Sunday, May 8, 2016

Smoky Cheddar and Bacon Puffed Eggs

From the kitchen of One Perfect Bite...Happy Mother's Day to all who have raised or helped raise children. I'm spending the day with my oldest daughter in the town of Coupeville which is on Whidbey Island in Puget Sound. We've actually been here for several days now, and have been staying at a wonderful bed and breakfast called the Blue Goose Inn. The innkeepers here are Dave and Becky Broberg and they share the charming suites in two wonderful Victorian homes with travelers who make it to their doorstep. Were that not enough, Becky is a cook of the highest caliber, and the breakfasts we have had here are close to Lucullan in taste and the quality of ingredients used in their preparation. Since I'm being pampered, I thought I'd really take a vacation, and instead of cooking myself, share a few of Becky's creations with you. At first glance, they may seem involved, but I want to assure you that they are all as doable as they are delicious. Here is how she makes these wonderful egg puffs.

Smoky Cheddar and Bacon Puffed Eggs...from the kitchen of One Perfect Bite courtesy of Becky Broberg and the Blue Goose Inn

3/4 cup chopped bacon (about 4 slices)
1 cup sliced onion
6 eggs, separated
1/4 cup milk or half and half
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/3 cup sliced green onions, green part only
1 cup shredded smoked cheddar cheese

1) Preheat oven to 400 degrees F.
2) Coat a 6 cup shallow baking dish or use 5 individual crème brulee ramekins with a nonstick cooking spray.
3) Fry bacon in a medium skillet over medium-high heat, stirring constantly, for 4 to 6 minutes, or until brown and crisp.
4) Remove bacon from pan and drain on a paper towel-lined plate. Keep drippings in pan.
5) Add onion to pan and cook over medium-low heat for 8 to 10 minutes, stirring frequently, until softened and golden brown. Add bacon to the onions and set pan aside.
5) Meanwhile, whisk egg yolks, milk, salt and pepper together in a medium bowl for 1 to 2 minutes, or until light and fluffy.
6) In a large bowl, beat egg whites with an electric mixer at medium speed until firm but not stiff peaks. Do not overbeat. Gently stir half of the whites into the egg yolk mixture to lighten. Fold in the rest of the egg whites until blended.
7) Gently spoon half of egg mixture into a baking dish or individual ramekins. Sprinkle with bacon-onion mixture, green onions and half the cheese.
8) Gently scoop remaining egg mixture over the filling. Bake eggs for 10 to 15 minutes or until puffed and golden brown and set in the center.
9) Just before removing from oven sprinkle with the remaining cheese and allow it to melt. Serve immediately or it will deflate. Yield: 5 servings.

Cook's Note:  Use a truly smoky, high quality cheese for this dish.

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1 comment :

David said...

Mary, A very attractive and imaginative breakfast offering! Take Care, Big Daddy Dave

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