Sunday, May 23, 2010

New recipe.

I'm really exceed about the new pierogie egg soufflé. My first attempt turned out pretty good. Now I'm ready for the experimental variety stage. Yay me.

4 mini rammekins. 1 9 x9 inch baking dish for water bath baking.

4 eggs
1/4 cup milk
Four pinches of German herbed salt mix ( secret ingredient)
4 potato and cheddar pierogie
3 TBL super fine minced onion
1/3 small box of frozen chopped spinach
Shredded cheddar

Boil pirogue. Drain and cool
Sauté onions, add thawed and dry spinach. Cool
Beat eggs milk and salt mix
Add onion and spinach

Butter four rammekins.
Pour egg mix evenly divided
Place pirogue in each cup
Top with shredded cheese

Put rammekins in water bath

Bake in 350 degree oven until done; about 45 minutes, maybe more

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