Brass Lantern Inn's Garden Herb Egg Casserole with Salsa
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Yield: 6 servings; Salsa: 1-1/2 cups
Ingredients:
Butter, for greasing9 eggs
1/4 cup sour cream
1/4 teaspoon white pepper
1 teaspoon chopped onion
1 teaspoon chopped chives
1/2 teaspoon chopped dill
1-3/4 cups grated Havarti cheese
Instructions:
Preheat oven to 400 degrees and butter six ramekins. Combine remaining ingredients except cheese; mix until all ingredients are well blended and eggs are beaten. Pour equal amounts into buttered ramekins and sprinkle with cheese; bake 30 minutes. Serve with Salsa.Additional Notes:
Salsa tastes better if it is made a day ahead and flavors are allowed to marinate; refrigerate.Salsa
Ingredients:
2 large ripe tomatoes, cored and chopped2 teaspoons Worcestershire sauce
1 clove garlic, minced
2 tablespoons olive oil
3 tablespoons chopped green pepper
3 tablespoons chopped scallions
1/4 cup chopped cilantro
2-1/2 tablespoons red wine vinegar
Salt and freshly ground pepper, to taste
Instructions:
Combine all ingredients. Serve at room temperature.Browse Similar Recipes
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- By Course: Breakfast & Brunch
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