A taste of healthy eating at Black Sheep Inn!

If the innkeeper combination of Debbie Meritsky, a classically trained chef well-versed in healthy and organic food trends, and Marc Rotman, a passionate and talented interior design specialist, is not enough to entice you to experience the Black Sheep Inn in Hammondsport, New York, here is a taste to tease your palate.

Inspired by Debbie’s passion for enticing others to eat their way to better health through clean and delicious food, this recipe features tasty and nutrient-rich eggs!  According to Debbie, “breakfast truly is the cornerstone to a great day,” and eggs are a “perfect” food to begin your day, particularly, when eggs are farm fresh, free range, and organically-raised.

Crocked veggie soufflé (serves 4)

Ingredients:

1.5 eggs per person (1 egg yolk if using half & half instead of heavy cream), whisk together in a bowl and set aside
1/2 c. Heavy cream preferred but half & half will work, too
Hot sauce, several dashes, to taste                                                                                                 \
1 tsp. spices: dill, basil or oregano, etc. (fresh is best or add an extra tsp. of dry for additional flavor), add to egg and cream mix
Salt and pepper to taste
1 onion chopped, small
1 stalk broccoli, chopped
1/2 lb. mushrooms (any kind will do), chop or slice, then sauté in a splash of olive oil until tender and colors bright
1 zucchini or summer squash, cubed or chopped
1 pepper, red, yellow, or orange, seeded and chopped
day old bread, toasted, cut up (sour dough, rye, brioche etc.)
1 c. cheese, chunked or crumbled

Note regarding veggies: you may use any and all combinations of veggies available through the year, but avoid using frozen or canned, as the water content is too high for this type of dish.

Method:
Heat oven to 350 degrees, use a casserole or individual crocks that have been well buttered or oiled.  Place the cooled sautéed veggies in the crocks or casserole.  Add the bread and cheese, and then pour your seasoned custard base over these ingredients.  Place on a cookie sheet with sides, and bake for about 45 minutes until bubbly with a caramelized look like a soufflé.  Cool for about 5-10 minutes prior to serving.  Place the individual crocks in a pretty folded napkin, or serve your casserole on a pretty trivet.

Here’s to eating your way to better health!

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