Monday, September 14, 2009

Don't Let The Name Put You Off

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.


Jennifer Jo said...

Oh my stars! This looks wonderful. I'm making it ASAP, right away, immediately! Thank you!

Mama Pea said...

Hope it meets your expectations, m'dear!

Erin said...

Yes, I would have to agree the name of the recipe is awful, lol! I thought you had lost me until I saw it only had a tsp of mustard...I had to go back and re-read it, it sounds delicious & easy! When I serve it I will call it Mama Pea's Egg Casserole :)

MaineCelt said...

Hmmm. Zingy Eggs? Egg Zingy? Colonel Mustard's Cassarole? Or just drop the reference to mustard altogether and call it something like Cheddar Egg Bake, since there's way more cheddar than mustard?

On a completely different culinary note, a friend brought me some kombucha last week. Now, I know YOU drink this stuff and it's supposed to have numerous benefits, so I vowed to make an effort to try it. However, I'm not sure if this drink is good or bad for somebody with mold allergies. I'd also like to know how it's served. We were told to let the stuff sit a few days and, when we tried it this morning, it tasted like an intense vinegar soda.

When you're up to the task, could you do a post about kombucha, please? No rush, just curious. Hope you feel better today!

Mama Pea said...

Hi, Erin - I don't think you can even really taste a "mustardy" flavor . . . it just lends a zing. I will be honored if you call it "Mama Pea's Egg Casserole!" (Hey, that makes me think . . . green PEAS would be an excellent veggie to serve with it!

RuthieJ said...

Looks delicious!

Mama Pea said...

Hey, MaineCelt - Okay, m'dear. Post on kombucha comin' up in the not too distant future.

And have no fear. It would be excellent for you. The "mold" involved is strictly the beneficial kind that we all need more of in our compromised digestive tracts.

Mama Pea said...

Thanks, Ruthie - Thank you! We had the second half of it room temp for brunch today with a side of creamy cucs. 'Twas good.

MrsMama said...

YUM! I will be making this ASAP. Thanks for sharing.

Mama Pea said...

MrsMama - Hope this recipe works for you. I know I sure fall back on it a lot. (If we don't have eggs and cheese in the refrig, we're in pretty sad shape!)

Anonymous said...

Ms. Mama Pea! This is a wonderful recipe! I saw it yesterday and tried this morning. Everything works great!

Mama Pea said...

Anonymous - Great! And glad you enjoyed this recipe. Because we've got a good supply of our home grown eggs, we have this dish a lot.