This dish has more than a dozen eggs in it, so it can be an acquired taste. My sister and I love it; it reminds us of home and the holidays. My husband hates it because the whole house smells of eggs while it is cooking. Most importantly, however, it is really delicious. It has the consistency of a quiche but the lemon adds a welcome freshness. I like to cut it up into small bites which makes it seem somehow healthier.
-9×12 casserole dish
-1/2 cup lemon juice
-14 eggs- 4 boiled and 10 raw
Cut your boiled eggs in 1/2 and then in 1/2 round slices
-1 tsp salt & 1/2 tsp pepper
-1.5 lbs ground chicken breast
– A handful of vermicelli noodles about 1/2 cup
Pre heat oven to 325 degrees
Boil water with salt. Drop the vermicelli in the water when boiling, then remove after 1 minute and drain out all the water. Let cool and set aside.
Beat the 10 raw eggs with the salt pepper and lemon juice. Then add the ground chicken & cooked noodles.
Heat 4 tbs of olive oil in a frying pan, allowing the oil to get very hot.
When the oil is hot, carefully pour it in the glass baking dish, then immediately drop in your egg mixture. Add the boiled eggs and gently mix them in so that they fall apart as little as possible. Put the baking dish in the oven covered in tin foil. Cook covered for 30 minutes at 325 degrees, then remove the tin foil and cook for an additional 30 minutes or until the casserole is fully cooked and slightly golden on top. Let cool, then cut into 1×1 inch squares. Serve with lemon wedges.