Roasted Green Chiles + Eggs = Fabulous
This simple egg bake recipe flirts with being a souffle. She imagines herself in an Anais Nin novel, puffy and voluptuous, trembling on a sunlit, blossom strewn table, about to be devoured by a Henry Miller style character, an unknown writer, all bluster and Brooklyn guff, with a surprising, childlike glint to his laughter.
In a Kerouac novel she imagines herself liquid, a stream of golden beats syncopated in hot opposition to the heart's rhythm, strangely, vertigo defyingly more in tune with how the stars blink- on and off- cradling her humble, unassuming beginnings in feather injected hay, spinning cool and restless past the farmhouse windows lit yellow by a single lamp on the center of a wooden kitchen table strewn with cereal coupons and finger smudged newspaper and coffee cups stained not with lipstick but with infinite tiny cracks, scenting the air with morning that rushes into this author's highway memory like a distant train whistle crooning its tug toward reckless freedom, toward shed dreams and mockingbird awakenings that mimic the familiar just to confuse you, just to keep you anchored, just to clip you from flying in your own, crazy trajectory, your one chance at what might be possible.
Maybe she's just an egg recipe.
Green Chile Egg Bake RecipeRecipe posted March 2012 by Karina Allrich.
These simple baked eggs puff like a fancy souffle. The round slice of gluten-free bread gets golden and crusty. We ate this for lunch. It would be a fabulous brunch for a family get-together. Serve with a fresh fruit salad.
Note- I've written this recipe per person- this recipe is for one 4-inch individual souffle dish. Multiply ingredients as needed.
Ingredients Per Person:
Extra virgin olive oil
2 whole roasted green chiles (canned, patted dry, is fine)
2 tablespoons soft cream cheese or vegan cream cheese
1 slice of Udi's Sandwich Bread or gluten-free bread slice
Butter or vegan buttery spread
2 organic free-range eggs
1/4 cup milk or non-dairy milk
Sea salt and pepper, to taste
Pinch chopped chives
Grated cheese or vegan shreds- optional
Preheat the oven to 375ºF. Rub olive oil inside each 10-ounce 4-inch porcelain souffle dish and set the dishes on a sturdy baking sheet.
If using canned green chiles, drain well and pat dry.
Cut two chiles in half and layer in the bottom of an oiled gratin dish.
Top the chiles with two tablespoons of soft cream cheese.
Using a round cookie cutter, slice a circle of Udi's bread. Butter both sides.
Place the bread slice on top of the cream cheese.
Beat the eggs with milk or non-dairy milk. Season with sea salt, ground pepper, and chopped chives.
Pour the egg mixture into the gratin dish. The bread will float.
Sprinkle the top with smoked paprika.
Option: Top with a tablespoon of shredded cheese or vegan cheese, if desired.
Drizzle with a teaspoon of olive oil.
Bake on an upper rack for 30 to 35 minutes until the eggs are firm, puffed and golden brown around the edges. A cake tester should not emerge wet- but may show melted cream cheese.
Recipe Source: glutenfreegoddess.blogspot.com
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Recipe Notes:This recipe is for a single serving. Multiply for two, four or six, as needed.
When making these for more than four people- I would not place more than four souffle dishes on a baking sheet. Use two baking sheets, and increase baking time, if necessary; rotating once for browning, if needed.
Use sturdy baking sheets- not flimsy ones. Be safe.
I made these dairy-free using organic non-GMO soy milk, vegan cream cheese, and Earth Balance. Delicious!
For dairy lovers- I used to make this recipe using butter, organic milk and cream cheese (or goat cheese). It's lovely.
Adding shredded cheese is optional. We thought these were quite tasty without, but I understand how some folks love their cheese.
Goat or feta cheese would be a tangy alternative to mild cream cheese.
These can be prepared ahead of time, if you wish. Keep refrigerated. You'll need to bake a bit longer if quite chilled. Keep an eye on them.