Thursday, March 31, 2011
Spring egg casserole
Finding fresh ingredients is tough this time of year, so I was thrilled to stumble on a trailer from an organic produce vendor (with shitake mushrooms!) the other day. It gave us the opportunity to experiment with a springy egg dish inspired by this dish from Traders Point Creamery. Spring egg casserole serves 3-4 8 eggs, beat 2 oz. prosciutto, chopped (broke? just use bacon) 2 green onions chopped 2 c. sliced shitake mushrooms 1 tablespoon butter In large pan, saute' prosciutto at medium-high heat, then remove from pan. Melt butter and then saute' mushrooms and green onions. Add beaten eggs and prosciutto; reduce heat to medium. Cook until eggs are set.