Curried Egg and Feta Breakfast Quesadillas

• 3 8-inch flour tortillas
• Extra-virgin olive oil
• 3 tablespoons chopped onion
• 3/4 teaspoon curry powder
• 5 large eggs, beaten until frothy
• 1/3 cup crumbled feta cheese
• 1/4 cup tomato salsa
• 2 tablespoons finely chopped cilantro

1. Preheat the oven to 400°F. Brush a large baking sheet lightly with oil.

2. Heat 1 tablespoon of oil in a medium skillet over medium heat until hot enough to sizzle a piece of onion. Add the onion and cook, stirring, until tender, about 3 minutes. Stir in the curry powder. Add the eggs and cook, stirring with the flat edge of a rubber spatula, adjusting the heat as needed, until the eggs begin to set, about 2 minutes. Turn the eggs out of the skillet onto a plate.

3. Place the tortillas on a baking sheet and sprinkle half of each tortilla with 2 tablespoons of the feta. Spoon the scrambled egg mixture on top of the cheese distributing evenly. Top with a spoonful of salsa if using and a generous sprinkling of cilantro. Fold the tortillas over to make half circles. Press down lightly.

4. Bake until the tortillas are warm and beginning to color, about 3 minutes. Turn each with a wide spatula and bake 2 to 3 minutes more. Transfer to a cutting board and cut into wedges.

Makes 3 servings

Adapted from Marie Simmons, Fresh & Fast Vegetarian

Cowboy Christmas Breakfast

Sausage, egg, scallion, and cheese are layered over garlicky "Texas toast" in the heartiest take on savory bread pudding we've ever come across — just the sight of it could stir a cowboy-size appetite. This stick-to-your-ribs breakfast for a crowd can be completely assembled the night before.

• 1/2 stick (1/4 cup) unsalted butter, softened, plus additional for greasing baking dish
• 1 (1-lb) package bulk breakfast sausage (not links)
• 1 (15-inch-long) loaf Italian bread (about 4 inches wide)
• 1 garlic clove, chopped
• 2 dozen large eggs
• 1 cup whole milk
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 large bunch scallions
• 1/4 lb sharp Cheddar, coarsely grated (1 cup)

Put oven rack in middle position and preheat oven to 375°F. Generously butter bottom and sides of a 13- by 9-inch baking dish.

Cook sausage in a 12-inch heavy skillet over moderately high heat, stirring frequently and breaking up any large lumps with a fork, until browned, about 10 minutes. Pour off fat from skillet, then cool sausage to room temperature.

Cut half of bread into 1-inch-thick slices and reserve remaining half for another use. Pulse butter (1/2 stick) and garlic in a food processor until smooth. Spread a thin layer of garlic butter on both sides of each bread slice, arranging bread in 1 layer in bottom of baking dish. Sprinkle sausage on top.

Whisk together eggs, milk, salt, and pepper in a large bowl until frothy, then whisk in scallions and half of cheese. Pour egg mixture over sausage (bread will float to the top), pushing down on bread with a spatula to help it absorb liquid. Sprinkle with remaining cheese.

Bake, tightly covered with a large sheet of buttered foil (buttered side down), 30 minutes, then carefully remove foil and bake until top is slightly puffed and custard is set in center, about 20 minutes more. Transfer baking dish to a rack and let stand 10 minutes. Cut into 12 squares and serve immediately.

Cooks' note: Dish can be assembled (but not baked) 12 hours ahead and chilled, tightly covered with buttered foil. Bake as directed above.

Makes 12 servings (or 8 for cowboys)

Active time: 30 min, total time: 1 1/2 hr

From Epicurious

Egg, Arugula, and Herb Tartine

Serves 1 for breakfast or lunch

• 2 thick slices of good bread
• 2 big handfuls fresh baby arugula
• 1 sprig tender rosemary
• Several chive stalks
• 1 tablespoon butter
• 1 egg
• Salt and pepper

Toast the bread and scrape on a little butter. Roughly chop the herbs and arugula as the rest of the butter heats in a small heavy sauté pan. Sauté the herbs and greens for just about a minute or until slightly wilted. Add the egg and quickly cook over medium heat until barely scrambled around the greens.

Remove from the heat. Season with salt and pepper, pile on the toasted bread, and eat immediately.

from Apartment Therapy

Ham and Asparagus Quiche

The center of the quiche will be surprisingly soft when it comes out of the oven, but the filling will continue to set (and sink somewhat) as it cools. If the pie shell has been previously baked and cooled, place it in the preheating oven for about five minutes to warm it, taking care that it does not burn. Because ingredients in the variations that follow are bulkier, the amount of custard mixture has been reduced to prevent overflowing the crust. Snap the tough ends off the asparagus before cooking them.

• 8 asparagus spears, cut on the bias into 1/2-inch pieces (about 1 cup)
• 2 large eggs
• 2 large egg yolks
• 3/4 cup whole milk
• 3/4 cup heavy cream
• 1/2 teaspoon table salt
• 1/2 teaspoon ground white pepper
• pinch fresh grated nutmeg
• 4 ounces deli-style baked ham , cut into 1/4-inch dice
• 1 9-inch partially baked pie shell (warm), baked until light golden brown, 5 to 6 minutes

1. Adjust oven rack to center position and heat oven to 375 degrees. Blanch asparagus in 1 quart salted boiling water until crisp-tender, about 2 minutes. Meanwhile, whisk all remaining ingredients except ham in medium bowl.

2. Spread asparagus and ham evenly over bottom of warm pie shell and set shell on oven rack. Pour in custard mixture to 1/2-inch below crust rim. Bake until lightly golden brown and a knife blade inserted about one inch from the edge comes out clean, and center feels set but soft like gelatin, 32 to 35 minutes. Transfer quiche to rack to cool. Serve warm or at room temperature.

Serves 8

from Cook's Illustrated

Thai Fried Rice

Semi-improvised for dinner tonight -- delicious!

• 1/4 cup cilantro
• 4 cloves garlic, pressed
• 10 peppercorns
• 2 T fish sauce
• 1 star anise
• 1-inch piece of ginger, peeled and grated

• 2-3 cups brown rice
• 2 eggs
• 2 T light vegetable oil
• 1 boneless, skinless chicken breast
• 1 cup chicken broth
• 2 carrots, peeled and sliced
• 1 cup snowpeas, trimmed and cut in half
• 1/2 can pineapple, cut in small dice
• 1/2 can baby corn, chopped
• 1/2 can straw mushrooms
• 2 Tbs fish sauce
• 1 pinch sugar
• 1 small tomato, sliced
• 1 small handful coriander leaves
• 2 T crushed peanuts

In a mortar and pestle grind the star anise and peppercorns to a fine powder. Add the cilantro, garlic, 2 T fish sauce, and ginger and grind to a smooth paste.

Lightly poach the chicken breast in chicken broth and slice thinly.

Steam the carrots for 2 minutes, add the peapods and steam 1 minute more; shock with cold water.

Heat a wok to medium-high, add the oil, then fry the paste for 30 seconds or so - until it smells nicely fragrant. Stir constantly to prevent burning. Crack the eggs, and then pour into the wok as you would for sunny side up. Cook for roughly 30 seconds without stirring allowing the white set a bit, then vigorously stir the egg so it scrambles. Immediately add the rice, and gently break it apart, stirring so each grain is coated in the egg and spice mix. Add the vegetables, chicken and pineapple, stir well and cook for a further 60 seconds. Add the fish sauce and sugar, stir well, then tip onto a waiting plate. Lay the slices of tomato around the rice, then scatter the top with the coriander leaves, and peanuts.

Bacon, Avocado and Jack Cheese Omelets with Fresh Salsa

Salsa

• 1 small tomato, chopped
• 3 green onions, finely chopped
• 1/2 jalapeno pepper, seeded and finely chopped
• 2 tablespoons chopped cilantro
• 1 tablespoon fresh lime or lemon juice
• Salt and pepper

Omelet

• 4 eggs
• 2 tablespoons water
• Salt and pepper
• 1 tablespoon butter
• 3 slices lean bacon, cooked until crisp, crumbled
• 1/2 small avocado, peeled, pitted and sliced
• 1/2 cup grated Monterey Jack cheese

1. For salsa: In small bowl, combine tomato, green onions, jalapeno, cilantro and lime juice and mix well. Season to taste with salt and pepper.

2. In medium bowl, whisk eggs with water and season with salt and pepper. Melt half the butter in a small nonstick skillet over medium-high heat and, when foam subsides, add half the egg mixture. Tilt pan to coat bottom and cook 1 minute, until almost set. Sprinkle half the omelet with half the bacon, avocado and cheese and cook 1 minute. Fold empty half of omelet over filling and slide omelet onto a plate. Keep warm. Repeat with remaining butter, egg mixture, bacon, avocado and cheese. Serve with salsa.

nutrition per serving: Carbohydrates: 8.5 grams, Net Carbs: 6 grams, Fiber: 2.5 grams, Protein: 30 grams, Calories: 555

from Atkins for Life

Yield: 2 servings

Creamy Scrambled Eggs with Smoked Trout and Green Onions

• 8 large eggs
• 1 4.5-ounce package smoked trout fillets, broken into 1/2-inch pieces
• 4 ounces cream cheese, cut into 1/2-inch pieces, room temperature
• 1/2 cup chopped green onions
• 1 1/2 tablespoons chopped fresh dill
• 2 1/2 tablespoons butter
• Fresh dill sprigs (optional)

Whisk eggs in large bowl to blend. Add trout, cream cheese, green onions, and chopped dill. Season lightly with salt and generously with pepper; stir to mix.

Melt butter in large nonstick skillet over medium heat. Add egg mixture and stir slowly until eggs just hold together and are cooked through but still moist, about 4 minutes. Divide egg mixture among 4 plates. Garnish with dill sprigs, if desired, and serve.

from Epicurious

Yield: 4 servings

Smoked Salmon and Cream Cheese Frittata

• 8 large eggs
• 1/2 cup whole milk
• 1/4 cup chopped fresh chives
• 1/4 cup chopped fresh basil
• 1/2 teaspoon black pepper
• 1/8 teaspoon salt
• 2 teaspoons olive oil or vegetable oil
• 2 oz cold cream cheese,cut into 1/2-inch pieces
• 3 oz thinly sliced smoked salmon, chopped
• Accompaniment: thinly sliced red or sweet onion

Whisk together eggs, milk, chives, basil, pepper, and salt in a bowl.

Preheat broiler.

Heat oil in a 12-inch oven-proof nonstick skillet (if handle is plastic, wrap it in a double layer of foil) over moderate heat until hot but not smoking. Pour egg mixture into skillet and scatter cream cheese pieces on top, then cook, lifting up cooked egg around edges using a spatula to let raw egg flow underneath, until frittata is set on bottom and egg is almost set but still moist on top, 3 to 5 minutes. Remove from heat. Sprinkle salmon all over frittata, then press on salmon lightly and shake skillet to allow salmon to settle into top.

Broil frittata about 6 inches from heat until set, slightly puffed, and golden in patches, 1 to 1 1/2 minutes.

Cool 5 minutes, then loosen edge with spatula and slide onto a large plate. Cut into wedges and serve warm or at room temperature.

Yield: 4 servings

Smoked Salmon Hash with Red Potatoes and Fennel

• 10 large red-skinned potatoes (about 3 pounds), cubed
• 5 tablespoons bacon drippings (from about 12 bacon slices)
• 1 1/2 teaspoons fennel seeds
• 1 cup chopped onion
• 1 cup chopped fennel bulb
• 1 red bell pepper, cut into strips
• 6 ounces thinly sliced smoked salmon, cut into strips
• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh tarragon
• 1 tablespoon chopped fresh dill
• 1 tablespoon distilled white vinegar
• 6 to 12 large eggs

Preheat oven to 400°F. Toss potatoes with 3 tablespoons bacon drippings and 1/2 teaspoon fennel seeds in large bowl. Season to taste with salt and pepper. Spread potatoes in single layer on heavy large baking sheet. Roast until tender, tossing occasionally, about 55 minutes.

Meanwhile, heat 2 tablespoons bacon drippings in heavy large skillet over medium-high heat. Add onion, chopped fennel and 1 teaspoon fennel seeds. Saute until vegetables are almost tender, about 7 minutes. Add bell pepper and saute until vegetables are tender, about 5 minutes longer. Transfer vegetables to large bowl.

Add potatoes, smoked salmon and herbs to vegetable mixture; toss to combine. Season to taste with salt and pepper. Transfer hash to platter and tent with foil to keep warm.

Add vinegar to large skillet of simmering water. Crack eggs into water. Simmer until eggs are softly cooked, about 3 minutes. Using slotted spoon, remove eggs from water, drain briefly and place atop hash.

Top each serving of the hash with one or two poached eggs. Make a watercress salad with a simple vinaigrette to have alongside, and offer a pitcher of mimosas or some juice to drink.

from Epicurious

Yield: 6 servings

Sausage and Egg Casserole with Sun-Dried Tomatoes and Mozzarella

• 1 pound Italian sweet sausage, casings removed
• 1/2 cup chopped shallots
• 2 garlic cloves, minced
• 1/2 cup chopped drained oil-packed sun-dried tomatoes
• 4 tablespoons chopped fresh parsley
• 5 large eggs
• 3 large egg yolks
• 1 cup half and half
• 1 cup whipping cream
• 2 cups grated mozzarella cheese
• 1/2 teaspoon salt

Preheat oven to 375°F. Butter 13x9x2-inch glass baking dish. Saute sausage in medium nonstick skillet over medium heat until brown and cooked through, breaking up with back of fork into small pieces, about 10 minutes. Add shallots and garlic and saute 3 minutes. Add sun-dried tomatoes and 2 tablespoons parsley; stir 1 minute. Spread sausage mixture in prepared dish. (Can be made 1 day ahead. Cover and refrigerate.)

Whisk eggs, egg yolks, half and half, whipping cream, 1 1/2 cups cheese, and salt in large bowl to blend well. Pour egg mixture over sausage mixture in dish. Sprinkle remaining 1/2 cup cheese and 2 tablespoons parsley over. Bake until top of casserole is golden brown and knife inserted into center comes out clean, about 30 minutes. Let stand 5 minutes before serving.

Commenters’ variations: can use chicken or turkey sausage; can replace sun-dried tomatoes with oven-roasted; or use chorizo and pepper jack with Mexican flavors; can add veg such as sauteed spinach, portobello mushrooms, and roasted red peppers

from Epicurious

Yield: 8 servings

Saturday Morning Eggs

• 4 large eggs
• splash milk/water/half and half
• 1 cup of cherry tomatoes
• 1/2 cup of onions chopped
• hand full of chopped cilantro
• one green onion chopped
• pinch of salt and black pepper
• 2 ounce (+) of any cheese

The first thing you want to do is turn on your stove, put your pan on it, I prefer cast-iron for the nice browning effect. Drizzle some olive oil; enough to cover the whole pan, and then throw in your tomatoes, onions, and green onions let it sit for 2 minutes. Stir and make sure you get the other sides nice and caramelized. In goes the cilantro salt and black pepper while the veggies are cooking crack all the eggs in a bowl and add couple of splashes into the bowl and whisk.

Pour in your eggs and let it sit for couple of minutes till you see the edges hardening, at this point you can add in your cheese of your choice and scramble the whole pile of mess or you can let it sit until it’s cook all the way through.

This dish goes well with some tortillas or bread; if you are going to eat with some tortillas you can heat it on your stovetop. Turn on the stove and place the tortillas on top, use a tong to flip to the other side.

from Cheap Ass Food

Open-Face Egg Muffins

• PAM Original No-Stick Cooking Spray
• 1 /2 cup (4 ounces) Egg Beaters
• 1 English muffins, split and toasted
• 1/2 medium tomato, cut into 2 slices
• 2 T. (1/2 ounce) shredded reduced-fat Cheddar cheese
• 1 /2 teaspoon chopped fresh chives

1. Preheat broiler. Spray medium nonstick skillet with cooking spray; heat over medium heat. Pour Egg Beaters into skillet. Cook until slightly set; stir. Cook an additional 6 minutes, or until Egg Beaters reach desired doneness, stirring occasionally.

2. Place muffin halves, cut sides up, on ungreased baking sheet. Top each with half of the scrambled Egg Beaters, 1 tomato slice and 1 tablespoon cheese. Broil 1 to 2 minutes, or until cheese is melted.

3. Sprinkle chives evenly over muffins.

Makes 2 servings

Amount per Serving: CALORIES 120; Total Fat 2.0 grams; Sodium 220 milligrams; Total Carbohydrate 15 grams; Dietary Fiber 0 grams; Sugars 1 grams; Proteins 10 grams; Vitamin A: 4%; Vitamin C: 8%; Iron: 6%; Calcium: 8%

from EggBeaters website

Whole Grain French Toast

• 3 large eggs
• 6 tablespoons low-fat milk
• 1/4 t. salt
• 1/4 t. cinnamon
• 1/4 t. vanilla extract
• 6 slices whole grain bread
• nonstick spray
• up to 3 teaspoons butter (optional), for frying

3 servings

per serving: 275 cals / 16 g protein / 5 g fat

from Eat, Drink & Weigh Less, p. 153

Scrambled Eggs with Vegetables and Cheese

• 2 large eggs
• salt
• freshly ground black pepper
• nonstick spray
• 1/2 teaspoon olive oil
• about 2 ounces vegetables
• 1 1/2 tablespoons shredded cheese (optional)
• 1/2 tsp butter

Use an 8-inch nonstick pan. Cook the vegetables first in the oil; then cook the eggs in the butter. Combine.

Variations:

• spinach with feta
• broccoli with cheddar
• mushrooms with scallions and swiss cheese
• artichoke hearts with red onion and parmesan
• peas, mints, and goat cheese
• zucchini, basil, scallions, feta, and garlic
• salsa with cheddar
• asparagus, Boursin, and basil
• mixed herbs, onions, and sharp cheese

Yield: 1 serving

Calories: about 250 with cheese, 200 without / Protein: 14-18 g / Fat: 13-16 g / Fiber: 1-2 g

see Eat, Drink & Weigh Less, p. 147-152

Zucchini Frittata

• 2 tablespoons olive oil
• 2 medium zucchini, cut in 1/4-inch thick rounds
• 1/2 cup sliced scallions
• 1 teaspoon salt
• 1/4 teaspoon crushed red pepper
• 8 large eggs, lightly beaten with 2 tablespoons water
• 4 ounces goat cheese, crumbled
• 1/4 cup packed basil leaves, thinly sliced

1. Heat oven to 350F. Heat 1 tablespoon of the oil in a 12-inch nonstick oven-proof skillet over medium-high heat. Cook zucchini 10 minutes, turning slices as they brown. Add scallions; sprinked with 1/2 teaspoon of the salt and crushed red pepper. Cook 2 to 4 minutes, until zucchini is golden and tender; transfer to a bowl. Wipe down skillet.

2. Heat broiler with rack in upper level (but not the closest to heat source). Whisk eggs, water, goat cheese, basil, and remaining 1/2 teaspoon salt in a bowl. Heat remaining 1 tablespoon oil in skillet over medium-high heat; add egg mixture and cook 1 1/2 minutes to set bottom. Spoon zucchini mixture venely over top; reduce heat to medium-low and cover, and cook 5 to 6 minutes until edge is set and puffed. Uncover, transfer to broiler, and broil 1 to 1 /2 just until top is set and lightly golden. Cut into four wedges. Serve immediately.

Nutrition info (per serving): 5.5 grams carbohydrate, 4 grams net carbs, 1.5 grams fiber, 19 grams protein, 23.5 grams fat, 310 calories

from Atkins for Life

Yield: 4 servings

Florentine Omelets

• 1 (7 to 10 ounce) microwavable bag spinach
• 1 1/2 teaspoons butter
• 2 tablespoons chopped onion
• 1 small garlic clove, minced
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 2 ounces diced Italian fontina or Asiago Fresco cheese
• 2 tablespoons butter
• 4 large eggs
• 1/4 cup water
• 1/2 teaspoon salt

1. For the filling, cook spinach according to bag directions, drain, then squeeze dry with paper towels. Transfer spinach to a bowl. Heat butter in a 10-inch nonstick skillet over medium heat, add onion, and cook 3 minutes until lightly browned. Add garlic, salt, and pepper and cook 30 seconds more. Stir into spinach, the toss in cheese, and stir again.

2. Wipe out skillet. Melt 1 tablespoon butter over medium heat. Whisk 2 eggs with 2 tablespoons water and 1/8 teaspoon salt in small bowl. Pour egg mixture into the skillet and cook 1 minute until bottom is set. Push back on one side of egg and allow loose egg to flow into exposed skillet. Cook 1 to 2 minutes until top is set. Add one-half of filling on one side of omelet, run knife around edge and fold over to cover filling; slide out onto plate. Repeat steps for second omelet. Serve immediately.

Nutrition (per serving); 428 calories, 8 grams carbs, 4 grams fiber, 24 grams protein, 34.5 grams fat

from Atkins for Life

Yield: 2 servings

Eggs Florentine Plus

• 1 ounce dried porcini mushrooms
• 1 14 1/2-ounce can low-salt chicken broth
• 3 tablespoons butter
• 1 10-ounce package ready-cut fresh spinach, stems trimmed
• 1 cup chopped onion
• 2 tablespoons all purpose flour
• 2 tablespoons whipping cream
• 12 ounces smoked turkey breast, cut into 1/2-inch cubes
• 6 eggs
• 1/3 cup grated Parmesan cheese
• Toasted country-style bread

Rinse porcini under running water; place in bowl. Bring broth to boil in medium saucepan. Pour over porcini. Let stand until soft, about 30 minutes.

Melt 1 tablespoon butter in large nonstick skillet over medium-high heat. Add spinach and stir until wilted, about 3 minutes. Arrange spinach in bottom of 13x9x2-inch glass baking dish.

Melt remaining 2 tablespoons butter in heavy medium saucepan over medium-high heat. Add onion and sauté until tender, about 5 minutes. Add flour, stir 1 minute. Gradually whisk in mushrooms with their soaking liquid and cream. Boil until sauce thickens, whisking constantly, about 3 minutes. Mix in turkey. Season to taste with salt and pepper.

Preheat oven to 400°F. Crack eggs open over spinach, spacing evenly. Spoon turkey mixture around eggs, leaving yolks exposed. Sprinkle Parmesan over. Bake until eggs are just set, about 15 minutes. Serve with toasted bread.

Serves 6.

from Bon Appétit, October 1995 via Epicurious

Smashed Lentils with Egg

• 2 cups of lentils
• Olive oil
• 4 shallots, or 1/4 red onion
• 2 cloves of garlic
• 2 teaspoons garam masala
• 1/2 cup of fresh cilantro leaves
• Salt and pepper to taste
• 4-6 eggs

Rinse and drain the lentils. Mince the shallots and garlic and chop the cilantro. Heat the olive oil in a medium saucepan over medium heat and add the shallots and garlic. Cook, stirring, for about five minutes, then add the garam masala and lentils. Stir so the lentils are coated with the oil and garlic, then add the cilantro and cook until wilted.

Add 4 cups of water and turn the heat to high. Bring to a boil, then cover and reduce to a simmer. Cook for about 20 minutes. If they are too watery at the end, leave the lid off for a few minutes. Season with salt and pepper, and mash with a fork.

Heat the oven to 350ºF. Lightly grease individual baking ramekins. Mound the lentils in each then make a hollow and crack in an egg. Cover with foil and bake for about 20-25 minutes, or until yolk is just set.

Serve with lime pickle or another spicy chutney.

The cooked lentils keep well, so you can make a batch ahead of time and put this meal on the table about 20 minutes after you walk in the door.

Makes 4-6 servings

from Apartment Therapy: The Kitchen

Ham, Fontina, and Spinach Bread Pudding

• 1 large baguette (about 3/4 lb)
• 1/2 stick unsalted butter, melted
• 2 onions, chopped
• 2 tablespoons olive oil
• 1 lb cooked ham, cut into 1/2-inch cubes
• 4 large eggs
• 1 qt whole milk
• 1 teaspoon salt
• 1/4 teaspoon freshly grated nutmeg
• 6 cups spinach leaves (about 1 bunch), coarsely chopped
• 3/4 lb Fontina cheese, grated or swiss cheese and smoked gouda

Preheat broiler.

Diagonally cut baguette crosswise into 3/4-inch-thick slices and brush both sides with butter. Cut into crouton-sized chunks. Toast on a baking sheet under broiler 3 inches from heat until golden, about 30 seconds on each side. (Buttering and toasting bread step can be omitted if short on time.)

Preheat oven to 350F.

Saute onions in oil in a 12-inch nonstick skillet over moderately high heat, stirring occasionally, until golden. Add ham and saute, stirring occasionally, until ham is lightly browned.

Whisk eggs in a large bowl and whisk in milk, salt, nutmeg, and pepper to taste. Add toasted bread and toss gently. Transfer bread as saturated to a shallow, buttered 3-quart casserole. Add any remaining egg mixture.

Tuck spinach, ham, and cheese amidst bread. Bake in middle of oven 45 minutes to 1 hour, or until puffed and edges of bread are golden and custard is set in middle.

Cook's note: Bread pudding can be assembled 1 day ahead and chilled, covered. Increase baking time to 1 hour and 10 minutes if bread pudding is cold when put in oven, and cover top with foil after 45 minutes to prevent overbrowning.

Serve with a sliced fennel bulb and apple, minced shallots with celery and roasted walnut salad.

Makes 6 servings