Walla Walla Sweet Breakfast
Submitted by: Wolfmama
9 inch pie shell, partially baked
5 medium onions, thin sliced
(Walla Walla "sweets" preferably)
3 tablespoons butter or margarine
4 eggs
1/2 cup sour cream
salt and pepper to taste
6 strips bacon, cooked and crumbled
1 cup Swiss cheese, shredded
In large skillet, cook onions in margarine over very low heat until transparent, but not browned. Add a little water when necessary to prevent browning. In medium bowl, beat eggs. Add sour cream and seasonings. Sprinkle bacon in pie shell. Top with cooked onions. Pour egg mixture over all and top with shredded cheese. Bake at 350F for 30 minutes.

Submitted by: Barbiel
4 plain bagels, split
4 lettuce leaves
4 tomato slices
4 eggs
1/4 cup milk
2 teaspoons hot pepper sauce
1/2 cup chopped green pepper
8 slices bacon, cooked
Cover bottom half of each bagel with 1 lettuce leaf and 1 tomato slice; set aside. Mix eggs, milk and hot pepper sauce in small bowl, set aside. Cook and stir green pepper in medium skillet sprayed with no stick cooking spray on medium heat 2 to 3 minutes or until tender-crisp. Pour egg mixture over green pepper and cook without stirring. As egg mixture sets, lift slightly with spatula to allow uncooked portion to flow underneath. Continue cooking until egg mixture is set. Top each bagel half with 1/4 of the cooked egg mixture, 2 bacon slices and top half of bagel. Yield: 4 brunchwiches.

Poached Egg with Bacon and Fresh Asparagus
Submitted by: Barbiel
4 thin slices whole wheat bread, crusts removed
refrigerated butter flavored spray
8 thick asparagus or 16 pencil-thin spears
(tough stems removed, cooked until crisp)
4 eggs, poached in simmering water acidulated with 1 teaspoon white vinegar
8 slices turkey bacon
(microwaved until crisp, roughly chopped)
2 tablespoons low fat mayonnaise
1 tablespoon Dijon mustard
1 tablespoon tarragon leaves
Coat the bread with cooking spray and toast until browned. Top with cooked asparagus spears, poached egg and chopped bacon in that order. Combine the mayonnaise, mustard and tarragon, and top the bacon pieces with the sauce. Yield: 4 servings.

To submit your favorite recipes to be included in the Garden of Friendship Recipe Book, please email them to Barbiel

Background graphics made especially for the Recipes Committee of the Garden of Friendship by Valatine