Cinnamon Baked French Toast

ingredients • 1 loaf stale bread • 8 whole eggs • 2 cups milk • 1/2 cup heavy whipping cream • 3/4 cups sugar • 2 tablespoons vanilla • 1/2 cup flour • 1/2 cup firmly packed brown sugar • 1 teaspoon cinnamon • 1/4 teaspoon salt • 1 stick cold butter, cubed • 1 cup chopped pecans or almonds directions 1. grease a 9 x 13 inch pan. 2. tear the bread into chunks and place them in the greased pan. 3. mix together eggs, milk, cream, sugar, nuts and vanilla. pour the mixture evenly over the bread. cover and refrigerate overnight. 4. in another bowl, mix together the flour, brown sugar, cinnamon, and salt. add the butter and mix until the batter comes somewhat together, like little pebbles. store in a plastic bag in the fridge. 5. preheat the oven to 350 degrees. 6. take your pan with the soaking bread inside and sprinkle crumb mixture on top. 7. if you like soggier French toast, bake for 45 minutes. for a firmer and less liquid-y French toast, bake for an hour. 8. serve warm with maple syrup and butter, if desired.

Eggs Sardou

Eggs Sardou

Ingredients:
• 2 egg yolks
• 1 Tbs. fresh lemon juice
• 2 tsp. water
• Salt and freshly ground white pepper, to taste
• Pinch of cayenne pepper
• 16 Tbs. (2 sticks) unsalted butter, melted
• 2 Tbs. chopped fines herbes (fresh chives,
tarragon, parsley and chervil)
• 4 cups creamed spinach (see related recipe)
• 8 cooked artichoke hearts (fresh or canned),
halved or artichoke bottoms
• 8 poached eggs
• 8 slices toast, halved diagonally
Directions:
To make the hollandaise sauce, assemble a double boiler and heat water according to the manufacturer's instructions. In the bowl of the double boiler, whisk together the egg yolks, lemon juice and water. Place over the heat on the stovetop and whisk constantly until the mixture begins to thicken, then whisk for 1 minute more. Season with salt, white pepper and cayenne.

Continue to whisk the mixture while slowly pouring in the melted butter in a thin stream until incorporated, about 2 minutes. Add the fines herbes. Keep the hollandaise sauce warm but not hot until ready to serve.

Divide the creamed spinach among 4 plates and top each with 4 artichoke halves. Place 2 poached eggs atop the artichokes. Ladle about 1/4 cup of the hollandaise sauce over each serving and arrange the toast around the plates. Serve immediately. Serves 4.
Creamed Spinach
The béchamel sauce can be prepared a day or two in advance. Let the sauce cool to room temperature, then cover and refrigerate. It will become very thick as it cools. If the sauce is still too thick when reheated, add a bit of milk.
Ingredients:
• 3 Tbs. unsalted butter
• 1/4 cup all-purpose flour
• 2 cups milk
• 1/2 yellow onion stuck with 1 clove
• 1 bay leaf
• Salt and freshly ground white pepper, to taste
• Freshly grated nutmeg, to taste
• 1 lb. baby spinach, stemmed and rinsed well
Directions:
In a large saucepan over medium heat, melt the butter. Add the flour and cook, whisking constantly, until the mixture is thick and bubbling without browning, about 2 minutes. Cool the roux slightly.

In another saucepan over medium heat, warm the milk just until bubbles form around the edges of the pan. Gradually add the milk to the roux, whisking constantly until the milk is fully incorporated. Add the onion and bay leaf, bring to a simmer and reduce the heat to medium-low. Cook, stirring constantly, about 10 minutes. Season with salt and very lightly with white pepper and nutmeg. Cover the béchamel sauce tightly or brush the surface with melted butter to prevent a skin from forming on top; keep warm.

Meanwhile, in a large pot with a steamer basket in place, steam the spinach until wilted and tender, 5 to 6 minutes. Transfer the spinach to a cutting board and chop coarsely. Drain the excess liquid.

Remove the onion and bay leaf from the béchamel sauce, add the spinach and stir until blended. Adjust the seasonings with salt, white pepper and nutmeg. Serve immediately.

Deviled Easter Eggs

Deviled Easter Eggs

Ingredients
• 1 dozen large eggs
• 2 tablespoons grated onion
• 1 clove garlic, pasted or grated
• 2 tablespoons pickle relish, such as Heinz
• About 1 teaspoon Worcestershire sauce
• 1 tablespoon mustard, yellow or Dijon
• 2 teaspoons to 1 tablespoon hot sauce
• Salt and pepper
• 1 teaspoon paprika
• 3 to 4 tablespoons mayonnaise
• Thinly sliced red pepper, for garnish
• 24 capers, for garnish
Yields: 12 deviled Easter eggs
Rachael Ray

Halloween Eye of Newt

Halloween Eye of Newt

INGREDIENTS:

12 eggs 1 tablespoon sweet pickle relish 1 tablespoon mayonnaise 1 pinch celery salt

1 tablespoon prepared yellow mustard 2 drops green food coloring, or as needed 1 (6 ounce) can sliced black olives, drained

DIRECTIONS:

1.	Place all of the eggs into a large pot so they can rest on the bottom in a single layer. Fill with just enough cold water to cover the eggs. Bring to a boil, then cover, remove from the heat and let stand for about 15 minutes. Rinse under cold water or add some ice to the water and let the eggs cool completely. Peel and slice in half lengthwise.
2.	Remove the yolks from the eggs and place them in a bowl. Mix in the relish, mayonnaise, celery salt, mustard, and food coloring. Spoon this filling into the egg whites and place them on a serving tray. Round the top of the filling using the spoon. Place an olive slice on each yolk to create the center of the eye. Dab a tiny bit of mayonnaise in the center of the olive as a finishing touch.

Impossibly Easy Chicken 'n Broccoli Pie

Impossibly Easy Chicken 'n Broccoli Pie

1package (10 ounces) frozen chopped broccoli, thawed and drained

1 1/2cups shredded Cheddar cheese (6 ounces)

1cup cut-up cooked chicken

1medium onion, chopped (1/2 cup)

1/2cup Original Bisquick® mix

1cup milk

1/2teaspoon salt

1/4teaspoon pepper

2eggs

1. Heat oven to 400ºF. Grease 9-inch pie plate. Sprinkle broccoli, 1 cup of the cheese, the chicken and onion in pie plate.

2. Stir Bisquick mix, milk, salt, pepper and eggs until blended. Pour into pie plate.

3. Bake 30 to 35 minutes or until knife inserted in center comes out clean. Sprinkle with remaining cheese. Bake 1 to 2 minutes longer or just until cheese is melted. Cool 5 minutes.

Makes 7 servings

Do-Ahead Tip

Get a head start by cutting and measuring cooked chicken, shredding cheese and refrigerating frozen chopped broccoli in a bowl to thaw the night before.

Substitution

Use a shredded pizza cheese blend instead of the Cheddar for even more flavor.

Time Saver

Save yourself the time and tears of chopping onions by using 1/2 cup frozen (thawed) chopped onion instead of fresh.

Time Saver

Use the microwave to defrost the broccoli in a snap!

Denver Omelette in a Mug

Denver Omelette in a Mug

Ingredients

• 1/4 cup chopped green bell pepper
• 2 tablespoons chopped onion
• 1/2 cup fat-free liquid egg substitute
• 1 ounce chopped 97 to 98-percent fat-free ham (about 2 slices)
• 2 tablespoons shredded fat-free Cheddar cheese
• Orange slices, for serving, optional

Serving suggestion: Whole-wheat English muffin

Directions

Spray a large microwave-safe mug with nonstick spray. Add green pepper and onion and microwave until softened, 1 to 2 minutes.

Blot any excess liquid from the vegetables. Add egg substitute and microwave for 1 minute.

Add ham and cheese and lightly stir. Microwave until scramble is just set, an additional 45 to 60 seconds.

Let cool slightly. Garnish with orange slices and serve with an English muffin, if using. Eat up!

2010 Hungry Girl. All Rights Reserved.

BLT Deviled Eggs

BLT Deviled Eggs

Ingredients

• 6 large eggs, hard-boiled and peeled
• 1/4 cup mayonnaise
• 3 slices bacon, cooked and crumbled plus more for garnish, if desired
• 2 cherry tomatoes, seeded and finely chopped
• 1 tablespoon dried parsley flakes
• Salt and freshly ground black pepper

Directions

Halve the eggs lengthwise. Remove the yolks and add them to a medium bowl. Mash the yolks with a fork and stir in the mayonnaise, bacon, tomatoes, and parsley. Add salt and pepper, to taste, and blend well.

Fill the egg whites evenly with the yolk mixture and garnish with bacon, if desired. Arrange them in a container and store, covered, in the refrigerator until ready to serve.

Recipe courtesy Paula Deen

Chilaquiles

Chilaquiles

Ingredients:

2 cups oil for frying 1/4 cup chopped onion 30 (6 inch) corn tortillas, torn into strips 6 eggs, lightly beaten

2 teaspoons salt 1 (7.75 ounce) can Mexican style hot tomato sauce 1/2 cup water 1/2 cup shredded Monterey Jack cheese

Directions:

1.	In a large, heavy skillet, heat the oil to 350 degrees F (175 degrees C). Carefully stir in the onion and tortilla strips. Fry until tortilla strips are crisp and golden brown. Remove from heat, and drain on paper towels. Drain the skillet, leaving only a thin residue of oil.
2.	Over medium heat, return tortillas to the skillet, and stir in the eggs. Season with salt. Cook and stir until eggs are firm.
3.	Mix Mexican style hot tomato sauce and water into the skillet. Reduce heat, and simmer until thickened, about 10 minutes. Top with cheese. Continue cooking until cheese has melted.