I first tasted German Eggs while staying at a B&B on Martha’s Vineyard a few summers back, called the Outermost Inn. The Outermost is a magical place which literally sits on the outermost edge of the Vineyard, up-island as they say. The inn is owned and operated by Jeannie and Hugh Taylor. Hugh just happens to be James Taylor’s brother and although they look alike, you’d never make the connection because Hugh would never solicit that kind of attention. They are lovely people living a simple life on the edge of one of the most beautiful cliffs in the world (while running a five star B&B). But I digress… German Eggs changed my life and solidified a tradition which now involves spending a week or so every summer on the Vineyard at the Outermost with Jeannie and Hugh. When I first asked Jeannie how she makes her eggs she couldn’t really tell me amounts; she rattled off a bunch of ingredients and ended with, “just google it”! So I did! And since then I’ve been making German Eggs for my family and most recently for a great group of yogis from NYC on a yoga retreat upstate! My yogis raved and so I knew it was time it went on the blog! Enjoy!!
Ingredients: Feeds 12
- 15 eggs
- 1/2 cup butter, melted
- 1/4 cup flour
- 1 tsp baking powder
- 2 cups cottage cheese, small curd
- 1 lb Monterey Jack cheese, shredded
- cooking spray
- Preheat oven to 350 degrees.
- Pour melted butter into the bottom of a lightly greased 9×13 casserole dish.
- Meanwhile, in a large bowl slightly whisk the eggs. Continue to whisk while adding the flour and baking powder. The dry ingredients should be incorporated but the egg mixture should not be overly whisked.
- Add the cottage cheese and shredded Monterey Jack cheese and mix well.
- Pour egg mixture into the casserole dish. The melted butter will be pushed to the sides. Do not mix even though you’ll be tempted to do so!
- Bake for 40 minutes or until eggs are firm and the top of the dish is bubbly and lightly browned.
*Adapted from cooks.com