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Friday, December 30, 2011

My Favorite Breakfast Daddy Makes

As I've said before, my mom and dad ran a B&B for several years here in Wharton, Texas. The breakfasts they created were varied, and each more wonderful than the last. In fact, if you stayed at the B&B for a full 7-day week, you'd never have the same breakfast twice; even the biscuits were different from one day to the next! And the biscuits weren't canned by that fat doughboy on TV. They were homemade from scratch every morning! Those biscuit recipes may still be closely guarded secrets--I'll look into that one day.

My favorite breakfast is what I'm posting here:

JOHANSEN HOUSE GREEN CHILE EGGS
(from my dad, Royce)

6 eggs, beaten
2 Tbs butter, melted
1/4 cup flour
1/2 tsp baking powder
1/4 cup milk
8 oz cottage cheese, small curd is best
2 cups shredded Monterey Jack cheese
1 4.5-oz can chopped green chiles, drained
paprika

Preheat oven to 400 degrees. Grease a 9-inch deep dish pie plate generously.
Combine eggs and butter in medium bowl.
In small bowl, whisk together the flour, baking powder, and milk until there are no lumps.
Stir the flour mixture into the egg mixture.
Add all the other ingredients and stir.
Pour into the pie plate and sprinkle with paprika.
Cook 10 mins at 400 degrees. (Dad says he usually leaves it in a little longer.)
Reduce heat to 350 degrees and cook 20-30 mins more, until the eggs are set. (I start watching it at 20 mins, and it's usually done in about 24 mins.)
Cut into wedges and serve with picante sauce.

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