With weather warming, May and June offer a prelude to summer ahead. Daytime gatherings crank up, with hosts and guests soaking in some soul-nurturing sunshine. Mother’s Day and Father’s Day celebrations in many families are a brunch affair. In mine, this simple recipe has worked its way into a required menu item for the celebratory feast. We all pretend the eggs make it “healthy.”
Chile-Egg Puff (Serves 6 to 8; doubles easily)
- 8 oz Jack cheese, shredded or grated
- 5 eggs, beaten
- 1 c cottage cheese
- ¼ c butter or margarine, melted and cooled
- ¼ c all-purpose flour
- ½ tsp baking powder
- ¼ tsp salt
- 1 can (4 oz) diced California green chilies
- Heat oven to 350 degrees.
- Using a heavy whisk or mixer, in a large bowl mix eggs, cottage cheese, and melted butter until blended.
- In a smaller bowl mix flour, salt, and baking powder; add to egg mixture. Whisk or blend until smooth.
- Fold in shredded cheese and chiles.
- Pour into greased 8-inch square pan or 9 x 14-inch pan if doubled.
- Bake for 35 minutes or until edges are lightly browned and center appears firm.