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Bobbe Hart's Brunch Souffle

This recipe is a sure-fire pleaser and has the added advantage of baking in the oven, freeing the cook to concentrate on other last-minute details. Time it so this casserole goes directly to the table. Nobody likes cold eggs.

1/4 cup (1/2 stick) butter
18 eggs, lightly beaten
1 cup sour cream
1 cup milk
1 teaspoon salt, optional
1/4 cup freshly grated Parmesan cheese
1/2 cup thinly sliced scallions
1/4 cup chopped fresh parsley

Preheat oven to 350 degrees.

Melt the butter in a 9-by-13-by-2-inch baking pan (we used a glass casserole) in the oven.

Put the remaining ingredients in a large bowl and combine well. Pour the egg mixture into the hot pan with the melted butter. Bake for 35 minutes, or until the dish is golden brown and puffed up all over (ours took an extra 10 minutes for the center to set). There will be small pools of butter on the top; they will soak into the eggs when you cut it into 12 squares. Serve immediately. Makes 12 servings.

More servings: Make two souffles in two batches to serve 24 and bake in the oven at the same time.

"Fearless Cooking for Crowds: Beautiful Food for Groups of Eight to Fifty" by Michele Evans

Thursday, May 04, 2000

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