2007 - George Felfoldi - (Ebook - Cooking) - Cooking With Eggs Cookbook (2007), 157 Pages PDF

COOKING WITH
EGGS
COOKBOOK
BY
GEORGE FELFOLDI, D.D., Ph.D.
Copyright, 2007, George Felfoldi

COOKING WITH
EGGS
COOKBOOK
Copyright Information
2007, ALL RIGHTS RESERVED
No parts of this Book may be

reproduced in any way or form without
a written permission in writing from
the Author or from the Publisher.
ALL OTHER copyrights belong

to their respectable owners.
Table Of Contents
Title Page
Subtitle page
Copyright Information
Table Of Contents
Dedication
Special Thanks
About The Author
More Books By The Author
Eggs For Energetic People
Healthy Eating Habits
Energy Tips
What Is In An Egg?
Nutrition Research
The Facts On Egg Allergy
Eggs Handling At Home
How To Store Eggs
How To Freeze Eggs
Cooking With Eggs
Chart
Nutrition Tips
Cooking Recipes
Comments Are Welcome
Dedication
I would like to dedicate this Book

to my wife
Bettyann Felfoldi
who has got me onto this
special food.
And
also to all the egg lovers
out there in the world.
This Book is Dedicated

to YOU ALL.
Special Thanks
I would like to take this time to thank

all the companies, individuals, friends and
family, who has made it possible
for me to write this Book.
Who has taken the time and made
an effort to donate to me
their materials and recipies. And to
all who I failed to mention here.
THANK YOU ALL.
Bettyann Felfoldi
Eggs Organization
The Toronto Eggs Council
The Toronto Public Library System
CondeNet Inc.
Consumer Reports Organization
The Canadian Egg Marketing Agency
Froggy & April Felfoldi
Marsha MacPhee
Margaret Felfoldi-MacPhee
About The Author
Dr. George Felfoldi
Is an Independent Baptist Minister, A Musician,

and an Author who resides in Toronto, Ontario.
George holds several doctors degrees in different
fields and has done Books on: Religion, Sex, Ships,
Herbals, Health, Vision Care, Solar Power, Mythology,
Cooking and Poetry & Lyrics. George is also married
and has four grown adult children.
Other Books By The Author
2006
Katoomba-Columbia
The Power Of Garlic
Meaning Of New Birth
Speaking To God Through Prayers
Ginger The Herb And Root Guide
The Complete Book On Angels
Chamomile The Healing Herb
The Healing Powers Of Aloe Vera
The Healing Powers Of Cranberry
The Healing Powers Of Seaweed And Algae
The Spiritual Key To Healing
The Healing Powers Of Pomegranate
2007
The Healing Powers Of Blueberries
AMD - Age-related Macular Degeneration
A Modern Look At Solar Power
The Healing Powers Of Oregano
The Healing Powers Of Coconuts
The Book Of Spells: White Magic Vs. Black Magic
The Healing Powers Of Cherries
Experimenting With The G-Spot
Sex Magic
The Images Of God
The Healing Powers Of Thistles
The Felfoldis: Medical Herbal Encyclopedia
The Complete Book On Herbal Magick
The Herbs And Animals Of The Bible
The Road To Better Health
The Gnomes in Mythology
The Magic Of Heaving Great Sex
The Healing Powers Of Strawberries
The Backyard Terror: Squirrels
Changing The Way We Look At Wolves
Cooking With Eggs Cookbook
Eggs For Energetic People
Eggs = Protein
With 6 grams of the highest quality protein and nutrients,

eggs provide the energy that is needed. They are the natural
choice for an active lifestyle. Eggs are one of the few foods
considered to be important because they also contain all 9
essential amino acids. These amino acids are the building
blocks for the body as they help to form proteins.
In addition to giving you energy, your body also uses the

protein that are found in eggs to:
Build and repair body tissue and cells

Grow strong hair and nails
Build and maintain healthy muscles
They also help fight infections
Helps to keep your body fluids in balance.
To maintain a healthy, balanced diet, The Canadas Food

Guide, recommends the guide servings of meat and
alternative every day, depending on age and should include
a variety of protein sources, including meats, poultry and
fish.
Eggs = Protein = Lasting Energy
Protein tends to keep you feeling full, longer.

Why?
Because protein helps your body to control the rate at

which the energy in food (calories) is absorbed in your
body. This means including a good source of protein in
your breakfast, such as eggs, can give you the energy to
stay active and focused longer.
Making sure that you get a wide variety of nutrients at

breakfast is really important. This meal gives you the
energy that you need to kick-start your day. But lets not
forget about lunch and dinner, which is also very important,
these ensure you maintain constant energy all day long.
The food that we eat provides us with the energy that we

need to fuel your daily activities, which means, you should
aim to eat at regular intervals during the day.
Healthy Eating Habits
For you to have enough energy to fuel your day it is

important that you eat balanced meals, including healthy
snacks in between.
BREAKFAST:
This is the most important meal of the day. A healthy
breakfast will give your body that you need to start the day
off right. A nutritious and balanced breakfast should be a
source of protein, like eggs. Protein helps to control the rate
at which food is absorbed.
When you wake up, your body is low on energy because it

never stops working while youre sleeping, pumping your
heart, breathing and helping you to rejuvenate. First thing
in the morning, you need to provide your body with food it
needs most.
Benefits:
Including high-quality protein, such as eggs, at breakfast
will provide you with the energy needed to stay active
longer.
One recent study showed that eating a healthy, well-

balanced breakfast can:
Improve Overall Nutrition - Eating breakfast in the
morning can help you attain your nutrient intake
requirements.
Improve Control Over Body Weight - Many studies have
demonstrated that there is a link between breakfast intake
and weight control. In fact, a breakfast protein, such as
eggs, is very beneficial. The lasting energy from protein
can make you feel fuller, longer. This can help to stop
mid-morning cravings, and reaching for sugary and high-
fat snacks before lunch time.
Improve Concentration - Children who eat a healthy
breakfast in the morning have an increased level of
concentration and attention span which can also
contribute to:
1. Better math and reading skills
2. Improved classroom behavior and attendance
3. Better test scores.
LUNCH:
Lunch is essential to help you maintain your energy

throughout the day. Or used the energy from breakfast, it
needs to be refueled with a healthy lunch to be alert and
active in the afternoon.
DINNER:
After a full day of work and/or school activities, your body

needs to rejuvenate with a well-balanced dinner.
Eat early - Try to eat dinner in the early evening. This
will give you time to make use of the energy that your
dinner has provided. Eating too close to bedtime will
make you feel uncomfortable and restless.
Dont skip dinner - While you might not need much
energy at night it is very important that you eat dinner. A
healthy dinner will help you obtain the essentials that
you didnt get during the day, and help your body
perform all the functions to keep working while you are
asleep.
For those of you that have a sweet tooth - Yes, desserts
can be in your lifestyle. Opt for fresh or canned fruits,
yogurt, frozen yogurt or low-fat cookies to satisfy your
sweet cravings.
Regular eating patterns and physical activity will help you

maintain your weight and dont make it a habit to miss
meals, your metabolism slows down to compensate the
amount of calories that you are feeding your body. By
skipping a meal you will be even more tired, stressed and
unable to concentrate.
Energy Tips
Are you a person who is always reaching for that double

chocolate are in the middle of the afternoon needing
yourself to boost your energy and to help you to wake-up.
Youre not going at it the right way. You are worsening the
situation, instead of fixing it. Here below are a few ideas
that might help you:
A) Healthy Snacks:
If you start to feel tired between meals, you might need a
healthy snack to boost your energy. Quick and nutritious
snacks include:
Hard-cooked eggs - These can be made and stored, in the
refrigerator, or in their shell. These are perfect for a
quick snack on the go or at work.
Dried fruits and nuts (such as Almonds, peanuts, and
walnuts) - in addition to sources of protein, nuts also
help to reduce your chances of high cholesterol disease,
when eaten in moderation.
Fresh fruits and yogurt, or vegetable sticks and dip -
Choose a variety of veggies to ensure youre getting a
wide range of vitamins and minerals.
Water - Are you really hungry, or are you simply
dehydrated? Before reaching for that snack, drink a glass
of water. Dehydration can often be confused with
hunger. Always keep a cold glass of water handy.
B) Physical Activity:
While its vital that you feed your body the vitamins,
minerals and nutrients that you need all day. Dont forget
that you need to exercise also. There are many books on
eating habits and regular physical activities:
Better health
Better self-esteem
Stronger muscles and bones
Better weight control
Look, feel and perform better
Higher energy levels
Lower risks of disease
Better stress management
Whatever it is that makes you happy and get your heart rate
pumping is great. Start making some healthier choices in
your every day activities. Find ways to increase your
exercise level so you dont strain yourself.
What Is In An Egg?
Eggs are one of natures most nutritious foods. A large egg

contains only 70 calories and an incredible amounts of
nutrients. Include eggs as part of your healthy diet and let
the facts speak for themselves!
What The Vitamins And Minerals

Can Do For You
Nutrients Benefits
Vitamin A - Helps maintain healthy skin and eye

tissue, plus assists in night vision.
Calcium and Vitamin B - Helps keep bones healthy and

teeth strong.
Riboflavin - Helps keep body tissue healthy.
Vitamin B6
Vitamin B12 - Helps protect against heart disease.
Vitamin D
Iron - Carries oxygen to the cells and keeps blood healthy.
Vitamin E - Acts as an antioxidant that protects cells

against some cancers and also particularly protects Vitamin
A and C.
Phosphorus
Niacin - Promotes normal nerve functions and helps release

energy.
Folate - Helps produce and maintain new cells, especially

red blood cells.
Zinc - Helps to maintain a strong immune system.
There are also other nutrients in eggs:
Lutein and Zeaxanthin
Lutein and zeaxanthin are important for maintaining good

vision. Studies have shown that antioxidants help prevent
Age-related Macular Degeneration or (AMD) which is the
leading cause for people over 65, and helps to decrease the
risk of cataracts.
According to the American Heart Association, Lutein also
protects against heart disease.
Choline
Recognized as an essential nutrient by Health Canada,

Choline has been shown to play a role in brain development
and function. One egg provides half the daily requirements.
Eggs are a source of high quality-protein

Protein is essential for building and repairing body tissue.
Muscles and organs, some antibodies, enzymes, and
hormones are all made of these proteins.
Protein is composed of 20 different amino acids. There are

9 essential amino acids that the body cannot make, and so
they must come from different foods.
Nutrition Research
Eggs For Breakfast Could Help In

Weight Control - January 2006
Eating eggs for breakfast instead of a bagel can reduce

hunger and caloric intake both at lunchtime and over the
next 24 hours, according to a new study that was published
in the latest issue of the Journal of the American College of
Nutrition. Twenty-eight overweight individuals were
randomly assigned to eat a bagel-based breakfast or egg-
based breakfast, both containing the same amount of
calories. The researchers found that those who had
consumed the egg breakfast ate on average 163 fewer
calories for lunch the same day and about 418 fewer
calories over a 24-hour period, than those who ate the bagel
breakfast. The researchers noted that perhaps this is due to
the Filling sensation that the eggs have provided. The
result of this study have potentially significant implications,
since eggs are an integral part of breakfast in numerous
cultures and now may be useful in reducing energy intake
and promoting weight management.
The Facts On Egg Allergy
What causes an egg allergy?
An allergy is generally caused by a protein found in a food

that causes an abnormal reaction in a persons immune
system. Two factors are necessary for a food allergy to
occur are genetic predisposition and exposure to the food.
The reaction varies from mild to life-threatening,
depending on the person and the amounts of egg consumed.
An egg allergy usually occurs during the first year of life -

when eggs are first introduced to a babys diet.
Introducing eggs to a babys diet.
If there is no family history of any food allergies, introduce

cooked egg yolk 8 months of age and cooked egg whites at
about 12 months. Start with 1 small spoon of egg yolk per
day, and increase slowly to 3 egg yolks per week. Babys
first birthday, time to try a whole egg.
If a breast-fed baby is found to be allergic to eggs, the
mother may be advised not to eat eggs until the
breastfeeding ends.
Duration of an egg allergy
This is one of a few allergies that can last a lifetime.

Fortunately, most can have their egg allergy by 5 to 7 years
of age. However, if it is severe, you can check with an
allergist and he/she may suggest a gradual increase in the
consumption of foods leading up to the whole egg.
However you must check with an allergist on this.
If your child has been diagnosed with an egg allergy, the

only treatment is to avoid eggs completely. This includes
foods and other products that contain eggs, as well as foods
that they may have come in contact with eggs.
Eggs Handling At Home
How To Determine Freshness:
A fresh egg will sink in water, while an older egg will

float. As an egg ages, the size of the air cell inside
increases, which causes the egg to float.
In a fresh egg, the yolk sits up high and the white is thick
and closely surrounding the yolk. An older egg has a flat
yolk that breaks easily, and a thin, watery white.
How do you tell the difference between soft egg and a
hard-cooked egg? Spin it. A hard-cooked spins longer
because the liquid in the center stops it from building up
enough momentum turning.
A cloudy egg white is a sign of freshness because of the
high carbon dioxide content in the egg is laid.
How To Store Eggs
Eggs should be stored in an egg carton. The carton

protects the eggs and prevents them from absorbing
strong odors and flavours of other foods through the
thousands of tiny pores that are in the shell.
Keeping eggs in their carton also means the Best Before
date is visible.
Eggs should not be stored on the refrigerator doors, but
in the main box in the refrigerator to ensure that they
keep a constant and cooler temperature.
Leftover raw egg whites and yolks should be in an
airtight containers and stored in the refrigerator
immediately. To prevent yolks from drying out, rinse
with cold water. Drain the water.
When storing hard-cooked eggs, you may small a
gassy odour in your refrigerator. The odour is caused
by hydrogen sulphide, which forms when the egg is
cooked. It is harmless and usually dissipates in an hour.
How long do refrigerated eggs last? Federally graded
fresh eggs in their shell are safe for three (3) to five (5)
weeks after the expiration date on the carton: raw yolks
and whites, for two (2) to four (4) days; hard-cooked
eggs, for one (1) week. Try to keep the refrigerator
temperature lower than 38 degree F.
How To Freeze Eggs
Eggs can be frozen, but not in their shells. Thaw frozen

eggs overnight in the refrigerator or under running cold
water. Use egg or whole eggs as soon as they are thawed.
Here is how to freeze your eggs:
Whole eggs: Beat just until blended, pour into freezer

containers, seal tightly, label with the number of eggs
and date, and freeze.
Whites: Break and separate the eggs one at a time,
making sure that nothing gets into the whites. Pour them
into freezer containers, seal tightly, label number of egg
whites and date, and freeze. For faster thawing and for
easy measuring, first freeze each white in an ice cube
tray and then transfer them to containers.
Yolks: Egg yolks require special treatment. The gelatine
property of yoke thicken or gel when frozen. If frozen
as-is, egg yolks eventually become gelatinous it is almost
impossible to use in a recipe. To help retard this gel in
either 1/8th. Teaspoon salt or 1 teaspoons of sugar.
Label the container with the number of yolks and date.
Hard-cooked: Hard cooked yolks can be frozen to be
used tatter for topping or garnishes. Carefully place the
yolks in a single layer in a saucepan and add water to
come at least 1 inch above the yolks. Cover and quickly
bring to a boil. Remove from heat and let stand, covered,
in the hot water about 15 minutes. Remove with a slotted
spoon, drain well and package for freezing. Hard-boiled
whole eggs and whites become tough and watery when
frozen. So dont freeze them.
How To Use Frozen Eggs
Substitute 2 tbsps thawed egg whites for 1 large fresh

white.
Substitute 1 tbsp thawed egg yolk for 1 large fresh yolk.
Substitute 3 tbsps thawed whole egg for 1 large fresh
egg.
Cooking With Eggs
Serve eggs and egg riched foods immediately after

cooking or refrigerate and use within three to four days.
If a recipe calls for eggs at room temperature, immerse
them in warm water for a few minutes.
To prevent toughness, always use moderate heat and
controlled cooking times for eggs.
Do not eat cracked eggs or eggs that have been out of the
refrigerator for more than two hours.
A greenish ring around a hard-cooked egg yolk is due to
overcooking, or because of a high iron content in the
cooking water. This can be avoided by using proper time
and temperature, and by rapid cooling the cooked eggs.
Use very fresh eggs to prepare poached eggs with a
compact oval shall.
Cook scrambled eggs over medium-low heat for fluffy,
thick eggs.
Add water to omelettes instead of milk. The water will
turn to steam and will give you a light, airy omelette.
Use a glass or metal bowl instead of a plastic bowl for
meringue. This will prevent foaming.
Sometimes a large batch of scrambled eggs may turn
green. Although the color change is harmless. It is due to
a chemical change brought on and occurs when eggs are
cooked at high temperature or held for too long. Using
stainless steel equipment and low cooking temperature,
will stop this problem, but cooking in batches and
serving as soon as possible after cooking will also stop
this problem.
The egg yolk and white separate best when they are cold.
Egg whites will beat to a better volume if they are
allowed to stand at room temperature for about 20 to 30
minutes before beating.
Unless otherwise specified, most recipes are written
using large eggs. Egg = cup or 4 tablespoons or 50
ml.
CHART
If recipe Calls For | You Can Use

| Ext. Lg. | Med. | Small
1 large egg 1 1 2
2 large eggs 2 2 3
3 large eggs 3 4 4
4 large eggs 3 5 6
5 large eggs 4 6 7
6 large eggs 5 7 8
Nutrition Tips
Yolks and egg whites: What a pair!
Together, the egg yolk and the egg white make a nutrient-
rich food. The egg yoke has many essential nutrients which
include:
Phosphorus
Iron
Zinc
Vitamin B6
Vitamin B12
Vitamin E
Vitamin D
Thiamin
Pantothenic acid
Folic acid
Choline
Riboflavin
Yolks are also among the few foods that naturally contain
Vitamin D. On the other hand, protein and riboflavin are
equally distributed between the egg yolk and egg white so
be sure to eat both to contain all the benefits from this
extraordinary food!
Cooking Recipes
Here in this section are some great recipes that you can try.
I have collected here some recipes that I found on the Inter
Net, some from my family and also from some of my
friends. Sorry I did not list them in alphabetical order but
you will find then never the less. So enjoy the great tastes.
ANYUS DEVILED EGGS

(Hungarian Styled)
Donated by Margaret Felfoldi-MacPhee

And Marsha MacPhee
Instructions
Number of servings: 24
Preparation Time: 10 minutes
Boiling time: 25 minutes
Chilling time: 30 minutes
Ingredients
12 eggs hard-cooked
Salt, to taste
Pepper, to taste
Mayonnaise, to moisten
Paprika
Parsley, for garnish
Method
In a pot boil your 12 eggs for 25 minutes on medium heat,

until hard boiled. Let cool under cold water, and peel the
shell carefully. Cut eggs in half horizontally, so that it is
oval in shape. Use a spoon and scoop out the yolks into a
small mixing and add a couple of spoons of mayonnaise,
salt and pepper and mix into a fine paste. Gently put the
mixture content back into the egg whites, and add paprika
and place a fresh piece of parsley on the top for garnish.
Serve as is or chill for 30 minutes.
============================
These are called Deviled Eggs and I remember my mother

making them at all our get together and parties. Tupper
Ware has special containers you can buy just to store
these eggs in (optional). Eat and Enjoy.
BREAKFAST STACK
Instructions
Pearl-like sushi rice cooks up slightly moist and sticky, so

it forms a cake easily. Chilling the cakes before browning
helps them to hold their shapes better.
Makes 4 servings
Ingredients
1 cup of sushi rice

1 scallion
3 tablespoons unsalted butter
8 slices of bacon (6 to 8 oz total)
4 large eggs
Preparation
Rinse rice in a large fine-mesh sieve under cold running

water, then drain well, tapping sieve. Combine rice, 1
cups of water, and teaspoon salt in a 2-quart heavy
saucepan and bring to a boil. Reduce heat to low and cook,
covered, 15 minutes. Remove from heat and let stand,
covered, for 10 minutes.
While rice is standing, trim scallion and cut diagonally into

very thin slices.
Stir rice from bottom to top. Lightly butter a metal 1-cup

measure. Firmly pack enough rice in measure with a rubber
spatula to fill measure halfway. (If spatula becomes sticky,
dip in water.) Invert measure onto a buttered plate, then tap
measure to unmold rice. Repeat with remaining rice,
rebutter measure each time, to make 4 disks total. Chill
disks, uncovered, at least for 15 minutes.
Heat 1 tablespoon butter in a 12-inch nonstick skillet over

moderately low heat until foam subsides. Add rice disks to
cook, rotating each once for even browning, until
undersides are pale golden, about 8 to 10 minutes, then turn
cakes over and add tablespoon butter to skillet, swirling,
to melt butter. Cook, rotating each cake once, until golden,
about 5 minutes more, and transfer to plates.
TUCSON BURRO BREAKFAST
Instructions
An egg breakfast was once dubbed heart-stopping, but we

now know that the eggs cholesterol need not be a liability.
Experts say one a day is OK, and its proteins can keep you
full until lunch. This burro, too big on satisfaction to be
called a burrito, partners eggs with another protein player:
lean machaca, a beef filling borrowed from Mexican
ranchers. This dish will give you the energy to wrangle
presents for even the toughest-to-buy-for relative.
Makes 6 servings.
Ingredients
1 tbsp of vegetable oil

medium onion, chopped
1 red or green bell pepper, seeded, cored and chopped
1 lb thickly sliced lean deli roast beef, cut into
matchsticks (or a 15-oz can of black or pinto beans,
drained, for machaca for a non-meat protein)
cup low fat, low-sodium chicken, beef or vegetable broth
2 cups of bottled tomato salsa
1 cinnamon stick
1 large egg plus 1larhe egg white, whisked lightly
6 thin flour tortillas, warmed
Preparations
To make machaca, heat oil in a skillet on medium heat.

Add onions and peppers and saute about 3 minutes. Stir in
meat and continue sauteing until meat is brown and crispy
but not burned. (Scrape meat from the bottom
occasionally.) Stir in broth and cup salsa and add
cinnamon stick. Bring mixture to a boil. Reduce to medium
heat and cook until most of the liquid evaporates but the
meat remains moist. Salt to taste. Remove cinnamon stick.
Mix eggs into machaca and continue cooking 1 to 2
minutes until eggs are just firm. Spoon 1/6th mixture onto
each tortilla and roll up. Place on a plate and spoon
remaining salsa over each burro.
AFTER SCHOOL CASSEROLE

Instructions
Number of servings: Makes 6

Preparation time: 10 minutes
Baking Time: 55 minutes
Ingredients
12 eggs
1 can of (385 ml) fat free evaporated milk
2 tsp of Italian seasoning*
Salt and pepper to taste
Cooking spray
1 box (150g) seasoned or plain croutons
1 can (341 ml) whole kernal corn, drained
1 can (398 ml) tomato sauce
1 cup shredded part skim mozzarella cheese
Method
Whisk egg with evaporated milk in a large bowl; add

Italian seasoning, salt and pepper. Set aside. Sprat a 9-inch
(2.5 L) round baking dish with cooking spray. Place half of
the croutons in the baking dish. Set aside. Blend corn and
tomato sauce; pour over croutons. Pour egg mixture over
the corn mixture. Place remaining croutons over egg
mixture. Sprinkle with mozzarella cheese. Cover with
aluminum foil, re-coated with cooking spray. Bake in a
350F oven for 40 minutes. Remove foil. Bake for another
10 to 15 minutes or until a knife inserted near the center
comes out clean.
Seasoning Variation
*Or use tsp dried oregano and tsp each dried

rosemary, sage, savory, marjoram, time and basil.
AKOORI
Instructions
Preparation tine: 8 minutes
Cooking time: 12 minutes
Ingredients

2/3 cup finely chopped onion
2/3 cup chopped tomato
1 tsp grated fresh ginger
1 green chili, minced (or to taste)
tsp ground cumin
tsp of turmeric
8 eggs
Salt and pepper to taste
1 tbsp finely chopped cilantro or parsley
Method
Heat oil in a large non-stick skillet over medium heat. Cook

onion until soft, stirring frequently, about 6 minutes. Stir in
tomato, ginger, chilies, cumin, and turmeric; cook 2
minutes. Wisk eggs lightly in medium bowl; season with
salt and pepper. Stir eggs into tomato mixture; add half of
the cilantro. Cook, stirring until soft, thick curds form.
Serve immediately, topped with remaining cilantro.
ALL OCCASION SAVOURY QUINCHE
Instructions
Number of servings: Makes 6 to 8

Baking time: 40 minutes
Ingredients
1 9-inch (23 cm) deep-dish unbaked pie shell

4 eggs
1 cups light cream or evaporated milk, undiluted
tsp salt
tsp pepper
1 cups filling ingredients (see variation for ideas)
Method
Preheat oven to 400F. Partially bake pie shell on lowest

rack in oven for 8 minutes. Remove from oven and reduce
heat to 350F.
Lightly beat eggs, then add cream, salt, pepper and desired
seasonings. Spread filling ingredients in partially baked
shell. Pour in egg mixture. Bake in 350F oven for 35 to 40
minutes. Let stand 5 to 10 minutes before serving.
NOTE: Any leftover egg mixture can be poured into

custard cups and baked to make mini quiches.
Variations
Quiche Lorraine: 6 slices crisp bacon, crumbled, 1 cup

shredded Swiss cheese, cup minced green onions, cup
each green and red pepper strips, tsp each ground nutmeg
and dry mustard.
Mushroom Quiche: 1 cup sliced mushrooms, sauteed,

cup shredded Cheddar cheese, tsp dry basil.
Shrimp Quiche: 1 cup cooked shrimp or crabmeat, cup

shredded cheese, cup chopped onion, cup chopped
green pepper, 1 tsp dry tarragon.
ALL-IN-ONE POTATO FRITTATA

Instructions
Number Of Servings: 4
Ingredients
1 medium potato
8 eggs
cups of milk, (or chicken broth or water)
tsp dried basil
1/s tsp salt
Pepper to taste
1 med. onion, chopped
green pepper, diced (or 1 small zucchini, diced)
red pepper, diced
1 garlic, minced
cup shredded old Cheddar (or Swiss) cheese
Method
Cook potatoes in salted boiling water until tender, about 10

minutes. Drain.
Beat together eggs, milk, basil, salt and pepper until eggs
are just blended.
In a 10-inch (25 cm) ovenproof skillet over medium heat,

heat the oil. Add onion, pepper (or zucchini), and garlic.
Saute 3 minutes. Add potato and saute 2 minutes longer.
Pour eggs over vegetable in skillet. Cover over low to

medium heat until eggs are almost set but still moist on the
surface, about 10 to 12 minutes, lifting the edges to allow
uncooked egg to run to the bottom of skillet. Sprinkle top
with cheese. Place under broiler until the cheese melts, 2 to
3 minutes. Cut into wedges to serve.
AMARETTI COOKIES
Instructions

Makes: About 4 dozen cookies
Ingredients
3 cups slivered almonds

1 cups of super fine granulated sugar
2 tbsp of all-purpose flour
3 egg whites (at room temperature)
1 tsp of almond extract
Method
Toast almonds on large baking sheet in preheated oven at

350F until golden brown, about 6 to 8 minutes, stirring
occasionally. Remove and let cool. Reduce oven
temperature to 300F. Transfer almonds to food processor.
Add cup of sugar and flour; pulse until finely ground.
Beat together egg whites and almond extract with electric
mixer at high speed in a large bowl, until soft peaks form.
Add remaining sugar gradually until stiff peaks form. Fold
in almond mixture. Spoon 1 inch mounds onto
parchment paper-lined baking sheet 1 inches apart. Bake
until just starting to brown, about 10 to 12 minutes. Cool 5
minutes before removing from parchment. Let cool
completely. Store in covered containers up to 1 week.
AMAZING BROCCOLI PIE
Instructions
Cooing time: 5 minutes
Ingredients
Cooking spray
cup of chopped green onions
1 garlic clove, finely chopped
1 cups of cooked chopped broccoli
cup of low fat cottage cheese
6 eggs
cup of variety baking mix
Salt to taste
Pepper to taste
1 tbsp each crumbled goat cheese or light cream cheese
15 ml grated Parmesan cheese
Method
Spray a 9-inch pie plate with cooking spray. Set aside.

Spray a non-stick skillet with cooking spray. Heat over
medium heat. Saute green onions and garlic for 5 minutes
or until they are transparent. Stir in broccoli. Layer broccoli
mixture and cottage cheese in pie plate. Set aside. Whisk
eggs with milk and baking mix; season with salt and
pepper. Pour over cottage cheese in pie plate. Sprinkle top
with goat cheese and Parmesan cheese. Bake in a 350F
oven for 25 minutes or until a knife inserted near the center
comes out clean.
AMBROSIA CREPES
Instructions
Ingredients
Crepes:
3 eggs
tsp salt
1 cup all purpose flour
1 cups of milk
3 tbsp melted butter, cooled
Ambrosia Filling:
1 can (19 oz/540 ml) pineapple tidbits, well drained
2 cans (10 oz/284 ml) mandarin orange segments, drained
or 1 cups (375 ml) halved orange segments
cup sweetened flaked coconuts
cups of firm orange, lemon or vanilla flavoured yogurt
Method
Making the Crepes:
In a medium bowl, whisk eggs and salt. Whist in flour,

milk and butter until smooth. Cover and refrigerate for at
least 1 hour.
Stir batter before using. Heat a 7 to 8-inch crepe pan or

skillet until very hot. It is ready when a few drops of water
skitter across the pan and evaporate quickly. Grease skillet
lightly with oil or shortening.
Raise pan from heat with one hand and with the other hand
pour about 3 tbsp batter all at once into pan. As you pour,
turn and tip pan several times so that batter forms a thin
film over bottom. Cook over medium heat until top is set,
about 30 seconds. Loosen edges, turn over and cook a few
seconds.
Lift cooked crepes with spatula onto wire rack to cool.

Repeat procedure until all batter is used. Makes about 18
crepes.
To Make Ambrosia Filling:
Combine all ingredients. Chill to blend flavours.

Place about cup filling on each crepe, fold as desired.
Garnish with fresh fruit and yogurt. Drizzle with maple
syrup, if desired. Makes 4 cups (1 l).
APPLE AND BRIE OMELETTE
Instructions
Broiling time: 1 minute
Ingredients
2 tsp butter, divided

1 Granny Smith apple, peeled and thinly sliced
Ground nutmeg, to taste
1 tsp sugar
2 eggs
1 tbsp water
1 tbsp chopped pecans
oz Brie cheese
Method
Heat a non-stick 8-inch ovenproof skillet over medium

heat. Melt 1 tsp butter in skillet. Saute apple slices in butter
until slightly transparent but not too soft, about 2 minutes.
Sprinkle with nutmeg and sugar. Remove from pan and
keep warm. Beat together eggs and water. Heat same skillet
on medium-high heat. Melt remaining 1 tsp butter in skillet.
Pour in egg mixture. As mixture sets at edges, with spatula,
gently push cooked portions towards the centre. Tilt and
rotate the pan to allow uncooked egg to flow into the empty
spaces. When egg is almost set on surface but still looks
moist, cover one half of the omelette with warm apple
mixture and pecans. Slip spatula under the unfilled side and
fold the omelette in half. Garnish with Brie cheese. Broil 1
to 2 minutes to melt cheese. Slide onto a warm plate and
serve immediately.
APPLE AND SLICED BREAD

PUDDING
Instructions

Chilling time: 8 Hours
Ingredients
2 tbsp butter or margarine

2 medium apples, cored and chopped
Cooking spray
3 cups day-old white or whole wheat bread cubes
cup raisins
4 eggs
2 cups of milk
1/3 packed brown sugar
1 tsp vanilla extract
tsp ground cinnamon
tsp ground nutmeg
Method
In a small saucepan over medium heat, melt butter. Stir in

apples. Cover and cook over medium heat, stirring
occasionally, until slightly softened, about 5 minutes.
Spray a shallow 1 -quart baking dish with cooking spray.

In dish, combine apples, bread cubes and raisins. In a
medium bowl, beat together eggs, milk, brown sugar,
vanilla, cinnamon and nutmeg until sugar is dissolved. Pour
over apple mixture. Cover and refrigerate several hours or
overnight.
Preheat oven to 350F. Bake pudding until knife inserted in

the centre comes out clean, about 45 to 55 minutes. Serve
hot, warm or chilled.
APPLE CHEESE OMELETTE

Instructions
Ingredients
1 tsp butter
apple, peeled, cored and thinly sliced
2 tsp sugar, divided
Cinnamon to taste
2 eggs
1 tsp water
2 tbsp shredded Cheddar (or Swiss) cheese
Cinnamon sugar or granulated sugar (optional)
Method
In a 8-inch non-stick skillet with sloping sides, melt butter

over medium heat. Add apple slices in one layer. Cook for
2 minutes. Sprinkle with 1 tsp sugar and cinnamon to taste.
Cook until tender, 3 to 5 minutes longer.
In a small mixing bowl, combine eggs, 1 tsp sugar and

water. Beat with a fork until eggs are just blended. Pour
over apples in skillet.
Stir with a spatula to allow egg mixture to cover bottom of

pan. Use spatula to gently push cooked portions to the
centre, tilting the skillet to allow the uncooked egg to flow
into empty spaces. When egg is almost set on surface,
sprinkle cheese over half of omelette. Slip spatula under
unfilled side, fold over filling and slide onto serving plate.
Sprinkle with cinnamon sugar and serve right away.
Tips
Recipe may be doubled to make two servings. If more than

two servings are required, keep the first omelet warm and
repeat the recipe.
Suggestion for Complete Meal
Serve with a green salad, a whole wheat roll and instant

chocolate pudding prepared with milk.
ARROZ CON HUEVOS
Instructions

Cooking time: 10minutes
Ingredients
1 tbsp vegetable oil

cup chopped onion
cup chopped green pepper
1 garlic clove, minced
1 cups chopped tomatoes
3 cups cooked rice
4 eggs
Method
Heat oil in a deep non-stick skillet or Dutch oven over

medium heat. Add onion and green peppers; cook, stirring
until onion is soft, about 6 minutes. Stir in garlic and
tomatoes; cook 1 minute. Stir in cooked rice and hot pepper
sauce; heat through Poach or fry eggs in separate pan, to
desire doneness. Spoon rice onto a place and top with eggs.
Serve with hot pepper sauce, if desired.
Tip
For convenience, keep packages of ready-cooked rice on

hand for quick preparation.
BACON AND APPLE CRUMBLE
Instructions

Ingredients
4 sliced bacon, uncooked

cup chopped red onion
cup chopped celery
1 medium apple, chopped
8 eggs
cup milk
tsp salt
Method
Cook bacon in a 10-inch non-stick skillet over medium heat

until crisp. Drain and reserve 2 tbsp bacon drippings in the
skillet. Crumble bacon; Set aside. Cook red onion and
celery in bacon drippings for 2 minutes over medium heat
or until tender. Add apple and continue cooking for 1
minute; set aside. Whisk together eggs, milk and salt. Add
crumbled bacon and pour egg mixture over apple mixture
in skillet. As mixture begins to set, gently move spatula
across bottom and sides of skillet, forming large, soft curds.
Cook until eggs are thickened and no visible liquid egg
remains but egg are still moist. Serve right away.
BAGEL N EGG MELT
Instructions
Number Of Servings: Males 4

Preparation Time: 10 Minutes
Cooking Time: 10 Minutes
Ingredients
6 hard-cooked eggs, coarsely chopped

cups of diced cooked ham
1/3 cup mayonnaise
1 tbsp chopped green onions
Salt to taste
Pepper to taste
4 bagels or English muffins
cup shredded old Cheddar cheese
Method
Combine eggs, ham, mayonnaise and green onion. Season

with salt and pepper.
Slice bagles or English muffins in half and toast. Spread

egg salad on top and sprinkle with cheese. Grill in toaster
oven or under broiler until cheese bubbles, or warm in the
microwave oven on Medium (50%) for 30 seconds. Serve
hot.
Tip
For quiche snacks or meals, cook one dozen eggs at a time.
Keep hard-cooked eggs in the refrigerator for up to a week.
If the eggs are peeled, store them in an airtight container.
To prevent a grayish-green ring around the yolk, do not

overcook hard-cooked eggs. Cool right away under cold
running water.
BAKED CINNAMON FRENCH TOAST
Instructions
Cooking Time: 30 minutes
Ingredients
Cooking spray
6 Slices of bread, (white, whole grain or raisin)
1 tsp Ground cinnamon
3 Eggs
cup of milk
cup of maple or table syrup
2 tbsp margarine or butter, melted
Fruit, for garnish (optional)
Method
Spray a 13 x 9-inch baking dish with cooking spray.

Arrange bread to fit in single layer in dish; sprinkle with
cinnamon.
In a bowl, beat eggs with milk, syrup, butter and vanilla

just until blended. Pour evenly over bread. Bake right away
or cover and refrigerate several hours or overnight.
Preheat oven to 350F. Bake uncovered 30 minutes or until

firm to the touch. Garnish with fruit. Serve hot, with
additional syrup.
Nutrient Per Serving
Calories: 231
Protein: 6.3g
Carbohydrates: 32.6g
Fat: 8.4g
BASIC DEVILLED EGGS
Instructions
Preparation tine: 10 minutes
Ingredients
12 hard-cooked eggs, peeled

cup of mayonnaise
2 tsp dijon mustard (or to taste)
Pinch of salt
Pinch of pepper
Method
Cut eggs in half lengthwise. Remove yolks. With fork,

mash yolks; add mayonnaise, dijon mustard, salt and
pepper. Divide amount in half. To each half, add the
ingredients for one of the variations below. Refill whites
with mixture and garnish as desired.
Serve right away or store, covered, in refrigerator. Use
within three (3) days.
BASIC EGG SALAD
Instructions
Ingredients
6 hard-cooked eggs, peeled and coarsely chopped

2 tbsp regular or light mayonnaise or yogurt
cup chopped green onions
2 tsp Dijon mustard (or to taste)
Garlic powder to taste
Salt to taste
Pepper to taste.
Method
In a bowl, combine eggs, mayonnaise or yogurt, onions,

mustard and seasoning. Use as directed for one of the
variations below.
Variations
Honey-Dijon: Use Honey-Dijon mustard to make your

Basic Egg Salad; add cup chopped dill pickles. Place a
slice of ham on each of 4 slices of rye or pumpernickel
bread. Divide egg salad mixture between sandwiches and
top with slices of bread. Serve right away or refrigerate.
Tex-Mex: To Basic Egg Salad, add Tex-Mex seasoning or

chili powder, to taste. Spread filling over four 6-inch flour
or whole wheat tortillas. Sprinkle with 2 tbsp chopped fresh
coriander or parsley. Roll up tightly. Serve right away or
cover with plastic wrap and refrigerate. Serve with tomato
salsa as a dip.
BASIC FRENCH TOAST

Instructions
Number of servings: 2 to 4
Ingredients
2 eggs
cup milk
tsp of salt
4 slices of bread
Method
In a shallow bowl, mix together eggs, milk and salt. Melt

butter in a large skillet over medium heat. Dip one slice of
bread at a time into egg mixture and let soak for 10 seconds
on each side. Fry soaked bread 1 to 3 minutes each side
or until golden brown. Add more butter is necessary to
keep slices from sticking. Transfer toast to baking sheet and
keep it warm in oven frying remaining bread. Serve with
jam, maple syrup, honey or fresh seasoned fruit.
Variation
Orange French Toast: Substitute orange juice for milk.

Blend in 2 tbsp sugar and 2 tsp grated orange peel. Serve
with marmalade.
FROGGYS TOASTED EGG BEGAL
Donated By April Felfoldi
Instructions
Number of serving: Makes 1

Preparation Time: 5 Minutes
Cooking Time: 2 Minutes
Ingredients
1 bagel
1 egg
1 leaf of lettuce
1 slice of cheese
1 slice of sandwich meat
Dash of pepper
Dash of salt
Butter (to coat bagel)
Mayonnaise
Method
Cut bagel in half. Toast both slices of bagel. In a

microwave container, mix your egg, salt and pepper, and
cook for 1 minutes and 5 seconds. Butter your bagel plus
add mayo to your bagel. Add the rest of your ingredients.
To make a sandwich. Serve hot.
FROGGYS POTATO SALAD

Donated by April Felfoldi
Instructions
Ingredients
6 to 8 large potatoes, diced and cooked

1 medium onion, chopped
2 eggs hard-cooked, chopped course
1 medium green pepper, chopped finely
Parsley, to taste
Salt, to taste
Pepper, to taste
Mayonnaise, to moisten
Method
Cook potatoes, diced until done. Let cool. Mix your

ingredients in a large bowl, chopped onions, green peppers;
add potatoes, season with salt and pepper; add parsley to
taste, mayonnaise to moisten. Serve when cooled.
BASIC FRIED EGGS
Instructions
Ingredients
2 eggs
Method
Heat skillet to medium heat. Melt butter in skillet. One at a
time, break eggs into small bowl, then slide into skillet.
Cook slowly to desired doneness.
For sunny-side up, cook just until whites are set.
For over easy, cook until whites are set. Turn over and
cook just as long enough to form a white film over yolks,
about 30 seconds.
For over well, turn eggs over and cook until eggs are
completely set, about 1 minute.
For well done or steam-fried egg, prepare sunny-side up

egg. Cover skillet during last minute of cooking or spoon 1
tsp water over each egg and cover pan. Cook until done as
desired. Place eggs right side up on plate. Season with salt
and pepper and serve right away.
Variations
Eggburger: Break egg into moderately hot non-stick

skillet. Stir gently to break yolk and mix a bit with the
white. Season with some salt and pepper. When egg is set,
turn and cook other side. Place cheese slice on a warmed or
toasted hamburger bun. Top with fried egg and any of these
garnishes: tomatoes, lettuce, cooked mushrooms, red or
green peppers, crisp cooked bacon, pickles, ralish or
ketchup.
Pizza Eggs: Break 2 eggs into moderately hot non-stick
skillet and sprinkle with finely chopped cooked bacon or
pepperoni and parmesan cheese. Cook over low heat
approximately 1 minute. Add 1 tsp water and cover pan
tightly. While eggs are cooking, spread 1 tbsp warmed
pizza or tomato sauce on each half of a toasted English
muffin. When done as desired, place eggs on English
muffin halves and serve. Makes 1 serving.
Pita Eggs: Add 2 eggs to a moderately hot non-stick

skillet. Stir gently to break the yolks and mix with white.
Sprinkle with chili powder and pepper. Cook to desired
firmness. Fold fried eggs in half and place in a pita picket
lined with mayonnaise and stuffed with tomato slices and
lettuce leaves. Makes 1 serving.
BASIC FRITTATA
Instructions

Ingredients
8 Eggs
cup water or broth
2 cups cooked chopped vegetables, (meat, chicken or
seafood)
2 tbsp butter
cup grated cheese
Method
Combine eggs with water or broth. Add spices and filling

ingredients. Melt butter in a 10-inch oven-proof skillet
over medium heat. Pour in egg mixture.
Cook over low to medium heat until eggs are almost set but
still moist on the surface, about 10 to 15 minutes, lifting the
edges to allow uncooked egg to run to the bottom of the
pan.
Sprinkle top with grated cheese. Place under broiler until

the cheese melts, about 3 minutes. Cut in wedges to serve.
Variations
Tomato & Broccoli: Add the following, sauteed

ingredients: 1 minced garlic clove, 1 small chopped onion,
1 bunch broccoli (cooked, drained and chopped), 2 medium
tomatoes chopped, cup sliced mushrooms, 2 tsp dry
mustard and 1 12 dried oregano.
Zucchini & Tomato: Add the following sauteed

ingredients: 1 small diced red onion, 1 cup unpeeled diced
zucchini, 1 cup chopped tomatoes, 1 tsp basil, 1 tbsp grated
Parmesan cheese. Optional: 1 clove garlic, minced.
Tuna & Peas: Add the following ingredients: 1 can tuna,

drained and flaked, and cup frozen peas (thawed) with 1
small chopped onion, 1 chopped celery stalk, 1 tbsp grated
Parmesan cheese.
BASIC HARD-COOKED EGGS
Instructions

Standing time: 18 minutes
Ingredients
12 eggs
Water
Method
Place cold eggs in a single layer in a saucepan. Cover with

at least 1 inch of cold water over top of the eggs. Cover
saucepan and bring quickly to a boil over a high heat.
Immediately remove pan from heat to stop boiling. Let
eggs sand in water for 18 to 23 minutes. Drain and
immediately run cold water over eggs until cooled.
BASIC MERINGUE
Instructions

Ingredients
3 egg whites
tsp lemon juice
cup sugar
Method
Beat egg whites with lemon juice until frothy. Gradually

beat in sugar until mixture forms soft peaks. To obtain still
peaks, continue beating. Spread over hot filling. Bake in
425F oven for 4 to 5 minutes or until meringue is golden,
or microwave on medium-high (70%) for 3 to 4 minutes or
until set. Makes enough for a 9-inch pie.
CALIFORNIA FRIED RICE
Instructions
Ingredients

cup raisins
4 green onions, sliced
1 stalk celery, thinly sliced
1 chopped red pepper
1 cup finely chopped cooked ham
3 cups cooked long grain rice
4 eggs, lightly beaten
1 tbsp soy sauce
Toasted sliced almonds, optional
4 cups cooked priental vegetables
Method
In a large skillet, heat oil over medium heat. Saute raisins,

green onions, celery, red peppers and ham until vegetables
are tender-crisp. Stir in rice. Make well in centre of
mixture; add eggs and soy sauce. Cook, gradually stirring
eggs into rice, until eggs are just set. Garnish with toasted
sliced almonds, if desired. Serve with oriental vegetables.
Tips
Cooked rice will keep up to 1 week in a tightly covered
container in the refrigerator and up to 3 months in the
freezer.
CALIFORNIA EGG OMELETTE
Instructions
Ingredients
8 eggs
2 tbsp milk
2 tbsp finely chopped fresh parsley
2/3 tsp dried Italian seasoning
Salt to taste
Pepper to taste
2 tbsp butter
cup salsa
1 avocado, peeled and sliced (Optional)
Lemon juice
1 cup shredded Swiss or Mozzarella cheese
Method
Beat together eggs, milk and seasoning with a fork. Preheat

broiler. Heat a 10-inch non-stick skillet over medium-high
heat. Add butter. When melted, pour in egg mixture.
As eggs begin to set at the edges, use a spatula to gently

push cooked portions to the centre, tilting the skillet to
allow the uncooked egg to flow into the empty spaces.
When egg is almost set on surface but still looks moist,

spoon salsa on top and garnish with avocado slices
sprinkled with lemon juice. Top with cheese. Place skillet
under broiler just until cheese is melted, about 30 seconds.
Cut omelette into wedges and serve.
TORONTO-STYLED DEVILLED EGGS

Instructions
Preparation time: 10 Minutes
Ingredients

cup mayonnaise
2 tsp dijonnaise
2 tbsp minced sun-dried tomatoes
4 tsp minced fresh basil (or tsp dried basil)
Dash of vinegar
Pinch of salt
Pinch of pepper
Extra sun-dried tomatoes and parsley for garnish
Method
Cut eggs in half lengthwise. Remove all yolks. With fork,

mash yolks; add mayonnaise, dijonnaise, sun-dried
tomatoes, basil, vinegar, salt and pepper. Refill whites with
yolk mixture and garnish with sun-dried tomatoes and
parsley. Serve right away or store covered, in refrigerator.
Use within 3 days.
CARAMEL EGGNOG
Instructions
Chilling time: 3 hours
Ingredients
1 cup sugar
6 tbsp water, divided
tsp lemon juice
6 eggs
4 cup milk
tsp vanilla extract
1/8 tsp ground nutmeg
1/8 tsp salt
cup whipping cream
2 tbsp almond or hazelnut liqueur (Optional)
1 tbsp icing sugar
Grated nutmeg (Optional)
Method
In a medium saucepan, combine sugar, 2 tbsp water and

lemon juice. Place remaining 4 tbsp water neat stove. Bring
sugar mixture to a boil over medium heat, stirring
constantly; cook for 5 minutes or until mixture is dark
amber in colour. Remove from heat.
Gradually and carefully add water to sugar mixture or it

may splatter. Stir until sugar mixture is dissolved. In a large
mixing bowl, whisk together eggs and milk. Stir in caramel
mixture. Cook over medium-low heat for about 12 minutes
or until mixture coats back of spoon. Right away strain
through a cheesecloth into a 6-cup bowl. Stir in vanilla,
nutmeg and salt. Cover and refrigerate until chilled. Just
before serving, beat together whipping cream, liqueur, if
desired, and icing sugar until soft peaks form. Pour chilled
eggnog into 2 quart serving bowl. Fold in whipped cream
with whisk. Sprinkle nutmeg on top, if desired.
Tips
For a hint of holiday spirit, add dark rum to taste. Eggnog

can be prepared ahead of time. It can be kept, covered, 3 to
4 days in the refrigerator. Whisk eggnog before serving.
Portions
cup = 125 ml
CARAMELIZED ONION AND

POTATO SCRAMBLE
Instructions
Ingredients
cup milk
4 eggs
Salt to taste
Butter
Pepper to taste
1 large onion, thinly sliced
1 small red skin potato, scrubbed, cubed and cooked
1 medium carrot, chopped and cooked
cup cooked green peas
Method
Beat eggs with milk; season with salt and pepper. Set aside.
Melt butter in a large non-stick skillet over medium heat.
Saute onion for about 5 minutes or until golden and tender.
Stir in potato, carrot and peas. Pour egg mixture over
vegetables and reduce heat to medium-low. As mixture
begins to set, gently move spatula across bottom and sides
of skillet to form large, soft curds. Cook until eggs are set
and no visible liquid egg remains, but they are still moist.
Serve right away.
CHEDDARY SHEPHERDS PIE

Instructions
Ingredients
4 small potatoes, peeled

2 cups frozen or canned corn kernels, drained (Optional)
4 eggs
cup milk
1 medium onion, chopped
1 clove garlic, minced
lb medium-lean ground beef
Salt to taste
Pepper to taste
Paprika to taste
1 cup shredded old Cheddar cheese
Method
Cut potatoes into -inch pieces and cook in salted boiling
water until tender, about 10 minutes. Add corn for 3
minutes before the end of cooking. Drain. Beat together
eggs and milk just until blended. Season to taste with salt
and pepper. Heat oil in medium non-stick skillet over
medium heat. Add onions and garlic; saute for 3 minutes.
Add ground beef and cook until it is browned, about 5
minutes. Drain fat. Season with salt and pepper. Spoon
meat into 8-inch square baking dish. Place vegetables on
top. Wipe skillet. Pour egg and milk mixture into skillet.
Add cup cheese. Cook over medium-low heat, stirring
constantly, until mixture is medium thick. Immediately
pour over vegetables. Sprinkle with remaining cheese and
paprika. Bake in a 350F oven for 10 to 15 minutes or until
eggs are set.
DEVILED EGGS WITH

CRAB MEAT
Instructions

Ingredients

4 tbsp mayonnaise or salad dressing
2 tbsp finely chopped celery
2 tsp Dijon mustard
1 tsp finely chopped parsley
1/8 tsp oregano
1/8 tsp onion powder
Salt to taste
Pepper to taste
1 can salad crab meat, drained
Worcestershire sauce
Method
Cut eggs in half lengthwise. Remove yolks. With a fork

mash yolks; add mayonnaise, celery, mustard, parsley,
oregano, onion powder, Worcestershire sauce, salt and
pepper. Add crab meat and mix well. Refill whites with
yolk mixture and garnish as desired. Serve right away or
store covered in refrigerator. Use within 3 days.
Variation
Use finely chopped imitation crab meat, salmon or tuna.

Garnish Suggestions: slice of radish, sprigs of fresh dill or
slice of stuffed olives.
DEVILED EGGS WITH OLIVES

AND SHRIMP
Instructions
Ingredients

cup mayonnaise
2 tsp Dijonnaise
cup mashed cooked shrimp
2 tbsp minced fresh parsley
Drained horseradish and lemon juice to taste
Pinch of salt and pepper
Mayonnaise, small cooked shrimp and sliced black olives,
for garnish
Method
Cut eggs in half lengthwise. Remove all the yolks. With a

fork, mash yolks; add mayonnaise, dijonnaise, shrimp,
parsley, horseradish, lemon juice, salt and pepper. Refill all
the whites with yolk mixture and garnish with mayonnaise,
shrimp and black olives. Serve right away or store, covered
in the refrigerator. Use within 3 days.
DILL AND CAVIAR DEVILED

EGGS
Instructions
Ingredients
cup of mayonnaise
2 tsp dijonnaise
4 tsp minced roasted red pepper
4 tsp minced fresh dill (or tsp dried dill)
Few drops of lemon juice
Pinch of salt
Pinch of pepper
Black caviar, for garnish
Method
Cut eggs in half lengthwise. With a fork, mash all the egg
yolks; add mayonnaise, dijonnaise, roasted red pepper, dill,
lemon juice, salt and pepper. Refill all your egg whites with
yolk mixture and top with caviar. Serve right away or store,
covered, in the refrigerator. Use within 3 days.
DOUBLE FUDGE BROWNIES

Instructions
Ingredients
Vegetable spray
cup corn syrup
cup margarine or butter
5 squares semi-sweet chocolate
cup sugar
3 eggs
1 cup all purpose Robin Hood flour
1 cup chopped walnuts
1 square white chocolate, melted, for garnish
Chocolate Glaze
3 squares semi-sweet chocolate

1 tbsp margarine or butter
2 tbsp corn syrup
1 tsp milk
Method
Preheat oven to 350F. Spray an 8-inch square pan with
vegetable spray. In a large saucepan, bring corn syrup and
butter to a boil, stirring occasionally; remove from heat.
Add semi-sweet chocolate; stir until melted. Add sugar. Stir
in eggs, one at a time, then vanilla, flour and nuts. Pour into
pan. Bake 30 to 35 minutes, or until toothpick inserted in
centre comes out clean. Cool completely on rack. Prepare
glaze; spread on top of brownies. Drizzle with white
chocolate. Let stand until set. Cut into squares.
To Make Chocolate Glaze: In a small saucepan, melt

semi-sweet white chocolate with butter or margarine over
low heat, stirring often. Remove from heat. Stir in corn
syrup and milk.
EASY CHICKEN SOUFFLE
Instructions
Ingredients
Vegetable spray
1 can half fat condensed cream of chicken soup
1 cup finely diced cooked chicken
tsp poultry seasoning
Freshly ground pepper, to taste
6 egg yolks, beaten
1 cup diced cooked mixed vegetables
cup chopped fresh parsley
6 egg whites, stiffly beaten
Method
Lightly spray a 2-quart casserole dish with vegetable spray.

In a medium saucepan, combine soup, chicken, poultry
seasoning and pepper. Heat over medium-low heat, stirring
constantly, until very warm. Stir the warm mixture slowly
into beaten egg yolks. Fold the chicken mixture, vegetables
and parsley into egg whites. Pour into prepared casserole
dish. Bake at 400F. for 30 to 35 minutes. Serve right away.
EASY CHOCOLATE PAVLOVA
Instructions
Ingredients
4 eggs
tsp vanilla extract
tsp cream of tartar
Pinch of salt
1 cup sugar (for meringue)
2 tbsp cornstarch
cup sugar (for filling)
1 cups milk
2 squares unsweetened chocolate, chopped
tsp vanilla extract
Fruit, for garnish
Method
To make meringue: Preheat oven to 250F. Line two

baking sheets with foil. Trace eight 3 -inch circles in foil.
Place bowl of egg whites in warm water for 3 minutes;
remove. Add vanilla, cream of tartar, salt and cup sugar.
Beat on electric mixer until soft peaks form. Gradually add
remaining cup sugar, 2 tbsp at a time, beat until sugar is
completely dissolved and meringue is very stiff.
Spoon meringue over circles; spread with a spoon, building

a rim. Bake about 1 hours until meringue are crisp but
not browned and can be removed from foil. Turn the oven
off and leave the meringues in the oven, with the door
closed, 4 hours or overnight.
To make filling: In a medium saucepan, combine

cornstarch and cup sugar. Stir in milk and chocolates.
Bring to boil over medium heat, stirring constantly; boil
minutes. Beat half of the mixture into the yolks/ Return to
saucepan. Cook and stir over low heat for 1 minute, without
boiling. Stir in vanilla. Transfer the mixture to a bowl.
Place a sheet of plastic film directly over filling and
refrigerate until cold. Spoon into meringue shells. Place a
sheet of foil on top. Refrigerate 3 to 24 hours. Garnish with
fruit before serving.
EASY LAYERED OMELETTE CAKE
Instructions
Ingredients
Omelettes
10 eggs
cup water
Salt to taste
Pepper to taste
Hot pepper sauce to taste
1 tsp butter, melted
Cheese Sauce
3 tbsp butter
3 tbsp of flour
1 cups milk
Salt, to taste
Pepper, to taste
Nutmeg, to taste
1 cups shredded old Cheddar cheese
Filling
2 pkgs. frozen spinach, thawed

1 tbsp butter
1 small onion, finely chopped
Method
To make omelette: Beat together eggs, water and
seasoning. Over medium- high heat, melt butter in a 9-inch
non-stick skillet. Pour cups egg mixture into skillet,
tilting skillet to cover surface. Cook 2 to 2 minutes or
until set. Slide omelette from skillet. Repeat to make 4
more omelettes.
To make cheese sauce: In a medium saucepan over

medium heat, melt the butter. Stir in flour and cook 1
minutes. Stir in milk; cook and stir until mixture is
thickened. Reduce heat and simmer 2 minutes, stirring
occasionally. Season to taste. Stir in 1 cup cheese until
smooth. Remove from heat.
To make filling: Press over spinach to drain well. In a

large skillet over medium heat, melt butter. Add onions;
cook and stir 3 minutes. Add spinach and cook over
medium-high heat until liquid is evaporated. Stir in 1 cup
of cheese sauce. Adjust seasoning.
Place one omelette in a greased 9-inch springform pan.

Alternate 4 layers of spinach filling and omelette, ending
with an omelette on top. Top with remaining sauce and
cheese. Cover with foil and refrigerate until ready to bake
or overnight. Preheat oven to 375F. Remove foil. Place pan
on baking sheet and bake until top is golden and mixture is
hot, 35 to 45 minutes. Cover and let stand 15 minutes.
Remove sides of pan. Serve in wedges.
EASY SHRIMP APPETIZERS
Instructions
Number of servings: 24 (Approximately)

Ingredients
4 tsp butter, divided

2 tbsp dry bread crumbs
6 eggs
cup of milk
tsp dried basil
Salt, to taste
Pepper, to taste
Hot pepper sauce, to taste
cup each green and red pepper, cut into short strips
cup chopped onions
2 cups cooked small shrimps, chopped
1 cup shredded old Cheddar cheese
Paprika, to taste
Method
Preheat oven to 375F. Place 1 tbsp butter in a 9-inch square

pan or 11 x 7-inch baking pan. Melt in the oven, about 3
minutes. Sprinkle bread crumbs evenly over melted butter.
Bake until browned, 4 to 5 minutes.
Beat together eggs, milk, basil, salt, pepper and hot pepper
sauce, just until blended. Melt 1 tsp butter in a large non-
stick skillet over medium-high heat. Add green and red
peppers, and onions. Cook and stir 3 minutes. Add in
shrimp and egg mixture. Cook, stirring constantly with a
wide spatula. When the eggs are almost set but not very
moist, remove from heat and stir in half of the cheese.
Immediately pour into baking pan. Sprinkle with remaining
cheese and paprika.
Bake 10 to 12 minutes or until eggs are set. Cool before

cutting into squares or bars. Serve warm or at room
temperature.
Tips
To serve as quick quiche, cut into 6 to 24 servings. Serve

with salad.
EGG AND CHEESE BURGER
Instructions
Ingredients
5 hard-cooked eggs, finely chopped

1 green onion, finely chopped
6 stuffed olives, finely chopped
1/8 tsp dry mustard
Salt, to taste
Cayenne pepper, to taste
3 tbsp of mayonnaise
4 hamburger or egg buns
Lettuce leaves
2 tomatoes, sliced
4 slices Brick cheese or processed cheese
Method
Combine eggs, green onions, olives, dry mustard, salt and

cayenne pepper. Stir in mayonnaise.
Place a lettuce leaf on each plain or toasted bun. Spread egg

mixture evenly over lettuce. Top with tomato slices and
cheese.
Serve with carrot sticks and sliced cucumber followed by

peach yogurt.
FARFALLE WITH SAUCE ROSEE
Instructions
Ingredients
1 tbsp butter
cup sliced fresh mushrooms
1 clove garlic, finely chopped
1 cup prepared tomato sauce
1 cup half and half cream
5 eggs
Salt, to taste
Pepper, to taste
1 tbsp chopped fresh basil
3 cups farfalle (pasta bows)
2 cups shredded Cheddar cheese
Method
In a skillet, melt butter over medium-high heat. Add

mushrooms and saute until golden. Add garlic and cook for
30 seconds. Add tomato sauce and heat until warm. Set
aside.
In a bowl, combine cream with eggs. Season with salt,

pepper and basil. Whisk and set aside.
In a large saucepan, cook farfalle according to package

directions.
Drain pasta and immediately return to saucepan. Over

medium heat, add tomato sauce mixture and toss well.
While stirring, slowly add egg and cream mixture. Stir until
hot and sauce thickens and coats the pasta. Add cheese and
mix well. Serve right away.
Tips
Pasta should be rinsed in cold water after cooking, only if it
is to be served in a salad, or cooked again, as in a baked
pasta dish.
Serve with a simple salad of Boston lettuce and your

favourite nuts; drizzle with a balsamic vinaigrette.
FEAST DAY FRUIT CAKE
Instructions
Makes: 1 10-inch (25 cm) cake

Cooking Time: 1 minute
Ingredients
1 cup finely chopped blanched almonds, divided

3 cups of all purpose flour (Robin Hood )
1 tsp baking powder
tsp salt
tsp ground nutmeg
tsp ground cloves
1 cup butter
1 cups sugar
6 eggs
1 cup golden raisins
cup each currants, quartered red candied cherries and
chopped candied pineapple
1 cups whole blanched almonds
Glaze
2 tbsp corn syrup

2 tbsp water
Method
Grease a 10-inch tube pan. Sprinkle slides with 2 tbsp

chopped almonds. Combine in a large bowl, flour, baking
powder, salt, nutmeg, and cloves; stir well and set aside.
Cream together butter and sugar; mix well. Beat in eggs,
one at a time. Gradually add dry ingredient mixture; mix
well. Fold in remaining chopped almonds, raisins, currants,
cherries and pineapple. Pour batter into prepared pan.
Arrange whole almonds on top.
Bake in a 300F oven for 75 minutes or until baked.

To make glaze: In a small saucepan, combine corn syrup
and water. Simmer over medium heat for 1 minute. Brush
top of hot cake with glaze. Cool in pan for 15 minutes.
Remove from pan and cool completely on rack.
Tips
Once the fruit cake is completely cooled, wrap it in double

thickness of aluminum foil and keep in a cool, dry place or
in the refrigerator for up to 1 month.
FESTIVE BRUNCH PIE
Instructions
Baking time: 60 Minutes
Cooling time: 30 minutes
Ingredients
Pastry for a double crust pie

1 pkg. frozen chopped spinach, thawed
3 eggs
1 cups Ricotta cheese
1 cup shredded Fontina or Mozzarella cheese
cup freshly grated Parmesan cheese
cup each finely chopped onion and fresh parsley
Salt, to taste
Pepper, to taste,
Nutmeg, to taste
Vegetable spray
4 tsp dijonnaise, divided
6 oz sliced cooked ham or turkey or Italian salami
6 hard-cooked eggs, peeled and sliced
1 egg, slightly beaten
Method
Preheat oven to 400F. Press spinach to remove excess

moisture. Combine eggs, cheeses, spinach, onions, parsley,
salt, pepper and nutmeg; mix thoroughly.
Lightly spray a 9 x 5-inch loaf pan with cooking spray. On

a lightly floured surface, roll out 1/3 of pastry into a 16 x
11-inch rectangle. Ease pastry into pan. Brush with 2 tsp
dijonnaise. Layer ingredients in pan, as follows: half of
ham, half of cheese mixture, sliced eggs, remaining ham
and remaining cheese mixture. Brush top of cheese mixture
with remaining 2 tsp dijonnaise. Trim pastry even with pan;
brush edge with beaten egg.
Roll out remaining pastry into a 11 x 7-inch rectangle.

Place over loaf. Trim excess dough to inch all around.
Fold excess dough under bottom crust and seal. Brush top
with beaten egg. Make slits on top with a sharp knife.
Bake pie in lower third of the oven 50 to 60 minutes, or

until pastry is golden brown. Remove from oven and let
cool for 30 minutes on wire rack. Loosen sides with a
spatula and turn out on rack. Turn right side up and cool.
Serve warm or cool.
Nutrients Per Serving
Calories: 475
Carbohydrate: 23.1 g
Protein: 22.5 g
Fat: 38.1 g
FESTIVE CHERRY ALMOND CAKE

Instructions
Makes: 1 8-inch cake

Cooling time: 10 minutes
Ingredients
1 cup maraschino cherries, quartered

2 cups Five Rose all purpose flower
2 tbsp ground almonds
2 tsp baking powder
tsp salt
cup butter. Softened
1 tsp almond extract
cup sugar
4 eggs
1/3 cup sour cream
Custard Sauce
1 cup milk
1 cup cream, 10% M.F.
6 egg yolks
cup sugar
tsp vanilla extract
Method
To Make Cake: Preheat oven to 325F. Grease a deep 8-

inch round cake pan, line bottom with paper and grease
again.
Pat maraschino cherries dry. Combine flower, ground

almonds, baking powder and salt. Add cherries and toss
until pieces are well coated; reserve. Beat butter, almond
extract and sugar until light and fluffy. Beat in eggs one at
a time, beating well after each addition. Stir in dry
ingredients and cherry mixture in 3 additions, alternately
with sour cream. Spread into prepared pan.
Bake 75 to 90 minutes, or until toothpick inserted in the

centre comes out clean. Cool for 10 minutes. Turn cake out
to cool completely. Serve with custard sauce.
To Make Custard Sauce: Heat milk and cream, without

boiling. Beat egg yolks with sugar; stir in milk gradually. In
a saucepan, cook over medium heat without boiling until
thickens, stirring constantly. Remove from heat. Stir in
vanilla extract. Serve cold.
Nutrients Per Serving:
Calories: 339
Protein: 5.7 g
Fat: 17.7 g
FESTIVE EGG MOUSSE
Instructions
Chilling time: 3 hours
Ingredients
Clear Layer
cup each canned condensed chicken broth and water
1 tbsp white wine or lemon juice
1 tsp unflavoured gelatine
1 hard-cooked egg, sliced
Green onion and pepper, for garnish
Egg Mousse
1 envelop unflavoured gelatine
chicken broth or water
5 hard-cooked eggs
1/3 cup mayonnaise
cup cream cheese
1 tbsp Dijon mustard
Salt, to taste
Pepper, to taste
1/3 cup each chopped green and red peppers
Method
To Make Clear Layer: Strain chicken broth to remove any

fat. Combine broth, water and wine in a small bowl.
Sprinkle gelatine on top; set over hot water to dissolve.
Remove from hot water and place in a bowl of water and
ice, stirring frequently, until mixture has the consistency of
raw egg whites. Remove from ice water.
Spoon a thin layer of gelatine into an oiled -5cup mould.
Arrange egg slices, green onions and pieces of pepper in a
decorative design. Place in freezer until set, about 10
minutes. Add enough gelatine to cover eggs completely;
refrigerate.
To Make Egg Mousse: In a small bowl, sprinkle gelatine

over chicken broth; set over hot water to dissolve. In food
processor or blender, puree eggs. Add mayonnaise, cream
cheese, mustard, salt, pepper and hot pepper sauce; puree
until well blended. Add dissolved gelatine, green and red
peppers, and green onions; puree about 1 minute.
Pour into mould, over clear layer. Refrigerate until firm, at

least 3 hours or overnight. Remove from mould onto a
serving plate. Serve with crackers.
Nutrients Per Serving:
Calories: 165
Carbohydrate: 1.9 g
Protein: 7.8 g
Fat: 14.0 g
GOLDEN CHEDDAR PANCAKES

Instructions
Ingredients
1 cups whole wheat or all purpose flour

cup sugar
1 tbsp baking powder
tsp salt
1/8 tsp ground cinnamon
1 cups shredded old Cheddar or Colby cheese
1 large apple, cored and diced
2 eggs
1 cups milk
2 tbsp melted butter
Method
Combine dry ingredients in a large bowl. Stir in cheese and
apples. Beat together eggs, milk, butter, and vanilla. Pour
over dry ingredients and stir just until moistened.
Lightly grease non-stick skillet and over medium heat. Pour

in batter, cup (50 ml) for each pancake, and spread into
4-inch round. Cook until bubbles form on surface and
underside is golden brown. Turn and brown other side.
Repeat to make additional pancakes. Serve warm, with

syrup if desired.
Calories: 450
Protein: 18.9 g
Fat: 20.0 g
GOOD MORNING CASSEROLE

Instructions
Ingredients
Cooking spray
4 slices bread, crusts trimmed, cut into quarters
6 eggs
1 cups milk
4 slices turkey or bacon, diced and cooked
cup shredded Cheddar cheese, divided
1/3 cup sliced mushrooms
tsp salt
cup frozen hash brown potatoes, thawed
Method
Preheat oven to 350F. Spray a 9 x 9 x 2 inch baking pan

with cooking spray. Arrange bread slices in pan,
overlapping slightly; set aside. Beat together eggs, milk,
bacon, and cup cheese in a large bowl. Add mushrooms
and salt. Pour mixture over bread slices. Sprinkle potatoes
and remaining cheese over egg mixture. Bake until lightly
browned and knife inserted near the centre comes out clean,
about 35 minutes. Serve right away.
GRAND MARNIER SOUFFLES
Instructions
Ingredients
5 egg yolks
3 tbsp sugar
1/3 cup sugar
cup Grand Marnier
1 tbsp freshly grated orange peels
7 egg whites
tsp cream of tartar
Icing sugar to sprinkling
Method
Preheat oven to 425F. Grease a 1 qt. Souffle pan.

Sprinkle 3 tbsp sugar on bottom and sides of pan. In top of
double broiler beat egg yolks until well blended. Slowly
add remaining sugar and continue beating until the yolks
become very thick and pale yellow. Set the pan over
simmering water and heat the egg yolks, stirring constantly
until mixture thickens. Stir in Grand Marnier and orange
peel and transfer to a large bowl. Set the bowl into a pan of
ice cold water and stir the mixture until cool. Remove from
ice water and set aside.
In a large mixing bowl, beat egg whites and cream of tartar

until stiff peaks form. Gently fold beaten egg whites into
egg yolk mixture. Spoon souffle into dish, filling it to
within 2 inches of the top. Smooth the top of the souffle
with a spatula. For a decorative effect, cut a trench about 1
inch deep 1 inch from the edge all around the top. Bake on
the middle self in the oven for 2 minutes, then reduce heat
to 400F. Continue baking for another 30 minutes or until
the souffle has risen 2 inches above the top of the mold and
the top is lightly browned. Sprinkle with icing sugar and
serve at once.
GREEK OMELETTE
Instructions
Ingredients
8 eggs
cup water
Cooking spray
1/3 cup chopped onions
cup seeded, shopped tomato
cup crumbled Feta cheese
cup Kalamata olives, pitted and slivered
tsp dried oregano
Method
In a medium bowl, beat eggs with water; season with
pepper. Set aside. Spray a non-stick skillet with cooking
spray. Saute onions over medium heat for about 1 minute.
Add tomato and cook for 1 more minute. Stir in Feta

cheese, olives and oregano. Set aside.
Spray an 8-inch non-stick skillet with cooking spray. Heat

skillet over medium heat. Pour of the egg mixture into
skillet. As mixture sets at the sides, with a spatula, gently
lift cooked portion to allow uncooked eggs to flow
underneath. Cook until bottom is set and top is almost set.
Cover one half of the omelette with of the filling. Slip

spatula underneath the omelette and fold in half. Slide onto
a warm plate. Repeat procedure to make 3 more filled
omelettes.
GREEK-STYLED EGGS
Instructions
Number of serving: 1
Ingredients
2 hard-boiled eggs, peeled and coarsely chopped

3 tbsp tzatziki, divided
Fresh ground pepper, to taste
1 pita bread or flatbread
Lettuce leaf, chopped tomato, sliced black olives and
chopped cucumbers
Method
Combine eggs with 2 tbsp tzatziki and pepper; set aside.

Spread remaining tbsp tzatziki on pita bread. Place lettuce
leaves on bread and top with egg mixture. Garnish with
tomato, olives and cucumber. Fold sides up over filling.
Tips
When hard-cooking eggs, use eggs that have been in the

refrigerator the longest because the less fresh the egg, the
easier it is to peal. Use hard-cooked eggs within a week.
HAM AND EGG QUESADDILLA

Instructions
Ingredients
1 tsp vegetable oil

2/3 cup chopped ham
1/3 cup diced sweet red or green peppers
1 green onion, sliced
4 eggs
1tbsp 2% milk
Salt, to taste
Pepper, to taste
2 large whole wheat flour tortillas
cup shredded Monterey Jack or Cheddar cheese
Salsa, (Optional)
Method
Heat oil in 11-inch non-stick skillet over medium-high

heat. Add ham, sweet pepper and onions; cook, stirring, 2
minutes. Whisk together eggs and milk in a medium bowl;
season with salt and pepper. Add to skillet; stir gently until
soft curds form. Remove to plate; keep ham warm. Clean
skillet and place a tortilla in the skillet over medium heat.
Sprinkle half the cheese over tortilla. Top with egg mixture.
Sprinkle remaining cheese over egg mixture. Place other
tortillas on top; press down. Cook until tortilla is lightly
browned on bottom. Flip and cook other side. Transfer to
large plate, cut into 8 wedges. Serve with selsa, if desired.
Calories: 390
Protein: 26.0 g
Fat: 24.0 g
HAM AND EGG BAGELS

Instructions
Ingredients
4 bagels
2 tbsp cream cheese
4 thinly chopped apple slices
4 slices ham
4 eggs
Salt, to taste
Pepper, to taste
4 tbsp grated Cheddar cheese
Method
Using a bread knife, cut a thin slice off the bottom of each
bagel. Spread tbsp cream cheese on each bagel (Divided
between the two halves), and place an apple slice and ham
slice on the lower (Thinner) half of each bagel.
Close the bagels. Break an egg into each bagel hole. Season
with salt and pepper. Sprinkle each with 1 tbsp cheese and
bake in a preheated oven at 375F for 30 minutes.
HAMLETTE ON BAGEL
Instructions
Cooking time: 2 Minutes
Ingredients
8 eggs
Salt, to taste
Pepper, to taste
1 tsp chopped parsley
cup diced cooked ham
1 tbsp melted butter or margarine
1 tsp all purpose flour
4 bagels
4 slices of tomatoes
4 slices crisp bacon (Optional)
Method
In a bowl, lightly beat eggs. Season with salt and pepper.

Stir in parsley and ham. Brush flour 1 cup ramekins or
custard cups with melted butter or margarine; dust with
flour.
Divide egg mixture among the flour dishes. Microwave

underneath one at a time on high (100%) for 1 minutes to
2 minutes.
Slice and toast bagels. Set aside in a warm oven. Unmold a

hamlette on each lower bagel half. Top each with a slice of
tomato, a slice of bacon and the remaining bagel half.
HARD MERINGUES
Instructions
Makes: 8 large meringues

Ingredients
6 egg whites, at room temperature

1/8 tsp cream of tartar
2 cups of sugar
1 tbsp white vinegar
Method
Preheat oven to 275F. Grease 2 baking sheets.
In a large mixing bowl, beat egg whites with electric

blender until foamy. Add the cream of tartar and continue
beating until it forms soft peaks. Gradually add sugar, 2
tbsp at a time, into egg whites, beating constantly until
sugar is dissolved. Add vanilla and vinegar and beat until
whites are very stiff and shiny, about 10 minutes more.
Place about cup of meringue on one of the prepared

baking sheets. Using your hands, pull the meringue into a
peak to resemble a large chocolate kiss. Smooth the sides.
Repeat with remaining meringue. Bake until meringue are
lightly browned, about 45 minutes. Cool completely on
wire racks.
HEARTY OMELETTE LOAF
Instructions
Ingredients
1 unsliced crusty round loaf (about 8-inch diameter)
8 eggs
cup water
Salt, to taste
Pepper, to taste
Cooking spray
2 tbsp light creamy Caesar dressing
3 each thin sliced deli roast beef, salami and chicken
3 sliced Gruyere cheese
2 small tomatoes, sliced
1 jar (170 ml) marinated artichoke hearts, drained and
sliced (Optional)
Salad greens, to taste
Method
Cut loaf in half horizontally; hollowing out top and bottom,

leaving inch shell. Save removed bread for another use.
Beat eggs with water; season with salt and pepper. Spray an
8-inch non-stick skillet with cooking spray.
Pour in half of egg mixture and cook over medium heat. As

mixture sets at the edges, with spatula, gently lift cooked
portion to allow uncooked egg to flow underneath. Cook
until bottom is set and top is almost set. Slide onto plate; let
completely cool.
Repeat procedure with remaining egg mixture. Brush inside
bottom and top of bread with Caesar dressing. Layer
bottom of loaf with one omelette and half of sliced roast
beef, Gruyere cheese, tomatoes, salami, (artichokes) , salad
greens and chicken.
Repeat layers with remaining ingredients. Replace bread

tops; wrap tightly in plastic wrap. Refrigerate at least 1
hour before slicing into wedges.
Calories: 570
Protein: 39.0 g
Fat: 25.9 g
INDIVIDUAL BAKED ALASKAS
Instructions
Ingredients
4 egg whites
1/8 tsp salt
cup sugar
6 sliced jelly roll, cake or brownie
6 scoops ice cream, well frozen
Method
In a small mixing bowl, beat egg whites and salt until soft
peaks form. Gradually add sugar, 1 tbsp at a time, continue
beating until stiff and glossy. Place cake slices on an
ungreased baking sheet. Top each with ice cream and
quickly cover with meringue, being sure to seal edges
completely. Swirl meringue into peaks. Keep in freezer
until ready to bake. Freeze for at least 1 hour. Preheat oven
to 475F. Bake 2 to 4 minutes or until meringue is delicately
browned. Serve at once.
INDIVIDUAL ORANGE SOUFFLES

Instructions
Ingredients
8 large oranges
1 tbsp cornstarch
2/3 cup orange juice
1 tbsp grated orange rind
cup sugar 1 tbsp marmalade
1 tbsp butter
4 eggs, separated
Icing sugar for dusting
Method
Remove tops from oranges, scoop out flesh from base

without piercing the skin. Mix cornstarch with cup
orange juice. Add to remaining juice and bring to boil,
stirring constantly. Add rind, sugar, marmalade and butter,
continuing to stir until thickened and smooth.
Remove from heat and gradually beat in egg whites. Beat

egg whites until stiff and fold into yolk mixture. Fill orange
shells 2/3 full with mixture and place on a baking sheet or
in muffin tin.
Bake in 400F oven for 10 to 15 minutes or until puffed and

golden. Sprinkle with icing sugar after removing from oven
and serve right away.
ITALIAN SAUSAGE AND

EGG CASSEROLE
Instructions
Broiling time: 2 minutes
Ingredients
Cooking spray
2 mild Italian sausages, casing removed (about lb)
cup chopped shallots or onions
2 cloves garlic, minced
cup chopped softened sun-dry tomatoes
4 tbsp chopped fresh parsley, divided
8 eggs
1 can evaporated skim milk
2 cups shredded light Mozzarella cheese, divided
Method
Spray six 1 cup ramekins with cooking spray. Set aside.
Saute sausage meat in a non-stick skillet over medium heat

until brown, about 8 minutes; drain. Wipe skillet clean and
replace meat in skillet.
Add shallots / onions and garlic; saute for 3 minutes. Add

sun-dried tomatoes and 2 tbsp parsley; cook for 1 minute.
Spread sausage mixture in prepared ramekins.
Whisk eggs and evaporated milk in a large bowl. Stir in 1

cups Mozzarella cheese. Pour egg mixture over sausage
mixture in ramekins. Sprinkle remaining parsley and cheese
over egg mixture.
Bake in a 375F oven for 15 to 18 minutes or until a knife

inserted into centre comes out clean.
Broil for about 2 minutes or until top is golden brown.
LAYERED EGG AND BROCCOLI

CASSEROLE
Instructions
Ingredients
8 eggs
cup of milk
1 tbsp chopped fresh parsley
1 tsp vegetable seasoning*
Salt, to taste
Pepper, to taste
Cooking spray
1 large onion, chopped
1 cups of chopped fresh mushrooms
2 cups coarsely chopped cooked broccoli
1 cup shredded low-fat cheese blend
Method
Beat eggs with milk, parsley and vegetable seasoning;

season with salt and pepper. Set aside. Spray a large non-
stick skillet with cooking spray. Heat skillet over medium-
high heat. Saute onions and mushrooms for 3 minutes or
until liquid has evaporated. Pour egg mixture over onions
and mushrooms and reduce heat to medium-low. As
mixture begins to set, gently move spatula across bottom
and sides of skillet to form large, soft curds. Cook until
eggs are just partially set.
Remove from heat. Spray a 2-quart baking dish with

cooking spray. Spoon half of the scrambled eggs into
baking dish. Sprinkle with half the broccoli and cheese.
Repeat layers. Bake in a 325F oven for 15 minutes or until
hot.
Variations
* Or use a heaping tsp of dried basil, tsp of thyme and

tsp of oregano
LUNCHEON TABBOULI EGG SALAD
Instructions
Ingredients
1 cup chicken or vegetable broth

4 eggs, lightly beaten
1 cup couscous or instant rice
2 cups chopped mixed fresh vegetables ( seeded tomatoes,
seedless or seeded cucumbers, carrots)
1 green onion, chopped
2 tbsp chopped fresh cilantro (coriander), mint or parsley
cup fat free Italian salad dressing
3 tbsp lemon juice or lime juice
1 tsp chili powder
Salt, to taste
Pepper, to taste
Method
In a large saucepan, bring broth to a boil. Stirring

constantly, slowly add eggs in a steady stream. Continue to
stir and cook 1 minute, or just until eggs are set. Remove
from heat; stir in couscous. Cover; let stand 5 minutes.
Stir in chopped vegetable, green onion and cilantro.

Combine salad dressing, lemon juice and chili powder; toss
with couscous until well combined. Season to taste with
salt and pepper. Refrigerate covered.
MACARONI BAKE
Instructions
Ingredients
2 cups dry elbow macaroni

8 eggs
1 cup skim milk
1 can (10 oz) condensed Cheddar cheese soup
cup finely chopped onion
cup finely chopped green peppers
1 tsp Italian seasoning
1 tsp dry mustard
tsp garlic powder
Cooking spray
cup tomato sauce, pizza sauce or spaghetti sauce
cup shredded light Cheddar cheese
2 tbsp chopped fresh parsley
Method
Cook macaroni according to package directions; drain well.

Whisk eggs with milk and soup in a large bowl. Stir in
onions, green peppers, Italian seasoning, dry mustard and
garlic powder. Stir egg mixture into macaroni. Spray a 2
quart casserole dish with cooking spray. Pour pasta mixture
into casserole dish. Bake in a 350F oven for 10 minutes;
stir pasta mixture. Bake for another 10 minutes; stir pasta
mixture. Spread tomato sauce over the pasta mixture.
Sprinkle with cheese and parsley. Bake for another 8
minutes or until top is bubbly and cheese is melted.

Calories: 293
Protein: 17.6 g
Fat: 10.0 g
MAKE-AHEAD OVEN-BAKED
FRENCH TOAST
Instructions
Ingredients
4 eggs
cup milk
cup packed brown sugar
2 tbsp orange juice
Pinch of nutmeg
Pinch of cinnamon
6 thick slices, stale bread (egg bread or raisin bread)
Method
In large, shallow dish, combine egg, milk, brown sugar,

orange juice, and spices. Place bread in mixture; leave 5
minutes. Turn bread over; leave another 5 minutes until all
liquid is absorbed.
Transfer bread to non-stick cookie sheet or cookie sheet

lined with buttered foil. Bake at 375F for 10 minutes. Turn
carefully and bake 10 to 15 minutes longer, or until puffed
and golden. Drizzle with warmed syrup, or sift icing sugar
on top, and serve with fresh fruit.
NESTED EGGS
Instructions
Ingredients
2 tbsp butter
1 cup finely chopped onions
1 cup finely chopped celery
1 large baking potato, peeled and cubed
cup chopped flat-leaf parsley
1 tsp thyme
1 tsp dried rubbed sage
Salt, to taste
2 cups cubed cooked chicken or turkey
cup chicken bouillon
8 eggs
Method
Melt butter in a 10-inch non-stick skillet over medium heat.

Saute onion and celery for 4 minutes or until softened. Stir
in potato and saute, stirring often, for about 5 minutes or
until lightly browned. Stir in parsley, sage, thyme, salt and
pepper, chicken; continue cooking, stirring often, for 3
minutes or until thoroughly heated.
Pour bouillon over vegetables and bring to a boil. Place pan

in a preheated 350F oven and bake, uncovered, for 15
minutes or until the potatoes are tender. Remove the skillet
from the oven and with the back of a tablespoon, make 8
<<nests>> in the chicken mixture.
Bake an egg onto a small plate and slide into the nests.
Season with salt and pepper. Return skillet to the oven and
continue baking for another 6 to 8 minutes or until eggs are
set. Serve right away.
NICOISE SALAD
Instructions
Ingredients
4 cups mesclun or bite-size mixed salad greens

2 small red skinned potatoes, cubed and cooked
1 cup cooked green beans
4 hard-cooked eggs, peeled and cut in quarters
1 jar (250 ml) roasted red peppers, well-drained and cut
into strips
1 can (170 ml) water packed tuna chunks, drained
cup sliced pitted black olives
Dressing
2 tbsp olive oil

1 tbsp lemon juice
1 tsp Dijon mustard
Salt, to taste
Pepper, to taste
Method
Divide mesclun between 2 plates. Garnish salad greens

with an equal amount of potatoes, green beans, egg
quarters, red pepper, tuna and olives. Chill. Whisk together
oil, lemon juice and mustard; season with salt and pepper.
Drizzle dressing over salad. Serve right away.

Calories: 545
Protein: 36.1 g
Fat: 26.4 g
OLYMPIAN EGGS
Instructions
Ingredients
2 eggs
2 tbsp water
2 tbsp crumbled lite Feta cheese
Pinch of dried oregano
Cooking spray
1 small tomato, seeded and chopped
1 Pita bread
Method
Beat eggs with water, Feta, oregano and pepper; set aside.
Spray an 8-inch non-stick skillet with cooking spray. Heat
skillet over medium heat. Pour in your egg mixture. As
mixture begins to set, gently move spatula across the
bottom and sides of skillet to form large, soft curds. Cook
until eggs are almost set. Sprinkle with tomato. Continue
cooking until eggs are thickened and no visible liquid egg
remains, but they are still moist. Serve on warm pita bread.
Calories: 376
Protein: 22.1 g
Fat: 14.8 g
OPEN-FACED GRILL SANDWICH

Instructions
Ingredients
8 hard-cooked eggs, chopped

cup mayonnaise
1 tbsp chopped green onions
tsp curry powder
Salt, to taste
Pepper, to taste
8 slices pumpernickel bread
8 process cheese slices, regular or light
2 tbsp finely diced greed and red peppers or mushrooms
1 tsp chopped fresh herbs
Method
Preheat oven to 350F.
In a bowl, mix eggs, mayonnaise, green onions, curry

powder, salt, pepper and hot pepper sauce. Set aside.
Lightly toast pumpernickel bread; cover with half a slice of

cheese. Spread egg mixture over cheese. Sprinkle with
pepper, mushrooms (if desired) and herbs. Top with
remaining half slice of cheese.
Bake until melted.
ORIENTAL EGG CREOE

ON BAGEL
Instructions
Ingredients
6 eggs
Salt, to taste
Pepper, to taste
1 medium onion, sliced vertically
1 clove garlic, minced
cup each red and green pepper, coarsely chopped
cup bean spouts or shredded cabbage
2 tsp vegetable oil, divided
2 tsp soya sauce, divided
4 bagles, split
Green onion, for garnish
Method
Beat together eggs, salt and pepper. Set aside. Combine

onion, garlic, red and green peppers, and bean spouts;
divide mixture in half to make 2 large crepes.
Over high heat in a 10-inch non-stick skillet, heat 1 tsp oil.

Add half of the vegetable mixture. Stir fry 1 minute.
Sprinkle with 1 tsp soya sauce and stir fry minute longer.
Reduce heat to medium. Pour half of the egg mixture over
vegetables in skillet. As eggs begin to set, tilt pan and lift
edges of crepe to allow the uncooked egg to flow under.
Remove crepe from heat and cut in half. Fold each half and
place over a split bagel; close bagel.
Repeat with remaining ingredients and make 2 more
sandwiches. Garnish with green onions. Serve hot or at
room temperature.
ORIENTAL EGG WRAP
Instructions
Ingredients
8 eggs
cup dry sherry
2 tbsp sugar
tsp salt
3 tbsp cornstarch
3 tbsp cold water
Vegetable spray
2 2/3 cups hot steamed oriental vegetables
Method
In a large mixing bowl, beat together eggs, sherry, sugar
and salt; Set aside. In a small bowl, blend together
cornstarch and water. Combine cornstarch mixture with egg
mixture.
Spray a 9-inch non-stick skillet with vegetable spray. Heat

over medium heat. Pour about 1/3 cup egg mixture into hot
skillet. Rotate pan several times so batter covers the bottom
of pan. Cook for about 1 minute or until the top is set.
Loosen edges, turn over and cook for a few seconds longer.
Remove onto wire rack to cool. Repeat process until all
batter is used up.
Fill each wrap with 1/3 cup hot steamed vegetables. Roll up
and serve.
PASTA SCRAMBLE
Instructions
Ingredients
3 cups of three colour Rotini pasta, uncooked

2 cups broccoli florets
1 cup shredded Cheddar cheese
1 medium tomato, diced
4 eggs
cup milk
1 tsp dried basil
tsp salt
tsp pepper
Method
Cook pasta in a large pot of boiling water for 7 minutes.

Add broccoli and cook 2 minutes longer or until pasta and
broccoli are tender but firm. Drain and return to pot.
Stir in cheese, tomatoes and green onion. Whisk remaining

ingredients together in a bowl and stir into pasta mixture.
Cook and stir over medium heat for about 3 to 4 minutes or
until egg mixture is almost set.
Variations
You can substitute 2 cups of frozen mixed vegetables for

broccoli. Cook pasta 5 minutes before adding vegetables
and cook 4 to 5 minutes longer.
PIZZA EGG MELT
Instructions
Ingredients
4 English muffins
5 tsp olive oil
cup Pizza sauce
6 small button mushrooms, sliced
1/3 cup diced sweet green peppers
6 eggs
2 tbsp milk
Salt, to taste
Pepper, to taste
2 oz Pepperoni, sliced
cup shredded Mozzarella cheese
Method
Split English muffins in half. Brush with 3 tsp olive oil.

Place inside-up on baking sheet and toast in 450F oven
until lightly browned. Remove from oven. Spread each
with pizza sauce; keep warm. Heat remaining oil in a non-
stick skillet over medium heat. Cook mushrooms and sweet
peppers until soft, about 2 minutes. Whisk together eggs
and milk in medium bowl; season with salt and pepper.
Pour onto English muffins. Top with Pepperoni and cheese.
Return to oven; heat through until cheese melts and
bubbles, about 2 minutes.
Calories: 440
Protein: 22.0 g
Fat: 25.0 g
DONT FORGET
TO EAT
RIGHT. ITS YOUR
HEALTH.
Comments Are Welcome
ALL your comments are welcome. Please feel
free to write to me in regards to this Book or to
any other of my Books.
The mailing address and E-mail address is

listed here below.
I thank you in advance.
THIS IS A
FREE BOOK.
ENJOY.

2007 - George Felfoldi - (Ebook - Cooking) - Cooking With Eggs Cookbook (2007), 157 Pages PDF

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2007 - George Felfoldi - (Ebook - Cooking) - Cooking With Eggs Cookbook (2007), 157 Pages PDF

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COOKING WITH

Copyright, 2007, George Felfoldi

2007, ALL RIGHTS RESERVED

No parts of this Book may be

ALL OTHER copyrights belong

I would like to dedicate this Book

This Book is Dedicated

I would like to take this time to thank

THANK YOU ALL.

Dr. George Felfoldi

Is an Independent Baptist Minister, A Musician,

With 6 grams of the highest quality protein and nutrients,

In addition to giving you energy, your body also uses the

Build and repair body tissue and cells

To maintain a healthy, balanced diet, The Canadas Food

Eggs = Protein = Lasting Energy

Protein tends to keep you feeling full, longer.

Because protein helps your body to control the rate at

Making sure that you get a wide variety of nutrients at

The food that we eat provides us with the energy that we

For you to have enough energy to fuel your day it is

When you wake up, your body is low on energy because it

One recent study showed that eating a healthy, well-

Lunch is essential to help you maintain your energy

After a full day of work and/or school activities, your body

Regular eating patterns and physical activity will help you

Are you a person who is always reaching for that double

Eggs are one of natures most nutritious foods. A large egg

What The Vitamins And Minerals

Vitamin A - Helps maintain healthy skin and eye

Calcium and Vitamin B - Helps keep bones healthy and

Riboflavin - Helps keep body tissue healthy.

Iron - Carries oxygen to the cells and keeps blood healthy.

Vitamin E - Acts as an antioxidant that protects cells

Niacin - Promotes normal nerve functions and helps release

Folate - Helps produce and maintain new cells, especially

Zinc - Helps to maintain a strong immune system.

There are also other nutrients in eggs:

Lutein and Zeaxanthin

Lutein and zeaxanthin are important for maintaining good

Recognized as an essential nutrient by Health Canada,

Eggs are a source of high quality-protein

Protein is composed of 20 different amino acids. There are

Eggs For Breakfast Could Help In

Eating eggs for breakfast instead of a bagel can reduce

What causes an egg allergy?

An allergy is generally caused by a protein found in a food

An egg allergy usually occurs during the first year of life -

Introducing eggs to a babys diet.

If there is no family history of any food allergies, introduce

Duration of an egg allergy

This is one of a few allergies that can last a lifetime.

If your child has been diagnosed with an egg allergy, the

How To Determine Freshness:

A fresh egg will sink in water, while an older egg will

Eggs should be stored in an egg carton. The carton

Eggs can be frozen, but not in their shells. Thaw frozen

Whole eggs: Beat just until blended, pour into freezer

How To Use Frozen Eggs

Substitute 2 tbsps thawed egg whites for 1 large fresh

Cooking With Eggs

Serve eggs and egg riched foods immediately after

If recipe Calls For | You Can Use