Mango Tango | Ginger-Lime Melon | Gourmet Granola | Stuffed French Toast with Orange Syrup
Crab Artichoke Egg Puff | Southwestern Quiche | Blueberry Buttermilk Griddle Cakes

Crab Artichoke Egg Puff
This recipe comes to us courtesy of our friends at the 1889 Whitegate Inn and Cottage in Asheville, NC, with a few of our own modifications of course.

Preheat oven to 350°

5 beaten eggs
1/4 Cup flour
1/2 Teaspoon baking powder
8oz. cottage cheese
2 Cups grated jack cheese
4oz shredded crab or imitation crab meat
(we only use the real thing at the Chambered Nautilus)
6oz chopped artichoke hearts
Add salt and pepper to taste

Combine all ingredients and mix well. Spray 4 individual bowls or 6 6oz ramekins ( each ramekin holds about ½ cup serving of egg mixture) with cooking spray and divide mixture equally between bowls/ramekins.
Bake in a preheated oven at 350° for approximately 30 minutes or until golden brown. Serve garnished with hollandaise sauce and roasted peppers or asparagus.

* Add Tabasco to taste

©2010 Chambered Nautilus Bed and Breakfast Inn