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Directions:
In a 10-inch nonstick skillet, cook the sausage over moderate heat until cooked
through. In a medium-size bowl, whisk together the eggs, egg whites, water, and
chives. Pour over sausage in skillet. Cook, gently scrambling the eggs with a
wooden spoon, for 5 minutes or just until firm yet moist.
Spoon into 4 lightly
greased 10-ounce custard cups. In a medium-size saucepan, whisk together the
milk, flour, pepper, and salt. Cook over moderate heat, whisking constantly,
until mixture starts to thicken. Cook and whisk for 2 minutes more or until
thickened. Stir in the Swiss cheese until melted.
Spoon the cheese mixture over
the eggs. Cover and refrigerate for 8 to 24 hours. Preheat oven to 350 F. Bake
casseroles, covered, for 40 minutes or until heated through. Sprinkle with
paprika before serving. Makes 4 main-dish servings.
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