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Baked Eggs and Cheese with Herbs

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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
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

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.