Jimmy Eggs

I may have been a little tough on Jennifer in previous posts when I said I didn't marry her for her cooking skills. However, I told her that more than once in 34 years and she always said her cooking was obviously not killing me. She was right, I will never pass for malnourished.

If she had a recipe, she could cook pretty good and the food was usually pretty tasty. She was just not a good improvisational cook and was a light seasoner. She had a whole theory on seasoning and taste but that is a story for another time.

She was pretty crafty on "borrowing" other people recipes. One that she was always regretful about "borrowing" was a Chili-Egg Puff recipe that she "borrowed" off our bother-in-law Jim Benner. She even went so far as to submit this recipe to a Sologub family cookbook that was put together for a family reunion. It is pretty good recipe. This recipe was always a "go to" in our house when we had company come visit us.

We used to make a breakfast skillet that my old college roommate Tom Davis used to make when we were renting a apartment together in Helena our senior year at Carroll College. Jennifer and I always called this skillet "Tommy Eggs". Now Jim stated that when Jennifer submitted his recipe to the Sologub Family cookbook she could have at least titled the recipe "Jimmy Eggs" to give him some credit for the recipe. She always felt a little guilty (I am honest she did feel guilty) that she did not do that.

So this morning I whipped up a batch of what will be known from this point forward in the Sologub household a batch of "Jimmy Eggs". Chili Egg Puff will forever be retired. I will be serving these tomorrow morning before her service. This will hopefully take the guilt of her "borrowing without recognizing" off her conscious and give Jim his long overdue credit.

The recipe for Jimmy Eggs is as follows:

Ingredients

10 eggs

1/2 Cup Flour

1 Tsp Baking Powder

1/2 Tsp salt

2 cups Cottage Cheese

4 cups shredded Monterey Jack Cheese

1/2 cup melted and cooled butter

2 (4oz) cans of green chilis

Cooking

Preheat oven to 350 degrees

Melt butter and allow to cool

Beat eggs until light and fluffy

Add other ingredients (except for chili's)

Blend until smooth

Add chilis and mix in

Butter or spray a 9x13 pan

Add mix

Bake 35 minutes or until top is brown and center is firm

Serve immediately

can serve with guacamole, sour cream and salsa

Can be assembled night before and refrigerated

Makes 10-12 servings