A Bake And A Breakfast

SHIRLEY'S KITCHEN

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Greetings from Mexico:

As you read this, I am enjoying the ocean view of Cancun with brother Tommy and friends, celebrating my birthday! I love being surrounded by nature in Payson, still, the ocean always calls me back -- its sunsets, sound of waves, smell of salt and sand, sound of seagulls and walking on the beach is always nurturing my spirit. If feeling troubled or sad, I gather seashells and mentally put those feelings or thoughts in them and throw them into the ocean to be washed away. The results are inner peace -- release, if you will -- and gratitude to the creator of the universe for always taking care of me. While I am enjoying this beautiful vacation, how about some anytime breakfast recipes?

Hasta la vista, amigos (See you later, my friends),

Shirley

Salmon-Potato Bake

1, 16-ounce package refrigerated sliced potatoes

8 ounces Gouda or Monterey jack cheese, shredded (2 cups)

6 ounces thinly sliced smoked salmon, lox-style, cut into bite-sized strips

6 eggs, beaten

2 cups milk

1/4 teaspoon salt

1/4 teaspoon black pepper

1. Preheat oven to 350 degrees. Lightly coat six 10- to 14-ounce casserole dishes or ramekins with nonstick cooking spray. Place dishes in a 15-by-10-by-1-inch baking pan. Set aside. Place potatoes in a 2-quart square microwave-safe baking dish. Add 1 tablespoon water to dish. Cover with waxed paper. Microwave on high for 2 minutes. Arrange half the potatoes in prepared dishes. Layer with half the cheese and all the smoked salmon. Top with remaining potatoes and remaining cheese.

2. In a large bowl, whisk together eggs, milk, salt and pepper. Slowly pour over layers in dishes. Bake for 30 to 35 minutes or until puffed, set and golden (press lightly in center of mixture; casseroles are done when no liquid appears).

3. Allow to stand 10 minutes before serving.

Makes 6 servings.

Breakfast in Bread

2 English muffins, halved

4 eggs

3 tablespoons orange juice

1 tablespoon white wine vinegar

1 tablespoon olive oil

1 tablespoon Dijon-style mustard

1/8 tablespoon salt

1/8 tablespoon freshly ground pepper

1/2 cup dairy sour cream

6 cups mesclun and/or arugula, or other favorite salad mix

1/2 cup walnut pieces, toasted

orange wedges (optional)

1. Preheat oven to 400 degrees. Place split English muffin halves in a greased 13-by-9-by-2-inch baking pan. Use a 1-1/2 or 2-inch cookie or biscuit cutter to cut a hole in the center of each muffin half. Place cutouts beside muffins in baking pan. Crack open eggs and carefully place one egg in the center of each muffin hole. Transfer pan to preheated oven. Bake for 12 to 15 minutes or until eggs are just set.

2. Meanwhile, for dressing, in a small bowl, whisk together the orange juice, vinegar, olive oil, mustard, salt and pepper. Gradually whisk in sour cream. Divide mesclun among four dinner plates. Place 1 egg-filled muffin half atop greens. Cut remaining rounds from muffin halves into wedges and sprinkle around eggs. Drizzle with dressing. Add walnuts and orange wedges.

Makes 4 servings.

Baked Mediterranean Eggs

Prep time: 30 minutes; bake: 15 minutes in 400-degrees oven.

8 eggs

1/4 cup sliced, pitted Kalamata olives or black olives

1, 13.8-ounce package refrigerated pizza dough or 4 pita bread rounds

4 Roma tomatoes, chopped

1/2 small cucumber, seeded and chopped

2 tablespoons snipped flat-leaf parsley

1/8 teaspoon ground black pepper

8 slices Canadian bacon or bacon

4 oz. crumbled feta cheese with garlic and herb

1/4 cup low-fat plain yogurt

1. Preheat oven to 400 degrees. Lightly coat the inside of four 10- to 12-ounce ramekins or custard cups with cooking spray. Break two eggs into each ramekin. Divide olives evenly among ramekins.

2. Unroll pizza dough. Cut 4 circles about 1 inch larger than the ramekins. Place dough rounds on baking sheet. Place ramekins in a 3-quart rectangular baking dish; add boiling water to baking dish, to a depth of one inch. Place baking dish with eggs on a lower oven rack. Place baking sheet with dough rounds on upper oven rack. Bake for 15 to 20 minutes, or until eggs are set when lightly shaken and dough rounds are browned. (If using pita bread rounds, bake for 8 minutes, or until warmed through.)

3. Meanwhile, in a medium bowl, combine tomatoes, cucumber, parsley, 1/4 teaspoon salt, and pepper. Set aside. Lightly coat a large skillet with cooking spray; cook Canadian bacon slices over medium heat until lightly browned, turning once; or cook bacon until crisp.

4. Sprinkle rounds with feta cheese. To serve, carefully remove ramekins from water bath; invert into bread rounds. Top each serving with some of the tomato mixture and a dollop of yogurt. Serve immediately. Pass additional tomato-cucumber mixture.

Makes 4 servings.

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