Sautéed Wild Mushrooms, Served On Toasted Bagel with Prosciutto and Poached Eggs

(Makes 4 servings)

Ingredients

• ¾ cup white wine vinegar
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• ½ cup shallot, finely chopped
• 1 clove garlic, finely chopped
• 1 pound assorted wild mushrooms
• 1 tablespoon flat leaf parsley, finely sliced
• 4 eggs
• 2 bagels, split and toasted
• Olive oil for toasted bagels
• 4 thin slices prosciutto

Directions

1. Place large high-sided saucepan on medium heat and fill (nearly) to top with water.
2. Stir in vinegar and bring to boil.
3. While water is heating, place large heavy-based fry pan over medium heat.
4. Add oil and butter and sweat shallots and garlic for about 30 seconds until fragrant.
5. Add mushrooms and sauté for 5 more minutes.
6. Season to taste with salt and pepper and toss in parsley.
7. While mushrooms are cooking, crack one egg into coffee cup or small bowl and then gently transfer the egg to the barely simmering water.
8. Repeat with three more eggs.
9. Cook eggs for about 3 minutes, or until whites are set but the yolks are still runny.
10. Using slotted spoon, carefully remove eggs from the simmering water and set them on paper towel to drain excess water.
11. Set toasted bagel halves cut side up on 4 plates.
12. Fold prosicutto over bagels, spoon eggs onto prosciutto and top with a few spoonfuls of mushrooms.
13. Serve immediately.

Scrambled Eggs with Smoked Salmon and Chives

(Makes 4 servings)

Ingredients

• 6 large eggs
• ⅔ cup light cream
• ½ cup 1-inch pieces fresh chives
• ½ teaspoon salt
• ½ teaspoon freshly ground black pepper
• 2 tablespoons unsalted butter
• 4 slices sourdough bread
• 8 tablespoons low-fat cream cheese
• 4 ounces cold-smoked salmon
• 4 lemon wedges

Directions

1. Using fork, mix eggs, cream, chives, salt, and pepper in large bowl to blend.
2. Melt butter in heavy large nonstick skillet over medium-low heat.
3. Add egg mixture to pan.
4. Once eggs become just set on bottom of skillet, constantly stir egg mixture very slowly with silicone spatula, scraping the egg mixture from bottom of pan for 8 minutes, or until eggs are no longer runny.
5. Toast sourdough bread, then spread with cream cheese.
6. Place toast, cream cheese side up, on each plate and top with smoked salmon.
7. Spoon the egg mixture over the toast, and serve with lemon wedges.

Herbed Egg Salad

(Makes 12 servings.)

Ingredients
• 24 large, hard-cooked eggs, peeled
• 1 1/2 cups red onions, chopped
• 1 1/2 cups celery, chopped
• 3 cups mayonnaise
• 1/3 cup Dijon mustard
• 3 tablespoons fresh thyme, chopped
• 3 tablespoons Italian parsley, chopped
• 3 tablespoons fresh dill, chopped
• Salt to taste
• Pepper to taste
• 12 large slices multi-grain bread, toasted
• 8 cups mixed greens

Directions
Using a box grater, grate hard-cooked eggs across the coarsest section.

Add eggs, onions, and celery to a bowl. In separate bowl blend mayonnaise, mustard, thyme, parsley, and dill. Mix eggs and mayonnaise mixture. Season to taste with salt and pepper. Refrigerate until serving.

Portion about 3/4 cup egg salad onto each slice (whole or split) toast. Serve open-face with 2/3 cup mixed greens. Serve immediately.

Breakfast for Dinner Casserole

(Makes 6 to 8 servings)

• 1 to 2 whole grain baguettes
• 1 to 2 tablespoons olive oil
• 1/2 pound lean turkey sausage
• 1/2 medium onion, chopped
• 1 medium bell pepper, chopped
• 1 cup sliced mushrooms
• 6 eggs
• 1/4 cup skim milk
• 3/4 cup low-fat shredded sharp cheddar cheese
• Salt and pepper, to taste
• 1/2 cup diced tomatoes (for topping)

Cut baguette(s) in half, lengthwise. Lightly brush sides with olive oil and cut into 1/2-inch cubes. Place bread pieces in 13 x 9-inch dish. In medium skillet, cook turkey sausage according to package directions. Set aside on paper towel-lined plate. In same pan, heat remaining olive oil over medium-high and saute onions for 1 to 2 minutes. Add peppers and mushrooms and saute 2 to 3 minutes. Remove from heat and set aside. Cut sausage into thin, 1/4-inch slices.

In medium bowl, whisk together eggs, milk, and pepper (optional). Pour egg mixture over bread. Add vegetables, sausage, and salt and pepper (optional). Cover and chill for 1 hour to let egg mixture soak into bread.

Preheat oven to 350 F. Remove covering from dish and top with cheese. Bake for 30 to 40 minutes, or until top is golden brown. Let cool for 5 minutes. Top with diced tomatoes and serve with fruit salad or greens.

Curry Deviled Eggs

Makes 12 servings (2 halves per person)

• 12 large eggs, hard-boiled
• 1/2 cup nonfat, plain Greek yogurt
• 2 teaspoons curry powder
• 1 tablespoon dijon mustard
• 1/2 teaspoon garlic powder
• 2 tablespoons green onion, finely chopped
• 2 tablespoons celery, finely chopped
• 1/2 teaspoon lemon juice
• Salt and pepper, to taste

When cool, peel shells from hard-boiled eggs. Carefully cut each egg in half, lengthwise. Gently scoop out yolks and place in bowl. Add all remaining ingredients and mash together. Taste for seasoning and adjust accordingly. Using a pastry bag or spoon, fill each egg white with mixture. Refrigerate until ready to serve.

Think you have a better recipe for deviled eggs? Let’s see it.

Tomato Strata Florentine

• Cooking spray
• 2 cups torn fresh spinach (about 4 ounces)
• 2 slices whole-wheat bread, cubed (about 11/2 cups)
• 1 cup chopped fresh tomato (about 1 medium)
• 1 teaspoon italian seasoning, crushed
• 4 eggs
• 1 cup skim or low-fat (1 percent) milk
• 1/4 cup (1 ounce) shredded low-moisture, part-skim mozzarella cheese

For Individual Cups
1. Evenly coat 4 (10-ounce) custard cups with spray.
2. Place 1/2 cup of spinach in each cup.
3. Sprinkle each with about 1/3 cup of bread cubes.
4. In medium bowl, stir together tomato and seasoning until tomato is evenly coated with seasoning.
5. Spoon 1/4 cup tomato mixture over bread cubes in each cup.
6. In medium bowl, beat together eggs and milk.
7. Slowly pour scant 1/2 cup egg mixture over tomato mixture in each cup.
8. Sprinkle each with 1 tablespoon of the cheese.
9. Bake in preheated 350º F-oven until custards are puffed and begin to pull away from sides of cups and knife inserted near centers comes out clean, about 30 minutes.

For Baking Pan
1. Layer entire amounts of all ingredients as above in sprayed 8-by-8-by-2­inch baking pan.
2. Bake as above.

Serves 4.

Italian Vegetable Custard

• 4 eggs 1/2 cup all-purpose flour
• 2 cups shredded yellow summer squash (about 2 medium)
• 1 cup shredded zucchini (about 1 medium)
• 1 can (2.25 ounces) ripe olives, drained and sliced, divided
• 2 tablespoons grated Parmesan cheese
• 1 teaspoon basil leaves, crushed
• 1/2 teaspoon garlic salt
• 8 very thin tomato slices
• 1 small onion, thinly sliced, separated into rings
• 1/2 cup (2 ounces) shredded Monterey Jack cheese

1. In medium bowl, beat together eggs and flour until smooth.
2. Stir in squash, zucchini, and 1/4 cup of the olives.
3. Spread in greased 8-by-8-by-2-inch baking dish or pan.
4. Bake in preheated 450º F-oven just until set, about 10 minutes.
5. Meanwhile, in small bowl, stir together Parmesan cheese, basil, and garlic salt.
6. Sprinkle over baked squash mixture. Top evenly with tomato slices, remaining olives, onion slices, and Monterey Jack cheese.
7. Continue baking until cheese is melted, an additional 4 minutes.

Serves 4.

It’s the Berries Pie

• 1 carton (16 ounces) low-fat (1 percent) cottage cheese
• 1 1/2 cups fresh or thawed frozen unsweetened raspberries
• 1 teaspoon vanilla
• 1 envelope unflavored gelatin
• 2/3 cup sugar
• 1/2 cup skim or low-fat (1 percent) milk
• 3 eggs
• 1 ready-made chocolate-flavored crumb crust (6 ounces)
• Fresh raspberries, optional
• Mint leaves, optional

1. In covered blender container, blend cottage cheese, raspberries, and vanilla at medium speed until smooth. Set aside.
2. In medium saucepan, stir together gelatin and sugar.
3. Stir in milk and eggs until thor­oughly blended.
4. Cook over low heat, stirring constantly, until mixture is thick enough to coat a metal spoon with a thin film and reaches at least 160º F.
5. Remove from heat.
6. Stir in reserved berry mixture.
7. Chill, stirring occasionally, until mixture mounds slightly when dropped from spoon, about 20 to 25 minutes.
8. Pour into crust. Refrigerate until firm, several hours or overnight.
9. Garnish with fresh rasp­berries and mint leaves, if desired.

Serves 6.

Scrambled Egg and Chicken Wraps

• 3 eggs
• 3 tablespoons skim milk
• 3 (7- to 9-inch) plain or flavored flour or whole-wheat tortillas
• Cooking spray
• 1/2 cup (about 3 ounces) chopped cooked chicken
• 1/4 to 1/2 teaspoon chili powder
• 3 tablespoons shredded reduced-fat cheddar or Monterey Jack cheese
• Salsa or taco or pizza sauce additional toppings, if desired

1. In small bowl, beat together eggs and milk until blended. Set aside. Heat tortillas ac­cording to package directions. Keep warm.
2. Evenly coat 10-inch nonstick omelet pan or skillet with cooking spray. Over medium heat, heat pan until just hot enough to sizzle a drop of water. Add chicken and chili powder. Cook, stirring occasionally, until chicken is heated through, about 1 to 2 minutes. Pour in reserved egg mixture. As mixture begins to set, gently draw inverted pancake turner across bottom and sides of pan, forming large, soft curds. Continue until eggs are thickened and no visible liquid egg remains. Do not stir constantly.
3. Spoon about 1/3 cup scrambled eggs into center of each warm tortilla. Sprinkle each with 1 tablespoon of cheese. Top with salsa to taste. Add additional toppings, if desired. Roll up each tortilla or form tortilla pockets by folding over opposite sides of each tor­tilla to cover eggs, then folding remaining sides over one another.

Serves 3.

Quiche Florentine

• 6 eggs, divided
• ½ teaspoon garlic powder, divided
• ¼ cup grated Parmesan cheese
• ½ cup orzo (rice-shaped pasta), cooked and drained
• ½ cup skim or low-fat milk
• 1 teaspoon italian seasoning, crushed
• 1 package (10 ounces) frozen chopped spinach, thawed, drained, and pressed
• 1 can (2 ounces) sliced mushrooms, drained nectarine slices, optional

1. In medium bowl, beat together 1 of the eggs, 1/4 teaspoon of garlic powder, and cheese. Stir in orzo until well blended. To form crust, spread orzo mixture over bot­tom and up sides of lightly greased deep 9-inch quiche dish or pie plate.
2. Beat together remaining eggs, remain­ing garlic powder, milk, and seasoning until well blended. Stir in spinach and mushrooms until well combined. Pour into prepared crust.
3. Bake in preheated 375 F-oven until puffed in center and knife inserted near center comes out clean, about 30 to 40 minutes. Let stand 5 minutes before serv­ing. Garnish with nectarine slices, if de­sired.

Serves 6.