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- 6 jumbo eggs
- 1/2 cup light cream or half and half
- 1/4 cup dry vermouth
- 2 good sized cloves of garlic, minced
- 1 small yellow onion, chopped
- pinch of salt
- pinch pepper
- 1 teaspoon paprika
- 1/2 pound bacon, cooked and crumbled
- 1 head fresh broccoli flowerettes, steamed until tender
- 8 ounces Swiss or Gruyre cheese, grated
- Preheat oven to 350F
- Whisk together eggs, cream, and vermouth
- Add garlic, onion, salt, pepper, and paprika and stir all together
- Arrange bacon and broccoli in the bottom of a buttered 8x8-inch baking dish
- Pour in the egg mixture
- Bake 20 minutes
- Remove from oven and sprinkle with cheese
- Return to the oven and bake another 10 minutes until egg mixture is set
- Let cool for five to 10 minutes
- Cut into squares and serve right away
Serves four.
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