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Brass Lantern Inn's Garden Herb Egg Casserole with Salsa

Brass Lantern Inn’s Garden Herb Egg Casserole with Salsa
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Yield: 6 servings; Salsa: 1-1/2 cups


  • 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


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.



  • 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


Combine all ingredients. Serve at room temperature.
Updated Thursday, March 6th, 2003

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