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December 2003 Issue
Eggs Continental
by Ronda L. Halpin
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This month, I'm presenting a recipe that I should probably save until spring when Easter brings us all too many hard boiled eggs and not enough recipes to use them. However, this particular dish is really the ultimate in comfort food and that's definitely in season! In fact, one of my all-time favorite dish is a generous scoop of these creamy eggs alongside some spicy cajun-style catfish.

Anyone who raises their eyebrows about fish for breakfast really ought to give it a try before dismissing it as a bad idea. The spicy fish is perfectly paired with hard boiled eggs that have been married to crisp seasoned breadcrumbs, a creamy sauce and slightly crispy, melted sharp cheese. In fact, the combination is so delightful, I've often used it as a quick standby dinner when the week gets too busy to fuss with anything more challenging. And, in a month that's bound to be filled with days like that, this is one recipe that's time really has come.

As always, I encourage you to share your recipe ideas and comments. You can always post comments in the discussion board using the forms provided in the articles or email me directly at . Enjoy!


Eggs Continental

  • 1/4 c. Italian style bread crumbs
  • 1 T. butter -- melted
  • 4 hard boiled eggs -- sliced
  • 3 slices bacon -- diced
  • 1 c. low fat sour cream -- avoid fat free (it gets too watery)
  • 1/2 tsp. salt
  • 1/8 tsp. pepper
  • 1/4 tsp. paprika
  • 1/2 c. shredded sharp cheese
Preheat the oven to 350 degrees. Toss the bread crumbs and butter together. Divide and press the mixture into the bottoms of four 10 ounce baking dishes that have been sprayed with cooking spray. Layer the eggs evenly over the crumbs.

Fry the diced bacon in a small skillet until crisp. Drain the bacon and mix with the sour cream and seasonings. Spoon the mixture evenly over the eggs. Top each dish with shredded cheese. Bake the dishes for 10-15 minutes in the preheated oven or until the cheese is melted and bubbly.

  • Yields: 4 servings
  • Preparation Time: 25 minutes

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