Benjamin Prescott Inn

Jaffrey, New Hampshire

Specialty Recipe

Baked Eggs with Cheese and Herbs

Recipe by Mimi Atwood, former innkeeper

Ingredients

One 8-slice package of Old English or American cheese

2 Tablespoons butter

1 cup half & half (or milk if preferred)

1/2 teaspoon salt

1/4 teaspoon pepper

1 Tablespoon Dijon mustard

12 eggs

2 Tablespoons fresh (or frozen) chives

2 cups sharp cheddar cheese, grated

Slight dash tarragon

Sprinkling of paprika

Butter or spray with non-stick cooking spray a 9 x 13-inch glass baking dish and arrange cheese slices evenly on the bottom. Top each with a dot of butter. Mix half & half, salt, pepper, and mustard together and set aside. Beat eggs and chives together. Pour 1/2 of the cream mix over the cheese, then eggs/chives, and finally remaining cream mix. Arrange grated cheddar on top and sprinkle with paprika. (You can cover and refrigerate this overnight at this point if you want to.)

Cover and bake in a preheated 325-degree oven for about 20 minutes, then remove cover and bake for another 20 to 30 minutes. Remove from oven when "solid."

Serves: 8

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

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