GREEN CHILE JACK EGG PUFF AND THE POWER OF PINK

 

With all the natural disasters these last months, first with Hurricane Helene and more recently with the fires, it was nice to add some brightly-colored flowers to our home, with beautiful spring ranunculus and tulips. 

I especially love them in pink! Because everything is prettier in pink.

I found a flower stand not too far from here that is open once a week and offers the most beautiful flowers, fresh cut from their gardens, for such an inexpensive price. They bring a happiness that I haven't had since we used to buy from the flower stands in Santa Barbara in my earlier years. Oh, the power of fresh blooms to brighten even the dreariest of days... and moods. We've gone twice now and each time I marvel at the beautiful colors and intricate details on the blooms, even if I have to keep them out on the porch.

I've become more and more sensitive to flowers this last year, so I have to keep them behind our porch's french doors, which still gives me the perfect view from the couch, without the allergies and asthma. But, once we can get back to entertaining outside, they'll be the perfect addition to our table. 

And speaking of a perfect addition, my husband and I have been trying to eat breakfast more often than not lately, to keep his blood sugar in check, and I'll have to tell you I've been a bit tired of the same old scrambled eggs. So, I gave this Green Chile Jack Egg Puff a try this morning, and even my picky husband who doesn't like things "fancied up much" ate his whole serving and asked for seconds.

I originally got this recipe from a dear lady, Sue, over at Welcome Heart and I adjusted it slightly to fit our tastes. I like the mild heat along with the extra protein that the cottage cheese offers, something you don't find as often in this retro recipe. Plus, it comes together so quickly and gives us three days of meals (6 servings). Add on some fresh fruit and you've got a winning breakfast. Good enough for an everyday option or on your company breakfast or brunch table. You could even bake these in individual oven-safe serving dishes to make them more special.

Green Chile Jack Egg Puff

Serves 6

5 eggs, beaten
1/4 c. butter, melted
1 c. cottage cheese (I like Breakstone's 2% large curd brand)
8 oz. Monterey jack cheese, shredded
3-1/2 oz. (1/2 of a small can) chopped mild green chiles (I like Old El Paso brand)
1/4 c. flour
1/2 tsp. baking powder

Mix all ingredients in a medium mixing bowl. Spray an 8x8" pan with non-stick spray and pour in mixture. Bake at 350 degrees for around 45 minutes or until the eggs are set and the top is lightly browned. Garnish with sour cream if desired.

*Note: Use the whole can of green chiles for more heat.