Basil BLT with Havarti on Sourdough bread

Sorry it's been so long since I posted. I've been lazy and not cooking anything new. But this is Mmmmmmmmmmmm.... let me tell you! So, in honour of lovely in season garden tomatoes....

1) Cook bacon (unless your a vegetarian; then of course you'll want to skip that step) ;o)

2) Toast 2 pieces of buttered sourdough bread under the broiler

3) Add to one piece of sourdough:

• little bit o' mayo
• little bit of lettuce (on both sides keeps bread from sogging) i like the crunch of iceberg
• tomatoes
• salt & fresh ground pepper
• LOTs of fresh basil (i like it chopped)
  
• a thin slice of Havarti
  

Stick it under the broiler (to melt that havarti cheese)

4) Add to the other piece of sourdough:

• little bit o' mayo
  
• more fresh basil! :O)
  
• bacon (if you eat it) i like to tear it into bite sized pieces
  
• more lettuce
  

Smoosh sides together & chomp away,

Happy eating!
:O)
Mel

Crazy Eggs: Scrambled Nest

This is a little odd, but if you like scrambled eggs and you like sunny side up (or "dippin' eggs") but aren't so big on the whites, then you're sure to like it. (I've probably just described 1% of the egg-loving population of the world, but hey, if you're out there... then this is for you!)

How to:

--Put eggs in a bowl (Leave out one yolk per person, but leave enough yolks in to get your scramble the way you like it.)
--Beat eggs well (lots of air is good.)
--Add a tiny bit of cold water and beat more. :0)

--Add eggs to a pan that has melted butter and is on medium (lowish-medium) heat.
--Cook (stirring occasionally) until they are partially cooked (Overcooking equals yucky eggs-any brown colour is awful, lol.)

--Make a little nest in the scrabbled eggs and then nestle the yolk into it:

--Add cheese if you like. Finish eggs in the oven (350%) until it reaches desired 'done-ness.' (Be wary of overcooking.)
--Salt and pepper last (keeps eggs fluffier.)

:0) Mel

Mini Quiche (Great make-ahead Party food, not low-fat)

This also works as a large Quiche or a Brioche and reheats very nicely.

Prep. time 20 min. To make 12 mini quiche or one large quiche use the amounts here...

Bacon (1/3 package)
Spinach (fresh baby organic is my fave) (1/2 package)
(12) Premade mini or full size pastry shells (unless you're Martha)
Creamy Feta Cheese (Superstore has a great one) (20 small pieces)
Pinch o' salt. Fresh ground pepper
Eggs (I love Born3 eggs) (4)
Dash of cream (optional)
Pinch of paprika

Put pastry shell(s) on a cookie sheet. Poke pastry shell(s) with a knife/fork and bake in a preheated 400 degree oven 'til lightly golden; set aside.

Break/cut feta into small chunks,
add to a bowl with the beaten Eggs.

In a medium-large frying pan add bacon (cut into small pieces) and fry; drain all of the fat. Add slightly chopped spinach with no stems (if using baby or medium chopped for large spinach) and fry until lightly wilted. Cool the bacon-spinach mix.

Add bacon and spinach to eggs; grind in pepper & add a pinch of salt (or your favourite V.E. sansel/seasoning.) Cook until eggs are done and serve warm.

Compliments ensue: "buttery!" "melt in your mouth."
and they look nice with a little herb bouquet on the plate.

For a vegetarian option: omit bacon, add 1 tbsp butter to saute spinach in & then add 3 small roasted red peppers (minced), 1 tbsp spanish onion (minced.) And sauted minced mushrooms if you like them.