baked eggs for sunday brunch
Baked Eggs al Thores
Saute mushrooms, green onions, other assorted vegetables in a bit of butter.
Layer in bottom of souffle dish or corning ware dish (single serving).
Add shredded mild cheddar cheese.
Beat 2 eggs with a pinch of salt and a dollop of cream.
Pour onto vegetable/cheese layer.
Top with cheese crumbles (crumbled bacon optional).
Bake at 350F for approximately 15 minutes.
Allow to cool to settle. Garnish with sprinkle of onion tops.
Serve with fresh tomato, avocado, a dollop of sour cream and toasted whole wheat bread.
Enjoy with fresh juiced grapefruit and steaming fair trade coffee or a hearty cup of chai tea.
assorted vegetables:
leafy greens like spinach, kale, beet tops or swiss chard for a puckering contrast to the creamy cheesy eggs.
leftover potatoes
asparagus
zucchini & other squash
Saute mushrooms, green onions, other assorted vegetables in a bit of butter.
Layer in bottom of souffle dish or corning ware dish (single serving).
Add shredded mild cheddar cheese.
Beat 2 eggs with a pinch of salt and a dollop of cream.
Pour onto vegetable/cheese layer.
Top with cheese crumbles (crumbled bacon optional).
Bake at 350F for approximately 15 minutes.
Allow to cool to settle. Garnish with sprinkle of onion tops.
Serve with fresh tomato, avocado, a dollop of sour cream and toasted whole wheat bread.
Enjoy with fresh juiced grapefruit and steaming fair trade coffee or a hearty cup of chai tea.
assorted vegetables:
leafy greens like spinach, kale, beet tops or swiss chard for a puckering contrast to the creamy cheesy eggs.
leftover potatoes
asparagus
zucchini & other squash