Herbed egg puffs. Photo by Lynn Karlin

This is a new dish in Carolyn’s breakfast repetoire, adapted from a recipe we obtained from Harriet and Jim Gott,  innkeepers at our favorite bed & breakfast in Kennebunkport, Bufflehead Cove Inn.  The egg puffs bake in ramekins and then stand up nicely by themselves on the plate. They can wait a few minutes in a turned-off oven, though they lose some of their height and are at their best fresh from the oven. We serve them with grilled sausage and toast. (The picture is from a recent photo shoot, done in preparation for our new website — currently under construction. More pictures of food, the inn, and the gardens, and more on the new website in later posts.)

 Herbed Egg Puffs
(serves 6)

8 eggs
5 ounces sharp cheddar cheese, grated
1/2 cup plain whole (or low fat) yogurt
1 teaspoon Dijon mustard
1/4 C chopped fresh herbs (chives, parsley, etc.)
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Butter 6 6-ounce ceramic ramekins. Preheat oven to 375.

Mix eggs, mustard, and yogurt until well combined; add remaining ingredients and combine well. Divide egg mixture among the ramekins (which will be about 2/3 full), place on a baking sheet, and bake 20 to 30 minutes, until lightly browned and puffed.   If not serving immediately, leave in turned off oven. Cool slightly.  Run a knife or small spatula around rim and gently lift onto plate.  Serve immediately.