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Cinnamon Mornings and Chocolate Dreams

Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.

Baked Eggs with Fresh Tomato & Basil in Puff Pastry Recipe

Brought to you by Heart of the Village Inn

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Yield: 18 servings

Ingredients:
18 eggs
3 ½ cups Half & Half, half milk, half cream
1 cup shredded Parmesan cheese
½ cup shredded Asiago cheese
6 medium finely-diced vine-ripened tomatoes
3 cloves finely-minced garlic
½ cup julienned fresh basil (packed)
2 tablespoons premium quality olive oil
Salt & freshly ground pepper
4”x4” puff pastry squares
Special equipment: 4” ovenproof ramekins

Instructions:
Line the ramekins with the puff pastry, pressing gently into the bottom. The points should come up well on the sides for a nice presentation. Mix the parmesan and Asiago cheeses, and add to the pastry-lined ramekins, dividing evenly. Refrigerate. In a large skillet, heat olive oil over medium-high heat and sauté garlic for 1 minute. Add tomatoes and sauté for another 2-3 minutes. Remove from heat and add julienned basil; season with salt and pepper. Set aside. Beat the eggs and add Half & Half. Divide the tomato sauté into ramekins and gently pour custard so ramekins are 2/3-3/4 full. Place ramekins on large cookie sheet and bake in preheated 400°F oven for 25 minutes.

Notes:
Our new assistant innkeeper, Monique Theoret, brought us this recipe.

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