Friday, May 15, 2015

Puff Daddy

In my very educated opinion, no breakfast is complete without an egg. Be they scrambled, poached (in the dead of night, natch), sunny-side up or in an omelette, the egg is king of the breakfast castle.

Americans are all about the egg as part of a balanced breakfast but my Spanish school kids look at me like I'm loca when I say I had an egg on toast before coming to school.

What Spaniards have embraced, by contrast, is egg for every OTHER meal of the day, typically by way of tortilla espaƱola: an egg casserole filled with thinly sliced potatoes and, maybe, a little onion. Tortilla by itself is great but as far as I'm concerned, 90% of foods could seriously benefit from some cheese. Also, it's kind of a lot of work to make what with the slicing of the potatoes etc. etc. etc.

Therefore, I present to you a staple of the Suss family brunch, served year-round (except Passover). It's cheesy and full of saturated fat and a little spicy too. Best of all, it takes exactly 5 minutes to put together. Not to mention it refrigerates perfectly and reheats like magic. Serve it for any get-together, make it on a Sunday for easy weekday breakfasts or eat it for dinner with a simple green salad (aren't you classy!). Now without further ado...chili cheese egg puff.


5 eggs
1/4 c. all-purpose flour
1/2 tsp. baking powder
1 c. cottage cheese
2 c. shredded Monterey Jack cheese
1/4 c. melted butter
1 tsp. crushed reds (or to taste)
1/2 tsp. freshly ground black pepper

1. Preheat oven to 350F. Grease an 8x8 baking dish.

2. In a large bowl, beat eggs well. Stir in the rest of the ingredients and pour into prepared pan.

3. Bake for 35-45 minutes or until top is brown and puffy and a knife inserted into the center comes out clean. Serve immediately.

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