Evening Edge

Easter's almost here, and you know what that means: egg-cellent recipes! Here are a few that will please the family — and use up some of those extra eggs, too.

— Evening Edge staff

Eggs Benedict Casserole

10 servings

Hands on: 20 minutes

Total time: 9 hours, 25 minutes (includes 8 hours of refrigeration, 1 hour of baking and 5 minutes of standing)

6 English muffins

2 packages (10 to 12 ounces total) Canadian bacon

8 large eggs

2 cups reduced-fat or whole milk

1 teaspoon onion powder

Cooking oil spray

1/2 teaspoon paprika

Easy Hollandaise Sauce, see recipe at right

Per serving, with 2 tablespoons Easy Hollandaise Sauce: 345 calories (percent of calories from fat, 55), 19 grams protein, 20 grams carbohydrates, 1 gram fiber, 21 grams fat (10 grams saturated), 294 milligrams cholesterol, 810 milligrams sodium.

Cut the muffins into 1/2-inch cubes. Set aside. Cut the Canadian bacon into 1/2-inch squares. Set aside. Whisk the eggs well in a 2-quart bowl. Whisk in the milk and onion powder.

Spray a 9-by-13-inch glass or ceramic baking dish with cooking oil spray. Scatter half the Canadian bacon evenly in the bottom of the dish. Scatter the muffin cubes on top of the Canadian bacon. Top with the remaining Canadian bacon, scattering it evenly over the bread. Pour the egg mixture over the casserole. Cover the dish with plastic wrap and refrigerate overnight, or at least 8 hours, to let the bread absorb the egg mixture.

Preheat oven to 375 degrees. Remove the casserole from the refrigerator, and uncover it. Lightly sprinkle the paprika evenly over the top. Cover the casserole with foil and bake for 40 minutes. Remove the dish from the oven, remove the foil, return the dish to the oven and continue to bake, uncovered, until the eggs are set and the bacon on top begins to crisp, about 20 minutes more. Remove the casserole from the oven, and let it stand 5 minutes before serving.

While the casserole bakes, make the Easy Hollandaise Sauce. To serve, cut the casserole into squares and place them on individual plates. Spoon about 2 tablespoons warm Hollandaise Sauce over each square just before serving.

— Beverly Mills, Alicia Ross

Ham and Cheese Quiche

Makes 4 servings

Preparation time: 15 minutes, plus 30 minutes or more refrigeration

Cooking time: 1 hour

FOR THE CRUST:

1 1/4 cups all-purpose flour

1/4 teaspoon salt

1/2 cup (1 stick) unsalted butter, chilled and cut into 1/2-inch pieces

2 to 4 tablespoons iced water

FOR THE FILLING:

4 eggs

1 cup heavy or light cream (or milk)

1 cup milk

1/2 teaspoon salt

1/4 teaspoon ground black pepper

2 cups chopped ham

1/4 cup finely chopped red onions

4 ounces Swiss cheese, grated or shredded

In a food processor fitted with a metal chopping blade, mix the flour and salt for 5 seconds. Add the butter and pulse until the mixture resembles coarse meal (10 short pulses). Sprinkle 2 tablespoons of water over the mixture and pulse until distributed throughout the dough and the crumbs start sticking together, 5 to 10 pulses. Process just until the dough holds together, adding remaining water if necessary. Do not allow the dough to form a ball.

Scrape the dough onto the work surface. Shape the dough into a 1-inch thick disk. Cover the dough tightly with plastic wrap and refrigerate for 30 minutes, or until it is firm enough to roll out.

Preheat oven to 450 degrees. Roll out the dough and fit into a 9-inch pie pan. Prick the dough with a fork and bake for 8 to 13 minutes, or until lightly browned. Remove from oven and reduce the temperature to 350 degrees.

Meanwhile, in a medium bowl, beat the eggs, cream, milk, salt and pepper. Add the ham and onions and stir to combine. Set aside. Line the partially baked pie crust with the cheese. Add the eggs.

Bake for 40 to 50 minutes, or until the eggs are set and the center doesn't jiggle. If the crust begins to brown before the quiche is ready, cover with aluminum foil to prevent burning. Let stand 5 to 10 minutes before serving.

— Jeanne Besser

Per serving: 893 calories (percent of calories from fat, 66), 34 grams protein, 43 grams carbohydrates, 1 gram fiber, 65 grams fat, 366 milligrams cholesterol, 1,542 milligrams sodium.

Egg Salad Sandwiches

Makes 4 servings

Preparation time: 10 minutes

Cooking time: 15 minutes

6 hard-boiled eggs, peeled and coarsely chopped

2 tablespoons mayonnaise

2 tablespoons minced red onions or chives

1 tablespoon chopped Italian parsley (optional)

1 tablespoon Dijon mustard

2 teaspoons chopped dill (optional)

2 teaspoons lemon juice (optional)

1/2 celery stalk, finely chopped

1/8 teaspoon salt

1/8 teaspoon freshly ground black pepper

8 slices bread

16 large arugula or lettuce leaves

8 slices tomato

In a medium bowl, mix all ingredients (up to bread) until well-combined. Divide egg salad between 4 slices of bread.

Top with arugula, tomatoes and remaining slice of bread. Variations: Substitute or add 1-2 tablespoons pickle relish, chopped tarragon, minced radishes, capers or crumbled cooked bacon.

— Jeanne Besser

Per serving: 315 calories, 14 grams protein, 16 grams fat (percent calories from fat, 45), 29 grams carbohydrates, 322 milligrams cholesterol, 762 milligrams sodium, 2 grams fiber.

Easy Hollandaise Sauce

Yield: 1 1/2 cups

Hands on: 6 minutes

Total time: 6 minutes

1/2 cup (1 stick) butter

4 large eggs (yolks only)

1/2 cup heavy (or whipping) cream

2 tablespoons lemon juice

1 teaspoon Dijon mustard

Per serving: 63 calories (percent of calories from fat, 90), 1 gram protein, trace carbohydrates, no fiber, 7 grams fat (4 grams saturated), 52 milligrams cholesterol, 46 mg sodium.

Cut the butter into 4 pieces, and place in a 1-quart glass measure or bowl and microwave, covered with a paper towel, on high, until almost melted, 45 seconds to 1 minute. Remove butter from the microwave, and stir until melted.

Separate the eggs, placing the yolks in a small bowl and setting the whites aside for another purpose. Beat the yolks well with a whisk or fork, then add to the butter and stir well.

Add the cream and lemon juice to the egg mixture and stir well. Microwave the mixture, uncovered, on high, until just slightly thick, about 1 to 2 minutes, stopping every 20 seconds to stir with a fork. Remove the sauce from the microwave and stir in the mustard.

— Beverly Mills, Alicia Ross