I'd like to share my recipe for Mustard Baked Eggs with you. Mustard Baked Eggs? Is that an awful name, or what?! Especially for a dish that tastes so good. Why I haven't come up with a more taste-tempting name in all the years I've made it, I don't know.
Technically, I suppose it's a breakfast dish but I can't remember the last time I made it for breakfast. I've gotten into the habit of using it as my go-to meal for dinner when I haven't had the time or energy to plan a better end-of-the-day meal.
I've been up and going since 3:30 this morning. My cold is still bothering me and I'm having trouble sleeping. Although I truly feel better today, I sound and look worse. (Go figure.) Anywho, I did a little painting job inside the house today which wasn't very strenuous in itself, but it meant that I ended up with the house slightly torn apart and wasn't able to do what I had planned because of having to climb over, under and around furniture all day while the paint dried. Dinner time kinda snuck (sneaked?) up on me before I had much time to plan for it so I made above mentioned fall-back meal.
Here's how I do it. Butter the bottom of a 9" pie plate. (The one pictured is 10" but who's measuring?)
Shred about two cups of Cheddar cheese and spread it evenly over bottom of pie plate.
Break four eggs over cheese being careful not to break the yolks.
Then in a cup measure, whisk together 6 tablespoons half and half, 1 teaspoon powdered mustard, a dash of cayenne pepper and 1/4 teaspoon salt.
Sprinkle some chopped parsley (fresh is nicest, but I use dried in the winter time) over the egg/cheese mixture in the pie plate. Pour milk mixture evenly over all.
Dot with about 1-2 tablespoons butter. Bake in a 350° oven for 20 minutes or until eggs are set.
This easy egg dish is really very good and I hope you give it a try, either for breakfast or dinner. Maybe you can even think of a decent name for it.
The Stockings Are Hung
3 hours ago