Great taste, no-nonsense nutrition, and unbeatable versatility. As you'll find out when you try this egg-citing collection, filled with a whole year's worth of eggs-ceptional ways to enjoy this eggs-traordinary food, whether you like them deviled, poached, scrambled, fried, flipped into an omelet, sandwiched between bread, layered in a strata, whipped into a souffle, or baked into a cake, you'll find the recipe you're looking for right here. Eggs star in such savory preparations as Leek and Potato Quiche with Chives, Cajun Deviled Eggs with Shrimp, and Spoonbread Souffle, as well as in a variety of divine desserts, including Chocolate Banana Cream Pie, Heavenly Lemon Pie, and, of course, Angel Food Cake. Special chapters include "Border Crossings" - with fabulous south-of-the-border breakfast and brunch ideas like Corn and Chile Egg Burritos, Huevos Rancheros, and Avocado Stuffed with Eggs and Salsa - and "Egg White Cuisine," which offers over two dozen ways to cook with only the whites of the eggs. You will never miss the yolks in dishes as varied as Corn Cloud Soup, Mushroom and Swiss Cheese Egg White Omelet, and Ginger-Peach Egg White Souffle., ISBN13: 9780060171384 ISBN10: 0060171383 Material Type: spiral_bound