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EGG IN A NEST
Yield: 1 serving

Oven Temperature: 325° F.

1 egg white salt
1 slice buttered toast pepper
1 egg yolk

. Pile stiffly beaten egg white on a slice of lightly buttered toast.
. Make a depression in centre and drop unbeaten egg yolk into it.

. Sprinkle with salt and pepper.

. Brown and serve.

PUFFY OMELET
Yield: 4 servings
Oven Temperature: 350° F.

6 eggs, separated ¥% tsp. pepper
6 tbsp. water 2 tbsp. fat
1% tsp. salt

. Add water to egg whites, beat until stiff but not dry.

. Beat yolks until thick and lemon colored, beat in salt and pepper.

. Fold yolks into whites.

. Heat fat in 10-inch frying pan. Pour in omelet mixture.

. Cook over moderate heat until well puffed and golden brown on the

underside.

. Bake in oven at 350 degrees for 15 minutes, or until surface feels dry

and omelet is firm in the centre.

. Remove from oven, loosen edges and partially cut in half, fold and turn

out on platter.

SHIRRED EGGS
Oven Temperature: 325° F.

. Butter muffin tins and slip in carefully broken eggs.
. Dust lightly with salt and pepper and dot with butter.
. Set dishes in pan of hot water and bake until firm.

DEVILLED EGGS
Yield: 12 halves

6 shelled, hard-cooked eggs ¥% tsp. dry mustard
% Cc. mayonnaise 1 tsp. minced onion
% tsp. salt paprika

f.g. pepper

. Cut eggs in halves, lengthwise. Remove yolks and put in bowl.

. Mash yolks with a fork until fine and crumbly.

. Add mayonnaise, onions, and spices to the yolks and mix until smooth.
. Refill hollows of the whites with this mixture, rounding each half

slightly. Sprinkle with paprika.

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