| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Passover, Brunch, Pesach brds |
8 |
Servings |
INGREDIENTS
|
|
-HENRY EDELBERG (HPCM50A) |
| 1 1/2 |
c |
Farfel |
| 4 |
|
Eggs Salt & Pepper to taste |
| 1 |
tb |
Schmaltz; more or less |
INSTRUCTIONS
Put farfel in colander with bowl underneath and pour boiling water over -
let stand till soggy about 5 minutes. Drain well and add eggs and
seasonings and schmaltz. Put dab of schmaltz in bottom of muffin tin ~ heat
pan in oven then take out and fill with mixture. Bake at 400 for 30 mins. I
usually double recipe.
They come out all big and puffy and as they cool they flop. Also be
careful; the bottom of the oven gets covered with schmaltz. I usually make
these till the oven starts to smoke - but never have enough. They're yummy.
Roz Edelberg Formatted by Elaine Radis; 3/92
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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