Kitchen Cupboard

By Rosemary K. Jackson

We like to relax with a casual Sunday morning breakfast. Bill listens to the Sunday morning jazz program on the Temple public radio station and I’ll whip up something using eggs. Here are some recipes using eggs for a special weekend breakfast.

Break of Day Egg Bake
3 cups shredded Cheddar
3 cups shredded Mozzarella
1/4 cup butter
4.5 oz. can mushrooms,
drained or 1/4 lb. fresh
mushrooms, sliced
1/3 cup sliced scallions
1/2 red bell pepper, chopped
8 oz. cooked ham, cut in fine
1/2 cup flour
1 3/4 cups milk
2 tbs. chopped fresh parsley
8 eggs
red pepper and parsley for


Preheat oven to 350 degrees. In a large bowl, lightly toss cheeses together. Sprinkle half the cheese in an ungreased 13x9 inch baking dish. In a medium skillet, melt butter and saute mushrooms, scallions and red pepper until tender. Arrange cooked vegetables over the cheese. Arrange ham over vegetables and sprinkle remaining cheese over the ham. In a large bowl, using a wire whisk, blend flour, milk, parsley and eggs; pour over cheeses, vegetables and ham. Bake for 35-40 minutes or until set and top is lightly browned. Let stand for about 10 minutes. Cut into squares. Garnish with red pepper and parsley if desired. Makes 12 servings.

Potato & Egg Scramble
1/2 lb. bacon, chopped

3 medium onions, chopped
1/2 cup bacon fat or butter
3 lbs. potatoes, cooked &
diced with skins
6 eggs, beaten
salt & pepper to taste

Cook bacon until crisp.
Add onion and cook until
tender. Set aside. Brown
potatoes in fat. Add salt and
pepper to taste. Drain fat.
Stir in bacon, onions and
eggs. Mix and cook until
eggs are set, stirring constantly. Serve immediately.
Serves 6.

West Coast Eggs
12 hard boiled eggs, shelled
and sliced
1 lb. shrimp, cooked and
3 tbs. butter
3 tbs. flour
1 2/3 cups light cream
2 tsp. prepared mustard
1 tsp. salt

dash of pepper
1 tbs. dry white wine
1 tbs.capers, drained
2 tbs. chopped parsley
1/4 tsp. thyme
1/2 cup shredded Swiss

Butter a 2-qt. baking dish and arrange half the eggs on the bottom. Sprinkle shrimp over the eggs and top with the remaining eggs. Melt butter and stir in flour and gradually stir in the cream. Blend well, add mustard, salt, pepper, wine, capers, parsley and thyme. Pour sauce over eggs, sprinkle with cheese and bake for 15 minutes in a preheated oven at 425 degrees until bubbly. Serves 6.

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