Ingredients

• Beef Tallow or butter
• 2 whole roasted green chiles (canned, patted dry, is fine)
• 2 tablespoons soft probiotic cream cheese
• 2 organic free-range eggs
• 1/4 cup milk or coconut full fat milk
• Sea salt and pepper, to taste
• Pinch chopped chives
• Smoked paprika
• Grated raw cheese

Directions

1. Preheat the oven to 375ºF. Rub olive oil inside each 10-ounce 4-inch porcelain souffle dish and set the dishes on a sturdy baking sheet.

2. If using canned green chiles, drain well and pat dry.

3. Cut two chiles in half and layer in the bottom of an oiled gratin dish.

4. Top the chiles with two tablespoons of soft cream cheese.

5. Place the bread slice on top of the cream cheese.

6. Beat the eggs and milk . Season with sea salt, ground pepper, and chopped chives.

7. Pour the egg mixture into the gratin dish. The bread will float.

8. Sprinkle the top with smoked paprika. Bake for 30 minutes or so.

9. Option: Top with a tablespoon of raw shredded cheese , if desired.

10. Drizzle with a teaspoon of olive oil.

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