Sunday, August 7, 2011
Sunday Brunch: Eggs in a Cloud
You know those cookbooks put together by churches, charitable organizations, and auxiliaries as fund-raisers? I have amassed quite a few of them over the years and I have found some delicious recipes in their pages. It seems the contributors submit their best, tried and true and most popular recipes.
Last weekend, when Baby was here, she pulled one of these cookbooks off the shelf. Later, when I picked it up, I thumbed through it before placing it back on the bookshelf. This recipe jumped out at me.
The book has to be at least 40 years old and is from a church in Alabama. The contributor of the recipe, Mrs. Arnice Ingram, calls these eggs, Breakfast Appetizer. I don't know why, because it becomes obvious that this is a part of the regular breakfast plate.
I am giving the recipe exactly as it appears in the book. Of course these could be made more elegant and lovely by piping the egg whites, and I thought about it. But Mrs. Ingram said "spoon" them in the pan, so I went with that.
BREAKFAST APPETIZER - Mrs. Arnice Ingram
1 or 2 eggs for each plate; separate yolks without breaking. Whip whites until stiff. Use smooth pan or iron skillet. Grease well with bacon grease. Spoon egg whites in pan in pancake order, making nest in top of each. Spoon a yolk into each nest. Have oven hot; do not put in oven until plates are ready with other breakfast food. Salt and pepper to suit taste; set in oven and cook done or soft, as desired. Serve hot only.
I am sharing this with my friend, Melynda at Mom's Sunday Cafe for Coookbook Sunday