Marv's Christmas Eggs
For more years than I can remember -- ever since I found the recipe in somebody's cookbook -- it's been my task in the family to prepare Christmas breakfast. It's easy. It's foolproof. And, you don't just wait 365 days between repeat treats. Guests for brunch are often surprised by this simple but glamorous fare whenever Ingrid and I invite them over.
8 ounces of shredded cheddar cheese
7 slices of white bread
6 eggs
3 cups of milk
1 teaspoon dry mustard
1/2 teaspoon salt
1/4 teaspoon pepper
3 strips of bacon, cut in half (optional)
Grease the bottom of a baking dish -- about 9" round or 7 1/2" x 12" rectangular.
Shred the cheese in a food processor or grating mill.
Trim the crusts and crumble the bread.
(Experiments with grainy gourmet breads have always been disasters. It's got to be plain ordinary all-American white bread, which adds body but otherwise disappears when absorbed by the egg-milk mixture.)
Beat the eggs and milk together, then stir in the mustard, salt, and pepper. Pour this over the bread-cheese mixture.
(Optional) Lay bacon strips over the top. (If fat-consciousness says "no bacon," try sprinkling the top with paprika for a nice decorative effect.)
Refrigerate overnight.
Next morning preheat the oven to 350 degrees. Bake the egg mixture for 50 to 60 minutes (until the top is well risen and browned).
Timing is important. Plan for guests to sit down just before removing your dish from the oven.
If left out too long before serving, it tends to sink and loses it's puffed-up dramatic appeal. If you get it right, expect applause.
