Cooking Recipes Articel

Even if you've got a hectic end-of-the-year schedule
you can gather family and friends for a joyous holiday celebration. Entertaining can be relatively carefree and inexpensive if you plan a casual brunch.

Brunch is generally served between the traditional hours for breakfast and lunch
a convenient time that leaves the evening free for you and your guests. Easy on the cook
a brunch menu usually stars comforting and simple-to-prepare dishes
most often based on nature's own convenience food
eggs.

For brunch
you can cook up versatile eggs to please almost anyone. Omelets are a popular brunch choice. You can flavor your omelets simply with herbs and cheese or dress them up with a fancier filling
such as garlic-laced creamed shrimp.

Another option is scrambled eggs
the top egg choice across America. To suit everyone
offer plain scrambled eggs with an assortment of different toppings from which your guests can pick and choose their favorites.

Consider veggies such as sauteed mushrooms
onions and bell peppers; two or three cheeses
perhaps brie or feta
cottage or ricotta
mozzarella
Swiss or Cheddar; and
for a flavorful zip
chopped or minced herbs
such as chives or dill
an herb blend from curry powder to Italian seasoning
or maybe a prepared sauce or two
like pesto or salsa.

For a more unusual treat
serve Baked Eggs in Bread Bowls. With this recipe
simple ingredients that you're likely to have on hand combine into handy
but elegant
individual servings. Preparation is an uncomplicated matter of stirring together the flavoring ingredients
spooning the veggie mixture into hollowed-out rolls
slipping eggs into each nest and baking. While the eggs are in the oven
set the table and cut up fresh fruit for a colorful compote and toss a crisp green salad. Because bread and carrots are already in the egg dish
that's all you need to round out the meal.

Baked Eggs in Bread Bowls

6 servings


6 Kaiser or round rolls (about

4-inch diameter)
uncut

3 tablespoons Dijon mustard

3 tablespoons reduced-fat

mayonnaise

2 cups shredded carrots

(about 8 oz.)

6 eggs

6 tablespoons (about 1.5 oz.)

shredded low-moisture


part-skim mozzarella cheese

Fresh dill sprigs
optional


Slice tops off rolls about 3/4 inch from top. With fork
scrape out insides of bottoms of rolls
leaving about 1/2-inch wall all around. Save crumbs for another use. Set rolls aside.

In medium bowl
stir together mustard and mayonnaise until well blended. Stir in carrots until evenly coated with mustard mixture. Spoon 1/3 cup of the carrot mixture over bottom and up sides of each roll to form a nest. Place rolls and tops
cut side up
on baking sheet. Break and slip an egg into each carrot nest. Sprinkle

1 tablespoon cheese over each egg. Bake in preheated 325 degree F oven until whites are completely set and yolks begin to thicken but are not hard
about 30 to 35 minutes. Garnish with dill sprigs
if desired.

Nutrition information per serving of 1/6 recipe without dill garnish: 250 calories
9
gm total fat
216
mg cholesterol
561
mg sodium
231
mg potassium
26
gm carbohydrate
12
gm protein and 10% or more of the RDI for

vitamin A
riboflavin
thiamin