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food cake, pound cake and custards) simply couldn’t be made with out eggs.
The versatility of eggs is just one of the dozens of reasons to celebrate May, National Egg Month. Jump on the bandwagon and join in the celebration this May by preparing eggs anytime of day!
The following winning recipes were provided courtesy of the Virginia Egg Council. They are from past recipe contests, highlighting the many uses of eggs.
Country Ham *N
Eggs Lasagna
1996 Winning Recipe
9 pieces of lasagna, cooked, and well drained
12 large eggs, hard cooked and thinly sliced
Cream Sauce
12 ounces country ham (or baked ham), cubed
12 ounces low-fat Mozzarella cheese, grated
3 tablespoons grated Parmesan cheese
Line a greased, shallow three quart baking dish with three noodles. Top with 1/3 egg slices, cream sauce, mozzarella cheese, and ham. Repeat layers twice. Sprinkle top with Parmesan cheese. Bake in 350 degree oven for 20 minutes, or until heated through. Top of lasagna may be browned.
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