#SSU #WhatsForBreakfast Try these delicious recipes this weekend - TopicsExpress

#SSU #WhatsForBreakfast Try these delicious recipes this weekend and tell us what you think! First up: Baked Eggs with Mushrooms and Parmesan Ingredients: 1 lb. brown mushrooms, washed and thickly sliced 1 T olive oil salt and fresh ground black pepper to taste 4 eggs 2-3 tsp. freshly grated Parmesan 2-3 tsp finely chopped parsley for garnish (optional) freshly made whole wheat toast for serving with the eggs (optional) Equipment: I baked my eggs in individual oven-proof baking dishes, but if you dont have any dishes like this you can use a regular casserole dish and bake all the mushrooms and eggs in one dish. Instructions: Preheat oven or toaster oven to 400F/200C. Spray 2 individual baking dishes or a flat casserole dish with non-stick spray. Wash mushrooms and spin dry or dry with paper towels. Slice mushrooms into slices about 1/2 inch thick. Heat oil in a large frying pan over high heat and saute mushrooms until they have released all their liquid and the liquid has evaporated, about 6-8 minutes. Season mushrooms with a little salt and fresh ground black pepper and quickly transfer to baking dishes. Break two eggs over the mushrooms in each individual dish (or four eggs over all the mushrooms in a casserole dish.) If youre not that experienced at breaking eggs, you can break each one into a small bowl and then gently pour it over the mushrooms. (If you dont mind dirtying extra dishes, it would be nice to have each egg broken into a small dish so you can put them over the mushrooms as quickly as possible.) Season eggs with a little salt and fresh ground black pepper to taste and sprinkle a little Parmesan over them. Bake eggs until they are done to your liking, about 10 minutes for firm whites and partly-soft yolks. If you want toast, make it while the eggs are baking. Serve hot, with toast if desired. NEXT French Breakfast Puffs 1 1/2 cups all-purpose flour 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1/4 teaspoon nutmeg 1/2 cup white sugar 1/3 cup shortening 1 egg 1/2 cup milk 1/2 cup white sugar 1 teaspoon ground cinnamon 6 tablespoons margarine, melted Directions Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line cups with paper muffin liners. In a large bowl, whisk together flour, baking powder, salt, and nutmeg. In a separate bowl, cream together 1/2 cup sugar and shortening. Beat in egg. Stir flour mixture into shortening mixture alternately with milk. Beat well. Spoon batter into prepared muffin cups. Bake in preheated oven for 20 to 25 minutes. While muffins are baking, combine 1/2 cup sugar and 1 teaspoon cinnamon. Remove muffins from oven and muffin pan. Immediately, dip the tops of the muffins into the melted margarine, then into the sugar/cinnamon mixture. Repeat with each muffin, until all muffin tops are covered. Serve warm.