Moms

A basketful of recipes for Easter egg leftovers

With Easter fast approaching, your family's refrigerator already may look like a spring eggs-travaganza.

And whether you plan to hard-boil or blow out, dye, paint or hide eggs for the kids, you'll no doubt need things to do with all the leftovers.

Here are six new ways to break out of a scrambled egg routine, including kid-friendly egg "roll-ups" and guilt-free custard cakes. For breakfast, put together a BLT sandwich -- or for lunch, an egg-gorgonzola-pancetta sandwich.

Never thought of putting egg in soup? Try the recipe for avgolemono (Greek egg and lemon soup). Or for the ultimate indulgence, batter and deep-fry poached eggs and serve them with creamed spinach.

With a little thinking outside the shell, your family will eat up the Easter extras in no time.

Breakfast BLT sandwich

This recipe comes from the new cookbook "Eat What You Love," which contains more than 300 low-fat, low-calorie recipes for some of America's favorite foods, such as this better-than-fast-food breakfast sandwich. The book is due out April 6.

Makes 1 serving

2 slices center-cut bacon

1 Light Multigrain Thomas' English muffin (or 2 slices light wheat bread)

1 large egg, beaten (or 1/4 cup liquid egg substitute)

2 mounded teaspoons light mayonnaise

2 leaves of lettuce

2 slices tomato

1. Spray a small skillet with nonstick cooking spray and place over medium heat.

2. Place bacon on a paper towel and microwave according to package instructions (usually about 2 to 3 minutes), or until crispy.

3. While the bacon is cooking, place English muffin halves in toaster. Pour the beaten egg into the preheated skillet and use a spatula to push the cooked portion to the center and allow uncooked egg to flow to the edges. As the egg continues to cook, move to the center of the pan and shape to fit the size of the muffin. When the egg is just firm enough, flip and briefly cook second side. Remove from the heat.

4. Spread mayonnaise over each half of toasted muffin. Place a lettuce leaf on one half. Add one slice tomato, then egg, bacon slices, then remaining tomato and lettuce. Top with second muffin half.

Nutritional analysis per serving: 274 calories, 13 grams fat, 24 grams carbohydrates, 15 grams protein, 241 milligrams cholesterol, 671 milligrams sodium, 4 grams dietary fiber, 43 percent of calories from fat.

Ready to roll-ups

This breakfast recipe is meant to be a kids' activity. It comes from the new cookbook "Bean Appetit: Hip and Healthy Ways To Have Fun With Food," with an aim to "bring kookiness to the kitchen with its playful recipe steps, whimsical presentations and food-themed games, crafts and activities."

Makes 4 servings

Pesto:

1/2 cup packed spinach leaves

Pinch of garlic powder

1 1/2 tablespoons shredded Parmesan

2 tablespoons olive oil

Pinch of salt and pepper

Eggs:

8 eggs

1/3 cup shredded Cheddar

You will also need:

Decorative toothpicks

1. Preheat the oven to 400 degrees. Scrunch the spinach leaves, garlic powder and Parmesan in a food processor. Before an adult turns it on, say, "¡Buenos días!" Slowly add the olive oil, and process until the pesto is thick and spreadable. Season with the salt and pepper, and, presto, you have pesto!

2. Crack the eggs and pour them into a mixing bowl without dropping any shells in the bowl. Use a fork to scramble them up.

3. Make a noise like an alarm clock as you lightly spray two 8-by-8-inch pans with nonstick spray. Pour half of the eggs into each pan.

4. Bake for 6 to 8 minutes, until thoroughly cooked. Top with the Cheddar and melt in the oven for an additional 2 to 4 minutes. Use a rubber spatula to slide the eggs out in one piece.

5. Use a butter knife to spread the pesto on top of the Cheddar. Carefully roll the egg up, then slice into 1-inch segments with a clean butter knife.

6. Stick a decorative toothpick into each egg roll-up. Eggs-tra helpings, please!

Nutritional analysis per serving: 254 calories, 20 grams fat, 1 gram carbohydrates, 16 grams protein, 435 milligrams cholesterol, 267 milligrams sodium, trace dietary fiber, 73 percent of calories from fat.

Avgolemono (Greek egg and lemon soup)

Notes for this recipe, from the Culinary Institute of America's "The New Book of Soups," say, "Avgolemono is the name of a soup and a sauce. Both are made with chicken broth, eggs, and lemon.... The soup should have a definite taste of lemon, but not an overpowering one. Use only freshly squeezed lemon juice for a clean, delicate flavor."

Makes 6 to 8 servings

6 cups chicken broth

1/3 cup long-grain white rice

4 eggs, separated

Salt as needed

Freshly ground white pepper as needed

Freshly squeezed lemon juice as needed

1. Bring the broth to a simmer in a soup pot. Add the rice and cook until the rice is tender, about 15 minutes.

2. Whip the egg yolks in a large bowl until thickened. Whip the egg whites in another bowl to soft peaks. Fold the whites into the yolks. Add the egg mixture to simmering broth, whipping constantly. The soup will become frothy and thick.

3. Season the soup to taste with the salt, pepper, and lemon juice. Serve in heated bowls.

Nutritional analysis per serving, based on 6: 162 calories, 6 grams fat, 11 grams carbohydrates, 16 grams protein, 141 milligrams cholesterol, 187 milligrams sodium, trace dietary fiber, 33 percent of calories from fat.

Raspberry-lemon custard cakes

Indulge your sweet tooth wisely with these spring cakes, which contain 138 calories per serving. They come from the forthcoming "Guilt-Free Sweet Treats" by the folks at "Woman's Day" magazine, due to hit shelves April 21.

Makes 8 servings

1/2 pint raspberries

4 large egg whites

3/4 cup granulated sugar

3 large egg yolks

2 tablespoons all-purpose flour

11/2 teaspoons raspberry extract

1 teaspoon lemon zest

1/4 cup lemon juice

1 cup milk

Confectioners' sugar for dusting

1. Fill a roasting pan with 1/2 inch of hot tap water; place in center of oven. Heat oven to 350 degrees. You'll need eight 6-ounce custard cups; place 4 or 5 raspberries on bottom of each.

2. Beat egg whites in a medium bowl with mixer on medium speed until foamy. Beat in 2 tablespoons of the sugar until stiff, shiny peaks form when beaters are lifted.

3. With same beaters (no need to wash), beat yolks and remaining sugar in a large bowl until mixture is light; beat in flour, extract, lemon zest and juice. Gradually beat in milk. Using a wire whisk, gently fold egg whites into yolk mixture just until combined. Divide batter among prepared cups (cups should be filled to the top). Place cups in hot water in roasting pan.

4. Bake until puddings are puffed and golden brown on top, about 24 minutes. Serve puddings warm or at room temperature, with confectioners' sugar and remaining berries.

Nutritional analysis per serving: 138 calories, 3 grams fat, 25 grams carbohydrates, 4 grams protein, 82 milligrams cholesterol, 46 milligrams sodium, 1 gram dietary fiber, 17 percent of calories from fat.

Egg, gorgonzola and pancetta sandwiches

Makes 4 servings

Food Network star Giada De Laurentiis will be in North Texas promoting her new book, "Giada at Home," from which this recipe was taken, at 1 p.m. April 7 at Sur La Table, 5809 Preston Road, Plano, 972-378-5532; and at 6 p.m. April 7 at Williams-Sonoma in NorthPark Center, Dallas , 214-378-6216. Call the stores for information about tickets.

Vegetable oil cooking spray

12 very thin slices pancetta

6 hard-boiled eggs, peeled and coarsely chopped

1 cup (4 ounces) crumbled gorgonzola cheese

Grated zest of 1 lemon

1/3 cup mayonnaise

1/3 cup chopped fresh chives

Salt and freshly ground black pepper

8 (1/2-inch-thick) slices whole-wheat bread

1. Place an oven rack in the center of the oven and preheat the oven to 400 degrees. Spray a rimmed baking sheet with cooking spray. Lay the pancetta in a single layer on the prepared baking sheet and bake for 10 to 12 minutes, until crispy and brown. Drain on paper towels.

2. In a medium bowl, combine the eggs, gorgonzola cheese, lemon zest, mayonnaise and chives. Season with salt and pepper.

3. Spread the mixture evenly over 4 slices of the bread. Crumble the pancetta and sprinkle over the egg mixture. Place the remaining bread slices on top. Cut the sandwiches in half and arrange on a serving platter.

Nutritional analysis per serving: 539 calories, 36 grams fat, 28 grams carbohydrates, 29 grams protein, 370 milligrams cholesterol, 1,653 milligrams sodium, 5 grams dietary fiber, 59 percent of calories from fat.

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