an excellent cheesy egg bake soufflé thing!

kids love it! high in protein! have it for breakfast for the whole week!

A couple of week’s ago I drove to my oldest friend Caryn’s house for a visit, along with our other close friend Arielle. We all went to summer camp together for our entire childhoods and have known each other for a whopping thirty years! Even though we don’t see each other very often, when we do it really feels like no time has passed. I am so grateful to have friends in my life that I go so far back with. We share such special memories together. It’s been a joy to watch them both become such sweet moms.

What I really want to tell you about today is what we ate. Michael, Caryn’s husband, made this cheesy baked egg dish that really blew me away. He told me it included cottage cheese, one of my true loves, and a tiny bit of flour, melted butter, and grated cheddar cheese. Michael whipped it up so quickly and it was SUCH A HIT. When I say I couldn’t get enough I really mean it.

Caryn and Michael served it with avocado toast and Arielle brought fruit salad and brownies and it was just a perfect midday meal for a bunch of kids (five of them under ten between Caryn and Arielle) and all of us adults. For the record, I brought many bags of BjornQorn and…an appetite.

I made Michael promise to send us the recipe for the egg thing, which he promptly texted. It turns out he got it from Caryn’s sister Debra (also a fellow camper!) who got it from the blog ‘Entertaining with Beth’ (check out the post for lots of notes including make-ahead tips). But the twist is Debra added two tablespoons of sugar to the recipe giving it a sort-of noodle kugel vibe if you ask me. I am into it.

I made it last weekend for my parents when they came for a visit. Everyone loved it (I thought it needed a little salt so I’ve added it to the recipe). I served it with a simple salad (Long Season Farm greens and sliced radishes with a vinaigrette) and toasted raisin-pumpernickel bread (there was butter + cream cheese on the side for spreading). It was a great meal.

If you’re looking for an easy brunch dish, this is it. If you’re looking for a protein-packed vegetarian dish, this is it. Looking for something adults and kids both enjoy? Something you can make on Sunday afternoon and microwave a square of every morning before work? …this is it.

Recipe below, thanks to Michael and thanks to Debra and to someone I don’t personally know named Beth. Recipes! They connect us all!

CHEESY EGG BAKE SOUFFLÉ THING!

• 1 dozen large eggs

• One 16-ounce container cottage cheese

• 1/2 cup (1 stick) butter, melted

• 1/2 cup all-purpose flour (I bet it would work just fine with gluten-free flour!)

• 2 tablespoons sugar

• 1 teaspoon baking soda

• 1 teaspoon kosher salt

• 1 pound finely grated cheese (I used sharp cheddar and recommend it!)

• Baking spray (or extra melted butter) for the dish

Preheat oven to 350ºF.

Whisk together the eggs in a large bowl, then whisk in the cottage cheese and the melted butter. Place the flour, sugar, baking soda, and salt in a small bowl and whisk well to combine. Whisk the flour mixture into the egg mixture and then stir in the grated cheese.

GREASE* a 9-inch x 13-inch (23x33cm) baking dish (*I put it in all caps because it’s important). Pour the egg mixture into the dish and bake until slightly puffed, barely golden brown, and it all seems just firm when you give the dish a shake (there should be no loose egg when you shake the dish), about 30 - 35 minutes. I think it’s good to let it cool for about 10 minutes before slicing and serving.

*No matter how well you grease the dish, it will likely have some stuck-on egg. Just soak it for a while and then cleanup is no biggie.

SOME ADDITIONAL ANNOUNCEMENTS!

—> Have you seen the Full Fridge Club newsletter?! It’s so great!!!! If you like this newsletter (I hope you do), I think you’ll also really enjoy getting a behind-the-scenes look at Full Fridge Club. It’s a monthly newsletter and contains notes about our monthly menus, queer history from my pal Timmy, and at least two recipes written by me every month for paid subscribers. And more! It’s great!

—> No class this weekend! But the following weekend is a DOUBLE HEADER!

• COOKING 101, PART 1 on SATURDAY 4/27

• COOKING 101, PART 2 on SUNDAY 4/28

—> In May I’ll be teaching two classes:

• HOW TO HANDLE YOUR CSA SHARE on SATURDAY 5/11

• AIR FRYER PREP FOR THR WEEK AHEAD on SUNDAY 5/19

Okay that’s it for today my friends. Have a great end of the week! xooxox Julia