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Farm-Fresh Massachusetts Eggs - Recipes

Egg dishes vary from the simple poached or hard cooked to imaginative souffles, elegant crepes and fluffy filled omelets. A versatile food, eggs can be used in hundreds of dishes and can also help stretch the food dollar.

EGG'N CHEESE STRATA

• 6 slices bread
• 3 tablespoons butter, softened
• 1 cup shredded Cheddar cheese
• 6 eggs, slightly beaten
• 1-1/2 cups milk
• 1 teaspoon dry mustard
• 1/2 teaspoon salt
• 1/8 teaspoon pepper

Butter bread; cut in small cubes. Alternate layers of bread cubes and cheese in buttered 2-quart casserole. Blend together eggs, milk, and seasonings; pour over bread-cheese mixture. Cover; refrigerate several hours or over-night. Bake in preheated 350 degree oven 70 minutes or until golden brown. Makes 4 to 6 servings.

HERB OMELET

• 3 eggs
• 3 tablespoons water
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1/4 teaspoon basil, thyme,
• oregano, or parsley flakes
• 1 tablespoon butter or margarine

Mix eggs, water, salt, pepper and desired herb with a fork. Heat butter in skillet or omelet pan (approx 8-inch) just hot enough to sizzle a drop of water. Pour in egg mixture. It should set at edges at once. Reduce heat slightly, but cook eggs quickly. With a spatula, carefully draw cooked portion at edges toward center, so that the uncooked portions flow to the bottom. Tilt skillet as it is necessary to hasten flow of uncooked eggs. Shake skillet to keep omelet sliding freely. Keep mixture as level as possible. When eggs are set and surface is still moist, increase heat to brown bottom quickly. Roll or fold omelet and slide onto serving plate. Makes one or two servings.