Return to Content

Brass Lantern Inn's Garden Herb Egg Casserole with Salsa

by

Yield: 6 servings; Salsa: 1-1/2 cups

Ingredients:

  • Butter, for greasing
  • 9 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 chopped
  • 2 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.
Updated Thursday, March 6th, 2003
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: Winter in Vermont

  • Warm Up to Perfect Comfort Food
  • Keeping Timeless Crafts Alive
  • A Town That Loves Covered Bridges and Artists
Subscribe Today and Save 44%

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111