From the kitchen of
Loghouse & Homestead on Spirit Lake
Vergas, Minnesota

Ingredients 8 large eggs separated 1/2 cup sour cream mixed with 1/4 cup grated parmesan cheese 1/4 tsp salt 4 tblsp butter Topping: 1/2 cup sour cream sweetened to taste slightly thinned with half and half or heavy cream Seasonal berries of choice Directions Beat egg yolks until thick and lemon colored (about 5 minutes.) Fold in sour cream/parmesan mixture. While eggs are beating melt butter in heavy 10" skillet on "warm". Keep on stove on warm. Beat egg whites until they hold firm peaks but not dry. Gently fold into yolks. Turn stove heat up 1 notch and heat oven to 350 degrees Pour mixture into skillet--level gently. Cook for 10 minutes. Transfer skillet CAREFULLY to oven and bake for 20 minutes until golden and puffed. Serve in wedges dolloped with with sweetened sour cream and topped with berries. Serve with favorite sausage and hot bread.   Submitted by Suzanne Tweten on 2/22/00.

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