Eggs, Eiffel Tower Recipe
Ingredients
| 4 rusks or slices dry toast | ||
| Deviled ham | 1 4 1/2 Ounce | |
| Shredded cheese | 3/4 Cup (16 tbs), Processed | |
| Egg whites | 6 | |
| Cream of tartar | 1/4 Teaspoon | |
| 10 drops bottled hot pepper sauce | ||
| Salt | 1 Dash | |
| Prepared mustard | 1 Teaspoon | |
| Egg yolks | 6 | |
Directions
Cut rusks or toast in rounds to fit in bottom of 4 ramekins or 6-ounce custard cups.
Butter each rusk; spread with 1 tablespoon deviled ham, place in ramekin and sprinkle with 1 tablespoon cheese.
Beat egg whites with cream of tartar, hot pepper sauce, and salt till soft peaks form; gradually add mustard, beating till stiff peaks form.
Place heaping tablespoon of egg-white mixture on top of cheese in each ramekin.
Top with egg yolks (place 2 yolks in 2 of the ramekins).
Dot layer with bits of deviled ham (about 1/2 tablespoon on each) and sprinkle with 1 tablespoon cheese.
Top with egg-white mixture.
Repeat layers of ham, cheese, and egg white, building up a peak of egg-white mixture.
Bake in slow oven (325°) about 30 minutes, or till golden and yolks are of desired doneness.
Butter each rusk; spread with 1 tablespoon deviled ham, place in ramekin and sprinkle with 1 tablespoon cheese.
Beat egg whites with cream of tartar, hot pepper sauce, and salt till soft peaks form; gradually add mustard, beating till stiff peaks form.
Place heaping tablespoon of egg-white mixture on top of cheese in each ramekin.
Top with egg yolks (place 2 yolks in 2 of the ramekins).
Dot layer with bits of deviled ham (about 1/2 tablespoon on each) and sprinkle with 1 tablespoon cheese.
Top with egg-white mixture.
Repeat layers of ham, cheese, and egg white, building up a peak of egg-white mixture.
Bake in slow oven (325°) about 30 minutes, or till golden and yolks are of desired doneness.
Chef
