Eggs

Egg Foo Yung
3 eggs, slightly beaten
1 can bean sprouts, drained
1 small can mushrooms, drained
1/4 C onion, finely chopped
1/2 tsp. salt
1/4 tsp. pepper
1/8 tsp. garlic powder
small amount of oil for frying
2 C cooked rice
1 package dry brown gravy mix, prepared as directed
optional ingredients:
chopped water chestnuts
diced green or red pepper
chopped bamboo shoots
Mix first 8 ingredients. Dip up 1/2 C of batter, fry in small amount oil until golden. Serve on cooked rice, cover with gravy. Serves 2-4.

Huevos Rancheros
8 eggs
8 corn tortillas, softened in hot oil
1 can refried beans
2 C grated cheese
1/2 C chopped green onion
1 C salsa
sour cream, chopped cilantro, and black olives optional for garnish
Poach the eggs or fry them over easy in a little butter. Heat the refried beans and the salsa in separate pans. Place a tortilla on a plate, spread with 1/4 of the refried beans, a little onion, and some cheese. Top with another tortilla, the eggs, a little more cheese and 1/4 of the salsa. Repeat 3 more times. Serves 4.

Eggs Florentine
8 eggs, poached
4 toasted English muffins
1 package cut leaf spinach, cooked and drained
8 pieces sliced ham, warmed
1 recipe hollandaise
4 orange slices
Arrange the muffin on a place, on each half place 1 slice of ham, some spinach, an egg and a spoon of hollandaise. Repeat 3 times. Garnish with a twisted orange slice. Serves 4

Egg Strata
12 slices white bread, crusts removed
butter
1 C fresh mushrooms
1/2 C green onion, sliced
1/2 C diced ham
5 eggs
2 1/2 C milk
1 Tbs. Dijon mustard
1 Tbs. dry parsley
salt and pepper to taste
Sauté the mushrooms, onions and ham in a small amount of butter. Lightly butter 1 side of each slice of bread. Cover the bottom of a well greased 7x11 baking dish with a single layer of bread. Spread the mushroom mixture over the bread, sprinkle with half the cheese. Cover with the remaining bread and cheese. Mix together the rest of the ingredients, pour over bread. Cover tightly and refrigerate overnight. Bake uncovered in a 350 degree casserole 1 hour or until bubbly. Serves 6-8.
Other suggestions for filling 1 small can diced green chilies
1/2 LB pork sausage, browned and drained
1/2 LB chorizo, browned and drained
1/2 C diced green or red pepper
1/2 C crumbled cooked bacon

Frittata
4 medium red potatoes, diced
1 small onion, diced
4 large eggs, slightly beaten
1 Tbs. oil
1/2 C parmesan cheese
Fry potatoes and onion in oil until tender in an oven proof pan. Pour eggs over potatoes, reduce heat and cook until eggs begin to set. Place under broiler and cook until tops are set. Sprinkle with cheese. Cut into wedges to serve. Serves 4-6.

Chorizo and Eggs
1/2 lb Mexican sausage
1 bunch green onions, chopped
6 eggs, slightly beaten
tortillas
grated cheese
Fry the sausage and drain. Add half the green onions and the eggs and cook until the eggs are scrambled. Warm the tortillas. Place some egg mixture in a tortilla. Add more onions and some grated cheese.

Kat's Cheese & Spinach Pie
2 cups sharp cheddar - shredded
3 tablespoons flour
4 eggs lightly beaten
1 & 1/2 cups milk
10 oz. package frozen chopped spinach, drained
1 deep dish pie shell
dash salt and pepper
Grate cheese; toss with flour. In separate bowl lightly beat eggs and add milk, salt, pepper and spinach. Then mix thoroughly with cheese. Pour in pie shell and bake at 350 degrees for one hour. This goes great with fruit or fruit salad and rice pilaf or your favorite flavored rice dish.

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