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German Eggs At Cumberland Falls

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This is the most popular egg dish at the inn. Versatility at its finest!

One dozen eggs (you certainly can reduce this, contingent upon your need,
but you would need to reduce all the elements in the recipe.)
1 lb. of Monterey Jack Cheese (here I usually use Sharp Cheddar and also Cream Cheese as well.
When I use 3 cheeses, I use 1/3 pound of each.
Parmesan is also a suitable addition should you not like one of the other cheeses.)
2 cups Cottage Cheese
1/4 cup of flour
1 tsp. Baking Powder
1 stick of butter (1/2 cup) Margarine would not make for a good substitution.

Any spice can be added to this egg to vary the taste. Some of those we use At Cumberland Falls would include: Tarragon, Basil, Cilantro, Oregano, Chili, Lemon Pepper, and Garlic. Nearly anything that you like would be excellent provided it is a good mix with eggs.

You can either bake these in Ramekins like we do or it can be fixed in any baking pan that is suitable for the amount of the eggs that you are cooking. If you are making this for one, you can use a custard cup.

Bake for about 20 minutes if you use Ramekins or 35-40 minutes if you use a 13" X 9" pan