Brass Lantern Inn's Garden Herb Egg Casserole with Salsa

Eggs Recipes | Vegetables Recipes

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.

Salsa

• 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.

Comments

Salsa tastes better if it is made a day ahead and flavors are allowed to marinate; refrigerate.

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