Birmingham Eggs

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BirrminghamEggs.jpgSubmitted by the Birmingham Bed & Breakfast
Nancy and Jerry Fischman, and Kathy Pappas, chefs

  • 1 cup half and half
  • 4 eggs (1 egg per serving)
  • ½ cup all-purpose flour
  • ¼ teaspoon dried basil
  • 1/8-teaspoon garlic power
  • 1/8-teaspoon pepper
  • 1/8-teaspoon salt
  • 4 white onions, finely diced
  • ½ cup sliced black olives
  • ¾ cup diced ham, Canadian bacon or cooked chicken sausage (may be omitted)
  • 1 cup shredded Italian cheese (I used a blend that has asiago in it)
  • ½ cup diced tomato for topping
In blender, combine half-and-half, eggs, flour, basil, garlic powder, pepper, and salt; blend until smooth.

Spray 4 large ramekins or custard cups with nonstick cooking spray. Layer green onions, black olives, ham, and cheese in ramekins. Pour egg mixture into ramekins. Cover and refrigerate overnight. Remove from refrigerator. Preheat oven to 3250 F. Uncover and bake 20 minutes. Increase temperature to 3500 and continue baking for 10 minutes.

Sprinkle with diced tomato; bake 5 to 10 minutes longer or until set.

You'll need to adjust for your own oven.

Garnish with green onion if desired.

Four Servings

Birmingham Bed & Breakfast
8790 Sonoma Highway
Kenwood, CA 95452
800.819.1388
www.birminghambb.com

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