Broccoli Lorraine Recipe
Ingredients
| Broccoli | 1 1/2 Pound | |
| Bacon - 3 slices, cooked crisp, and crumbled | ||
| Salt | 3/4 Teaspoon | |
| Pepper and ground nutmeg - 1/8 teaspoon each | ||
| Dry mustard | 1/2 Teaspoon | |
| Eggs | 4 | |
| Half-and-half | 1/2 Cup (16 tbs) | |
| Parmesan cheese | 3 Tablespoon, shredded | |
Directions
GETTING READY
1. Preheat oven hot to 350°.
MAKING
2. Trim and cut broccoli flowers and stems under cutting and cooking.
3. Drain well and keep aside.
4. Transfer into a 2-quart shallow baking dish.
5. Sprinkle bacon over it.
6. In a bowl mix salt, pepper, nutmeg, and mustard.
7. Mix eggs and beat lightly with a fork.
8. Add half-and-half and Parmesan. Mix well.
9. Pour the mixture over broccoli.
10. In a pan add hot tap water and set baking dish inside the pan to come within 1/2 inch of dish rim.
11. Bake for 25 to 30 minutes until you can shake the pan back and forth and only a 3-inch circle in the center moves.
SERVING
12. Serve at once.
1. Preheat oven hot to 350°.
MAKING
2. Trim and cut broccoli flowers and stems under cutting and cooking.
3. Drain well and keep aside.
4. Transfer into a 2-quart shallow baking dish.
5. Sprinkle bacon over it.
6. In a bowl mix salt, pepper, nutmeg, and mustard.
7. Mix eggs and beat lightly with a fork.
8. Add half-and-half and Parmesan. Mix well.
9. Pour the mixture over broccoli.
10. In a pan add hot tap water and set baking dish inside the pan to come within 1/2 inch of dish rim.
11. Bake for 25 to 30 minutes until you can shake the pan back and forth and only a 3-inch circle in the center moves.
SERVING
12. Serve at once.
Chef
