Which Came First? – Part Two

souffle

Last time I shared some recipes, I rolled out my favourite chicken recipes from Epicurious. Today, I give you our favourite egg recipes, mostly from Daddy’s collection, and it seems he’s been holding out on me!

Bread Pudding Soufflé with Whiskey Sauce

What the what? This sounds ridcu-awesome, and I want to eat it right now. This is definitely not gluten-free, and really heavy on the booze, New Orleans’ style.

Lemon Curd Mousse Cake

Here’s another one that I need to taste. I think the crust would be relatively easy to make gluten-free, and this recipe looks easy and delicious!

Lemon Crème Brûlée with Fresh Berries

This is a delicious and simple crème brûlée, and you won’t be disappointed.

Ginger and Vanilla Bean Crème Brûlée 

I first tasted this at the end of a painstakingly-prepared Thai meal. It is hands down the best crème brûlée I’ve ever tasted.

Quiche au Fromage

Quiche is always a crowd pleaser, and makes for a fantastic, simple week night meal. Our kids love it, and we can send it for lunch the next day.

Scrambled Eggs with Leeks and Fava Beans

We served this fresh and delicious dish at our Spring Equinox brunch, and I’m glad I kept a little dish for leftovers because it was devoured. Despite the fancy additions, the kids devoured it. I think it was because of the crusty parmesan dusting on top.

Curried Pea Frittata with Fresh Tomato Chutney

I’m so glad I found this one again because I’m totally going to make it next week using peas and tomatoes from my garden. It’s mild and simple and perfect with a few dashes of siracha sauce.

Dutch Baby

This is so simple and the variations are endless. We’ve made sweet (and you can add vanilla or cinnamon or nutmeg) and savory versions, and they are always so yum.

For a small-medium (8-10″) cast iron pan or baking dish:

4 eggs
1/2 C flour
1/2 C milk
2Tb butter
pinch of salt
 
For a 12″ pan, use 1.5 x these ingredients:
 
6 eggs
3/4 C flour
3/4 C milk
3Tb butter
bigger pinch of salt 
 
Preheat oven to 425, heat pan, melt butter, put batter in (we blend it in our Blentec first), bake for 20-25 until puffed and brown. Take to table quickly for maximum effect!
 This recipe is easy to scale up for bigger pans. Cast iron isn’t necessary but it’s best for brown even crust. 
 
Topping ideas are many, of course, but the traditional German version (Dutch probably comes from the word Deutsche)  is lemon and icing sugar.

I hope you like these! Do let me know if you come up with any delicious variations!

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