HA is still away and the chickens are still laying. I’ve saturated the neighbors with fresh eggs and I’m looking for ways to make sure it eat my share while they’re fresh.
Almost two decades ago, a friend gave me a recipe she called “a bismark” and I tried it. It was fun to make and tasted good, but my children gave it a big thumbs down so I never made it again. Curious, I found some super-simple recipes online and distilled them down to this:
Eggs Bismark
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Whisk together
- ½ cup milk
- ½ cup (64 gm) flour
- 2 eggs
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In a small cast iron skillet, melt 3 tablespoons butter in a 400-degree oven.
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Once melted, remove skillet and pour egg mix into it.
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Place back into the hot oven for 12 minutes.
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Do not open the oven door until done.
The batter isn’t sweet, but it’s generally served with fruit toppings and maple syrup or powdered sugar.
The receipe doesn’t make enough batter to use my heirloom 10” Griswold [YouTube warning] cast iron skillet but, fortunately, I had an 8” Lodge skillet that survived the overseas move. Since HA does the majority of the cooking these days, the Lodge hadn’t had any use since we moved. We use the Griswold almost every day, but the Lodge had some rust spots (it’s really humid here) and needed a quick wash and seasoning.
The recipe couldn’t be simpler, but I was really hungry when I started cooking and it takes a bit longer than just scrambling eggs. It also takes a lot longer to cool off after it’s done cooking, but hunger clouded my judgement so I took a quick bite. The blisters will heal in a day or three. You’ve been warned.
It was tasty with bananas and some mixed tropical fruit. I suspect it would also be tasty with just lemon juice and powdered sugar.
Bon appétit!
—2p