Scrambled Eggs In Cream Puff Bowl
|Water||1⁄2 Cup (8 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Cottage cheese with chives||1 Cup (16 tbs)|
Heat oven to 400°.
Grease 9-inch glass pie pan.
Heat water and 1/4 cup butter to a rolling boil.
Stir in flour and 1/8 teaspoon salt.
Stir vigorously over low heat until mixture leaves side of pan and forms a ball, about 1 minute.
Remove from heat; cool slightly, about 10.minutes.
Add 2 eggs (all at once), beating until smooth and glossy.
Spread batter evenly in pie pan (have batter touching side of pan but do not spread it up the side).
Bake 45 to 50 minutes.
During the last 15 minutes bowl bakes, prepare scrambled eggs: Beat 9 eggs thoroughly; stir in cottage cheese and 1/4 teaspoon salt.
Heat butter in large skillet over medium heat until just hot enough to sizzle drop of water.
Pour egg mixture into skillet.
As mixture begins to set at bottom and side, gently lift cooked portions with spatula so that thin, uncooked portion can flow to bottom.
Avoid constant stirring.
Cook until eggs are thickened throughout but still moist.
Mound eggs into cream puff bowl.
Cut bowl into wedges.