Recipe
Crab Artichoke Egg Puff
This recipe comes to us courtesy of our friends at the 1889 Whitegate Inn and Cottage in Asheville, NC, with a few of our own modifications of course.
Ingredients
- 5 beaten eggs
- 1/4 cup flour
- 1/2 tea. baking powder
- 8 oz. cottage cheese
- 2 cups grated jack cheese
- 4 oz. shredded crab meat
- 6 oz. chopped artichoke hearts
- add salt and peeper to taste
- add Tobasco sauce to taste
Directions
Preheat oven to 350 degrees and bake for 30 minutes. Serves 4-6 people.
Combine all ingredients and mix well.
Spray 4 individual bowls or 6 6 oz. ramekins (each ramekin holds about 1/2 cup serving of egg mixture) with cooking spray and divide mixture equally between the bowls or ramekins.
Bake in a preheated oven at 350 degrees for about 30 minutes or until golden brown.
Serve garnished with hollandaise sauce and roasted peppers or asparagus.
- Categories
- Egg Entrees
- Published
- September 1, 2010
- Author
- Joyce Schulte