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Title: Egg Pie Categories: Eggs Yield: 6 Servings 4 sl Bacon 1/2 c Chile pepper or green -pepper; chopped 1/4 c Onions; diced 1 Clove garlic; minced 1/4 c Chopped tomatoes 1/2 tb Chives 2 tb Butter 1 pn White pepper 1/2 ts Salt 1 c Light cream or milk 1/4 c Diced Swiss cheese 6 Eggs 4 sl Swiss cheese In 9-inch iron skillet over low heat, cook bacon until crisp; add next 8 ingredients & cook until onion begins to turn golden. In bowl, combine cream, eggs & diced cheese. Empty contents of skillet into bowl, mix & let stand a few minutes while broiler heats. Put entire mixture in skillet & cook 10 minutes on top of stove over low heat. Break center of pie so liquid is exposed. Place pan under broiler until top turns golden brown. Remove & cover with cheese slices. Return to broiler a couple of minutes. Carefully turn pan onto large platter & tap bottom so pie slips out. Cut into 6 or 8 wedges. Serve with lemon wedge & parsley, accompanied by cinnamon toast & serve with a light white wine. LTC GEORGE J. RAUNAM From the Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey. |