Submitted by: LisaW
1/2 cup onion, chopped
4 egg whites
1 whole egg
1/2 cup sliced mushrooms
1 cup diced potatoes
4 ounces lean deli ham, sliced & chopped
6 tablespoons low fat shredded cheese
salt and pepper to taste
Preheat oven to 375°F. Sauté onion in skillet sprayed with cooking oil. Add mushrooms and potatoes to skillet and cook 5-6 minutes, stirring occasionally. Beat the eggs. Remove mushrooms, potatoes and onions from skillet and add to eggs. Pour in glass dish (sprayed with oil), add cheese and bake for 30-35 minutes or until cooked thoroughly. Serves 2.
Note: For an even faster dish, prepare as an omelet.

Breakfast Bruschetta
Submitted by: SueW
4 tomatoes
4 slices Italian sour dough bread
extra-virgin Olive oil
Balsamic vinegar
freshground salt and pepper
capers, gherkins or crisped streaky bacon (recommended)
Toast thick slices of bread. Remove tomato core and chop up into approx half-inch cubes. Pile on hot toast generously. Drizzle oil and vinegar over tomato. Grind salt and pepper over. Add to taste capers, chopped gherkins, chopped bacon or a combination. Makes 2 servings.

Danish Hash with Fried Eggs
Submitted by: Barbiel
1/4 cup butter or margarine
1 large onion, finely chopped
1 cup peeled cooked potatoes, cut in 1/2 inch cubes 
1 1/2 cups cooked lean beef, cut in 1/2 inch cubes
1/8 cup beef broth
1/2  teaspoon Worcestershire
salt and pepper to taste
2 eggs
butter lettuuce and cherry tomatoes for garnish
coarse (kosher-style) salt (optional)
In a wide frying pan over medium heat, melt 1 1/2 tablespoons of butter. Add onions and cook slowly, stirring occasionally, until they are limp and golden (about 15 minutes). When onions are cooked, transfer to another container and keep warm. Then, in the same frying pan over medium-high heat, melt 1 1/2  tablespoons more of the butter and cook potatoes, turning as needed to brown on all sides; add to onions and keep warm. Add 1/2 tablespoon more butter to the pan and cook beef, stirring occasionally, until it is browned and heated through. Add beef to container with onions and potatoes; keep warm. Again using the same frying pan add broth, Worcestershire, salt and pepper. Cook over high heat until reduced by about half; then pour over hash mixture. Mix lightly but thoroughly. Using the same pan, melt 1/2 to 1 tablespoon butter and fry eggs until done as desired. Spoon hash onto a warm platter and arrange eggs on top. Garnish with the lettuce and tomatoes. Serve with coarse salt, if you wish. Makes 2 servings (can be easily doubled).

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