Eggs & Soldiers

~Gwendolyn Soper

This is my favorite comfort food for breakfast:

soft-boiled eggs served with strips of buttered toast.

It brings out the child in most people to imagine assembling forces and gathering

your little army of toast soldiers to dip into your soft-boiled egg. Yum.

One person said, “A soft-boiled egg with toasty soldiers is food of the gods. The gods!”

Here is how I make mine:

1 egg

1 piece of bread for toasting

Butter (or goat cheese and herbs)

Salt (we like fleur de Sel)

Egg cup

Knife (for removing “hat” off egg)

Tiny spoon

1. Bring small pot of water to a boil. Using a spoon, submerge egg(s) into water. Set timer for 4 or 5 minutes. I like 4-minute eggs, myself.

2. While egg is boiling, put bread in toaster. When done, butter the toast (or spread of choice). On cutting board, cut bread into ¼ - ½-inch “soldiers” for dipping.

3. Line up your army of “soldiers” on the plate with the egg cup.

4. Remove egg(s) when timer goes off.

5. Place egg in egg cup.

6. Using a table knife you can take off the “hat” (top of the egg) one of two ways:

a. Whack off the “hat” with a good swift, well-aimed hit

b. Tap around the “brim of the hat” with tiny taps until you’ve cracked it all the way around. Stick in the tip of the knife to lift off the hat.

7. Sprinkle a little salt on the inside of the hat and eat. Sprinkle a little salt in the egg and give the order to the soldiers! Start dipping and eating.

8. Use the tiny spoon to scoop out remaining deliciousness.

9. Remember how wonderful you are!!! Love, Gwen

Gwen’s Spinach Quiche Appetizers

~Gwendolyn Soper

Gwen takes this to most events where we’re asked to “bring munchies, or appetizers” etc. Probably her most requested recipe.

Makes 60 small appetizers or can be cut into larger squares for a rich meal.

You can replace the chilies and cheese with other veggies and cheeses. Experiment!

10 eggs

½ C flour

1 tsp baking powder

1 10-oz pkg frozen chopped spinach,

thawed and well drained (squeeze out excess moisture with hands like you’re making a snowball)

¼ C butter, melted

2 4-oz cans chopped green chilies, drained

2 C small curd cottage cheese

2 C cheddar cheese, shredded (8 oz), I buy pre-grated packages

2 C Monterey Jack cheese, shredded (8 oz)

1. Preheat oven to 400º.
2. In a large bowl, beat the eggs. Stir in the flour and baking powder (it will be impossible to get it completely smooth, so don’t worry about the tiny lumps).
3. Stir in the spinach, melted butter, green chilies, cottage cheese, and other cheeses.
4. Pour the mixture into a 9x13 baking dish.
5. Bake at 400º for 15 minutes. Reduce the oven temp. to 350º; bake for 25-30 min more or until the quiche is puffed and the center is set.
6. Remove from oven and let stand for 15-20 min. before cutting into squares. (cut the long side into 10 rows and the short side into 6 rows).