• 3 tbsp. freshly chopped flat-leaf parsley
• 1/2 c. fresh breadcrumbs
Peel eggs under cold running water to remove any small pieces of shell. Cut hard-cooked eggs in half lengthwise. Over medium heat, film a large nonstick skillet lightly with olive oil, then add vinegar. Heat until vinegar is bubbling. Sprinkle pan with salt and pepper and add eggs, cut side down. Cook eggs, turning them gently a few times, until vinegar has evaporated and they are golden. Transfer eggs to a platter, arranging them yolk-side up.
Add garlic, parsley and breadcrumbs to the skillet and sauté until breadcrumbs are golden, taking care not to burn the garlic. Scrape crumb mixture over eggs and serve.
Nutrition information per egg half:
Calories 63 Fat 4 g Sodium 56 mg
Carbohydrates 3 g Saturated fat 1 g Calcium 20 mg
Protein 4 g Cholesterol 93 mg Dietary fiber 0 g
Diabetic exchanges per serving: ½ medium-fat meat, ½ fat.
Maple-Lacquered Bacon With Crushed Peanuts √
Note: Serve this as part of a special weekend breakfast or with drinks before dinner. From “The New Midwestern Table,” by Amy Thielen.
• 1/4 c. roasted salted peanuts
• 1/4 c. maple syrup
• 12 slices good-quality thick-cut bacon, cut in half
• Coarsely ground black pepper