Mise en Place: Eggs

April 3, 2009

Welcome to Mise en Place, a journey of culinary delight where anything can happen. Based on the Colorado Department of Agriculture's list of food by month, KRCC takes a look at farmers, chefs, and fodder, all with a Centennial State bent.

Each month, the state's agriculture department highlights a commodity and provides a recipe using that product. We take it a step further.

Producer Shanna Lewis visited some friends to learn about April's agricultural commodity - eggs. In this month's Mise en Place, Shanna takes us to Beth Ann and Andrew Zeller's rural Custer County barn as evening chores and the gathering of eggs begins.

Listen as Andrew Zeller makes whole grain crepes on a wood burning cookstove, and see photos of the Zeller's chicken and egg operation.

Click below for Andrew Zeller's crepe recipe, and a breakfast egg casserole from the Colorado Department of Agriculture.

Basic Crepes
Andrew Zeller makes whole-grain crepes with goats' milk.  He provided the following recipe for crepes from
Mennonite Country-Style Recipes & Kitchen Secrets compiled by Ester H. Shank

3 tbsp melted butter
3 eggs
1/2 cup milk
1/2 cup water
3/4 cup flour
1/2 tsp salt
1/4 tsp baking powder

Blend all ingredients together in blender for 1 minute. Fry on medium hot griddle until golden brown on each side. Top with jam, honey, butter and sugar or savory sauces.

Recipe from the Colorado Department of Agriculture:

Breakfast Egg Casserole
Chef Jason K. Morse, C.E.C., Valley Country Club, Aurora, Colo.

7 slices Sourdough Bread, cubed into 1” squares
1-1/2 lbs. Maple Sausage, ground
1 ea. Red Pepper, julienned
1 ea. Green Pepper, julienned
1 ea. Red Onion, julienned
1 clove Garlic, minced
8 Eggs
6 fl. oz. Whole Milk
1 tsp. Black Ground Pepper
1 Tbsp. Herbs de Provence
1/3 bunch Italian Parsley, chopped fine
1/2 cup Asiago Cheese, shredded
1/2 cup Aged Sharp Cheddar Cheese, shredded

Heat oven to 375 degrees F. In a large sauté pan, add a small amount of oil and cook the bulk ground sausage. Save the rendered fat and use to sauté the peppers, onions and garlic.

Mix the eggs, milk, herbs, parsley and black pepper in a large bowl.

In a 9x13 casserole pan, spray well with non-stick pan spray and layer as follows: bread, cooked sausage, cooked peppers, onion and garlic, cheese, egg mixture. Allow the egg mixture to soak into the bread, press into pan to ensure all is coated.

Cover with foil and bake at 375 degrees for about 40 minutes, uncover and finish until center is fully cooked. The dish will have a nice golden color when finished. Top with more cheese as needed.