Brass Lantern Inn’s Garden Herb Egg Casserole with Salsa
By Yankee Magazine|Mar 06 2003|
Yield
6 servings; Salsa: 1-1/2 cups
Ingredients
Butter, for greasing
9 eggs
1/4 cup sour cream
1/4 teaspoon white pepper
1 teaspoon chopped onion
1 teaspoon chopped chives
1/2 teaspoon chopped dill
1-3/4 cups grated Havarti cheese
Instructions
Preheat oven to 400 degrees and butter six ramekins. Combine remaining ingredients except cheese; mix until all ingredients are well blended and eggs are beaten. Pour equal amounts into buttered ramekins and sprinkle with cheese; bake 30 minutes. Serve with Salsa.
Notes
Salsa tastes better if it is made a day ahead and flavors are allowed to marinate; refrigerate.
Salsa
Ingredients
2 large ripe tomatoes, cored and chopped
2 teaspoons Worcestershire sauce
1 clove garlic, minced
2 tablespoons olive oil
3 tablespoons chopped green pepper
3 tablespoons chopped scallions
1/4 cup chopped cilantro
2-1/2 tablespoons red wine vinegar
Salt and freshly ground pepper, to taste
Instructions
Combine all ingredients. Serve at room temperature.
