Eggs Tahoe

Eggs: 12 Individual Eggs
Egg Roll Wrappers 12
Sour Cream: 1 cup
Shitake Mushrooms: 3 cups
Water Chestnuts: 1/2 cup
Hot Sauce with Lemongrass: 2 teaspoons or to taste
(We use a Korean sauce, regular hot sauce many be substituted.)
Hot Sesame Oil: about 3 tsps for basting
Salt to taste
Hoisin Sauce

1. Spray 6 (1 cup size) ramekins with non-stick spray.
2. Brush hot Sesame Oil on one side of each egg roll wrapper. Place each wrapper oiled side up in individual ramekins to form cups.
3. Coarsely chop shitake mushrooms. Place a generous serving in each ramekin (fill half way to top; loosely packed. (Note: Fresh Shitake mushrooms are wonderful. Reconstituted dried shitake mushrooms may be used for stronger flavor with less quantity. They are also a handy shelf item.)
4. Chop water chestnuts into small pieces.
5. Whisk eggs until well mixed.
6. Whisk in sour cream.
7. Whisk in Hot Sauce and a pinch of salt.
8. Stir in Water Chestnuts.
9. Pour into ramekins.
10. Bake in an oven preheated to 375 degrees until done - approximately 35 minutes.
Let stand for 5 minutes to firm up.
11. Top with chopped scallions. Serve with Hoisin Sauce.

Serving Suggestions:
Serve with ham cut in match stick style slices, bundled and tied with chives and wasabi dressing on the side.

Recipe Summary:
Yield: 6 1 cup servings
Prep Time: 20 Minutes
Cook Time: 35 Minutes

Recipe Provided By:
Haddonfield Inn
Haddonfield, NJ

Haddonfield Bed and Breakfast Inns