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.
About this recipe:
Elegant Egg Puffs with Crabmeat, Artichoke & White Wine Sauce