"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Brunch Eggs California (Breakfast) Recipe

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This recipe for Brunch Eggs California (Breakfast), by , is from The Beach Club Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

The Heldman Family
Added: Wednesday, April 23, 2008


2 cups fresh corn, approximately 2 ears
2 T. butter
12 eggs
1 cups sour cream
cup milk
4 cups shredded cheddar cheese
8 oz diced green chiles
1 T. worcestershire sauce
1 T. salt
1 tsp. pepper
sour cream to serve
chopped tomatoes to serve
salsa fresca to serve

Preheat oven to 325. Saute corn in butter for 5 min or until just tender. Set aside to cool. Beat eggs. Add remaining ingredients and mix well. Add cooled corn and mix. Pour into an oiled 9x13-in baking dish and bake for 1 hour 15 min, or until firm and golden on top. Serve with sour cream, tomatoes, guacamole, and salsa fresca.

Serves 8-10.
(Borrowed from Jr. League Cookbook)




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