For 8 people
We were in the Loire Valley, France, staying at a B&B near the city of Saumur. The B&B owner was a 4 star chef, so we took several cooking classes. The Europeans normally have slices of cheese and meat, with pastries and strong coffee fro breakfast. The chef made this for our last day. I loved it so much, decided to serve it to our B&B guests.
- 1/2 cup Flour
- 12 eggs. Separate whites from yolk, whip whites, fold in last
- 2 tablespoons salt
- 1 teaspoon Thyme
- 1 tablespoon Coleman’s dry mustard. Mix in a little water before adding to eggs
- 1 cup –Ham or Bacon, cubed
- 1 cup -Yellow or Red Bell Pepper, chopped
- 1 cup -Green Zucchini, chopped
- 1 cup -White Mushrooms, chopped
- 1/3 cup -Spring Onions, chopped
- 1 cup -Cherry Tomatoes, diced
- 1/2 cup crumbled blue cheese
- 2 cups French Emmenthal Cheese grated
- 2 Large cupcake pans – 6 to a pan
- Heat the oven to 370 degrees and set the rack in the middle.
- Combine the flour, Salt, Thyme, stirring vigorously by hand. Add the eggs until the mixture is fully mixed. It should be a little stiff, not thin. Set the bowl aside.
- Chop up the vegetables. Cub the Ham.
- Sautee the vegetables for a couple of minutes.
- Add the vegetables, 1 1/2 cup cheese & ham into bowl. Fold whites in until integrated
- Spray the cupcake pans with Pam.
- Spoon into the cupcake bowls the ingredients so they are 1/2 inch from the top
- Put the cupcake pans into the oven, set timer for 30 minutes. When the timer goes off, stick a knife into one to see if it has liquid and the tops are a little brown. If they are very moist, put them back into the oven and set the timer for 5-10 minutes and check again.
- Once out of the oven, let them firm up for a couple of minutes, then serve.
- Use the remaining Emmenthal and blue cheese in a sauce pan with 1/4 cup of cream, cooking on stove until it almost bubbles.
- When serving, put a spoonful of the sauce, place the cake on top of it, then dribble sauce over one side of the cake.
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