Top Recipes For You

Ingredients	Quantity
Summer squash	1 (medium)
Eggs	2
Bread crumbs	1 1/2 cups
Paprika	1 tsp
Mustard powder	1 tsp
Salt and pepper	as needed
Olive oil	as needed

A summer squash has a strong resemblance, in flavor and texture, to a zucchini. You can, in fact, substitute zucchini in this recipe, but it will probably bake a bit more quickly.

Methods to Prepare:

• Preheat oven to 400 F. Grease a large baking sheet with olive oil and set aside.
• Cut your summer squash into wedges. Remove the seeds if they are quite large and set wedges aside.
• Whisk the eggs in a dish and set aside.
• In another dish, combine the bread crumbs, paprika, mustard powder and salt and pepper.
• Start by dipping the wedges, one by one, into the egg mixture and then the bread crumb mixture. Place each wedge on the greased baking sheet. Continue until all the wedges are done.
• You can bake the wedges as is for about 30-40 (until soft inside and golden brown on the outside) as is, but if you want a more golden texture, drizzle or spray some olive oil on top of the wedges. Flip half way through baking.

Note: Serve with ranch or another favorite dip.

Ingredients	Quantity (For 4 pack)
Eggs	4
Potatoes	910 gm
Margarine	20 gm
Milk	30 - 50 ml
Salt and Pepper	to taste

Methods to Prepare:

• Prepare, cook and mash the potatoes.
• Melt the margarine and beat half of it and the milk into the potatoes.
• Place the potatoes in 7.5 cm deep baking tins. Smooth over the top. Use egg shell to make nests, break an egg into each.
• Sprinkle the rest of the margarine over the top and place in a hot oven until the eggs are cooked and the potato is brown.
• Then serve hot.

Ingredients	Quantity (For 4 pack)
Eggs	4
Margarine	60 gm
Tomato Ketchup, anchovy essence or mayonnaise	1 tbsp

Methods to Prepare:

• Hard-boil the eggs. Cool and shell. Cut in halves and remove the yolk.
• Cream the margarine. Add the yolk and sauce and beat until smooth.
• Pipe the filling into the egg whites.
• Serve with salad.

Ingredients	Quantity
Egg	1
Liquid (milk, tomato, juice or cream)	as needed
Salt	1 tbsp
Pepper	a pinch
Fat	10 gm

Methods to Prepare:

• Beat egg just enough to mix
• Add liquid and seasoning.
• Melt fat in an omellete pan.
• Pour in egg mixture.
• Cook slowly keepin heat low.
• As under - surface becomes set, start lifting it slightly with a spatula to let uncooked portion flow underneath and cook
• When whole mixture is creamy, brown the bottom lightly.
• Fold and remove on to a plate. Serve immediately.

Ingredients	Quantity
Eggs	8
Butter	60 gm
Milk	30 ml
Salt	to taste
Pepper	1/4 tsp
Tomatoes	450 gm
Onions (chopped)	30 gm
Fat	30 gm
Parsley	a few springs

Methods to Prepare:

• Prepare scrambled eggs as per basic recipe.
• Blanch tomatoes. Cut into halves. Remove seeds.
• Chop roughly. Heat fat. Saute onions without discoloring.
• Add the tomatoes and season.
• Simmer over gentle heat till moisture is evaporated.
• Serve eggs in individual dishes. Place a spoonful of tomato in the centre of each dish of egg and a little chopped parsley on top of the tomato.