One of our signature breakfast dishes for a savory entree here at Fort Hill Bed and Breakfast is an individual egg soufflé. There are endless variations, with dill instead of chives, cream cheese instead of Mascarpone cheese, smoked Gouda instead of cheddar and the addition of seafood or meat. Here is a picture of one variation contributed by our dear friend Conrad ...this one with lobster. I am including the basic recipe in case you want to make a special breakfast. It's really very easy so give it a try! Our guests LOVE it!
Fort Hill Bed and Breakfast Cheesy Chive Eggs
Per person
Preheat oven to 350 Bake 30 minutes
Butter one ramekin, add in order:
2 Tbs. Fresh, chopped chives (Dill is nice as well)
1 ounce Marscapone or other soft cheese (In chunks)
2 medium eggs, salt, pepper slightly beaten
1 Tbs. Half+Half
2 Tbs. Grated cheddar cheese
(The eggs and cheese should not overflow the ramekin but I fill it almost to the top. The # of eggs you use depends on the size of your dish and the size of your eggs. )
Place ramekin in baking dish with hot water about half way up the side of the ramekin. Bake 30 minutes. Serve immediately or it will collapse.
Per person
Preheat oven to 350 Bake 30 minutes
Butter one ramekin, add in order:
2 Tbs. Fresh, chopped chives (Dill is nice as well)
1 ounce Marscapone or other soft cheese (In chunks)
2 medium eggs, salt, pepper slightly beaten
1 Tbs. Half+Half
2 Tbs. Grated cheddar cheese
(The eggs and cheese should not overflow the ramekin but I fill it almost to the top. The # of eggs you use depends on the size of your dish and the size of your eggs. )
Place ramekin in baking dish with hot water about half way up the side of the ramekin. Bake 30 minutes. Serve immediately or it will collapse.
