Egg-cetera

Yep, love sharing recipes. This one is one of my most requested in the “brunch” category….and it has a little history. When first married, I too went for the brunch as a way to entertain on a budget (a dozen eggs for a meal versus filet mignons), and hubby makes the BEST Bloody Marys on the planet.

One favorite couple in particular (Preston and Kim) attended many brunches at our home. Kim, an excellent cook herself, gave me a book she purchased on the east coast where she’s from originally. It was just a funky little book (maybe self-published) from a local caterer, Ruth Macpherson, titled Discover Brunch. The recipe Meg’s referring to is

Company Eggs

½ lb. Gruyère cheese, grated
4 Tbl. butter
1 cup heavy cream
½ tsp. salt
dash pepper
1 ½ tsp. dry mustard
12 eggs, slightly beaten

Spread cheese in buttered 13 x 9-inch baking dish. Dot with butter. Mix cream with seasonings and mustard. Pour half over cheese. Add slightly beaten eggs, and then add remaining half of cream mixture. Bake at 325º for about 35 min. or until eggs are set.

The recipe is so simple to prepare and the luscious but fluffy-light results are always a hit with guests. Of course, anything made with Gruyère is a hit in my book.

Maybe that’s why we gave Preston and Kim the nod to be Meg’s godparents several years later. Speaking of which, I do believe Preston is headed this way…batten down the hatches, alert the neighbors and let’s knock heads on what to fix him for dinner.

--the mother