Rice Casserole with Eggs
Rice Casserole with Eggs
Savory Breakfast CheesecakeTorta de Queso para DesayunoCheesecake for breakfast or brunch is not traditional, but this savory version goes very well with tropical fruit salads and is right at home at a modern Mexican-style late morning meal.
Ingrediënten
Makes 6 servings
- 1 cup fine bread crumbs
- 3 tablespoons unsalted butter melted
- 1 1 pound block cream cheese, at room temperature
- ½ pound aged manchego or asiago cheese grated
- 4 large eggs
- 1 tablespoon minced fresh oregano
- ⅛ teaspoon crushed red pepper
- ¼ teaspoon salt
Instructies
- springform pan and press the crumbs into the bottom and a bit up the sides of the pan.
- Set aside.
- In a large bowl with an electric mixer beat the cheeses together until smooth.
- Beat in the eggs, 1 at a time, beating well with each addition.
- Add the oregano, red pepper, and salt.
- Pour into the prepared pan and bake until puffed, golden brown, and set in the center.
- Remove cake from the oven and let stand 10 minutes before removing the ring.
- After 10 minutes run a thin knife blade around the inside rim to loosen the cheesecake; then remove the ring and cool the cheesecake about 20 minutes before cutting.
Notes / Tips / Wine Advice:
Serve warm.
