Cottage Eggs Recipe

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Cottage Eggs Ingredients

4 large eggs
1 salt and pepper to taste
1 1/2 tbsp butter
1/2 cup small curd cream style
1 cottage cheese
2 tbsp finely diced cheddar cheese

A Recipe for
Cottage Eggs

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This Recipe for Cottage Eggs is one of thousands in the Recipes-to-go Egg Cookbook.

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Cottage Eggs Recipe
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Food Tip
Pack food in a cooler with ice or ice packs. Only pack foods which have been chilled to a temperature below 40 degrees F - do not use the cooler to chill room temperature foods. When finished serving cold foods, promptly return them to the cooler. If you plan to cook meat, poultry or fish on a grill while picnicking, pack carefully to prevent leakage, and take along baby wipes or moistened towelettes to wash up with after handling raw foods. A spray bottle filled with clean water and soap is another alternative - this works well for hands as well as surfaces.

This is a recipe for Cottage Eggs from the recipe cookbook of Recipes-to-go (Egg)

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Cottage Eggs recipe - a tasty recipe for you to add to your collection!
I drink no more than a sponge.
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It's so beautifully arranged on the plate - you know someone's fingers have been all over it.
Julia Childs

Cottage Eggs

I drink no more than a sponge.
Francis Rabelais - Works. Book i. Chap. v.

Cottage Eggs Directions

Beat eggs with salt and pepper just enough to blend yolks and
whites.In an 8" skillet,melt butter and twirl to coat bottom of
skillet;add eggs to hot butter and cook over moderately low
heat,lifting eggs from bottom with a large spoon as they set. When
almost set,shut off heat,fold in cottage and cheddar cheese.Serve at
once.Makes 2 servings.

Serves: 2

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Cottage Eggs Recipe from the Recipes-To-go.com Egg Recipe Cookbook

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