Braeside Eggs

6 eggs, slightly beaten
1 pound Monterey Jack cheese, grated
1 pound cottage cheese
1 cup Bisquick
1/4 pound margarine, melted

Mix all ingredients together. Bake at 350 degrees for 40 minutes in a 9 x 13-inch greased pan. Cut into squares; let set a few minutes before serving.

Yield: approximately 4-6 servings

Note: For variety, add green peppers, green onions, mushrooms, shrimp, ham, bacon (cooked), or sausage.

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Maple Walnut Stuffed
French Toast

1 1/2 cup butter, plus 2 tablespoons melted for griddle
14 onces walnuts, chopped
1/3 cup pure grade A maple syrup, plus 1/2 cup for serving
8 eggs
1/4 cup milk or heavy cream
1 tablespoon pure vanilla extract
6 slices Texas toast style bread
1 tablespoon cinnamon
8 ounces cream cheese, slightly softened
Powdered sugar, optional
 

Heat griddle. Using a skillet, melt 1/2 cup butter over medium low
heat. When butter starts getting frothy, add walnuts and sauté for 3 to 5 minutes. Add syrup and simmer for another 5 minutes, stirring to coat all walnuts. Remove from heat and set aside. Whisk together next 3 ingredients and dip bread into mixture to coat both sides. After brushing griddle with remaining butter, place bread on griddle and sprinkle top side with cinnamon. Grill each side until golden, approximately 3 minutes per side. Remove from griddle (in pairs) with cinnamon side on top. Spread a thin layer of cream chese on each side of grilled bread. Next place 3 heaping tablespoons of the maple syrup mixture onto one of the cream cheese coated slices of bread and top with other side of bread coated with cream cheese. Cut in half to reveal the filling and serve with additional maple syrup. Garnish with a dusting of powdered sugar, if desired.

Yield: 8 servings