Eggs Provencal

A crustless egg puff, seasoned with Provence herbs, and topped with mushrooms. Serve with breakfast meets and croissant/biscuit.

6 eggs
1/2 cup half and half
4 oz swiss cheese
4 oz Monteray Jack cheese
2 tbspn flour
1/2 cup sliced baby portabello mushrooms (reserve a few for topping)
1/2 cup chopped brocolli crowns (cooked)
1 tbspn Herbes de Provence
1/4 tspn ground pepper
pinch salt

Prepare a 8-inch round or square dish with Pam for Baking. Dust lightly with flour. Set aside.
In a medium bowl, put in the eggs, the 1/2 and 1/2, salt and pepper. Whisk well until frothy. Set aside.
In a medium bowl, put in the cheeses, and half of the herbs, and the flour. Mix together until well coated.
Place half in the bottom of the prepared dish, and layer with the cooked brocolli and mushrooms.
Cover with the remaining cheese. Add the remaining herbs to the egg mix
and pour it over the cheese. Top with remaining portabello mushrooms.
Put into preheated (350 F) oven for 40-50 minutes until brown and puffed.

Recipe Summary:
Yield: 4-6 Servings
Prep Time: 10 minutes
Cook Time: ~55 minutes

Other recipes by The Victoria Skylar Bed and Breakfast:
Irish Egg Puff Pancake

Recipe Provided By:
The Victoria Skylar Bed and Breakfast
Newport, RI

Newport Bed and Breakfast Inns