This week's recipe comes from Atwood House Bed and Breakfast in Lincoln, Nebraska. It's an 1894 Neoclassical Georgian Revival mansion only two blocks from Nebraska's capital. The inn is over 7,500 square feet and is decorated throughout with Victorian antiques.
Servings: 1
Prep time: 16 Minutes
Ingredients:
- 2 tablespoons butter
- 1/4 cup flour
- 1 1/2 cups milk
- 5 to 6 oz Velveeta cheese
- Salt and pepper, to taste
- 2 eggs
- 1/4 cup milk
- 1/4 cup flour
- 1/8 teaspoon salt
- 1 tablespoon butter
- Pam
- 3 slices cooked bacon
Steps:
1. Cheese sauce: In the top pan of a double boiler melt butter. As it comes to a boil, add flour and immediately begin stirring with whip. Add milk, continuing to stir and bring to a boil again. As soon as sauce thickens and boils, add cheese that has been cubed. Stir until cheese is melted. Place top pan into double boiler on low heat to keep sauce from burning.
2. Pancake: Preheat oven to 475 degrees. In a blender, blend one egg (other egg to be cooked separately), milk, flour, and salt. Spray six inch souffle dish with Pam and place butter in dish and place in oven for three to four minutes, until butter is completely melted. Pour in batter.
3. Cook for 12 minutes. After two minutes put second egg (in small custard dish that has been sprayed with Pam) and topped with salt and pepper in the oven and cook for remaining 10 minutes with pancake. As the pancake cooks it will rise forming a pocket in the center. Remove from the souffle dish top side up.
4. Cut chunks of bacon into pocket (keep small amount to garnish top of cheese sauce). Insert egg in pocket and top with cheese sauce. Garnish with remaining bacon. Serve immediately.
By Emily Starbuck Crone