Monday, April 11, 2011

Topy-Turvy Egg Bake (Rachel Ray)

Do you want your kids to eat a healthier breakfast and teach them how to cook at the same time? This is a very kid friendly recipe. Let me know how it goes!


2 english muffins
1 bunch broccolini or broccoli
1 large shallot
5 oz swiss cheese
5 eggs
3/4 cup half-and-half
3 Tbsp. unsalted butter, plus more for greasing
salt and pepper
2 Tbsp. finely grated parmesan cheese

1. Get the ingredients ready. Tear up the english muffins into crumb size bits. Trim the broccolini and cut into 1/2 inch pieces; chop the shallot. Shred the swiss cheese. In a large liquid measure, beat together the eggs and half-and-half. 

2. Preheat the oven to 325. In a large skillet, melt 2 Tbsp. butter over medium heat. Add the english muffin crumbs and cook, stirring occasionally, until golden, about 5 minutes; transfer to a plate. Wipe out skillet and reserve. Lightly butter an 8-inch square baking dish.

3. In the reserved skillet, melt the remaining 1 Tbsp butter over medium heat. Add the shallot, 1/2 tsp. salt and 1/4 tsp. pepper and cook, stirring often, until softened, about 2 minutes. Add the broccolini and cook for 1 minute. Add the 1/2 cup water, increase the heat to medium-high and simmer, stirring occasionally, until the water is evaporated and the broccolini is crisp-tender, 3 to 5 minutes; transfer to the prepared baking dish. Sprinkle with 1 cup swiss cheese. Pour the egg mixture on top of the broccolini mixture. 

4. In a small bowl, toss together the toasted crumbs and the remaining swiss cheese. Sprinkle onto the casserole, then top with the parmesan. Bake in the center of the oven until the eggs are set and the top is browned, about 30 minutes.

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