Decadent Cheese Sauce Take 3

by Marina Chotzinoff

This morning I decided to stir some of the cheesy sauce (from this meal and this one) into some eggs for my daughter’s breakfast. Because our two nonstick pans were in the sink, I decided to grab the appelskiver pan. If you don’t know what that is, you probably have seen it on tv– happy families making round balls of stuffed pancake love in a pan with seven indentations. I had made jam-stuffed pancakes before and they were as fabulous as you’d think and make breakfast a truly festive occasion.

I added some butter to four of the cup thingies and when it was melty and bubbly I divided the egg mixture to which I had added some of the cheesy sauce.

When the bottom was set, I used chopsticks to start to rotate them about 1/4 turn. The raw egg in the middle pours a bit to fill the void while the top comes up a bit. Once the egg set a bit more I added some chopped ham and rotated them a bit more.

I made a couple final turns, then let the outside which was riddled with cheesy sauce love brown a bit on all sides.

Finally, I put them on a piece of toast (why? I have no idea) in a totally unglamorous fashion and sprinkled the rest of the chopped ham on top. The insides were creamy and fluffy and studded with the ham and the outside was slightly crisp and had a wonderfully toasty nutty cheese flavor. We still have a cup or so of the sauce so I suppose another incarnation might happen or I might just stir it into some pasta for my daughter since she can take the whole milk and cheese on her tiny frame a lot more forgivingly than I can.

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