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Eggs Lorraine

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Ingredients

8 to 10 link breakfast sausages
2 tablespoons butter
1-1/3 cups grated Colby cheese
8 eggs
1/2 cup heavy cream
2 tablespoons grated Parmesan cheese

Eggs Lorraine

  • Serves 4
  • Easy

About This Recipe

This wonderful breakfast recipe is a variation on a recipe from an old cookbook. The original featured whole eggs placed on top of sausages, butter, and cheese, then drizzled with cream and baked. Since I never serve undercooked eggs for food safety reasons, I always baked the casserole until the eggs were firm.

The results never really pleased me, and the recipe was, frankly, unappealing to look at. But I love the combination of eggs, cheese, and sausage for breakfast or brunch. So I thought about a way to save the recipe.

It was an easy fix; just beat the eggs with the cream! The resulting dish is puffy, tender, and gorgeous to look at. It’s even better to eat. This is a great choice for a back to school first day breakfast. All you need is some orange juice, milk, coffee, and fresh fruit for a great start to your day.

Why this recipe works:

  • Butter spread in the dish not only makes the eggs easy to remove, it adds nice flavor and makes the eggs more tender.
  • When eggs are beaten, air is incorporated into the protein web in the egg yolk and the white. Cream also makes the mixture more tender by interfering with the protein web.
  • In the heat of the oven, the eggs puff up as the air trapped in the protein expends.
  • Cheese put under and over the eggs will distribute more evenly as the eggs bake and rise. If you put all the cheese on top, it may hinder the egg expansion and the finished product will not be as fluffy.

Steps

1
Done

Preheat the oven to 350°F. Spray a 2-quart casserole dish with nonstick cooking spray.

2
Done

Cook the sausages until they are brown. The easiest way to do this is to put the sausages and a few tablespoons water in a large skillet. Set over medium heat and cook until the water evaporates. Then the sausages will start to brown. Turn them frequently until they are nice and brown all over.

3
Done

Spread the butter in the prepared dish. Place the sausages over the butter and sprinkle with half of the Colby cheese.

4
Done

Beat the eggs and cream in a medium bowl until well blended.

5
Done

Pour the egg mixture over the sausages and cheese in the casserole dish. Top with the remaining Colby cheese and the Parmesan cheese.

6
Done

Bake for 20 to 30 minutes or until the casserole is puffed and starting to brown on top. Cut into squares to serve.

lindaBest

Linda is a home economist who has authored 40 books (39 cookbooks and Medical Ethics for Dummies). She has worked for Pillsbury since 1988, on the Bake-Off and other projects. Linda has been a web presence since 2002, developing recipes and teaching people how to cook.

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