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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 6 |
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I found this recipe in an old egg cookbook. Great as an appetizer or a snack. I could eat it all fresh out of the oven it's so good. Hard to describe but it's a light, cheesy, airy, doughy delicious bread. Sort of a cream puff with cheese. I generally use a little extra cheese, since I love cheese. Ingredients:
1 cup water |
6 tablespoons butter |
1/2 teaspoon salt |
fresh ground pepper |
1 cup flour |
4 eggs |
1 cup grated swiss cheese or 1 cup parmesan cheese |
Directions:
1. Preheat the oven to 425.
2. Butter a cookie sheet and cover with a fine layer of flour.
3. In a saucepan, combine water, butter, salt and pepper. Bring to a boil, stirring constantly, until the butter has completely melted. Reduce heat to medium. Add in flour and stir continuously until the mixture has formed a ball and cleared the sides of the pan.
4. Remove from heat.
5. Beat the eggs in one at a time, beating well each time.
6. Stir in all but 2 tablespoons of the cheese.
7. Drop the dough by tablespoon onto the cookie sheet, forming a ring. It should be about 8 inches in diameter with a 2-inch space in the middle. So each individual piece is about 3 inches long.
8. Sprinkle the ring with leftover cheese.
9. Bake for 40 to 50 minutes, until puffed and golden brown.
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