Parmesan-Sprinkled Baked Eggs with Prosciutto and Sautéed Swiss Chard
4 Tbs. unsalted butter
1 small onion, chopped
16 cups baby spinach
1/4 cup heavy cream
8 Tbs. shredded Parmesan cheese
Salt and pepper to taste
8 eggs
Garnish with paprika
1 Heat oven to 400°F. Butter eight 6-oz. ramekins.2 Melt 4 Tbs. butter in a large nonstick skillet over medium-high heat. 3 Add onion and cook until softened, about 3 minutes. Reduce heat to medium-low. 4 Add spinach, cover; cook until spinach has wilted. Pour off any excess liquid in skillet. 5 Increase heat to medium-high. Add heavy cream, 4 Tbs. Parmesan cheese, salt and pepper to taste. Toss to coat.6 Divide spinach mixture into prepared ramekins. Crack 1 egg into each ramekin. Sprinkle with remaining Parmesan cheese. 7 Place ramekins in a 9" x 13" baking dish. Half fill baking dish with warm water. Place in heated oven. Bake until center of eggs have set, about 15 minutes. 8 With tongs carefully remove ramekins from water bath. Sprinkle with paprika.
Tropical Fruit Salad of Mango, Papaya and Pineapple, toped with Fresh Lime Juice and Shredded Coconut
2 Tbs. fresh lime juice
2 tablespoons honey
3 cups cubed ripe pineapple
3 cups cubed ripe papaya
2 cups cubed ripe mango
1/4 cup sweetened toasted coconut
1 In a small bowl combine lime juice and honey.2 In a serving bowl combine fruit. Toss with honey-lime dressing. Sprinkle with toasted coconut.
Assorted Breakfast Breads and Muffins
