Class: Breakfast for Dinner by Chef Janet of the www.satisfiedsoul.com

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Mini Quiches

Ready made tart shells (I will also pass out several pastry recipes)
3 eggs beaten
1 cup milk or 10% cream
½ cup jarred red peppers
1 6 oz goat's cheese
Small jar of pesto or fresh basil chopped
Parmesan as garnish
Salt & Pepper to taste

Preheat oven to 400. Prick shells over surface and place into hot oven on a cookie sheet. Meanwhile beat all other ingredients in a bowl, except basil and peppers. Take shells out after 5 to 7 min. Turn oven down to 350. Pour egg mixture into shells and garnish with peppers, basil. Bake at 350 for 30 min.

Benny's Eggs

Serving Size : 4

ORANGE HOLLANDAISE SAUCE:
2 eggs, beaten
2 tablespoons fresh lemon juice
1 teaspoon grated orange rind
1/2 cup melted butter

FOR THE EGGS:
8 large eggs,
Large shallow pan filled with water, 2 tsp salt and 1 large tablespoon of vinegar (white, white wine, rice, or tarragon)
Dried parsley
4 slices rich egg bread or English muffins-- toasted
½ cup cooked spinach
3 ounces sliced smoked salmon or use lox
orange slices (for garnish)
fresh mint sprigs (for garnish)

SAUCE: In a large metal bowl, whisk together eggs, lemon juice and orange rind over a pan of boiling water for 1 minute. Gradually whisk in butter until sauce is smooth and well blended. It will be rather thin while warm, but will thicken as it cools slightly.

EGGS: Crack eggs into shallow pan of boiling water with vinegar. Swirl water and drop egg into center. Poach until done to your liking. Garnish with parsley.
Meanwhile, toast the bread. If you are placing the spinach onto, butter the bread well, first. Top with the salmon. Place on plate. Top with 2 eggs per serving. Spoon sauce over. Serve with oranges and mint or parsley as garnish

Per Serving (excluding unknown items): 586 Calories; 45g Fat (69.1% calories from fat); 24g Protein; 21g Carbohydrate; trace Dietary Fiber; 588mg Cholesterol; 818mg Sodium.

Note: You can substitute the salmon with Black Forest Ham and leave out orange flavouring

Strawberry Rhubarb Coffee Cake

Amount Measure Ingredient -- Preparation Method
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3 cups sliced fresh or frozen rhubarb -- 1" pieces
1 quart fresh strawberries -- mashed
2 tablespoons lemon juice
1 cup sugar
1/3 cup cornstarch

CAKE:
3 cups all-purpose flour
1 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter or margarine -- cut into pieces
1 1/2 cups buttermilk
2 eggs
1 teaspoon vanilla extract

TOPPING:
1/4 cup butter or margarine
3/4 cup all-purpose flour
3/4 cup sugar

FILLING: In a large saucepan combine rhubarb, strawberries and lemon juice. Cover and cook over medium heat about 5 minutes. Combine sugar and cornstarch; stir into saucepan. Bring to a boil, stirring constantly until thickened; remove from heat and set aside.

In a large bowl, combine flour, sugar, baking powder, baking soda and salt. Cut in butter until mixture resembles coarse crumbs. Beat buttermilk, eggs and vanilla; stir into crumb mixture. Spread half of the batter evenly into a greased 13" x 9" x 2" baking dish. Carefully spread filling on top. drop remaining batter by tablespoonfuls over filling.

FOR TOPPING: Melt butter in a saucepan over low heat. Remove from heat; stir in flour and sugar until mixture resembles coarse crumbs. Sprinkle over batter. Lay foil on lower rack to catch any juicy fruit spillovers.

Bake at 350 degrees, for 40-45 minutes. Cool in pan. Cut into squares.

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Per Serving (excluding unknown items): 330 Calories; 13g Fat (33.7% calories from fat); 4g Protein; 51g Carbohydrate; 2g Dietary Fiber; 53mg Cholesterol; 286mg Sodium.

Note: Recipes were expressed from Master Cook