Page 50 - Flathead Beacon // 4.27.16

SHE KEPT YOUR DUCKS
IN A ROW
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Mother’s Day Brunch Buffet
Sunday,May8th 10AM–3PM $5 Bottomless Mimosas
Adults $32.95 • Kids & Seniors (65+) $15.95 Kids Under 5 FREE
Brunch is the least you could do
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APRIL 27, 2016 // FLATHEADBEACON.COM
Logan’s | GrouseMountainLodge.com/Logans | Reservations: 406.863.4700
Open for Lunch & Dinner
For Mother’s Day!
Special dinner menu with entrees tarting at $16
ASSOCIATED PRESS PHOTO
2 whole eggs
2 egg whites
3/4 cup low-fat milk
Kosher salt and ground black pepper
2 medium tomatoes, cut into 8 thin slices 1/4 cup shredded Gruyere, Swiss or ched-
dar cheese
Cut the crusts o the bread, then cut the
crusts into 1/2-inch cubes and set aside. Use the palm of your hand to lightly press the slices of bread at, making them thin and a little doughy. Coat the cups of a mu n pan with cooking spray, then gen- tly press 1 slice into each cup, creating 8
little crusts. Set aside.
In a medium saute pan over medi-
um-high, cook the sausage, crumbling with a spoon, until no longer pink, about 4 minutes. Add the garlic and mushrooms and cook until fragrant, about another minute. Add the spinach, cream cheese and salsa, then cook for another 2 minutes (the mushrooms will not be fully cooked). Remove from the heat and stir in the mus- tard. Allow to cool for several minutes.
In a large bowl, whisk together the eggs, egg whites and milk until frothy. Add the slightly cooled mushroom and sausage mix- ture and stir to combine. Season with gen- erous pinches each of salt and pepper. Place a few cubes of bread crust in each mu n cup, then spoon the egg mixture on top. You may not need all of the bread crusts. Lay 1 slice of tomato on top of each tart, then 1/2 tablespoon of cheese over that.
Cover the mu n tray with foil and refrigerate for up to 24 hours. When you are ready to serve, heat the oven to 350 F. Bake for 15 minutes covered, then remove the foil and continue baking until the eggs are rm, another 10 to 15 minutes.
ee Champagne for mom!
Friendly, Prompt, Knowledgable Service
Food Network star Melissa d’Arabian is an expert on healthy eating on a budget. She is the author of the cookbook, “Supermarket Healthy.”
DELIVERING PROFESSIONAL GRADE PRODUCTS AS PROMISED!
Locally owned since 1988
160 8TH AVE. WN • KALISPELL • 752-2644 WWW.NW-DRYWALL.COM
Great dessert election for mom!
Let us stock the job or available for drive-thru loading
Outdoor Patio is open!
Now open Sundays 4pm - 9pm •
755-4441
www.406barandgrill.com 139 1st Avenue West, Kalispell
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SIDE DISH MELISSA D’ARABIAN
EASIER BREAKFAST IN BED ON MOTHER’S DAY
REAKFAST IN BED IS A LOVE language in our home. Anytime there is a special occasion to cele-
brate — a birthday, Mother’s Day, Father’s Day, whatever — the rest of the family follows an unspoken agreement to meet early in the kitchen to craft a breakfast- in-bed tray.
As the team leader for many of the breakfasts our family has orchestrated over the years, I’ve developed a few best practices. And my No. 1 tip: Do the bulk of the work the night before. Overnight breakfast recipes are key.
Tip No. 2: Serve something a little spe- cial. Stepping outside the routine break- fast menu has incredible power to make the whole morning feel like a party.
Tip No. 3: Keep in mind the logistics of eating o a tray while mostly reclined in bed. So what dish covers all these bases? And is healthy? Egg strata, which layers bread, eggs, meat and veggies all in one dish. I make mine in a mu n tin, which results in perfect portioning, pretty pre- sentation and the exibility to pick up breakfast with your hands or use a fork and knife. I use white whole-grain bread and a combination of eggs and egg whites to keep the nutrient pro le reasonable. So even your morning breakfast party can boost your day with protein and ber.
Easy Overnight Individual Egg Strata
Start to nish: 45 minutes, plus over- night chilling
Servings: 8
8 slices of white whole-grain bread
2 small breakfast sausage links or 1 large
link chicken sausage, mild or spicy
(uncooked), casings removed
1 clove garlic, minced
1/2 cup nely chopped button or mixed
mushrooms
4 ounces frozen chopped spinach,
thawed and excess liquid squeezed out 1/4 cup (2 ounces) light cream cheese 1/4 cup salsa
1 tablespoon Dijon mustard
Make your reservations now!