BAKED CHEESE AND EGGS
6 servings
4 eggs, separated
¾ C. milk
2 C. (8 oz.) shredded Cheddar cheese
3 C. white bread cubes (3 slices)
½ tsp. salt
½ tsp. dry mustard
⅛ tsp. pepper
¼ tsp. cream of tartar
In small mixing bowl beat egg yolks at high speed until thick and lemon-colored, about 5 minutes. Set aside.
In large saucepan over low heat, heat milk and cheese just until cheese melts. Remove from heat and stir in bread cubes, salt, mustard and pepper. Blend in egg yolks.
In large mixing bowl beat egg whites and cream of tartar at high speed until stiff but not dry, just until whites no longer slip when bowl is tilted. Fold bread mixture into whites. Pour into greased 1½-quart baking dish. Set dish in 13x9x2-inch baking pan on oven rack. Fill pan with hot water to depth of 1 inch.
Bake in preheated 325° F. oven until knife inserted near center comes out clean, 55 to 60 minutes. Serve immediately.
