Monte Cristo Breakfast Sliders
(Makes 8 sandwiches)
4 Ohio eggs
¼ teaspoon seasoned salt
8 Hawaiian rolls, sliced
2 tablespoons creamy Dijon mustard
4 slices Swiss cheese, cut in half
4 slices smoked turkey, cut in half
In medium bowl, mix eggs with salt.
Spray a large skillet with non-stick cooking spray. Over medium heat, cook and stir eggs until scrambled. Remove from skillet; keep warm.
Spread each roll with mustard. Evenly layer cheese, eggs and turkey on bottom of rolls.
Spray skillet with non-stick cooking spray again. Grill sandwiches on both sides until brown.
Serve with fresh fruit if desired.
Chicken and Sweet Potato Egg Nests
• 2 tablespoons vegetable or olive oil
• 1/2 medium sweet onion, thinly sliced
• 1 pound sweet potatoes, shredded (approx.3)
• 1 tablespoon Dijon mustard
• 4 large eggs, lightly beaten
• 1 cup chicken or turkey breast, finely diced
• 1 teaspoon thyme, minced
Preheat oven to 350°. In large nonstick skillet, heat oil over medium heat and cook onion until soft and golden. Mix shredded sweet potatoes with sautéed onions, chicken and mustard.
Make six "nests" in the sweet potatoes and add an egg to each. Cover with foil and allow the eggs to cook until white is completely coagulated and the yolk is firm around the edges, about 6-7 minutes. Top with minced thyme and serve.
FUDGY FLOURLESS CHOCOLATE PECAN COOKIES
3 cups powdered sugar
2/3 cup unsweetened cocoa
1/4 teaspoon salt
3 large egg whites, at room temperature
2 teaspoons vanilla extract
1 (4-oz) semisweet chocolate bar, chopped
1 cup toasted chopped pecans