In a medium bowl, sift together flour, 1 tsp. salt, and 1/4 tsp.
pepper. Make a well in the center of flour mixture; whisk eggs
yolks and 1/4 cup milk into flour mixture, then gradually add 1 cup
of milk to form a smooth batter. Let rest at least 30 minutes (or
refrigerate overnight).
Preheat oven to 425. Butter six 4-ounce ramekins. In a medium
skillet, melt butter over medium heat. Add onion and cook until
translucent, 8 minutes; let cool 10 minutes. Divide onion, ham and
Gruyere among ramekins.
Whisk egg whites until soft peaks form. Gently fold into batter with
a rubber spatula. Spoon over onion mixture and sprinkle with
chives. Place ramekins on a rimmed baking sheet and bake until
golden and puffed, 18-20 minutes. Serve warm.
Nutrition facts- 226 calories; 11 g. fat (6 g sat.fat); 12 g protein; 20
g carb; 1 g fiber
Originally Submitted
4/21/2012
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