Recipes from Lanier Publishing
Petaluma, California
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Ingredients:
1/4 cup butter
1 1/2 dozen eggs
1 cup dairy sour cream
1 cup milk
2 teaspoon salt
2 tablespoons fresh or frozen snipped chives
Instructions:
Divide this recipe into a smaller batch if you must, but don't miss making it.
Seldom has something so good been so easy to prepare. Try baking the egg mixture in custard cups so that it would fit into a hot biscuit for a breakfast sandwich.
Heat oven to 350º.
Put butter in a 13 1/2 by 9-inch baking pan and melt in oven. Tilt to coat bottom.
In large bowl, beat eggs, sour cream, milk and salt. Stir in chives.
Pour into prepared pan.
Bake until eggs are set but still moist (about 35 minutes).
Omelet cuts nicely into 8 to 12 square pieces.
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The B&B Club newsletter has the best of our bed and breakfast recipes so you can cook like a pro!
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Whether you’re hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
