Marvista Inn

Aptos, California

Specialty Recipe

Eggs Monterey

"This wonderful recipe was a gift from my friend Susan which I modified to fit the Inn a little better. Parmesan cheese sprinkled on the top is a tasty touch, too. The dish reminds me of the flavors brought to the Monterey Bay by the Italian fisherfolk who had such an influence on our local culture. The casserole can be prepared ahead, frozen or refrigerated. To serve thaw and heat at 350 degrees for 15 to 20 minutes. It's a favorite for beautiful mornings overlooking this wonderful bay." Pat O'Brien

Ingredients:

2 jars (6-1/2 ounces) marinated artichoke pieces

4 eggs

1/2 cup milk

4 green onions, minced including tops

8 ounces Monterey Jack cheese or cheddar, grated

6 crackers (saltine-type), rolled

sour cream (optional)

avocado slices (optional)

Preheat oven to 350 degrees. Drain and chop artichokes. Saute artichokes and onions in reserved oil. Set aside. In a medium bowl beat eggs to lemon color. Add milk, cheese and crackers to the eggs. Mix ingredients together with artichokes and onions and pour in an 8 x 8-inch buttered pan. Bake 35 to 40 minutes. Cut into squares, garnish with sour cream and avocado slices to serve.

Serves: 4 to 6

• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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