I mentioned a couple of items in my last post that we had during our holidays that might be of interest to some of you: an egg soufflé, and an onion dip.
Unfortunately, I don’t have any pictures for the onion dip. It’s not so photogenic as it’s beige in color. But it’s delicious anyway.
I’ll start with my mom’s recipe, procured from somewhere, probably a magazine, a zillion (or at least 30) years ago. We normally use half-and-half in place of the cream, but I have used all cream before. Can you guess which is better?
I imagine milk or a milk substitute could be used as well. Maybe add a few more eggs for it to set.
My wonderful mom used to make this soufflé–like dish for Christmas and Easter when the family got together. For years we hadn’t been able to find Mom’s recipes —pictures and other items of that sort from her house got boxed after her death, and divided amongst myself and my four siblings according to how much room each had in which to store them. So, from memory and experimentation, I developed a recipe that was pretty darned close to the original as we knew it.
One day I helped my older sister go through the boxes of stored pictures she had, and there amongst everything was my grandma’s recipe collection, in which I found Mom’s recipe for “Rustic Eggs” or, as my Grandma wrote it “Egg Omlet” (sic).
My kids love the tradition—and the egg dish—so we still make it for Christmas.. We serve this up with plenty of hot sauce.
Gerry’s “Rustic Eggs”
8 oz. bacon
12 oz. sliced mushrooms
2/3 cup sliced green onions
1 1/2 cups heavy or whipping cream
2 cups grated Cheddar cheese*, divided
1/2 teaspoon salt, to taste
1/4 teaspoon ground black pepper, to taste
Several shakes of Tabasco, or other bottled hot sauce (optional)
1. Preheat oven to 325°F (176°C). Grease a 13×9-inch shallow baking dish with butter or cooking spray.
2. Cook bacon until crisp, place on paper towel to absorb grease. Remove all but 2 tablespoons of the bacon grease from pan and cook mushrooms and green onions till softened (but not soggy) and liquid has evaporated, about 5 minutes. Cool slightly. (Alternately use butter or oil to saute the veggies in.)
3. Beat eggs with cream, stir in 1 cup of grated cheese. Add vegetables, bacon, salt, pepper, and Tabasco, if using. Pour into prepared baking dish; sprinkle with the remaining cheese.
4. Bake 30 –35 minutes until browned around the edges and the middle still jiggles slightly when pan is gently shaken. It will firm up while sitting. A knife inserted half-way between edge and center should come out clean. Let stand at room temperature 5–10 minutes before serving.