Eggs In A Puff Recipe

Summary

CuisineCourse
Method

Ingredients

 Butter/Margarine1⁄2 Cup (8 tbs)
 Boiling water1 Cup (16 tbs)
 All purpose flour1 Cup (16 tbs)
 Salt1⁄4 Teaspoon
 Eggs4
 Beaten eggs8
 Milk1⁄2 Cup (8 tbs)
 Pepper1 Dash
 Frozen cut broccoli/Half of a 6-ounce package frozen pea pods, thawed5 Ounce, cooked, drained (Half Of A 10-Ounce Package)
 Sweet pepper1⁄2 Small, sliced or chopped (Red Or Green)
 Butter/Margarine2 Tablespoon
 Shredded cheddar cheese2 Ounce (1/2 Cup)

Nutrition Facts

Serving size: Complete recipe

Calories 2684 Calories from Fat 1760

% Daily Value*

Total Fat 199 g305.4%

Saturated Fat 106.3 g531.3%

Trans Fat 0 g

Cholesterol 2916.2 mg

Sodium 1800.8 mg75%

Total Carbohydrates 116 g38.8%

Dietary Fiber 7.8 g31.3%

Sugars 15.2 g

Protein 109 g218.3%

Vitamin A 203.4% Vitamin C 228.3%

Calcium 94.7% Iron 98.2%

*Based on a 2000 Calorie diet

Directions

To make the puff, melt the 1/2 cup butter or margarine in boiling water.
Add flour and 1/4 teaspoon salt all at once; stir vigorously Cook and stir till 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 till smooth.
Spread batter over the bottom and up the sides of a greased 9-inch glass pie plate.
Bake in a 400° oven about 25 minutes or till golden brown and puffy.
Meanwhile, use a fork to beat together the 8 beaten eggs, milk, 1/4 teaspoon salt, and pepper.
Stir in broccoli or pea pods and sweet pepper.
Heat the 2 tablespoons butter in a skillet till just hot enough to make a drop of water sizzle.
Pour in the egg-vegetable mixture.
Reduce heat to low.
When egg mixture starts to set on the bottom and sides of the skillet, sprinkle with cheese.
Lift and fold the egg mixture with a spatula till eggs are cooked and cheese is melted.
Spoon into baked puff.
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