French

• 6 hard-cooked eggs
  
• 1/4 cup chopped cooked spinach, well drained
  
• 1/4 cup diced Brie cheese
  
• 1/4-cup mayonnaise
  
• Garnish with chopped tomatoes, if desired

Cut eggs in half lengthwise. Remove yolks and set whites aside. In small mixing bowl, mash yolks with a fork. Stir in remaining ingredients and mix well. Spoon about 1 tablespoon yolk mixture into each reserved white half. Chill to blend flavors.

Greek

• 6 hard-cooked eggs
  
• 1/4-cup feta cheese
  
• 1/4 cup chopped ripe olives
  
• 1/4-cup mayonnaise
  
• Garnish with olive slices and oregano sprigs, if desired

Cut eggs in half lengthwise. Remove yolks and set whites aside. In small mixing bowl, mash yolks with a fork. Stir in remaining ingredients and mix well. Spoon about 1 tablespoon yolk mixture into each reserved white half. Chill to blend flavors.

Italian

• 6 hard-cooked eggs
  
• 1/4 cup finely chopped prosciutto
  
• 1/4-cup mayonnaise
  
• 2 tablespoons grated Parmesan cheese

Garnish with parsley sprigs, basil leaves, or additional prosciutto, if desired.
Cut eggs in half lengthwise. Remove yolks and set whites aside. In small mixing bowl, mash yolks with a fork. Stir in remaining ingredients and mix well. Spoon about 1 tablespoon yolk mixture into each reserved white half. Chill to blend flavors.

Mexican

• 6 hard-cooked eggs
  
• 1/4-cup salsa
  
• 1/4 cup finely shredded cheddar or jalapeno cheese
  
• 2 tablespoons mayonnaise
  
• Garnish with chili powder, cilantro sprigs, or additional cheese, if desired.
  

Cut eggs in half lengthwise. Remove yolks and set whites aside. In small mixing bowl, mash yolks with a fork. Stir in remaining ingredients and mix well. Spoon about 1 tablespoon yolk mixture into each reserved white half. Chill to blend flavors.

• 16 (1/2-inch) slices French bread (an 8-oz loaf)
  
• 4 ounces reduced fat cream cheese
  
• ½ cup honey
  
• 4 eggs
  
• ½ cup fat free half and half
  
• 2 tsp. cinnamon
  
• ¼ cup chopped, toasted pecans    
  
• 2 tablespoons butter
  

Spread 8 slices of bread with cream cheese.  Top each slice with another French bread slice.  Place 8 cream cheese sandwiches in an 8 X 8-inch casserole dish or a 9 X 13 dish.  Combine honey, eggs, half and half and cinnamon in a bowl and using a whisk beat to combine.  Pour batter mixture over sandwiches.  Turn sandwiches in batter. Refrigerate overnight or several hours, turning sandwiches several times to absorb batter.  Heat a large skillet over medium heat and melt one tablespoon of butter. Remove sandwiches from batter, place sandwiches in skillet and brown both sides.  If necessary turn sandwiches again to make sure batter is cooked and sandwiches are crisp.  Repeat cooking process using additional butter to brown other sandwiches.  Sprinkle with chopped nuts and serve with honey.  Yield: 4 servings.  *May also serve topped with banana slices.

**May also bake sandwiches in oven.  In a separate 8 X 8-inch casserole dish melt 2 tablespoons of butter in casserole dish in oven. Remove sandwiches from batter and place in melted butter in casserole dish; bake at 400 F for 20 minutes and then under broiler for 1-2 minutes (watch carefully). 

• 3 eggs, beaten
  
• ½ cup sugar
  
• 1/8-teaspoon salt
  
• 1-½ cups hot milk (about 1-2 minutes on HIGH in microwave)    
  
• 1 teaspoon grated lemon peel
  
• 2 tablespoons lemon juice
  
• ½ teaspoon vanilla

In a medium bowl, beat together eggs, sugar and salt until well blended.  Stir in milk, lemon peel, lemon juice and vanilla. Blend well.  Place four (6-ounce) custard cups or ramekins in an 8-x 8-inch baking pan.  Pour about ¼ egg mixture into each custard cup.  Place the baking dish on center rack in a preheated 350ºF oven.  Pour very hot water into pan so it comes within ½ -inch of the top of the custard cups.  Bake until knife inserted in center comes out clean, or about 30-35 minutes.  Remove custard cups from hot water.  Cool on wire rack about 5-10 minutes.  Serve warm or cold.  Refrigerate leftovers. 

Yield: 4 Servings

• 30 mini fillo shells, 1-½ inches in diameter
  
• 3 eggs
  
• 1/3 cup fat-free half and half
  
• 3/4 cup shredded Cheddar cheese
  
• 2 tablespoons real bacon bits
  
• 1 teaspoon dried minced onion
  
• Fresh chives for garnish, optional

Place fillo shells on baking sheet.  In a mixing bowl beat together eggs, half and half, cheese, bacon bits and onion.  Spoon 2 teaspoons of filling into each fillo shell.  Bake at 375ºF until quiches puff and turn slightly brown or about 15-20 minutes. Garnish with fresh chives, if desired.

Yield: 30 servings