If you are just joining me today I am doing a series on egg recipes this week with my ladies (hens) laying LOTS of eggs I am dragging out recipes that we like in our home. Yesterday was the first day here and here. Join us the rest of the week while I tell you what we do with our abundance besides give them away and/or sell them.
This recipe is one I remember as a child. My grandmother had this a lot at her meals. She bought the frozen kind I think it is Stoffers and as an adult with a family to feed the cost was not feesible. So I looked for a cheaper version to serve my family. We like this very much it takes a lot of eggs and with fresh spinach from the garden it is outstanding!
Butter your cassarole dish and set aside
3 tbsp butter (I use smart balance)
3 tbsp flour (I use whole wheat)
1 c milk
1/2 tsp salt
1/4 tsp pepper
a dash of nutmeg
3 c baby spinach ( use fresh or frozen and I guesstimate)
1/2 c cheese I use any that I have on hand romano and sharp cheddar are the best
4 large egg yolks
6 large egg whites at room temp
1/4 tsp cream of tarter
Preheat oven to 375
Melt butter in a pan over medium heat. Whisk in flour and cook stirring constantly for 2 minutes
Add milk all at once and blend.
Add salt, pepper, and nutmeg and cook till sauce thickens,
Add spinach to the hot white sauce and cook till it wilts about 3 minutes ( if frozen you don't have to do this just thaw frozen spinach squeeze all the water out and then mix into sauce)
Whisk in egg yolks and cheese
Set aside and let cool slightly
While it is cooling beat egg white till they are foamy add the cream of tarter and continue beating until the whites form soft and shiny peaks. Don't over beat or they will be stiff and dry.
Stir 1/4 of the egg whites into spinach mixture to lighten it. Then quickly fold in the remaining whites. Don't stir to much or you will release all that air you have beat into the eggs.
Put mixture into buttered dish and bake for 25 to 35 minutes. It will rise about 1 to 2 inches in the dish and the aroma will be delicious! Don't open the oven or it will fall the edges will be firm and the center still moist. Serve immediately.
Egg Substitutes: Substitute 1 heaping tablespoon soy flour and 1 Tbsp water for each egg in your baking recipe. I found this hint in the first Tightwad Gazette book years ago and have used it alot. It does work but you can taste the soy in your baked product depending on how much you have put in.
Egg Fun: This I thought looked neat Egg Art. I wanted to find a way you could use your left over egg shells but this I found first and thought it looked neat.
This post is linked to
Tammy's Recipes...Kitchen Tip Tuesday
Balancing Beauty and Bedlam... Tasty Tuesday
Blessed with Grace... Tempt My Tummy Tuesday