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Small Farmer's Journal
PO Box 1627
Sisters, Oregon 97759
800-876-2893
541-549-2064
agrarian@smallfarmersjournal.com
Mon - Thu, 8am - 4pm PDT

Eggs

Broccoli Souffle

  • 3 Tbsp. butter
  • 3 level Tbsp. flour
  • Salt
  • Cayenne pepper
  • 3/4 cup milk
  • 2 Tbsp. grated Parmesan cheese
  • 1 tsp. dry mustard
  • 3 egg yolks
  • 1 cup broccoli, cooked al’dente
  • 4 beaten egg whites
  • Sweet butter

Melt the fat and add flour, salt, cayenne pepper and, when well blended, pour on the milk.

Stir until the mixture thickens; add grated Parmesan cheese, mustard, egg yolks, and broccoli, cooked and strained. Then fold in beaten egg whites.

Grease a souffle dish and pour in the mixture and bake for half an hour in a 400 degree F. oven.

Remove, and put a few curls of sweet butter on top.

Scrambled Eggs & Shrimp

  • 4 eggs
  • Salt and pepper
  • 2 Tbsp. cream
  • 4 Tbsp. butter
  • 1 small chopped onion
  • 1 sliced mushroom
  • 1/2 cup sliced, cooked shrimps
  • 2 medium tomatoes skinned, sliced
  • Buttered toast
  • 2 Tbsp. grated cheese

Break the eggs in a bowl and mix well with the seasoning and the cream.

Melt the butter in a pan, add the onion and mushrooms, and simmer for 4 to 5 minutes.

Add the shrimps and tomatoes. Shake over the fire for 1 to 2 minutes.

Add the egg mixture. Stir slowly until thick and creamy.

Place squares of buttered toast on a hot dish for serving and place eggs on top. Dust with the grated cheese and serve at once.

Small Farmer's Journal

Small Farmer's Journal
PO Box 1627
Sisters, Oregon 97759
800-876-2893
541-549-2064
agrarian@smallfarmersjournal.com
Mon - Thu, 8am - 4pm PDT