Goodly Apple and Egg Bake: An Elizabethan Cookbook

A goodly apple rotten at the heart: O, what a goodly outside falsehood hath! – Merchant of Venice

This recipe is a twist on an old Elizabethan recipe I found. The recipe was similar to one my Italian grandmother would use – no measurements, just a list of ingredients and directions. “Peel and chop apples. Cook in butter and sugar. Take some eggs and pour half into a pan. Put apples on top. Pour the rest of the eggs.” About halfway through testing the recipe for the first time, I realized I was making a sweet omelet!

I decided to nix the omelet and make it into a breakfast casserole instead. I also considered adding a few slices of cubed bread to turn it into a baked French toast casserole. I still think that would be delicious.

Goodly Apple and Egg Bake

2 medium apples

2 Tbsp butter

1 tsp + 1 Tbsp ground cinnamon

2 tsp + ¼ cup white sugar

3 egg whites

3 whole eggs

¼ walnuts, chopped

4 oz cream cheese, cubed

Preheat oven to 350°F.

Peel, core, and slice apples. Add 1 tsp cinnamon and 2 tsp sugar, toss to combine. Melt butter in a medium skillet, add apples, and sauté until soft, set aside until cool. In a separate bowl, beat together eggs, egg whites, remaining cinnamon, and remaining sugar. Add to egg mixture chopped walnuts and apples once cooled. Spray a 9X9” glass baking pan with nonstick spray. Pour egg & apple mixture into pan. Drop cubes of cream cheese on top evenly. Bake for 35-40 minutes, or until an inserted knife comes out clean.


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