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Sunday Egg Recipes

© Shawn Price

Eggs are one of the most economical food buys available today. (Which is good news considering how the price of everything else, like power and gas, seems to be increasing.) If you or a family member is concerned about fat or cholesterol, simply remove the egg yolk. Egg whites are a near perfect source of nonfat protein. Add a little food color or tumeric if the concept of a pale scrambled egg is not appealing. The following egg recipes are suitable for anytime, but we like them on Sunday mornings with some fresh squeezed juice.

*Sunday Egg Scramble*
Quick to make, but fancier than standard eggs. Feeds a large crowd.

1 c. diced bacon
1/4 c. chopped green onion
3 tbsp. butter
12 beaten eggs
1 (3 oz.) can mushrooms, drained
1 recipe cheese sauce
2 tbsp. melted butter
2 c. soft bread crumbs
1/8 tsp. paprika

1. In large skillet, cook onion and bacon in butter until tender. Drain excess fat. Add eggs and scramble just until set. Fold in the mushrooms. 2. Make the cheese sauce that follows and fold this into the eggs. Place mixture into a 9"x13" pan. 3. Combine soft bread crumbs and butter and paprika and sprinkle on the eggs. 4. Cover and chill until 30 minutes before serving. Bake, uncovered at 350 degrees for 30 minutes or until bubbly and hot.

*Cheese Sauce*

2 tbsp. butter
2 tbsp. flour
1/2 tsp. salt
1 c. milk
1 c. cheese, shredded
1/8 tsp. white pepper

1. Melt butter, stir in flour and salt until smooth. 2. Add milk and cook over medium heat, stirring constantly, until mixture thickens and comes to a boil. Add cheese (mild, sharp, American, cheddar) and stir to melt.

*Eggs in Toast Baskets*
Old-fashioned favorite. Fun recipe for kids.

Soft butter or margarine
4 slices bread
8 eggs
4 tsp. milk
Salt
Pepper
Paprika

Heat oven to 350 degrees. Generously spread 4 slices bread with soft butter. Press each slice buttered side down in baking dish or 4 individual baking dishes. (Custard cups.) Break 2 eggs into each bread slice. Pour 1 teaspoon milk over the eggs in each dish and sprinkle with salt, pepper and paprika. Bake in 350 degree oven 15 to 20 minutes or until eggs are set. Serve carefully in the baking dishes.

*Sunday Brunch Eggs*
These are substantial!

2 cans cream of shrimp soup
1 c. half & half
4 tsp. instant minced onion
1 tsp. prepared mustard
2 c. shredded Swiss cheese
12 eggs
12 (1/2 inch) thick slices of sourdough French bread, buttered & halved

In saucepan combine first 4 ingredients. Cook and stir until smooth and heated through. Remove from heat; stir in cheese until melted. Pour 1 cup of the sauce into each of 2 (10