1802 House "Sunday Morning" Egg Puffs
Total preparation time: 20 minutes
Serves: 12Ingredients:
- 16 Eggs
- 1/4 cup Dry Sherry
- 1/2 cup Flour
- 1 teaspoon Baking powder
- 1 teaspoon Salt
- 1/2 teaspoon White pepper
- 1/2 teaspoon Dry mustard
- dash Cayenne pepper
- 12 oz Cream cheese, softened at room temp
- 4 oz Montrachet Cheese or another that you like
- 8 oz Montery Jack cheese shredded
- 1/2 cup Green scallion, chopped
- 3 teaspoons Minced fresh parsley
- 1/2 cup Sweet cream butter, melted and cooled slightly
- 8 oz Spinach
Steps:
- Butter 2 individual serving dishes
- Beat the eggs until they are light in color with the dry sherry. Add the flour, baking powder, salt, white pepper, dry mustard and cayenne. Scrape the bowl to get all the flour mixed in with the eggs. Gradually add the cream cheese beating well. Beat in the Montrachet cheese. Add the shredded Monterey Jack cheese.
Add the scallions, parsley and sliced mushrooms. Add the cooled melted butter. Mix well.
- Divide the mixture between the dishes. Bake in a preheated 350 degree oven for about 20 minutes, or until eggs are set.