Fontina Egg Puffs

© Katherine Stetson

More fun with an aebleskiver pan!

Makes seven puffs.

  • 4 large eggs
  • 1 tablespoon half and half
  • ½ teaspoon dried or fresh dill
  • 7 cubes of Fontina cheese, approximately ¾ inch
  • sea salt and freshly ground pepper, to taste
  • butter flavored cooking spray

Preheat broiler.

In a medium bowl, whisk eggs, half and half and dill until well blended.

Spray an aebleskiver pan with cooking spray and heat pan on a medium setting on the stove.  Ladle the eggs into each of the aebleskiver divots and drop in a cube of cheese.  Cook until the edges set.  Put pan in broiler and watch carefully as the eggs continue to cook.  When eggs are completely set, remove the puffs with bamboo skewers, season with salt and pepper and serve immediately.

Copyright © Katherine Stetson, all rights reserved.