The Biggs Picture

I’m testing recipes for my sister’s baby shower brunch, and one of the dishes is Eggs Chevre (ingredient combo and egg-knowledge courtesy of Dan Rosenbach, Red Cottage Restaurant, South Dennis, MA - sorry, no website). The thing is, I’m testing Eggs Chevre “for a crowd”, and I’ll be cooking two dozen eggs at once. We are not going to eat two dozen eggs in one night, eggs really aren’t any good reheated, and I don’t want to throw away most of the pan.

So, do any of you in the area want to stop by? The dish consists of scrambled eggs baked in a large pan in the oven and mixed with Chevre cheese and chives. I will be testing cooking time as well as proportions of add-ins. If you like eggs and don’t mind being a guinea-pig, please leave a comment or give us a call and let me know you’re interested. I’m planning on doing this next week (4/13-4/19), probably on a weeknight. It will be informal, paper plates etc so don’t worry about spending all evening here, you can in-and-out it.