INGREDIENTS:
•
6 eggs
•
6 English muffins,
split, toasted, and buttered
•
12 thin slices cooked
ham
•
1/2 cup butter
•
2 egg yolks
•
1 teaspoon fresh lemon
juice
•
dash salt
•
dash ground cayenne
pepper
•
1/4 cup boiling water
DIRECTIONS:
In the top of a double
boiler, whisk egg yolks and lemon juice together.
Add 1/3 of the butter,
about 3 tablespoons.
Place double boiler over
simmering water.
Cook, beating
constantly, until butter melts and sauce begins to thicken.
Add 3 more tablespoons
of butter.
Stir until butter melts,
then add remaining 2 tablespoons of butter.
Slowly whisk in boiling
water.
Continue cooking over
simmering water, stirring, until mixture thickens, about 2 to 3 minutes.
Remove from heat; stir
in salt and cayenne pepper.
Place ham slices on rack of broiler pan.
Broil 4 inches from heat for about 4
minutes, or until ham begins to get browned.
While ham is broiling, pour about 2 inches
of water into a large skillet.
Lightly salt water; bring to the boiling
point.
Carefully put eggs in water, breaking into a
cup first,
then gently slipping them into the water one
at a time.
Simmer eggs, while basting with the water,
for 3 to 5 minutes or until set.
Remove with slotted spoon; drain.
On warm serving plates, place English
muffins, 2 halves to each plate.
Top halves with 2 slices of ham and a
poached egg.
Spoon a little sauce over the egg.
Yields -
6 servings
Orange Baked French Toast
INGREDIENTS:
•
French bread
loaf (16 oz.) cut into 18 slices
• 11 oz. cream cheese cut
into 1/4 inch slices
•
12 large eggs
•
2 cups milk
•
salt and pepper to taste
• Orange Sauce
(below)
Orange Sauce
• 2 cups firmly packed brown sugar
• 4 teaspoons grated orange rind
• 1 cup fresh orange juice
Combine all ingredients
in a saucepan, stirring well.
Bring to boil; reduce
heat and simmer until thickened (about 5 minutes), stirring often.
Makes 2 1/2 cups
DIRECTIONS:
Place enough orange sauce in dish to cover
bottom of a lightly greased
baking
dish.
(Can be baked in individual dishes or in a
9x13 baking dish.)
Place single layer of bread slices over
orange sauce.
Top with slice of cream cheese.
Top with remaining bread slices.
Wisk together eggs and milk; pour over
bread.
Cover and chill 8 hours or overnight.
Let stand at room temperature for 30 minutes
before baking.
Season with salt and pepper.
Preheat oven to 375 degrees.
Bake at 350° for 45 minutes, shielding with
foil after 30 minutes, if necessary.
Remove from oven and top with remaining
orange sauce.
Yields -
9 servings
Mushroom Cheese Omelet
INGREDIENTS:
•
Handful button mushrooms
sliced
•
1 tablespoon olive oil
•
1/3 cup shredded Cheddar
cheese
•
2 large eggs, beaten
•
1 tablespoon chopped
parsley
•
salt and pepper to taste
DIRECTIONS:
Add the olive oil to a small frying pan over
medium-high heat.
Add the sliced mushrooms and fry until
browned - about 4 minutes stirring often.
Transfer to a bowl and mix in the parsley
and cheese.
In the same frying pan, over medium heat,
add the beaten eggs.
Swirl the pan to distribute the egg mixture.
As the eggs begin to set, lift the edges so
the uncooked eggs can flow underneath.
When the eggs are almost completely set,
spoon the mushroom mixture
over half of the omelet.
Fold the omelet.
Yields -
1 serving
Ham and Cheese Quiche
INGREDIENTS:
•
1 (9 inch) baked pie
crust
•
3 eggs. separated
•
1 cup chopped ham
•
1 cup shredded Monterey
- Colby cheese
•
4 ounces cream cheese,
softened
•
1/4 cup chopped parsley
•
salt and pepper to taste
DIRECTIONS:
Preheat oven to 350 degrees.
In a glass bowl beat egg whites until stiff.
In a separate bowl, mix together cream
cheese and egg yolks.
Add ham, parsley and Monterey - Colby
cheese.
Fold in egg whites.
Pour into pie crust and bake for 35 minutes.
Yields -
6 servings
