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Continued: Recipes: egg roulade, bruschetta with eggs and lobster and more

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  • Last update: March 27, 2013 - 5:30 PM

To serve: On each plate, overlap 2 slices of toasted bread. Divide eggs and place on toast. Top with lobster and sprinkle with chives, a little salt and pepper. Drizzle a bit of truffle oil over eggs, if using.

Variations (instead of lobster):

• Smoked salmon, topped with fresh dill instead of chives.

• Cooked crabmeat (not the fake stuff, please!).

• Small or medium-size cooked shrimp.

• Cooked whitefish.

Nutrition information per serving:

Calories 375 Fat 26 g Sodium 500 mg

Carbohydrates 13 g Saturated fat 13 g Calcium 93 mg

Protein 22 g Cholesterol 440 mg Dietary fiber 0 g

Diabetic exchanges per serving: 1 bread/starch, 3 medium-fat meat, 2 fat.

Shirred lemon eggs √

Serves 2.

Note: Zest is the grated colored rind of citrus fruit. This recipe can easily be increased. Ramekins are individual baking dishes, about 3 to 4 inches in diameter. From “The Breakfast Book,” by Marion Cunningham.

• Butter for the ramekins

• 4 tbsp. heavy cream, divided

• 1 tsp. lemon zest (see Note)

• 3 tbsp. grated Gouda cheese

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