Baked Eggs Recipe Be certain that foods you are serving at room temperature are correctly served that way.

SERVES 4. Serving size: 1 egg with 1 serving of green salad. (Remember, you can go back in a few hours for seconds.)

Ingredients:

4 large eggs

½ large onion, thickly sliced

4 tablespoons (½ stick) butter, melted

11⁄3 cups milk

4 teaspoons fresh lemon juice

4 teaspoons chopped fresh parsley

½ teaspoon curry powder

¼ teaspoon ground cumin

1⁄8 teaspoon red pepper flakes

2⁄3 cup grated Swiss cheese

1⁄3 cup grated white cheddar cheese

Method:

1. Hard-boil the eggs and remove the shells. Put the eggs back in their water to keep warm.

2. Sauté the onion in the butter in a large skillet for 10 to 12 minutes, until just tender.

3. Pick up the onion in a slotted spoon and remove to paper towels to drain, reserving the drippings for a later use, if desired.

4. Slice the eggs into halves and place, yolks up, in a baking dish.

5. Preheat the oven to 350°F.

6. Mix the onion with the milk, 2 tablespoons water, the lemon juice, parsley, curry powder, cumin, red pepper flakes, and cheeses in a large bowl. Pour over the eggs.

7. Place the baking dish in the oven and bake for 30 minutes.