2 eggs
1/2 cup milk
1/4 tsp salt
1 tbsp butter or margarine
4 slices of bread
Method:
1. In a shallow bowl, mix together eggs, milk and salt. Melt butter in a large skillet over medium heat.
2. Dip one slice of bread at a time into egg mixture and let soak for 10 seconds on each side. Fry soaked bread 1-1/2 to 2 minutes each side or until golden brown. Add more butter if necessary to keep slices from sticking.
3. Transfer toast to baking sheet and keep warm in oven while frying remaining bread. Serve with jam, maple syrup, honey or fresh seasonal fruit.
9 eggs
1 cup frozen green peas, thawed
3/4 cup diced celery
2 tsp chopped onion
1-1/2 cups dry bread crumbs
1 cup mayonnaise
1/3 cup milk
1/2 tsp garlic salt
2 tbsp butter
salt and pepper to taste
Method:
1. Preheat oven to 400°F (200°C).
2. Place eggs in a sauce pan and cover with cold water. Bring water to boil, cover, remove from heat and let eggs stand in hot water for 10-12 minutes. Remove from hot water, cool, peel and chop.
3. In a large bowl, combine the eggs, peas, celery, onion, 1 cup bread crumbs, mayonnaise, milk, garlic salt, salt and pepper. Mix well and pour into a quart casserole dish.
4. Melt butter and fry remaining 1/2 cup bread crumbs until lightly browned. Sprinkle over casserole and bake at 400°F (200°C) for 30 minutes.
3 egg whites
1/4 tsp (1mL) lemon juice
1/4 cup (50mL) sugar
Method:
1. Beat egg whites with lemon juice until frothy.
2. Gradually beat in sugar into mixture forms soft peaks. To obtain stiff peaks, continue beating.
3. Spread over hot filling. Bake in 425°F (220°C) oven for 4-5 minutes or until meringue is golden or microwave on MEDIUM-HIGH (70%) for 3-4 minutes or until set.
4 uncut French rolls or baguettes, about 6 x 3 inches
1 package (10 oz.) frozen asparagus tips, cooked, drained
1 jar (2.5 oz.) sliced mushrooms, drained
1 jar (2.5 oz.) sliced pimientos, drained
1 cup (8 oz.) low-fat (1%) cottage cheese
2 tablespoons reduced-fat mayonnaise
1/4 teaspoon salt, optional
4 hard-cooked eggs, sliced
Method:
1. Slice off tops of rolls at about 1 1/2 inches from bottom crust. With fork, pull or scrape out insides of bottom pieces, leaving about 1/2-inch wall all around. Reserve crumbs for another use. Place rolls and tops cut-side up on baking sheet or in baking pan. Bake in preheated 375ºF oven until lightly toasted, about 10 minutes.
2. In medium saucepan, cook asparagus according to package directions. Drain and return to saucepan.
3. Place cottage cheese, mayonnaise, and salt, if desired, in blender container. Cover and blend at medium speed until smooth. Stir into vegetables. Cover and cook over low heat, stirring occasionally, until heated through. Gently stir in eggs. Spoon into toasted rolls. Serve filled rolls with toasted tops alongside.