So, Christmas morning this year found me away from my normal traditions. The lovely Ginny and Craig made up for it, though, with all sorts of delights (babies, dogs, and a real Christmas tree!), not least of which was Eggy Pouf on Christmas morning. As I ate it, I thought it tasted both delicious and haintingly (ha! meant to type "hauntingly" but as a sort-of-Alabamian, haintingly works too) familiar. It was, it turned out, pretty much the same thing as the old Gilbert Christmas classic, Mexican Eggs, but with cheddar instead of pepper jack and bacon instead of chilies.
I was inspired, then, to make a pan of Mexican eggs for supper the other night. It's easy, tasty, and always pleases. We ate it with some nuked sugar snap peas.
5 eggs, 1/4 cup flour, 8 oz. cottage cheese, 4 oz. canned diced chilies, 2 Tbs. melted butter, 1 tsp. baking powder, 2 cups chredded pepper jack cheese. [I wanted to use up the tail end of some white cheddar so I shredded that and made up the balance with pepper jack. Also, the food processor just goes through cheese so quickly you will not believe it. It's magic!]
Mix it all together and put it in a greased 9 inch pie pan. Bake at 400 for 10 minutes, turn the oven down to 350, and cook for another 20-25 minutes until golden and perfect.