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English muffins Canadian bacon Eggs Fresh Spinach Feta Cheese Thinly sliced scallions Knorr Hollandaise Sauce Packet Poaching eggs is pretty uncomfortable for me. I’ve watched U-tube videos where you swirl the water to get the egg white to form around the yolk. I tried that once and it worked well for the first egg…what to do with the others? I didn’t want to swirl it each time I slid an egg in. I watched where they just put the egg into a ramekin and then gently poured it into the water from as close to the water as you can get. It stays pretty well together that way. Make sure there is enough water in the pan to cover the egg. Don’t put vinegar in the water, but do add a pinch of salt. If your egg whites get thin on the edges, you can always cut them off. Depending on how runny you like your eggs, let them cook on a gently boil for three to five minutes. Toast and butter your English Muffin. Add a slice of Canadian bacon (you can also use regular bacon or lox). Spinach. Feta. Egg. Hollandaise sauce. I’m not ashamed to admit, I use Knorr Hollandaise sauce mix. It’s easy to prepare and fool proof… and it tastes great. Sprinkle with thinly-sliced green onions. Add a little more feta on top if desired. A slice of avocado would be lovely too. Voila. Enjoy.

Serves 4 Eight eggs 8 oz milk dash or two of tabasco salt to taste 1/4 cup mozzarella 1/4 cheddar 1/2 cup feta Preheat oven to 375. If it’s humid out, no need to do anything. If it’s dry, put a ramekin or two in the oven when preheating and during cooking. Spray oval ramekins with Pam. Blend eggs, milk, tabasco and salt with an immersion blender. Be sure to get some air in there. Add cheeses and blend again. Add even more air. Pour ramekins half way full and then fill the remainder. The cheese will settle on the bottom so filling them half way and then again makes sure there is some cheese in each dish. Bake for 20-25 minutes until the tops are brown and the eggs pop above the rim. Garnish with fresh herbs and serve immediately. The cheese will rise to the top when baked but the soufflé’s will fall quickly. Be careful, they are hot.

1 unbaked, deep-dish pie crust 1/4 – 1/2 crumbled feta 1 1/2 cups grated mozzarella 6 – 8 oz. frozen spinach 1 tsp butter 1 tsp olive oil 3-4 tbsp minced onion 1 tbsp Greek Seasoning 1 1/2 cup heavy cream 4 eggs 1/4 tsp salt 1/8 tsp pepper 1/8 tsp nutmeg Preheat oven to 400F Melt butter and oil in skillet. Saute onion and seasoning until onion is transluscent and a little brown. Squeeze water out of spinach and saute with onions for 2 minutes. Set aside to cool. Sprinkle 1/2 cup mozzarella over pie crust. Add onion and spinach. Sprinkle with feta. Add remaining mozzarella. Combine eggs, heavy cream, salt, pepper and nutmeg and pour over pie crust slowly so that all liquid is absorbed. Sprinkle a little nutmeg on top for added color. Bake for one hour or until quiche is puffy and golden. Be sure that the center of the quiche is firm. Allow 10 – 15 minutes to cool before cutting. Serves 6 – 8

Serves 4 Eight eggs Small head of broccoli cut in to bits 1/2 diced red bell pepper Four-six mushrooms sliced and halved 7 oz. whole milk 1/2 cup mozzarella 1/2 cup cheddar Salt and pepper to taste One thinly sliced green onion Preheat oven to 375. Spray four 6” pie plates (or similar dish) with Pam. Saute mushrooms and peppers for five minutes to any reduce liquid. Use a paper towel to blot up any excess liquid. Divide broccoli, bell pepper ad mushrooms evenly between dishes. Spread cheese evenly on top. Mix eggs, milk, salt and pepper and pour into pie dish. Gently submerge cheese or veggies under eggs. Cook for 20 -25 minutes. Garnish with thinly sliced green onion on top and serve.

4 tbsp Butter 1/2 yellow onion 2 ears fresh sweet corn or canned if necessary 2 zucchini thinly sliced 8 oz of sliced mushroom 2 sweet or hot Italian sausage or 6-8oz diced ham 1 tbsp basil 1 tbsp oregano pinch of salt 12 oz. shredded cheese (mozzarella and swiss) 6 beaten eggs chopped fresh parsley thinly sliced scallions Preheat oven to 375. Heat butter in a large, deep skillet. Add onions, zucchini, corn and mushrooms. Saute until veggies are just a little soft. Use a paper towel to remove excess liquid. Cool. I make this the day before and let it sit in the fridge on paper towels to soak up excess moisture. The morning of, stir in sausage or ham, basil, oregano, salt, cheese and eggs. Line a deep dish pie pan wit parchment paper. You can grease the pie pan but if your veggies are more dry, you can use the parchment paper to lift the cooked pie right out of the pan. Transfer the mixture to the pan. Arrange the zucchini sliced so they lay flat on the top and look nice. Cover with greased foil and bake for 30-40 minutes. Put a cookie sheet under the pie pan to catch any drippings. Remove the foil, add some more cheese and back for another 5 – 10 minutes until the cheese starts to brown. Remove from oven and let stand for 10-15 minutes. Sprinkle with fresh herbs and enjoy.

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