Baked Eggs

Baked Eggs

Another breakfast from Stoneridge B&B

1 Tablespoon butter softened
4 Tablespoons heavy cream
1 Tablespoon chopped fresh chives
4 eggs
2 oz. Gruyere or Swiss cheese finely grated

Preheat oven to 350.  Grease 2 individual ovenproof gratin dishes with softened butter.  Mix the cream with the chives and season with salt and pepper.

Break the egs into each dish and top with cream mixture.  Sprinkle the cheese around the edge of the dishes and bake 15-20 minutes.

When baked, brown tops under the broiler for 1 minute.

Bread Pudding French Toast (A la Stoneridge)

Jon, Karen, Richard and I stayed at the Stoneridge B&B in Virginia when we took Kathryn and Allie to school. We had the most wonderful time and the best breakfasts.

1 loaf French, or Italian bread, cubed
12 eggs
cinnamon
1 1/2 cups milk
1 1/2 teaspoon vanilla
1 heaping Tablespoon butterscotch instant pudding mix
1 cup light brown sugar
1 stick butter melted
2 tablespoon corn or maple syrup
dash nutmeg
1/2 teaspoon cinnamon

Place bread cubes in a sprayed 9x13 baking dish.  Sprinkle with cinnamon.  Combine eggs, milk and vanilla and pour over top of bread cubes.  Combine remaining ingredients and sprinkle on top of soaked bread.  Cover and refrigerate overnight.  Bake uncovered at 350 for 40-45 minutes. Serves 8. 

If you need to hold for any length of time, be sure to cover with foil so the top doesn't get too dry.  Serve with a sprinkle of confectioners' sugar and warm, maple syrup.