6 5 4


BELL PEPPER CUPS Halve and remove seeds


from 2 bell peppers and place on a baking sheet, cut sides up. Bake 15 min. in 350oF oven, until tender. Add 1 large egg to each pepper half, season with salt and pepper, and return to oven. Bake 14–15 min., until whites are set.


SAVORY EGG CLOUDS


Separate yolks and whites of 4 large eggs into 2 bowls, keeping yolks intact. Beat egg whites with a pinch of salt on medium-high speed until stiff peaks form. Gently fold in ¼ cup grated Parmesan cheese and 1 tbsp chopped fresh herbs. Spoon egg whites onto a parchment-lined baking sheet, creating 4 mounds. Make a well in the center of each mound. Bake 3 min. in a 350oF oven. Remove from oven and slide 1 yolk into each well. Return to oven and bake 4 min., until whites are golden and yolks begin to set.


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PORTOBELLO MUSHROOM CUPS


On a rimmed baking sheet, arrange 4 small portobello mushroom caps. Season with salt. Add 1 large egg to each. Season with salt and pepper. Bake 20 min. in a 350oF oven, until whites are set. Garnish with chopped parsley.


MARCH 2018 3


Eggs in a nest never fail to put a smile on everyone’s face


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