Updated Friday, October 23rd, 2009
Yield: Serves 6.
Are you tired of eggs that are fried, scrambled, or poached? Here's a novel way to cook them. Chef Ujjala Schwartz presents this dish topped with her delicious sauce and surrounded by alfalfa sprouts so it resembles a nest. –Ujjala's, New Paltz, New York
In a heavy skillet melt the butter and sauté the mushrooms, zucchini, red pepper, onion, and herbs until the onion is soft. Slowly stir in the bread crumbs until the mixture absorbs the liquid in the pan. Distribute the mixture evenly in the bottom of 6 buttered muffin tins or gratin dishes. Add the grated cheese just to cover the mixture. Break one egg into each cup. Cover with more cheese. Bake 5-7 minutes until whites are hard but yolks are still soft. Before serving, top each with a dollop of Ujjala's Sauce and garnish with a slice of black olive or pimiento.
Combine all the ingredients and stir until smooth.
In this issue: Summer Off the Beaten Path
Comments maybe edited for length and clarity.
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