Return to Content

Broccoli Lorraine

by
Broccoli Lorraine
0 votes, 0.00 avg. rating (0% score)
Print Friendly

Yield: Serves 6.

Broccoli forms the basis for this Broccoli Lorraine Recipe -- a crustless egg dish. Cauliflower, or sautéed zucchini, onions, and peppers, or spinach also will work well. –The Athenaeum, Chautauqua, New York


Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo

Ingredients:

  • 1-1/2 pounds fresh broccoli, thinly sliced, cooked, and well drained
  • 3 slices bacon, cooked until crisp, drained, and crumbled
  • 4 eggs
  • 3/4 teaspoon salt
  • 1/8 teaspoon pepper
  • Pinch of ground nutmeg
  • 1/2 teaspoon dry mustard
  • 1-1/2 cups light cream
  • 3 tablespoons shredded Parmesan cheese

Instructions:

Preheat oven to 350°F. Place the cooked broccoli in a well-greased 2-quart shallow casserole dish. Sprinkle with the bacon. Beat together the remaining ingredients and pour over the broccoli. Place the casserole in a larger baking dish filled with hot water and bake 25-30 minutes or until set.

Updated Friday, October 23rd, 2009
CVR1_YK0516_210h

Bring New England Home

Subscribe for 1 year for only $19.97!

A 44% saving!

BUY NOW!

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.

©2016, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111