Elegant Egg Puffs with Crabmeat, Artichoke & White Wine Sauce
Temps de cuisson: 30 minutes Portions: 4
Organic eggs, lightly beaten
Organic egg whites, beaten
all purpose flour
aluminum-free baking powder
Organic Cottage Cheese
Organic Monterey Jack cheese, grated
fresh Lump Crabmeat
Artichoke Hearts, chopped (do not use maritated)
freshly ground Black Pepper
Organic Salted Butter
White Wine, dry and Organic of you can get it
Organic unbleached flour
Organic Half 'n Half
fresh Organic Parsley, chopped
Preheat oven to 350 degrees.
Lightly grease four individual ramekins ~ Caroline prefers to use BIA Cordon Bleu 5 inch porcelain quiche dishes.
Combine Egg Puff ingredients (first ren, thru pepper); mix well.
Fill ramekins equally, and bake for 30 minutes or until golden brown and set.
Serve with White Wine Sauce on the side, or lightly drizzled over each dish.
White Wine Sauce:
Mix butter and wine and heat in small saucepan over medium hear. Bring to a low boil then, slowly and gradually, add unbleached organic flour while briskly whisking over heat.
Remove saucepan from heat and add Organic Half 'n Half; whisk until smooth.
Fold in Organic Parsley.
Transfer to sauce dish (we use a pretty creamer from an old china set) and serve warm.