NOTE: I want to give credit where credit is due...I got this recipe from the American Egg Board site: http://www.aeb.org/Recipes/Recipe-of-Month/2007/January.ht. I Have never made it before, so let me know how it is! Maybe one day I can post a recipe that I have actually tried!
- 6 Kaiser or round rolls
(about 4 inches in diameter), uncut - 3 tablespoons Dijon Mustard
- 3 tablespoons reduced-fat mayonnaise
- 2 cups shredded carrots (about 8 oz.)
- 6 eggs
- 6 tablespoons (about 1.5 oz.) shredded
low-moisture, part-skim mozzarella cheese - Fresh dill sprig, optional
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| Slice tops off rolls about 3/4 inch from top. With fork, scrape out insides and bottoms of rolls, leaving about 1/2-inch wall all around. Save crumbs for another use. Set rolls aside. In medium bowl, stir together mustard and mayonnaise until well blended. Stir in carrots until evenly coated with mustard mixture. Spoon 1/3 cup of the carrot mixture over bottom and up sides of each roll to form a nest. Place rolls and tops, cut side up, on baking sheet. Break and slip an egg into each carrot nest. Sprinkle 1 tablespoon cheese over each egg. Bake in preheated 325o F oven until whites are completely set and yolks begin to thicken but are not hard, about 30 to 35 minutes. Garnish with dill sprigs, if desired. NUTRITION INFORMATION PER SERVING OF 1/6 RECIPE WITHOUT DILL GARNISH: 250 calories, 9g total fat, 216mg cholesterol, 561mg sodium, 26g carbohydrate, 12g protein |
