle a little paprika and top with a spring of rosemary. Serve with bacon strips and broiled tomato
Total preparation time: 20 minutes
Serves: 8
