Tag Archives: eggs

Israel Couscous Topped with Duck Egg and Parmesan Mustard Sauce



 DSCN0677 DSCN0684


Israel Couscous Topped with a Duck Egg and Parmesan Mustard Sauce

Serves 4

Breakfast does not always have to be the same if you get my drift, so one morning I thought that I wanted to enjoy some of those fabulous duck eggs that I had just purchased at our fabulous Wood River Sustainability Center (http://wrsustainabilitycenter.com/). I do hope that you all know about this center here in Hailey because it features the most wonderful local produce (and more) for you to buy and enjoy.


Pasta has always been one of my favorite foods and though I try to eat it in moderation, I do think that if you have pasta in the morning that’s probably the best time of the day to have it. I particularly enjoy the Israel Couscous and so here is a little dish that I created for a little brunch. By the way, if you have any of this left over pasta, you can sauté it quickly in some olive oil and it’ll become quite crunchy and excellent in a different way than you’ve had it in this dish.


So, this is the 1, 2, and 3 game plan: make the sauce first, then the asparagus, then the couscous and then put it together. I know, it looks like a lot of work, but really it isn’t—it’s actually a breeze to put together and best of all, it’s very yummy. Also think, you probably won’t make it on a daily basis—but then again, who knows?


Make the sauce first:

Ingredients for the sauce:

  1. 1 stick of butter (that’s not a daily thing either or is it?)
  2. 1/4 C. finely grated Parmesan
  3. 3 egg yolks (save the whites for my no churn ice cream recipe—look on my blog)
  4. 1/2 Tsp. salt
  5. 1/2 Tsp. dry mustard or 1/2 Tsp. Dijon (or more to taste)
  6. 1 Tblsp. lemon juice (or more to taste)

Directions for the sauce(easy, easy):

  1. Melt the butter and the Parmesan in a small saucepan over low heat or in the microwave but DO NOT LET IT BURN.
  2. Combine all the other ingredients in a blender and blend first and then drizzle in the butter/parmesan. The sauce will thicken. Taste and add in more whatever you wish. Transfer to a container and keep warm by putting the container in another bowl full of HOT water—stirring every now and then to keep smooth. It should be OK for the next 1/2 hour at least. Easy is the key to this good sauce.

Make the asparagus second (easy, easy again):

Ingredients for the asparagus:

  1. About 18 asparagus spears, trimmed and cut diagonally into 3/4 pieces
  2. 1-2 Tblsp. olive oil
  3. 1 minced garlic clove
  4. 1/2 Tsp. grated lemon peel

Directions for the asparagus:

  1. In a medium sized skillet, heat 1-2 Tblsp olive oil and add the asparagus, one minced garlic clove and the grated lemon peel. Sprinkle with S&P to taste and sauté until crisp-tender (about 3 minutes). Cover to keep warm.   Optionally of course you can oven roast the asparagus (see my blog for a full guide to oven roasting various veggies).

THIRD:Make the couscous and your 12 inch heavy skillet of some kind is the one you will be needing here.

Ingredients for the couscous:

  1. 1-2 Tblsp. olive oil
  2. 1 minced garlic clove
  3. 1 & 1/3 C. Israel Couscous (NOT the other kind)
  4. 2 C. vegetable broth (you’ll used 1 3/4 C for sure but may need some more)
  5. S&P to taste
  6. 4 duck (or other) eggs but honestly if you can get your hand on a duck egg—you’ll never forget that rich fabulous taste
  7. !/2 C. freshly grated Parmesan—for last minute topping
  8. 1/3 C. chopped chives (optional-for last minute topping)
  9. Paprika for last minute topping


Instructions for the couscous, eggs and the rest of the deal:

  1. In a 12-inch iron skillet (or something similar), heat 1-2 Tblsp. olive oil over medium heat. Add the couscous and sauté until most of couscous is golden brown (about 5 minutes)
  2. Add 1 3/4 C. vegetable broth, increase heat and bring to a boil. Reduce heat immediately to a medium-low, cover, and simmer until the liquid is absorbed and the couscous is tender (about 10 minutes). Watch to see that more broth might not be needed and if so add tiny bits (by tablespoons) until the pasta is done. When done, turn heat to very low and add and toss the asparagus into the couscous. Make 4 large indentations for the duck eggs.
  3. Break the eggs in your indentations and still over low heat, place the cover on the skillet and let the eggs cook (about 5 minutes—here in the mountains). They should be ready when the whites have congealed.
  4. At that point, take the skillet off the heat and sprinkle it all with the Parmesan ( and chives if you wish) and of course, a nice sprinkling of that lovely paprika.


SO__NOW______Bon Appétit (French) et Mange(Italian)   So there you go, a bit of multilingual whatever and what more could you expect from a Swiss woman?


Margot is a self-taught enthusiastic & passionate cook. Having been an inn-keeper for 5 years at her own inn, she accumulated a lot of good recipes which she loves to share.


Be sure to take a minute to visit Margot’s blog http://blog.tempinnkeeper.com for over 200 more simple and delicious recipes. You also can call Margot for personal cooking help or hosting for small B&B kinds of food gatherings. Margot’s phone number is: 208-721-3551. Friend Margot on Facebook and also find her on Linkedin,Twitter,Pinterest and other social sites.



Eggs in Mini Pumpkins with Squash or Sweet Potato Hash


Eggs in Mini Pumpkins with Squash or Sweet Potato Hash

mini-pumpkin, egg and squash hashegg in mini pumpkin w sweet potato hash

Serves 4

Left picture with squash; right one with sweet potato

This is probably not a dish that you will make more than once or twice a year, but for around Halloween or Thanksgiving, it’s a colorful and yummy dish with which to surprise your family and overnight guests for a breakfast or brunch. It’s a pretty and unique dish to serve and I think just plain memorably fun.


  1. 4 mini orange pumpkins (4 inches in diameter) which you’ve cut about 1/3rd of the way down, seeded and spoon-scraped clean the insides so that an egg will fit in nicely. The pumpkin inner flesh is delicious to eat with the egg. SAVE THE TOPS FOR DÉCOR and if they have a stem, all the better.
  2. 1-2 Tblsp. olive oil for the frying pan
  3. 1 small package cut up fresh squash and cut up even smaller by you into 1/2 inch diced pieces or 1 sweet potato peeled and coarsely shredded or grated.
  4. 1/2 C. onion or shallot, minced
  5. 1 red pepper cut longwise into slender strips
  6. 1/2 C. uncooked bacon, diced or Black Forest ham diced
  7. 1/2 C. olive oil
  8. 1/4 C. balsamic vinegar
  9. 1-2 Tsp. red chili flakes
  10. 2 cloves garlic, minced
  11. 2 Tblsp. fresh sage or rosemary, minced
  12. S&P
  13. 4 large eggs


  1. Preheat oven to 375 the day of serving.
  2. In a small bowl whip together the olive oil, vinegar, chili flakes, garlic cloves and sage or rosemary. Reserve about 2 Tblsp. to either brush on the bottom of the pumpkins before placing in an egg or to drizzle on top of your egg when the egg is cooked.
  3. In a medium sized frying pan, heat up the 1-2 Tblsp. olive oil and sauté the onion or shallot along with the red pepper strips until both are softened (about 5 minutes).
  4. Add the vinaigrette to the onion/red peppers and quickly add the sweet potato or squash; gently stir everything so well mixed.  Cook over medium heat, stirring occasionally, uncovered until softened and tasting pretty good (about 10 minutes).  At this point you can put a lid over the skillet to keep warm until you serve your egg/pumpkin or you can refrigerate it and reheat it with the pumpkins and eggs when you cook them. If you refrigerate the hash, let it come to room temp before putting in the oven with the pumpkins. Baking the hash in the oven will crispen the hash and you may prefer it like that.
  5. The day of serving, for the pumpkins, line a baking sheet with foil and place them on the foil lined baking sheet, cut side down.
  6. Bake the pumpkins on the sheet for 15 minutes. Remove from oven.
  7. Turn the pumpkins right side up on your baking sheet and if you wish, brush the inside of the pumpkins with a little of the leftover vinaigrette and season with S&P or save the vinaigrette for top of the egg drizzle when the egg is cooked. Crack one egg into the center of each pumpkin and if you wish to have a crisper hash or need to reheat your room temp hash, single layer that around your pumpkins.
  8. Return the baking sheet to the oven and continue baking until the eggs are almost set—around 15 minutes.  Start keeping a close eye on them about 10 minutes on and remember that when the pumpkin is out of the oven, the eggs will cook a bit more inside the hot pumpkins.
  9. To serve: Spoon the hash onto plates and nestle the pumpkins in the center. Lean one pumpkin top on the side of each pumpkin.  Drizzle a bit of the vinaigrette on top of the egg if you desire.

Winter Greens, Potatoes and Chickpeas Stew


Winter Greens, Potatoes and Chickpeas Stew

Serves 4

Greens, Potatoes and Chickpeas Stew

This is a nice soup for those desiring a vegetarian meal for a cool day’s lunch or dinner. The ingredients can be varied which I feel always adds interest to your dish. It’s also a complete protein meal so you don’t have to worry about having poultry, meat or fish as well.  Bon Appétit.


  1. 1 Lb. Chard, stems removed (I used the rainbow variety) You could also use spinach or Kale or a combination of the greens.
  2. 1 ½ Lbs. Baking Potatoes (I used 2 large ones but 3 medium ones would be OK as well)-Sliced in 3/4 inch-slices
  3. 1-2 Onions, rough chopped or even thinly sliced
  4. 2-3 Garlic Cloves-minced
  5. 3 Tblsp. Olive Oil
  6. 1 Tsp. Paprika
  7. 1/4 Tsp. Turmeric
  8. 1/8- 1/4  Tsp. Cayenne Pepper (depending how “hot” you want your stew)
  9. 1 Tsp. salt (optional)
  10. 4 C. of  Vegetarian Base Bouillon or Chicken Stock, heated
  11. 2 C. (1-16 oz. can) of chickpeas, drained and rinsed (you can also use another type of white bean)
  12. 2 Hard Boiled Eggs, Sliced or cut into wedges (optional)
  13. One Tasty Tomato, Sliced (optional)
  14. Shaved Parmesan or Jack Cheese for topping (optional)
  15. Chopped Parsley for garnish (optional)


  1. Cook your greens any which way you wish; drain thoroughly and set aside.
  2. In a large stove top Dutch oven or similar kind of pot, heat the oil over medium heat and add the potatoes, onions and garlic cloves.  Sauté for 5-10 minutes—watching carefully and stirring quite often—until the potatoes have started to brown. Add to this the paprika, turmeric, salt and cayenne until the mixture smells fragrant (around 1-2 minutes).
  3. Add the bouillon, greens and chickpeas and bring to a simmer.  Simmer with a tipped top for about 15 to 20 minutes—or till the potatoes are tender.
  4. Serve the stew topped with the hard boiled eggs, tomato slices, cheese and chopped parsley.

Huevos en Avocados


Huevos en Avocados

avocados y huevos Up To You To Determine The Amounts To Serve

Well priced avocados still are bountiful at Atkinsons’.  They are a nice large size and delicious tasting so here’s another easy and yummy recipe for anytime really—but of course perfect for breakfast.  I serve this with warm tortillas, but a crusty baguette or toasted English muffin would also make a nice accompaniment.


  1.  Avocados— as many as you wish
  2. Eggs—as many as you wish
  3. Diced cooked ham or bacon (of you can fry the bacon stove top while your dish is in the oven and sprinkle the bits over the avocados when they are done) (optional)
  4. Chopped green onions—the whole thing
  5. Fresh cracked black pepper (optional)
  6. Paprika and/or Chili powder (optional)
  7. Mexican shredded cheese (optional)
  8. Salsa (optional)


  1. Pre-heat oven to 425
  2. Line your desired baking dish that you will be using with aluminum foil.
  3. Cut the avocados in half, length wise.  If there is not enough of a dip in the avocado to hold an egg, take some of the flesh out so that you’ll have a nice dip.
  4. Place the avocados in the dish and place a cracked egg in each.  Some of the white may run over, but that’s OK.
  5. Top the avocado and the inserted egg with your options listed in the ingredients. You might think of even more options, such as sour cream, etc.
  6. Place the dish in the oven for 20 minutes.  You can see if you like the results at 15 minutes, but mine is perfect in 20 minutes.

Buen appétit!!!!


For easy access and printing of this and past recipes, visit Margot’s blog http://blog.tempinnkeeper.com  Call Margot for personal cooking help or hosting

 @ 721-3551.

Margot is a self-taught enthusiastic & passionate cook. Having been an inn-keeper for 5 years at her own inn, she accumulated a lot of good recipes which she loves to share.

Civet of Eggs (Stew of Eggs)


civet of eggs

civet with avocado Civet of Eggs (literally Stew of Eggs)

Serves 2IMG_3491




I’m going back to my French heritage which includes memories of eggs cooked in France lightly based on the same idea of our possibly original American popular brunch dish featuring Eggs Benedict with Hollandaise Sauce; only the civet has the French twist of including red wine. So, I was hungry for a lighter dinner one night and I thought of this recipe on which to dine.  It was delicious.  Give it a try for breakfast, lunch or dinner.



  1. 4 eggs
  2. 2 Tblsp. olive oil
  3. 3 onions, thinly sliced
  4. 2 Tblsp. water
  5. 4 pinches of sugar
  6. 1 Tblsp. balsamic vinegar or any aged vinegar you have
  7. 3 Tblsp. red wine
  8. S&P to taste



  1. Heat the oil in a nonstick sauté pan.  Add the onions, stirring, over high heat till they are nice and brown. Turn heat to medium-low, add the water and sugar and simmer the onions for 15 minutes.
  2. Add the vinegar and cook till it evaporates.
  3. Add the wine and some S&P to taste.
  4. Break the eggs, one by one, in a cup and slip each one individually on top of the onions.
  5. Place a cover on the pan and still over medium-low heat cook until eggs are done to your taste.  Watch carefully to see that they don’t get overdone. S&P if you wish the tops of the eggs.
  6. Divide the egg stew between two plates and serve immediately with some crusty French bread.


I added some Parmesan on top (an Italian addition) and placed some sliced avocados on the side, but you can also add some sautéed mushrooms as a topping and freshly sliced tomatoes as a side garnish.  This is a very versatile dish and is fun to serve and eat.


In conclusion, I would like to tell you of another truly excellent French egg dish called “Oeufs en Meurette” (eggs poached in a red wine sauce). This is a timelier dish to make; however you can make it, including the poaching of the eggs, the day before serving.  It is so delicious, that I feel that it’s worthwhile spending the time making it in a proper fashion.  However, the recipe I gave you is in essence a bit of a quickened version of the Oeufs en Meurette.


For easy access and printing of this and past recipes, visit Margot’s blog http://blog.tempinnkeeper.com  Call Margot for personal cooking help or hosting

 @ 721-3551.

Margot is a self-taught enthusiastic & passionate cook. Having been an inn-keeper for 5 years at her own inn, she accumulated a lot of good recipes which she loves to share.

Skillet-Baked Eggs with Mushrooms and Spinach


This is especially for Steve Neal, a VSI guest from 2005,  who asked in a recent email:

“I do remember a spinach and egg breakfast you made on Sat. or Sun. morning but do not remember how you did it. I know you cooked the spinach some how and poached the eggs on top I believe it was delicious. I wish I remembered how you did it. ”

Thank you for remembering and asking Steve.  Memories are precious and you have made my day!!!  Here  is the recipe:

Skillet-Baked Eggs with Mushrooms and Spinach

 I so admire something that has had a long history of use and has pretty much stayed the way it always has been, but yet is still used in our modernized world. Cast iron vessels fit that bill. They have been used for cooking for hundred of year’s way before the modern stove was invented.  At that time, they were admired for their durability, their ability to retain heat, and for being a perfect cooking tool to hang over a live fire. In spite of being a bit heavy to handle, they are still wonderful in today’s world to use stove top for searing, frying or cooking stews and such; they also are fabulous to use for baking a dish started on the stove top and finished in the oven; or for baking cakes, cornbread and such. I most of the time serve my skillet dish straight out of it—with a pretty scarf or napkin tied around the handle.


16 oz. fresh baby spinach or 1 (12 oz.) bag thawed frozen leaf –barely cooked, drained, and pressed/squeezed well to let the entire excess liquid out.

1 onion chopped

1 clove of garlic, chopped fine

6 oz. mixed or same kind mushrooms thinly sliced

2 Tblsp. sweet butter

1/3 C. heavy cream

1/8th tsp. nutmeg


4 large eggs

2 Tblsp. grated Parmesan cheese


Preheat oven to 450

  1. In a large cast iron or oven safe skillet, heat the butter over medium heat.
  2. Add the onion and cook till translucent (3-5 minutes). Increase the heat to medium nigh and add the mushrooms.  Cook, stirring occasionally until softened and any liquid is released (about 4 minutes).
  3. Add the garlic and cook until fragrant (about 45 to 60 seconds).  Add the cream, nutmeg, and spinach. Season with S&P.
  4. Remove skillet from heat and using the back of a spoon, make 4 “nests” in the mixture.  Break an egg in each indentation. Season the eggs with S&P and sprinkle with cheese.
  5. Bake in preheated oven until the whites are set and the yolks are still runny (about 8 minutes.)
  6. Tie a pretty scarf around the handle and serve out of skillet at your dining room table.

As always, Bon Appetit!!~!!

Straight from San Francisco Fame–Joe’s Special


Joe’s Special

Serves 4 to 6

Having lived in the Northern part of the San Francisco Bay Area a great part of my life, the wonderful tales of recipes of that area from the “bye-gone” days became a great part of my life.

I had often frequented Original Joes in San Francisco which originated in 1937 so this was one of my favorite dishes. The restaurant started in the Tenderloin District of “The City” and had sawdust-covered floors and 14 bar stools.  It was known for serving people from all walks of life: ”from the head politician to the head prostitute”. It’s now located in the North Beach area and the Tenderloin spot will be made into an historical significance. It’s run by the same family, the Rodins.

I made this dish at home very often.  Now it’s part of the CA for Visitors Recipe Collection on the CA visitors web site.  I had often heard that this dish really originated from the gold rush days, however, that was definitely before my time and I did first have it at Joe’s.  Sometimes I make it for dinner; other times for brunch or breakfast.  It’s always delicious and very versatile.  So here it is:


1/4  C. Olive Oil

1 lb. ground sirloin of beef

2 onions, finely chopped

2 cloves of garlic, finely minced

half a lb. of sliced mushrooms

1/4 C. cooking sherry

2 C. fresh spinach, coarsely chopped

4 to 6 beaten eggs

1 tsp. dried oregano leaves

1/4  tsp. of oregano leaves

1 tsp. salt

1/4 tsp ground pepper

1/2 tsp. Parmesan cheese


1.       Heat the olive oil in a deep skillet and add the crumbled ground sirloin, chopped onions, and minced garlic. Cook until the beef is almost browned and the onions and garlic are tender.

2.       Add the mushrooms and cook until they are soft.

3.       Add sherry to the mixture, heat about a minute, and stir in spinach and seasonings.

4.       Cook the mixture until just heated throughout.

5.       Add the beaten eggs and cook, stirring, until the eggs are firm but still tender.

6.       Remove from heat and stir in the Parmesan cheese.

Serving Suggestions:

Joe’s Special is traditionally served with sourdough (San Francisco of course) French break and a hearty Italian red wine and sometimes a green salad.  It is also often served as a high-protein breakfast dish with a toasted sourdough English muffin, OJ, and for an especially filling meal—hash browned potatoes on the side. Many people also like it served with hot pepper sauce.


Cooking Methods:

You can stir this dish constantly while cooking the eggs, which will result in the eggs being completely blended with the spinach.  Stir it less often after the eggs are added, like you would if you were making scrabled eggs, if you would like to have discernable pieces of scrambled egg in the dish:


Swiss chard or one packages of frozen chopped spinach can be substituted for the fresh spinach.


Canned can be used; however, fresh is SOOO much better.

Ground Beef:

If higher fat ground beef is substituted for the ground sirloin, you can use less olive oil.


Romano cheese can be substituted for the Parmesan.


Eggs Picante


Eggs Picante

Eggs Picante

Eggs Picante

Here’s a recipe that is has four things going for it:

  1. It’s super easy to make.
  2. It’s healthy and can easily be not full of calories with the right ingredients.
  3. It looks pretty, decadent and like a soufflé. You and your guests will be impressed.
  4. It can be easily varied to your heart’s desire.

I love recipes like that—don’t you?

Ingredients needed for the basic recipe:

6 large eggs

6 heaping tablespoons plain yogurt (can be any style and even non-fat)

½ Cup Picante or Salsa Sauce

½ Cup grated Cheddar, Jack or a Mexican style Cheese

Preheat oven to 375 degrees

In a blender, whip eggs and yogurt until frothy.

Spray a pretty 9 “pie dish with non-sticking spray and pour the eggs and yogurt into it.

Bake until firm/set and the top is golden (about 20 minutes)

Spread picante sauce over the eggs and sprinkle top with the cheese.

Bake for about 5-10 minutes longer or until cheese has melted.

Some Variations on the Basic

If you wish, you can make individual ones in non-sticking sprayed ramekins.  I use one egg and one heaping tablespoon yogurt per ramekin.   Place the ramekin(s) on a cookie sheet and bake at 400 degrees (because they are on a cookie sheet) for 15 to 20 minutes (or until eggs are firm and it’s started turning golden); top with sauce and cheese for five minutes more.

If you have left-overs, they can be refrigerated and reheated in a micro for a little bit.

This goes very nicely with corn bread, Indian Nan, tortillas or yogurt biscuits.

I have also used a nice Hollandaise instead of the picante for a different variety sauce. For the cheese, it can be a shredded Muenster. A little slice of Canadian bacon, some asparagus, and an English muffin for the side for Eggs Hollandaise is perfect.

This is a recipe that you can throw your imagination into and can be easily varied.

Margot is a self-taught enthusiastic & passionate cook. Having been an inn-keeper for 5 years at her own inn, she accumulated a lot of good recipes which she loves to share. For comments, questions, and ideas please feel free to email her:margot6@mindspring.com.

Bacon and Hard Boiled Egg Casserole


Bacon and Hard Boiled Egg Casserole

Basic recipe will serve 12 – 18

(OMG this is DELICIOUS!!!!)

Now that Easter has come and gone, what to do with all of those hard boiled eggs?  Well, here’s some good info to be had about Easter hard boiled eggs and a wonderful recipe as well.

1.        How long do eggs last? The Public Health Web Site says that raw eggs can be kept in the refrigerator for 4-5 weeks after purchase and that refrigerated hard-boiled eggs should be eaten within 7 days.

2.        In regards to the colored Easter eggs, you should be sure before using them that the dye was food-safe; that the eggs were not hidden in a contaminated area and that they are not cracked to have allowed in bacteria.

3.        The eggs should not have been left out in a warm temperature too long.  They really need to be refrigerated.

4.        The Public Health Dept.suggests coloring the hard boiled eggs and then refrigerating them.  For the hidden eggs, they recommend the plastic kinds.

This casserole’s basic recipe features 18 eggs so as you can imagine, it will feed quite a few people. It’s nice to serve at a brunch party; and you can easily divide the basic recipe in amounts for however many portions you wish to serve.  For myself, instead of using one large baking dish, I reduce the recipe amounts and  use several ramekins. I serve this dish often with an artichoke to share,

oven roasted asparagus or a green salad along with some fresh fruit and of course, a lovely glass of fruity white wine.  Also nice to have with this recipe are some warm buttered corn tortillas or home made polenta.

Bacon and Hard Boiled Egg Casserole

                                                  Preheat Oven to 350

Non-Stick Spray a 9 X 13 Dish o r multiple  ramekins if you decide to use those instead of one large dish

18  Hard Boiled Refrigerated Eggs

1/2 ( 8 oz.) Pint Sour Cream

1 lb. Bacon

1 ½ Cups Grated Cheddar Cheese

3 Tblsp. Butter

3 Tblsp. Flour

2 Cup Milk

Salt & Pepper

1.        If you need to hard boil eggs, one of the easiest ways to do that is to put cold eggs in a single layer in a saucepan; add enough cold tap water to come at least one inch over the eggs; cover and quickly bring to a hard boil; turn off heat and keep eggs covered for 15-20 minutes; then immediately run cold water over eggs and refrigerate in a dry container. To test if the egg is done, twirl it around on the counter top and if it spins freely, it’s done.

2.        Make a white sauce from the butter, flour and milk. (In a small saucepan, over medium-low heat melt the butter until the foam begins to subside; turn heat to low and with a wire whisk, stir in the flour for about 1-2 minutes; keeping the heat low, stir in the milk, a little bit at a time, still using the whisk until the mixture is nice and smooth. Season with salt and pepper to taste. Don’t let it get brown, otherwise you will have brown sauce.  You can keep the sauce warm over gently simmering water for an hour or so, stirring occasionally.)

3.        Fry the bacon and crumble.

4.        From the hard boiled eggs, remove the yolks and mix the yolks with the sour cream and 1 cup of the shredded cheddar cheese and S&P.

5.        Slice the egg whites and line the bottom of the dish with them.

6.        Pour the yolk mixture over the egg whites.

7.        Pour the white sauce over all.

8.        Top with remainder 1/2 cup cheddar cheese and place the crumbled bacon as your last topping.

9.        Bake 20 to 30 minutes in the preheated 350 degree oven.

For variations, try adding a little mustard or horse raddish in the sour cream; and for toppings you can substitute for the bacon bits some chopped ham or chipped beef. I haven’t tried it with a different kind of sauce, however, I suppose instead of white sauce you could use an Hollandaise or another of your favorites. It’s a fun dish to use your imagination.  If you decide to use the ramekins, you only need to bake them at 350 for 20 minutes on top of a cookie sheet.

Thank you Dianne, friend & VSI past guest, for the basic and inspiration.


 Are you a frustrated, overworked or timid cook? Call Margot for help @ 721-3551

& please feel free to email her @ margot6@mindspring.com for comments or ideas

Margot is a self-taught enthusiastic & passionate cook. Having been an inn-keeper for 5 years at her own inn, she accumulated a lot of good recipes which she loves to share.