1 box Boursin cheese
Half and Half
Small package sliced mushrooms
Saute mushrooms in butter until tender. Place layer of mushrooms into greased individual-serving ramekin. Cover mushrooms with dabs of boursin cheese. Beat eggs with large dash of half and half, salt, and pepper. Pour eggs over mushrooms and cheese and bake until nicely puffed, about 15 - 20 minutes. Makes four servings.
8 oz. package frozen chopped spinach
1/4 C. butter, melted
1/2 lb. swiss cheese, grated
1/2 lb. feta cheese, crumbled
1/8 tsp. nutmeg
Microwave spinach until heated through. Drain the spinach and pat dry with paper towels. Set aside. In a large bowl, beat the eggs well. Add the melted butter, cheeses, and nutmeg, and mix well. Add the spinach and blend thoroughly. Pour into individual greased ramekins and place on a cookie sheet in the oven. Bake at 350 degrees until nicely puffed and set, about 20 minutes. Makes 6 servings.
Blueberry Stuffed French Toast with Blueberry sauce
Thickly sliced bread, crusts removed
10 oz. cream cheese (approx)
1 C. blueberries, fresh or frozen
1/3 C. maple syrup
2 C. milk
Spread bread slices in greased 9” x 13” baking dish. Slice the cream cheese and flatten with fingers, layering evenly on top of bread slices. Sprinkle blueberries over the cream cheese. Place remaining bread slices on top of the blueberries. Beat the eggs, add the maple syrup, and milk. Pour mixture over bread, moistening all slices. Cover and refrigerate overnight. Bake at 350 degrees covered with foil the first thirty minutes, uncover and bake until nicely browned, about 30 more minutes. Let cool a few minutes before serving. Sprinkle with powdered sugar. Serve with blueberry sauce or maple syrup. Makes 12 servings.
1 C. water
1 C. sugar
2 Tbsp. cornstarch
2 C. blueberries, fresh or frozen
1 Tbsp. butter
Mix together sugar and cornstarch in a 2 quart saucepan. Add water and 1 C. of the blueberries. Cook over medium heat until thickened. Add remaining blueberries and butter. Continue cooking until butter melts and sauce is heated through.