Baked Swiss Eggs

March 26th, 2012 by Corey A. Edwards



6 eggs
1 cup Swiss Cheese, shredded
2 TBS white wine
½ cup heavy whipping cream
Dash of nutmeg

With a wire whisk, beat whipping cream for about one minute, until thickened. Add wine and nutmeg and stir in thoroughly.

Spray six ramekins with non-stick coating. Place 1 TBS whipped cream on the bottom of each ramekin. Sprinkle a thin layer of cheese over cream. Break egg into ramekin over the cheese. Add another layer of whipped cream, then another layer of cheese.

Bake at 325 degrees about 12-18 minutes, until yolks are set to taste.

Yield: 6 servings

Edwardian Egg Casserole

March 26th, 2012 by Corey A. Edwards



2 cans Crescent Rolls
1# Maple Sausage (roll)
14-16 eggs
2-3 TBS milk
1 cup cheddar or mozzarella cheese (or both)

Brown sausage and drain.
Spread crescent rolls on bottom of greased 9 x 13 pan and squeeze together so dough is solid.
Sprinkle sausage on dough.
Sprinkle half of cheese on top.
Mix eggs and milk and pour over cheese.
Sprinkle rest of cheese on top.
Sprinkle light dusting of paprika on top.

Bake at 350 degrees for 35-45 minutes, uncovered.
Cut into squares. Makes 10-14 servings

Rosemary Cream Cheese Eggs

March 26th, 2012 by Corey A. Edwards

A great egg dish at Bridgeford House Bed and Breakfast








4 eggs
1/4 cup cream
3 sprigs fresh Rosemary, snipped in small pieces
2 pieces Canadian Bacon, cut in small pieces
3 TB cream cheese

Scramble eggs with cream, add bacon & rosemary, put in buttered pan. Cook on low till soft scrambled, add cream cheese and blend until melted.

Makes 2 servings