Hard-boil 4 of the eggs by covering in cold water,
For the yellow food dye: Bring
FOR THE EGGS:.
In a non-stick
ellow cake mix as directed for a 9 X 13 pan
te: I did modify the recipe slightly buy sauteing some onions
Sift dry ingredients into bowl.
Add cream, eggs and vanilla. Mix well.
Use 1/2 recipe for small layers.
Bake in 350\u00b0 oven for 20 minutes.
Test for doneness until toothpick comes out clean in center of cake.
Beat sugar and eggs.
Add oleo, salt and vanilla; continue beating.
Add buttermilk, cocoa, flour and baking soda.
Add boiling water.
Bake in 2 greased 9-inch pans or 9 x 13-inch pan at 350\u00b0 for 30 minutes.
See fudge recipe for frosting.
Place the eggs in a saucepan in a
Slice eggs in half, and remove yolks
Place eggs in a medium saucepan and
For the dry mix: Combine all
Make recipe for 2 pie crusts.
Put in a 9 x 13-inch pan. Layer ham, then onion, then Swiss cheese over pie crust.
Mix eggs, cream and spices.
Pour over layered pie crust.
Bake at 350\u00b0 for 1 hour or until set.
he sugar.
Beat the eggs.
Combine all the water
For bacon eggs, heat 1 tbsp oil in
et aside.
Add the eggs to the creamed mixture, beating
eppers, and allow to sweat for 2 to 3 minutes. Add
ittle gf flour if needed) for 2-3 minutes.
Wrap
FOR THE EGGS BENEDICT: Broil muffins until lightly
To make the dukkah, heat a large frying pan over medium heat. Add sesame seeds and spices. Cook, stirring, for 2-3 mins, until toasted and fragrant. Remove from heat. Add nuts, sea salt flakes and black pepper. Set aside.
Cook eggs in boiling water for 3-4 mins. Cool under cold running water. Peel and set aside.
Combine artichokes, parsley, onion, lemon juice and oil. Season to taste. Roll eggs in dukkah then slice in 1/2. Serve over salad, drizzled with olive oil, and Lebanese bread on the side.
f 4 ramekins. Break 2 eggs into each. Sprinkle with tarragon