Eggs Dijon

16 eggs
1 Tbsp Dijon mustard
2 c. sour cream
¼ c. dry white wine
salt and pepper to taste
½ c. grated sharp cheese (I use Vermont white cheddar
plain bread crumbs

Preheat oven to 350 degrees. Spray 8 individual baking dishes with cooking spray. Mix sour cream, mustard, salt, pepper, and wine with a wire whisk until well blended. Break 2 eggs into each dish. Cover with grated cheese. Add sour cream mixture and top with bread crumbs. Bake about 15 minutes until eggs are desired doneness.

Goat Cheese Popovers

Vegetable oil for greasing tins
4 oz herbed chevre cheese, cut into 24 pieces
6 eggs
1 ½ cups all purpose flour
1 teaspoon salt
½ teaspoon black pepper
pinch of nutmeg
2 cups milk
½ cup heavy cream

Preheat oven to 400 degrees.

Brush muffin cups with oil and place in oven to get hot.

Place eggs, flour, salt, pepper and nutmeg in blender and blend about 10 seconds until well combined. Scrape down sides.

With blender running, slowly pour in milk and cream and blend until smooth.

Remove tins from oven and fill each half way with batter. Place a piece of cheese in the center of each cup and pour remaining batter to fill each cup 2/3 full.

Bake popovers until puffed and golden, 40-50 minutes. Serve hot.

Yeast Biscuits

This dough keeps up to a week in the refrigerator!

5 c. flour
1/4 c. sugar
1 tsp soda
3 tsp baking powder
1 tsp salt

1 c. shortening
2 c. buttermilk
1 pkg yeast dissolved in ¼ c. warm water

Mix all dry ingredients. Cut in shortening and make a well in the center of flour mixture. Pour in remaining ingredients and stir until mixture forms a ball. Refrigerate in covered bowl. When ready to use, roll and cut as usual. Let biscuits rise as oven preheats to 400 degrees. Bake until golden.