|Golden and firm, these brunch eggs rated well in the test kitchen experiment this morning.|
That was the idea a decade ago when newspaper executives Matt McMillan (Hutchinson) and Wayne Kasich (International Falls) stayed overnight with us before attending a Manager's Meeting the next morning in Red Wing.
|Stands up to the finest in dinnerware.|
Until now. Kathleen thought about it and then wondered? Did she use 2%, our usual milk, instead of the richer whole milk? Could that make the difference? It would be nice to resurrect the old standby, but we needed to build our confidence first. An experiment was proposed, this time with whole milk to mix with the eggs and other ingredients. We'd make a half-batch in the test kitchen and enlist the aid of former grocery man and breakfast hound Joe Daly in making final judgments.
This morning, the classic oven-baked brunch eggs came out looking perfect. They sliced up into neat squares and held together until cut with a fork. Joe called in his congratulations, after downing his portion.
Redemption for the Brunch Eggs! We won't be opening a Bed and Breakfast anytime soon, but we're ready now. Matt and Wayne have been notified.