Kilburnie Oven Shirred Eggs
- This dish is often
requested by our repeat guests
(Makes
4)
4 eggs, 4 tablespoons
heavy cream, salt & pepper, minced chervil, grated Cheddar, Mozzarella
cheese, and Parmesan cheese
-
Pre-grease 4 muffin
cups with non-stick spray and preheat oven to 450 degrees.
-
Break one egg in each
muffin cup and pour 1 tablespoon of heavy cream over each.
-
Sprinkle with salt,
freshly ground pepper, and minced chervil to taste.
-
Fill the cup with
layers of grated Mozzarella, Parmesan, and Cheddar cheeses.
-
Bake at 450 degrees
for eight minutes. DO NOT OVERCOOK
-
Use a wet or greased
spoon to carefully remove the cooked eggs from the cups.
-
Serve on toasted dry
English muffins or toast rounds and garnish with cooked bacon slices.
Banana Muffins with Orange Peel
The orange peel lifts the simple banana
to a new stratum.
(Makes 10-12 muffins)
-
Preheat the oven to 375
-
Grease Muffin tins
Ingredients
3 – 4 Bananas
¾ cup Sugar
1 Egg
1/3 cup Melted Butter
1 tsp. Soda
1 tsp. Baking Powder
½ tsp. Salt
Grated peel of 1 Orange
1 1/2 cup all purpose Flour
-
Mashed the bananas
with the sugar, egg, melted butter
-
Wisk in the baking soda, baking powder, orange peel, and salt.
-
Fold in the flour (*don’t overdo)
-
Bake 15 minutes at 375
Strawberry Soup
Light and energizing, this breakfast appetizer never fails to
achieve accolades from our guests.
The recipe should
only be used during the strawberry season when the berries are plump
and sweet. Wash the berries in cold water, remove the stems and core,
and re-rinse. Drain in colander or on paper towels. Place the berries
in a blender and liquefy them on high speed. Use about one pint of
berries per person. Add to taste Dannon vanilla yogurt, un-sweetened
whipped cream or half & half, and some confectioner's sugar. Serve
chilled in dessert bowls or bouillon cups.
Broiled
Grapefruit
Remembered recipe
from years back. This wonderful combination of chilled grapefruit with
a hot “gratin” topping is just absolutely exquisite!
-
Look for large
ripe and firm fruits and chill overnight. Cut off the top one-quarter
of the fruit. Save the top. Using a paring knife, cut the white flesh
away from the outer peel about half way down. Then cut the white flesh
off the fruit at the same depth and remove the resulting ring. Using a
grapefruit knife, loosen the fruit on the bottom part. Then again
using the paring knife, carefully loosen the individual grapefruit
segments.
-
Squeeze the saved top to add its juice to the prepared grapefruit.
(Chill)
-
Make a topping of
Brown Sugar, melted Butter and Cinnamon (to taste). The resulting
consistency should be somewhat crumbling.
-
Just before
serving crumble a not too thin layer of the topping over the prepared
grapefruit and broil on high until the topping is bubbling.
- Serve immediately.
Southern Pecan
Peaches
I introduced
this dish in 2001 and serve it often because it never fails to please
Serves 4
4 fresh ripe Peaches
or 8 canned Peach halves
8 tbsp of smooth Vanilla Yogurt
8 tsp brown Sugar
Pecan halves (for decoration)
Filling (can be made
in advance)
Mix the following ingredients (You may freeze the leftovers for future
use).
¾ cup Pecans, crumbled
¾ cup Brown Sugar
½ cup Butter, melted
½ cup Oats
1 cup Kellogg’s Smart Start, crumbled
Place halved (skin
and pit removed) peaches in oven proof dish
Add 1 tsp of brown sugar in each cavity
Bake 4-5 minutes at 350, set aside
Just before serving,
Add a tbsp of the filling on each Peach
Broil on high until browned
Plate each peach on a
tbsp of the yogurt and garnish the plate
with 3 pecan halves. Serve immediately
