Recipe: Scrambled Eggs in a Puffy Bread Bowl (with fresh herbs)

SCRAMBLED EGGS IN A PUFFY BREAD BOWL

"A yummy edible serving bowl makes family-favorite cheesy scrambled eggs extra special."

FOR THE PUFFY BREAD BOWL:
2 eggs
1 cup milk
1 cup flour
1/2 teaspoon salt
FOR THE SCRAMBLED EGGS:
9 eggs
1 cup small curd creamed cottage cheese
1 teaspoon chopped fresh herb leaves (or 1/2 tsp. dried)
1/4 teaspoon salt
3 tablespoons butter or margarine

TO MAKE THE PUFFY BREAD BOWL:
Heat oven to 400 degrees F. Generously grease a 9-inch pie plate.

Beat 2 eggs, the milk, flour and 1/2 tsp. salt with hand beater just until smooth (do not overbeat). Pour batter into pie plate.

Bake about 50 minutes or until deep golden brown and puffy. Remove from pie plate to a serving dish.

TO PREPARE THE SCRAMBLED EGGS:
Beat 9 eggs in a medium bowl until fluffy. Stir in cottage cheese, herbs and 1/4 tsp. salt.

Heat butter in a 12-inch skillet over medium heat until bubbly. Pour egg mixture into skillet. As mixture begins to set at bottom and side, gently lift cooked portions with spatula and turn gently to cook evenly. Avoid constant stirring. Cook until eggs are thickened throughout but still moist.

TO SERVE:
Mound eggs into Puffy Bread Bowl.

Makes 6 servings
Source: Gold Medal