Brunch Egg Bake

Contestant: Derrick Walton - Adult First Place



Ingredients:



1 cup fresh cauliflower, chopped

1 cup fresh broccoli, chopped

1 cubed potato

4 fresh, sliced mushrooms

2 tablespoons olive oil

½ cup chopped scallions

¼ cup sweet red pepper, finely chopped

1 clove garlic, minced

6 eggs

½ cup grated asiago cheese

¼ cup white wine

½ teaspoon dried, crushed basil

¼ teaspoon salt

¼ teaspoon pepper

½ cup parmesan cheese, garnish



Directions:



In a skillet cook the potatoes in hot oil, uncovered, until tender.

Add scallions, red pepper, mushrooms, and garlic. Cook until onion is

tender. Then add the broccoli and cauliflower; reduce heat. Cook,

uncovered, for approximately 5 minutes more.



Beat together eggs, cheese, wine, basil, salt, and pepper. Pour

mixture over the vegetables in skillet. Cook over medium/low heat for

5 minutes. (If temperature is too hot, the egg mixture will overcook

and become tough.) As eggs set, lift egg mixture around the edges with

a spatula to allow the uncooked portion to flow underneath. Continue

process until the mixture is almost set. The top will be moist.



Remove from heat. Cover and let stand until the top is set. Sprinkle

with parmesan cheese. Cut, serve and enjoy!

YELLOW RICE

3 cups cooked  white rice
9 eggs
6 strips bacon
1/2 cup diced ham
1/2 cup sliced  green onions
1/4 cup chopped parsley
salt and black pepper to  taste

In a large cast iron skillet, render bacon fat over medium-high  heat. Do not
burn fat in the process. When bacon is brown, set aside to cool  then crush.
Place ham in bacon fat and saute' 2-3 minutes. Crack in eggs, being  careful
not to break. Cook until egg whites are firm, but yolks are still  sunny-side
up. Add rice, crushed bacon, green onions and parsley. Stir well,  breaking egg
yolks into rice to give it a bright yellow color. Season with salt  and
pepper. Serves as a breakfast entree or a brunch side dish.

Classic Fried Green Tomatoes

4 to 6 green tomatoes
salt and pepper
cornmeal
bacon grease or vegetable oil
Slice the tomatoes into 1/4 - 1/2-inch slices. Salt and pepper
them to taste. Dip in meal and fry in hot grease or oil about
3 minutes or until golden on bottom. Gently turn and fry the
other side. Serve as a side dish - delicious with breakfast!

Eggs & Asparagus on a Raft

Good with bottled or deli pickled beets.



4 English muffins

1 lb. thin asparagus spears

1 cup bottled light Parmesan Alfredo sauce

8 large eggs

8 thin slices baked ham



Garnish:

Chopped parsley



Split and toast muffins; butter and place cut sides up on serving platter.



While muffins toast, half-fill a large nonstick skillet with water and bring

to a boil

over medium-high heat. Cut 1" off bottoms of asparagus. Add spears to

skillet, reduce heat,

cover and simmer 3 to 4 minutes until crisp-tender. Remove with tongs to a

colander; keep water

simmering.



Heat Alfredo sauce in a small saucepan over medium-low heat or in microwave,

stirring occasionally.



Break eggs, one at a time, into a bowl and slide each one into water in

skillet. Cover, turn off heat

and let stand for 7 minutes until whites set and yolks shake only slightly

when pan is jiggled.



While eggs cook, place ham and then asparagus on muffin halves.



Using a slotted spoon, gently lift eggs from water and place 1 egg on each

muffin half.



Spoon sauce over eggs; sprinkle with parsley and serve.



Serves: 4

Rosemary Hash Browns with Scrambled Eggs



2 1/2 pounds frozen hash browns

1 tablespoon olive oil

1 large onion, finely diced

1 teaspoon crushed dried rosemary

4 tablespoons milk

8 large eggs

Dash salt, to taste

Dash pepper, to taste

Nonstick spray, plain or butter flavored



Heat olive oil in large nonstick skillet over medium heat and cook

onions 5 minutes. Stir in potatoes, rosemary, salt and pepper; cook

about 20 minutes, stirring often until potatoes are golden brown but

still soft. Transfer to one end of a medium serving platter.



Wipe out the skillet and spray with nonstick spray.



Beat the eggs with the milk and lightly scramble over medium heat, do

not overcook. Transfer scrambled eggs to the other end of the serving

dish with the potatoes.



Makes 4 servings.