This time of year, I love to cook something filling and homey for breakfast or brunch on the weekends. So far, this year, pancakes and scones have been at the top of the list. But, I dug out this …
This item is available in full to subscribers.
Please log in to continue |
Register to post eventsIf you'd like to post an event to our calendar, you can create a free account by clicking here. Note that free accounts do not have access to our subscriber-only content. |
Are you a day pass subscriber who needs to log in? Click here to continue.
This time of year, I love to cook something filling and homey for breakfast or brunch on the weekends.
So far, this year, pancakes and scones have been at the top of the list. But, I dug out this recipe for Eggs Rustica that I used to make for holidays or when family came over. It serves 10 to 12 depending on what other accompaniments you serve.
I usually make a fruit salad and toast English muffins.
Eggs Rustica
Serves 10 to 12
1/2 pound bacon, cooked and crumbled
2/3 cup chopped scallions
2 cups grated cheddar
12 ounces sliced mushrooms
2 tablespoons butter
12 eggs
1 1/2 cups heavy cream
Salt and pepper
In an 8x10-inch or 9x13-inch pan, spread the bacon, scallions and cheese. Sauté the mushrooms in the butter. Drain well and add to the casserole. Sprinkle with salt and pepper.
Beat the eggs and cream together to combine, but don’t overmix. Pour gently over the vegetables and bacon.
Bake in a 350° oven for 30 to 35 minutes until puffed and golden.
Note: This is easily halved and cooked in an 8x8-inch pan. I’ve even cut in thirds. But, don’t cook it in too small a dish. If it’s too deep, the edges are too brown by the time the center cooks.
Visit Lynda Rego on Facebook at www.facebook.com/lynda.rego where she shares tips on cooking, books, gardening, genealogy and other topics. Click on Like and share ideas for upcoming stories.