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