An omelet in the oven? Yes, in this case. This will serve 4
- 6 eggs
- 1/2 cup milk
- pinch of salt
- 1 drop Tabasco
- 1 cup shredded white cheddar cheese
- 1 cup shredded Monterey Jack cheese
Preheat oven to 325 degrees.
In a blender, beat the eggs, milk, tabasco and cheese. Pour into an ungreased 8 inch round souffle dish.
Bake for roughly 1 hour until the eggs are set.
Serve with a glass of ice cold fruit juice, hot, buttered toast with homemade jam.
Oh yeah, I forgot…..freshly ground, hot coffee. Yummy!
Swiss Eggs
As I mentioned in my cookbook “The B & B Cookbook”, this was a dish that Don made that I thought was special and wouldn’t share with anyone else. Don said that if WE ran the B & B, then I had to share (this took me about 14 years). Here it is, if you are interested. It is absolutely the best.
Makes enough for 2
Cheese Sauce
- 5-6 tbsp. Cheese Whiz
- 5-6 tbsp. mascarpone cheese
- 1/2 cup cream
- 2 English muffins
- 4 large eggs
Melt the cheese whiz in a fry pan over medium heat. Slowly add the cream cheese, stirring constantly until smooth. Now add the cream slowly, until blended.
Crack the eggs and gently immerse in the cheese sauce. The method here is to poach the eggs, not fry them. When the tops are cooked, but still soft, place each egg on a toasted muffin half. Spoon the sauce over the eggs.
Wow, I am all but drooling just typing this. It is really, REALLY the best.
Puffiest Cheese Omelet EVER
This is one impressive omelet to serve guests, family or….just you!
You will need:
- 2 large eggs, separated
- Pinch of fresh ground nutmeg
- salt and pepper to taste
- 1/2 cup sour cream
- 1 tbsp. butter
- 3/4 cup Pepper Jack cheese OR Balderson’s aged cheddar
Preheat oven to 350 degrees.
In a medium bowl, beat egg whites until stiff, moist peaks form. In another bowl, beat yolks with the salt, pepper and nutmeg until thick and lemon coloured. Whisk in the sour cream. Pour yolk mixture over beaten egg whites and GENTLY fold together.
Melt butter in a 10″ oven-proof frying pan over medium heat. Tilt to cover the bottom of the pan and then pour in the egg mixture.
Do not stir but cook until omelet is puffy and lightly golden on the bottom. This will take 2-3 minutes. Transfer pan to the oven and bake until top is a pale golden brown (takes 6-9 minutes) and a knife, when inserted, comes out clean. Sprinkle with cheese. Using a spatula, fold half the omelet over the other half. Slide omelet onto a warm plate and serve immediately.
This can be cut in two as it is quite a generous serving.
To take it up a notch, add pre-steamed asparagus, red peppers or mushrooms before folding over the top edge.
This recipe is from my published cook book ‘”The B & B Cook Book”.
Puffy Cheese Strata
Another treat for breakfast. Make this for special occasions – Anniversaries, Birthdays, Saturdays, Sundays….you get the picture.
Using a 13″ x 9″ pan, use enough crustless bread slices to make a double layer.
You will need:
- 1/2 lb. Balderson’s white cheddar cheese
- 3/4 lb. Monteray Jack Cheese (extra for later)
- 8 large eggs
- 2 cups milk
- 1/2 cup whipping cream
- Fresh parsley
Place one layer of bread in the baking pan.
Grate both cheeses and sprinkle 1/3 mixture over the top of the bread. Add second layer of bread.
Blend the milk, eggs and cream until completely mixed and pour over the bread. Top with remaining cheese.
Cover and refrigerate over night. Take the pan out of the fridge and preheat oven to 350 degrees.
Bake, covered for 30 minutes. Take cover off and bake another 30 – 45 minutes. When done, it should be really puffy and just starting to turn a golden brown. Cut into 8 pieces and garnish with fresh parsley. Serve immediately.
To make this even more special, add some beautiful fresh fruit on the side. i.e peaches, nectarines, pears, and/or figs for example.
Goldenrod Eggs
I absolutely love this recipe. You will too. The flavours are extraordinary and as I type this, my mouth is watering. No kidding!
This is for two (adjust for more).
- 5 hard boiled eggs
- 1 tbsp. butter
- 2 tbsp. flour
- 1 cup milk
- pinch salt and pepper to taste
- 1/2 cup sour cream
- 1 tbsp. Dijon mustard
- 1 cup shredded Swiss or Monterey Jack cheese
- 1 cup sliced saute’ed mushrooms
- 2 English muffins, halved
- 4 slices ripe tomato
- 4 slices Canadian bacon
Shell eggs, dice egg whites and set aside. Mash yolks until crumbly and also set aside.
In a medium saucepan, melt butter, gradually stirring in the flour to make a roux (paste). Add milk slowly, salt and pepper and whisk until smooth. Continue cooking until sauce thickens and then add the sour cream, mustard and cheese, again stirring until blended. Add the mushrooms and egg white. Remove from heat and cover.
Toast and butter muffins.
To assemble: place a tomato slice on each muffin half, follow with a slice of bacon, top with sauce and sprinkle the top with the crumbled egg yolk.
Oh my goodness, this is so darn gooooooood. Try it.
Creamed Eggs with Smoked Salmon in Puff Pastry
This was one of our most favourite recipes selected by our guests during the 12 years we operated our Bed and Breakfast. This really is good. More than that…Scrumptuous!
- 4 puff pastry shells
- 8 large eggs
- 2 tbsp. butter
- 4-6 tbsp. chopped salmon (or ham if you prefer)
- 2 tbsp. each of red and green bell peppers
2 tbsp. sour cream
Hollandaise sauce mix (yes, you can cheat here)
parsley for garnish
Bake shells are directed on the package. Cool and prepare for serving.
Beat eggs until light and fluffy. In a fry pan, melt butter and add salmon and peppers. Saute until barely limp.
Add eggs, cooking and stirring until almost done. Add sour cream and stir. Do not let eggs dry out, so remove them while still creamy (but cooked). Spoon mixture into each pastry shell allowing some of the mixture to flow over the sides onto the plate.
Cover with 2-3 tbsp. of sauce and sprinkle with a little of the parsley. Serve this with fresh fruit and say: Damn I did this. Well?
I told you it was good.
- You can also change out the salmon for trout. It would be a softer flavour.