Wednesday, April 13, 2011

Working Mom's Recipe of the Week

Kids' Egg Bake
Servings = 4
Time = 1 hr

2 english muffins
1 bunch broccolini
1 large shallot
5 oz swiss cheese
5 eggs
3/4 c half-and-half
3 Tbsp butter
cooking spray
salt and pepper
2 Tbsp grated Parmesan cheese

Tear up english muffins into crumb-sized bits. Trim broccolini into 1/2-inch pieces. Chop shallot. Shred swiss cheese. In a large bowl, beat eggs with half-and-half. Preheat oven to 350 F.

Melt 2 tablespoons butter in a large skillet. Cook english muffins in skillet, stirring occasionally until golden (5 min). Transfer to plate. Add remaining 1 tablespoon butter to skillet. Add shallot and some salt and pepper. Saute until softened. Add broccolini to skillet and 1/2 cup of water. Simmer over medium-high heat until water is just evaporated and broccolini is fork tender.

Coat an 8-inch square baking dish with cooking spray. Transfer shallot/broccolini mix to dish. Sprinkle with 1 cup of swiss cheese. Pour egg mixture over. In a small bowl, mix toasted bread crumbs with remaining swiss cheese and sprinkle over eggs. Top with parmesan cheese. Bake in pre-heated oven for about 30 min or until to is browned.

Notes: This is from Everyday with Rachael Ray (April 2011). Kids can help out too! Young kids can tear up the muffins, stir the eggs/milk and sprinkle cheese. Older kids can cut broccolini, stir veggies in the skillet and pour mixes into the baking dish. You can substitute kale for broccolini and fontina or gruyere cheese for the swiss.

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