We're up to seven eggs as of this morning. Yesterday I had eggs for lunch, using one of my favorite egg recipes made in the savory version. I first learned it as "Two Eggs and Four People" for breakfast, but I've also seen it called an Oven Pancake, Finnish Pancake, and maybe as a few other things.
I used 3 small, pullet-sized eggs for this one, but would have used 2 large eggs
1/2 cup flour
1/2 cup milk
about 2 tablespoons butter
some chopped up deli ham
some slices of cheddar cheese, or whatever you have on hand and sounds good.
Preheat oven to 425 degrees. While oven is preheating, put butter and ham in a cast iron skillet or pie pan. We have an extensive collection of Griswold cast iron skillets (the best because they were made in my hometown of Erie, Pa) and I used the #6 for this one. Mix the flour, milk and eggs in a bowl, get everything wet, don't worry too much about lumps. When the butter is melted, swirl to make sure your pan and 1/2 way up the sides is coated. Spread the ham out over the bottom. Pour egg mixture into pan and bake in the oven for about 15 minutes. I sprinkled cheese on the top before I put it in the oven:
When your timer beeps, it looks quite impressive, but deflates a bit as it cools:
Serve for lunch or light dinner with a salad.
Variations include slicing an apple into the melted butter, sprinkling cinnamon and sugar on top. Also can increase to 3 eggs, 3/4 cup milk and 3/4 cup flour for more people and a #8 or #9 skillet. Enjoy!
No comments:
Post a Comment