Baked Egg Custard
Basic Egg Salad
Breakfast Fruit Tart
Basic Deviled Eggs
Relished Egg Salad
Italian Asparagus Medley
Chicken Salad Supreme
3 Born Free® eggs, beaten
½ cup sugar
⅛ teaspoon salt
1 ½ cups hot 2 % milk (heated in microwave on HIGH for about 3-4 minutes)
1 teaspoon vanilla
Combine eggs, sugar and salt in a large bowl and beat. Add milk and vanilla; stir to mix. Pour into 4 oven-safe, glass 6-ounce ramekins or custard cups. Place cups in an 8 X8-inch baking pan and pour about 1-inch of hot water around cups. Place in a preheated 350◦ F oven and bake for 30-35 minutes or until custard tests done (knife inserted comes out clean). Remove pan from oven and carefully remove custard cups. Serve warm or chilled. Makes 4 servings.
Tip: Always use an oven thermometer to check the temperature of your oven when baking. Ovens may cook cooler or hotter than actual oven registers.
6 hard-cooked Born Free® eggs, chopped
1/3 cup mayonnaise or salad dressing (may use reduced fat)
¼ teaspoon salt
¼ teaspoon pepper
1 teaspoon dry instant minced onion, optional
Combine all ingredients in a large bowl and stir to mix. Cover and refrigerate to blend flavors. Serve on sandwich bread or lettuce leaves. Makes 4 servings.
**May also add ½ cup of chopped celery, chopped pimento stuffed olives, shredded cheddar cheese or crumbled, crisp-cooked bacon.
½ cup crushed bran cereal
½ cup quick-cooking oats
1 teaspoon cinnamon
2 Born Free® egg whites
4 ounces Neufchatel cheese (33 % less fat than cream cheese)
2 tablespoons simply fruit orange marmalade
2 cups sliced berries in season or other fresh fruit slices
In a large bowl combine cereal, oats and cinnamon. In a separate bowl beat egg whites until frothy and add to cereal mixture; stir to mix completely. Spray a 9-inch pie plate with vegetable spray. Press cereal mixture firmly into bottom of plate making a crust. Bake at 375◦hy F for 10 minutes or until firm. Cool for 10 minutes. Soften Neufchatel cheese and marmalade in microwave on HIGH for 30 seconds to 1 minute to soften. Spread cheese mixture over crust. Arrange fruit on top. Cut into wedges with a pizza cutter. Makes 4 servings.
3 Born Free® egg whites
¼ teaspoon cream of tartar
1/3 cup sugar
2 tablespoons unsweetened cocoa powder
¼ cup raspberry, strawberry or apricot simply fruit preserves
In a large bowl beat egg whites until frothy; add cream of tartar and continue beating until stiff. In a small bowl combine sugar and cocoa; gradually beat into egg whites. Spoon meringue into 1 ½ - 2-inch mounds on a baking sheet lined with parchment paper or foil. Using the back of the spoon, depress the center and build up the sides of each meringue to form a shallow indention. Bake at 250◦ F for one hour. Do not open the oven door. Turn off the oven and let the meringues cool in the oven. Store the meringues in an airtight container. When ready to serve, fill each center with preserves. Makes about 16-20 meringues.
**If desired may prepare a smaller size. If preferred may fill meringues with fresh fruit.
12 hard-cooked Born Free® eggs
4 ounces cream cheese, softened (may use reduced fat)
1/3 cup mayonnaise or salad dressing
2 teaspoons prepared mustard or Dijon mustard
3 tablespoons pickle relish, sweet or sour
Slice eggs in half and remove yolks. Place egg whites on deviled egg plate. Combine in a medium-sized mixing bowl the egg yolks, cream cheese, mayonnaise and mustard. Use a hand mixer or potato masher to mix all ingredients together until smooth. Stir in pickle relish. Carefully spoon yolk filling into egg white halves. Sprinkle lightly with paprika or top with slices of pimento stuffed olives for garnish. Makes 24 deviled eggs.
** May also place filling in a quart sized zip top plastic bag. Squeeze filling to one side of bag; cut corner and pipe egg filling into egg halves or use pastry tip and pastry bag.
½ cup all-purpose flour
¼ cup shredded Parmesan cheese
¼ cup shredded cheddar cheese
½ teaspoon garlic salt
1 teaspoon Italian seasoning
8 Born Free® egg whites
¾ cup pizza sauce
1 (6.5-ounce) can mushroom stems and pieces, drained
1 small to medium green pepper, chopped
¼ cup chopped onions, optional
¼ cup sliced black olives, optional
1 – 1 ½ cups shredded part-skim mozzarella cheese
In a bowl stir together flour, Parmesan cheese, cheddar cheese, garlic salt and Italian seasoning; set aside. In a large mixing bowl, beat egg whites at high speed until stiff, but not dry (just until white no longer slip when bowl is tilted). Gently, but thoroughly, fold in reserved flour mixture. Spread crust evenly in a 12-inch diameter pizza pan or a 9 X 13-inch rectangular baking pan which has been coated with vegetable spray. Bake in a preheated 375 F oven until firm and delicately browned at edges, about 12-15 minutes. Remove from oven and spread pizza sauce on crust to within ¼-inch of edge. Top with mushrooms, peppers, onions, olives and mozzarella cheese. Return to oven and continue baking until cheese melts and browns slightly, about 10-12 minutes. Cut into wedges or squares to serve. Makes 4 servings.
**May use other favorite pizza toppings.
2 tablespoons plain non-fat yogurt
¾ teaspoon garlic salt
¾ teaspoon oregano leaves, crushed
1 medium cucumber, peeled, seeded and chopped
1 small tomato, peeled, seeded and chopped
4 hard boiled Born Free® eggs, chopped
¼ cup minced red onion
2 tablespoons sliced drained ripe olives
Pita bread pockets, cut into wedges
In medium bowl, stir together yogurt, garlic salt, and oregano until well blended. Stir in cucumber, tomato, eggs, onion and olives until well combined. Cover and chill to blend flavors. Serve with pita wedges for scooping salad. Makes 2 cups
1 package (10 oz.) frozen asparagus cuts
3 Born Free® hard boiled eggs, chopped
3 tablespoons bottled Italian salad dressing
3 tablespoons fine dry Italian-style bread crumbs
3 tablespoons grated Parmesan cheese
Conventional Oven: Cook asparagus according to package directions. Stir in eggs and 2 tablespoons of the dressing. Pour into 1-quart casserole. Stir together remaining dressing, crumbs, and cheese until well combined. Sprinkle evenly over asparagus.
Bake in preheated 350°F oven until hot throughout, about 10 – 15 minutes.
Microwave Oven: In 1-quart casserole, cook asparagus according to package directions. Add remaining ingredients as above. Cook, uncovered, on full power, until hot throughout, about 2 to 3 minutes. Makes 3 servings.
1/3 cup mayonnaise
1 teaspoon p lemon juice
one-half teaspoon onion powder
1 can (5 to 6.75 oz.) chunk chicken, drained
4 hard boiled Born Free® eggs, chopped
1 cup chopped fresh spinach leaves
one-half cup finely chopped celery
2 tablespoons well-drained bottled capers – Optional
In medium bowl, stir together mayonnaise, lemon juice and onion powder until well blended. Stir in remaining ingredients until evenly coated with dressing. Cover and chill to blend flavors. Serve as salad on spinach leaves or as a sandwich. Makes 4 servings.