Sour Cream & Chives Egg Bake

I usually will use at least 6 to 8 egg whites throwing away the yolks if making this low-cholesterol plus 6 whole eggs. Cut some chives from your herb garden (sorry, this is not a measured recipe - it is a Granny's handful of this and a pinch of that), whatever you thing is enough (if using chopped chives from the grocery, I think a scant tablespoon would be plenty) and snip them with a scissors into the eggs. Take a whisk and scoop a whisk full of sour cream. Whisk it all together. Here is where you get creative. Add some grated Romano and/or grated Parmesan plus the about 1/3 cup of shredded mild cheddar cheese. Whisk it all together. Spray an 8 x 8 glass pan (or use a 2-quart casserolle dish pretty enough to put on the table) with non-stick spray. Add egg mixture. Bake in a pre-heated oven @ about 350 degrees (whatever the temp is for the English muffin bread) for 25 to 30 minutes or until the center of the eggs is fairly firm. Cut into 6 pieces and serve with small serving spatulas or plated (if plated it will serve 6) and garnish with sprigs of parsley. I use chive flowers if they are in bloom.

I put this in the oven WITH the English muffin bread and both are done at just about the same time. If the eggs need a bit more time, put the loaves of bread on the table and  by the time that is finished, the eggs should be ready.

You can use chopped basil (5 ot 6 fresh leaves) or chopped oregano (a couple sprigs of fresh) in place of the chives. If using dried herbs, no more than a teaspoon. I have actually used mint - about 5 or 6 mint leaves is plenty.