Eggs in a Puff
Submitted by: Nick Scherf
Serving Size: 6
|1/2 cups||butter or margarine|
|2 tablespoons||butter or margarine|
|5 ounces||frozen cut broccoli, cooked, drained|
|1/3 cups||milk or light cream|
|1 cups||all-purpose flour|
|1 cups||boiling water|
|1/2 cups||pepper jack cheese, shredded|
- To make the puff; melt ½ cup butter or margarine in boiling water, add flour and ¼ teaspoon salt all at once and stir vigorously. Cook and stir until mixture forms a ball that doesn''t separate. Remove from heat, cool slightly (about 5 minutes). Add the 4 eggs, one at a time, beating after each until smooth. Spread batter over the bottom and up the sides of a greased 9-inch glass pie plate. Bake in 400°F oven about 25 minutes or until golden brown and puffy.
- Meanwhile, beat together the 8 eggs, milk, salt and pepper. Stir in broccoli. Melt the 2 tablespoons of butter or margarine in a skillet just until hot enough to sizzle a drop of water. Pour in the egg-broccoli mixture. Reduce heat to low, move mixture around to cook, add shredded cheese, and continue cooking until no runny egg remains. Spoon egg mixture into baked puff.