Eggs In A Puff
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Boiling water||1 Cup (16 tbs)|
|All purpose flour||1 Cup (16 tbs)|
|Milk/Light cream||1⁄3 Cup (5.33 tbs)|
|Frozen cut broccoli/1/2 of a 6 ounce package frozen pea pods, thawed||5 Ounce, cooked, drained (Half Of A 10-Ounce Package)|
|Sweet pepper||1⁄2 Small, sliced or chopped (Red Or Green)|
|Shredded cheddar cheese||2 Ounce (1/2 Cup)|
To make the puff, melt the 1/2 cup butter or margarine in boiling water.
Add flour and 1/4 teaspoon salt all at once; stir vigorously.
Cook and stir till mixture forms a ball that doesn't separate.
Remove from heat; cool slightly (about 5 minutes).
Add the 4 eggs, one at a time, beating after each till smooth.
Spread batter over the bottom and up the sides of a greased 9-inch glass pie plate.
Bake in a 400° oven about 25 minutes or till golden brown and puffy.
Meanwhile, use a fork to beat together the 8 beaten eggs, milk, 1/4 teaspoon salt, and pepper.
Stir in broccoli or pea pods and red or green sweet pepper.
Heat the 2 tablespoons butter or margarine in a skillet till just hot enough to make a drop of water sizzle.
Pour in egg-vegetable mixture.
Reduce heat to low.
When egg mixture starts to set on the bottom and sides of the skillet, sprinkle with shredded cheddar cheese.
Lift and fold the egg mix-ture with a spatula till eggs are cooked and cheese is melted.
Spoon into the baked puff.