Serving brunch? This delicious egg dish is filled with crunchy bites of broccoli and served in ramekins. Your company will love it!
—EDNA HOFFMAN HEBRON, IN
START TO FINISH: 25 MIN. • MAKES: 4 SERVINGS
7 large eggs
1 1/2 cups half-and-half cream
3 tablespoons shredded Swiss cheese
2 teaspoons minced fresh parsley
1 teaspoon minced fresh basil
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
1 to 1 1/2 cups frozen broccoli florets, thawed
1 cup water
1. Whisk three of the eggs with the next six ingredients; pour into four greased 8-ounce ramekins. Divide broccoli among the ramekins; top each with one of the remaining eggs.
2. Add 1 cup water and the trivet insert to a 6-qt. electric pressure cooker. Place the ramekins on the trivet, offset-stacking as needed; cover loosely with foil. Lock lid; make sure the vent is closed. Select steam setting; adjust pressure to high, and set time for 6 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions. Remove the lid; using tongs, remove ramekins. Let stand 3 minutes before serving.