Onion Garlic Ambrosia Clouds Recipe

From Dorothy McNett's Recipe Book.

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Onion Garlic Ambrosia Clouds

From Dorothy McNett's recipes at www.dorothymcnett.com. I do not usually create a recipe that is so brand specific, but the flavors in this recipe are incredible and served as an appetizer or a side dish this will please those drinking a chilled Sauvignon Blanc or a hearty Merlot. Give it a try as an appetizer for your next Roasted Turkey or Prime Rib dinner. This recipe serves about 6 for an appetizer, so be prepared to make a second batch!

2 large eggs, lightly beaten
1 tablespoon extra virgin olive oil
about 2 tablespoons Stonewall Kitchen Roasted Garlic Onion Jam
about 2-3 tablespoons grated cheddar cheese
crackers or baguette slices

In a heavy bottomed skillet or saute pan heat the olive oil and then add the two eggs. Cook as if making an omelette, letting the uncooked egg mixture run to the bottom when the edges are lifted slightly. Gently spread with the jam and then the cheese. Roll off of the pan onto a serving plate. Cut into wedges or slices and serve attractively arranged atop crackers or thinly sliced baguette.

Recipe created 2006-10-16.

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